Wendy Gruber

• I was responsible for almost everything but writing the dining room menu and cooking the food. I managed the finances from Payroll to operating expenses.
• I managed a staff of 26 employees
• I kept all licensing current.
• I kept track of all equipment to make sure everything was operating well. I did repairs myself when I could or made arrangements for repair or replacement.
• I took took alcohol inventory and ordered alcohol weekly.
• I placed food orders as needed.
• I made weekly schedules for all employees.
• I kept myself current on all food and alcohol certification.
• I physically sat guests and tended the bar on a regular basis. I served food, bussed tables and washed dishes as needed.
• I prepared menus for catered events as well as wrote equipment list for pull and loading.
• On catered events, I did set up and take down as well as working the events.
• I managed all staff to keep a safe working environment for all.

I worked in all front of house capacities for catered events. These included anything from weddings, buffets, plated meals, to offsite private events. I also worked concessions at Sun Devil Stadium as well as Gammage Auditorium.