Wendy Wostal-Feldpausch
Seabrook,TX
Summary
An enthusiastic, pro-active achiever - with a passion, 16 yrs. of extensive Industry experience, and a broad range of knowledge & expertise in Daily Operations, Management (FOH AND BOH) and Sales & Marketing of: Restaurants, Boutique Hotels, Catering & Event Facilities.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Assistant General Manager and Bar/Nightclub Manager
Sullivan’s Steak House
02.2009 - 08.2010
Sous Chef and Dining Manager
P. F. Chang’s China Bistro
12.2006 - 10.2007
Personal Chef
Babin Ranch - Exotic Game Hunting
09.2005 - 11.2006
Gardé Manger, Desert Line, Hot Line Cook
Bank by Jean-Georges at Hotel Icon
05.2005 - 08.2005
- Culinary Externship
Sous Chef: Chef Instructors (Lg. Scale Banquets, etc.)
CA Culinary Academy
04.2004 - 04.2005
Facility Sales Manager and Event Coordinator
Fleming’s Prime Steak House & Wine Bar
03.2003 - 09.2003
Facility & Sales Manager/Event Coordinator
The Crystal Ballroom at The Rice
05.2001 - 01.2003
Education
Occupational Studies Degree - Le Cordon Bleu Culinary Arts
California Culinary Academy
San Francisco, CA06.2005
Skills
- Industry Operations & Management Qualifications
- Large - Culturally Diverse Staff Management
- Self-Motivated, Organized & Detail Oriented
- Constant Performance Improvement and High Standards for Product & Service Quality
- Problem Solving/Crisis Management
- Sound Production, Presentation & Service Knowledge in a Wide Variety of Cuisines
- Proven Success in Quickly Building Large Dedicated Clientele Bases
- Facility & Equipment R & M/Safety & Sanitation Management
- Creative Menu Development
- Recipe/Unit Costing
- Loss Prevention & Shrink Control Strategies
- Multi-Task/Job Management of High Volume and Multi-Operational Businesses
- Prioritizing & Time Management of Work Loads
- Creating/Coordinating Daily Rosters, Shift Patterns, and Rotations
- Inventory, Ordering, Purchasing & Cost Containment
- Estimating/Forecasting F&B Consumption
- F&B - Quality, Waste, & Cost Control
- Daily Sales Reports and P&L Management
- Financial and Operations Budget/Cost Control
- Strong Vendor Relations/Management
- Hospitality Sales and Marketing Qualifications
- Organized/Detail Oriented - Team Building Leader
- Developing Incentive Plans/Programs for Key Clients
- Persuasive with a Natural Flair in Sales Situations for Products /Services
- Account Maintenance/Retention
- Contract Pricing/Negotiation
- Client/Vendor Liaison for Lg Scale Event Planning
- Continuous Development in New Business Strategies & Networking
- Meet/Exceed Budgeted Revenue Goals
- Budgeting & Expense Control Management
- Business Transformation/M&A Restructures
Certification
NRA Certifications: 1. Safety & Sanitation 2. Nutrition
Affiliations
- 2001 – 2003 Attending Member
- Greater Houston Convention & Visitors Bureau - Houston
- Meeting Professionals International (MPI) - Houston/Dallas
- National Assoc. of Catering Executives (NACE) - Houston/Dallas
- International Special Events Society (ISES) - Houston/Dallas
- Young Professionals Network (YPN) - Dallas
- Chamber of Commerce - Dallas, Metro Area
Related Experience
- Private Cooking Classes & Catering, 9/2004 - Present
- Self Employed – TX and CA 9/2004 - Present
- Bartender, 1/2004 – 3/2004
- The Whiskey at Hotel Icon – Houston, TX
- Bartender, 9/2000 – 3/2002
- The Palm Restaurant – Houston, TX
- Opening Team/Bartender, 11/1998 – 8/2000
- Sullivan’s Steak House – Dallas, TX
- Opening Team/Bartender, 1/1998 – 11/1998
- P.F. Chang’s China Bistro – Dallas, TX
Computer Proficiencies
- Microsoft Word/Excel
- F&B Reporting/Purchasing System
- Catering Management Software
Timeline
Assistant General Manager and Bar/Nightclub Manager
Sullivan’s Steak House
02.2009 - 08.2010
Sous Chef and Dining Manager
P. F. Chang’s China Bistro
12.2006 - 10.2007
Personal Chef
Babin Ranch - Exotic Game Hunting
09.2005 - 11.2006
Gardé Manger, Desert Line, Hot Line Cook
Bank by Jean-Georges at Hotel Icon
05.2005 - 08.2005
Sous Chef: Chef Instructors (Lg. Scale Banquets, etc.)
CA Culinary Academy
04.2004 - 04.2005
Facility Sales Manager and Event Coordinator
Fleming’s Prime Steak House & Wine Bar
03.2003 - 09.2003
Facility & Sales Manager/Event Coordinator
The Crystal Ballroom at The Rice
05.2001 - 01.2003
Occupational Studies Degree - Le Cordon Bleu Culinary Arts
California Culinary Academy
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