Experiences at Aramark

Managed clients, recommended menus and set ups. Worked closely with the campus directors in faciliting events, locations and set up times. Created and developed menu concepts for our campus clientel and department. Hired and trained temporary staff. Developed on campus waiter training program that increased our workforce by 20% using student workers and decreased our labor cost by 40%. Inventoried and controlled costs associated with the Catering department. Collected and reported revenues and all billing paperwork from clients and campus staff. Was instrumental in building relationship between the campus community and ARAMARK....

Inovative thinking, organization and experience are key. Catering in a campus setting requires a lot of excellent time management, the ability to think quickly, problem solving skills and a great deal of innovative ideas. Our location on campus was not the most accessible, so we had to be very innovative in how we executed events....

Booked events, did BEO's and paperwork for all events, hired and trained staff, worked closely with outside vendors, established menus, planned events both inside and outside of the university.

*Trained new employees on proper service procedures while making sure experienced employees maintained standards and service expectations
*Ensured food quality and 100% customer satisfaction
*Ensured Occupational Safety & Health Act, local health and safety codes, and company safety and security policy were met
*Calculated sales and assisted profit & loss management by following cash control/security procedures
*Contributed to the implementation of a brand new food brand called RFOC
*Planned and coordinated special events each month for students...

cash management,pepole management,production management

I got to meeet and greet a lot of people from all over the country.It can be demanding at times , but i am a demanding person when it comes to my job. I expect nothing less.

Just being a go getter and knowing what you want.

Its fast paced, demanding, and has its share of fun.

*Adjusted recipes for Shelton Hall dining hall to comply with healthy nutrition standards of Boston University's "Sargent Choice" program

Cook, fry, and present food for customers during concerts.