Vanessa Aguillard

• Monitored production to check safety, standardized production and appropriate portioning.
• Interviewed, hired and trained dietary personnel to provide optimal service.
• Consulted with dietitians to plan menus appropriate for patients individual needs.
• Purchased food supplies for department according to budget limitations.
• Monitored company inventory to keep stock levels and databases updated.
• Monitored food preparation, production and plating for quality control.
• Controlled food costs and managed inventory.
• Created new recipes, outlined steps and training staff on correct preparation.
• Visited with residents to inquire about satisfaction, quality and personal preferences.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Developed and implemented performance improvement strategies and plans to promote continuous improvement.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Cut spending through effective inventory management and supply sourcing.
• Set and oversaw weekly and special event menu plans.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Introduced Excel for scheduling needs to successfully create long-term schedules for 2 daily shifts and 15 employees.
• Introduced mentoring program and effectively managed employee mistakes to decrease overall waste 25%

See Job references above #1. This is reasonable overview but not all responsibilities are listed.

See Job references above #1: This is reasonable overview but not all responsibilities are listed.

See Job references above #1. This is a reasonable overview but not all responsibilities are listed.

See Job references above #1. This is reasonable overview but not all responsibilities are listed.

• Entered new customer and sales information into computer system.
• Prepared quotes with prices, credit terms and estimated delivery schedules.
• Demonstrated products to customers and emphasized key features to close sales.
• Partnered with inside sales representatives to maintain current product and service literature.
• Achieved performance goals by developing new revenue streams and increasing sales from existing accounts.
• Traveled across territory to connect with established and prospective customers.
• Built rapport with account decision-makers to achieve long-term sales results.
• Prospected new customer leads from existing customers, News paper, word of mouth and in-person methods.
• Answered customer questions about products and services, helped locate merchandise and promoted key items.
• Developed strong rapport with customers and created positive impression of business.
• Listened to customer needs and desires to identify and recommend optimal products.
• Maintained up-to-date knowledge of store sales, payment policies and security standards.
• Managed over 50 social media projects to build reputation and obtain new traffic.
• Managed and reviewed over 50 Food Service accounts to resolve any quality, communication and delivery issues.
• Planned and executed events and marketing programs, producing 15% of goal of qualified leads.

• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
• Resolved customer complaints involving food or beverage quality and service.
• Analyzed all beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
• Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
• Identified areas of opportunity for food and beverage sales by analyzing customer feedback and product demand metrics.
• Oversaw selection, ordering and inventory controls of wine, beer, alcohol and food products program.
• Maintained exhaustive knowledge of beverage flavor profiles, nutritional information, allergens and alcoholic content.
• Responded to customer complaints, addressing concerns and distress with amicable interactions.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Managed bar and wait staff and directed hiring program.
• Maintained highest standards for food and beverage quality and service.
• Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
• Implemented new drink policies, reducing over-pouring by 20%
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions