Stephanie Keyt

• Created detailed event plans for each private dining experience, including menu selection, décor, and staffing needs.
• Analyzed data from past events to identify areas of improvement for future experiences.
• Collaborated with chefs on menu design and execution in order to provide creative culinary experiences.
• Provided leadership and guidance to staff members in order to ensure exceptional service was provided at all times.
• Collaborated with marketing teams to create effective campaigns targeting prospective customers.
• Implemented effective pricing strategies tailored to each event based on market conditions and customer needs.
• Participated in networking events related to the industry in order to build relationships with potential partners.

• Verified accuracy of vendor invoices against purchase orders prior to payment processing.
• Analyzed financial information to recommend or develop efficient use of resources and techniques to improve profitability.
• Collaborated with external auditors during annual audits of company finances.
• Resolved billing discrepancies with vendors or customers promptly.
• Assisted with the preparation of budgets and forecasts.
• Processed accounts payable and receivable transactions.
• Managed payroll processing for staff members.

• Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
• Scheduled staffing levels according to expected business volume on a daily basis.
• Monitored daily financial transactions and prepared weekly reports for management review.
• Reconciled daily transactions, balanced cash registers.
• Updated restaurant policies and procedures as needed to improve workflow and efficiency.
• Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
• Oversaw daily operations of cafes & lounges, ensuring efficient service and customer satisfaction.
• Negotiated contracts with vendors to secure competitive prices for food and supplies.

• Enhanced operational success through effective hiring, training, and supervision of management team; delivered periodic performance evaluations, apportioning raises and promotions.
• Led management team in developing solutions to improve quality of service.
• Recruited new employees and trained them in good work habits, product information, and effective sale techniques.
• Directly managed and ensured professional development of 60+ employees.
• Delivered business strategy and developed systems and procedures that improved the quality and efficiency of operations, staffing and training.
• Responsible for budget preparation, revenue management and monthly P&L reports.

• Utilized interpersonal relations skills to effectively manage and lead one of the Northwest's premier dining establishments.
• Established, implemented, and utilized positive management techniques thus creating a cultural shift which effectively drove sales by focusing on making guests happy.
• Spearheaded the hiring, training, and development of multiple employees across several departments.
• Participated in community outreach to develop mutually beneficial business relationships thus driving sales and creating longstanding partnerships.
• Managed scheduling of employees to reflect predictive weekly sales trends.
• Facilitated sales to reach a record breaking $4 million in the 1st year.

• Responsible for selling catering services to individuals, organizations and businesses for events of up to 450 guests, both on and off premise.
• Solicited and obtained new accounts as well as maintained existing clients.
• Generated more than $1 million in annual food and beverage sales.
• Coordinated vendors, timelines and budgets for events.
• Attended and participated in industry events.