George Santos

Caterer Company

Own Catering Company

01.2025 - Current

Provided friendly, courteous service to create memorable moments for guests.
Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
Cleaned and organized kitchen stations to promote team efficiency.
Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
Managed food inventory and supplies, reducing waste and maintaining optimal stock levels for diverse events.
Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
Replenished banquet stations and verified food temperatures and cleanliness of service areas.
Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
Implemented strict food safety standards, maintaining a clean and sanitary work environment at all times.
Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
Coordinated logistical aspects of event setup and breakdown, minimizing disruptions to clients'' schedules.
Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
Set up and disassembled food service stations, equipment and furniture per contract specifications.
Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
Leveraged strong interpersonal skills to communicate effectively with diverse clientele regarding their unique needs and expectations.
Observed federal and local kitchen safety regulations to prevent food borne illnesses.
Collaborated with clients to plan event venues, menus and budgets.
Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
Developed innovative menu offerings that consistently received positive feedback from clients and guests.
Trained new catering staff members on company policies, procedures, and best practices to maintain consistent service quality across all events.
Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
Sourced food ingredients from local markets and food suppliers to acquire items needed for food preparation.
Optimized workflow processes within the kitchen environment for greater efficiency during food preparation stages.
Designed catering menus containing ethnic food options to meet needs of diverse customer base.
Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
Established strong relationships with suppliers and vendors, ensuring reliable service and competitive pricing.
Coordinated with vendors to ensure high-quality ingredients, resulting in exceptional food presentation and taste.
Managed inventory efficiently, reducing waste and lowering costs.
Fostered positive team environment, training new staff on catering best practices and customer service excellence.
Enhanced event satisfaction by meticulously planning and executing catering menus tailored to diverse client needs.
Spearheaded sustainability initiative, reducing plastic use and incorporating locally sourced ingredients.
Negotiated with suppliers for better pricing, improving profit margins without compromising on quality.
Conducted post-event evaluations with clients, gathering feedback to inform continuous improvement.
Enhanced team performance with regular training sessions on culinary trends and customer service strategies.
Implemented new food safety protocols, ensuring compliance with health regulations and enhancing customer trust.
Balanced multiple catering events simultaneously, demonstrating exceptional organizational skills and flexibility.
Increased repeat business with exceptional service and attention to detail in event setup and execution.
Designed thematic decoration plans for events, enhancing overall ambiance and client satisfaction.
Cultivated relationships with event planners, boosting referrals and expanding client base.
Led catering team in high-profile events, ensuring flawless execution and positive client feedback.
Maintained meticulous records of client preferences and feedback, using insights to refine services.
Optimized delivery routes and schedules, ensuring timely setup and food freshness.
Streamlined kitchen operations, enabling team to deliver high-quality dishes under tight deadlines.
Adapted quickly to unexpected changes during events, maintaining high service standards.
Developed customized menu options for clients, accommodating dietary restrictions and preferences.
Improved efficiency in kitchen by introducing new cooking techniques and equipment.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Coordinated with team members to prepare orders on time.
Set up and broke down kitchen for service.
Evaluated food products to verify freshness and quality.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Participated in food tastings and taste tests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Modified recipes to accommodate dietary restrictions and allergies.
Developed close relationships with suppliers to source best ingredients.
Utilized culinary techniques to create visually appealing dishes.
Monitored food production to verify quality and consistency.
Disciplined and dedicated to meeting high-quality standards.
Trained and managed kitchen personnel and supervised related culinary activity.
Assisted with menu development and planning.
Worked closely with front-of-house staff to facilitate excellent customer service.
Implemented food cost and waste reduction initiatives to save money.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed new recipes and flavor combinations to enhance customer dining experience.