Mary Moss
San Diego
Summary
Results-driven Banquet Captain and Senior Cook with a comprehensive understanding of catering operations, from food preparation to event execution and post-event analysis. Demonstrated leadership in supervising and training staff, ensuring adherence to quality and presentation standards, and safeguarding health and safety protocols, including allergy prevention. Proficient in reviewing event orders, managing inventory, and collaborating with cross-functional teams to deliver exceptional event experiences that meet and exceed client expectations.
Overview
6
6
years of professional experience
2
2
years of post-secondary education
Work History
Banquet Captain
Culinary Concepts
San Diego
08.2022 - Current
- Coordinate server assignments and provided direction during catering events, emphasizing appropriate presentation techniques and service protocols to achieve excellent customer satisfaction
- Skilled in designing and executing diverse event setups, from buffets and interactive action stations to elegant formal plated dinners.
- Deliver tailored event experiences by actively engaging with clients, expertly managing tasks, and ensuring adherence to timelines, resulting in high client satisfaction.
- Improved future event success by preparing detailed reports that analyzed performance and identified areas for strategic refinement.
- Provided responsive and professional handling of all customer complaints, ensuring a positive resolution. Furthermore, targeted strategies focused on enhancing customer satisfaction across all service touchpoints.
Senior Cook
University of California, San Diego
La Jolla
07.2019 - Current
- Provide guidance, supervision, and task delegation for both students and career employees, ensuring successful task completion.
- Safeguarded health and safety standards by diligently adhering to regulations and taking proactive measures to prevent food allergy-related incidents.
- Work closely with all departments (sales, service, management, culinary) to achieve seamless workflow.
- Review incoming banquet event orders, develop comprehensive prep lists, and manage inventory levels to ensure all items are available for event operations.
- Review completed orders to confirm quantities match the order details and items meet established quality.
Education
Bachelor of Arts - History
University of Hawaii At Manoa
Honolulu, HI 12.2012 - 12.2014
Skills
- Customer service
- Quality assurance
- Inventory management
- Caterease and Food Pro
- Team leadership and delegation
- Logistics and coordination
Timeline
Banquet Captain
Culinary Concepts
08.2022 - Current
Senior Cook
University of California, San Diego
07.2019 - Current
Bachelor of Arts - History
University of Hawaii At Manoa
12.2012 - 12.2014