TARGET

I help clients determine the best software for their company’s needs in food inventory management, recipe and menu databases, and accounting and reporting functions. My clients run the gamut from corporate food chains to independent restaurants, hotels, cruise lines and catering businesses. I’m not a tech geek, I’m a communicator—I meet with clients on a one-on-one basis to determine what software would best suit their business and end-user needs, then I work with technical gurus to ensure the software is customized and implemented. Once everything is in working order, I train users not only to use the software, but also to understand it. I also have a great deal of experience with large-scale corporate menu rollouts, operational analyses, standardization techniques and overall profitability evaluations. No client is too small or too large!

• Inventory management software implementation.
• Accounting and reporting setup and configuration.
• Food, menu and recipe database development and implementation.
• Installation and configuration of client/server networks.
• Project management and end-user training.

STAFF POSITIONS

Corporation X
Senior Implementation Specialist, 1997 – 2001

Corporation X sells, implements and customizes enterprise foodservice management software for corporate and privately owned businesses in any foodservice environment, including restaurants, convention centers, hotels, cafeterias, catering businesses and cruise lines.

• Created, organized and installed relational databases used for inventory control, recipe costing, menu analysis and accounting reporting. Worked onsite with clients to develop and customize databases. Adhered to corporate naming and organizational conventions.
  
• Trained end-users (including executives, accountants, chefs, blue-collar workers, restaurant managers and hourly-wage employees) to understand and effectively use their company's software.
  
• Served as project manager for numerous client projects. Managed timelines and created operational manuals for software rollouts. Allocated resources and acted as liaison between clients and coders.
  
• Configured client/server networks using Windows NT platform for SQL Server Version 7.0 databases. Participated in internal version testing and releases.
  
• Acted as key technical support contact for corporate clients, including: Amtrak, Princess Cruises, Jazz Restaurants, Applebee's, Houlihan's, Macayo's, the Waldorf-Astoria, Madison Square Garden, Buona Beef, Foodstuffs, Plaza Hotels, Universal Studios Florida, SkyChefs, Sgt. Peppers Restaurants and The Store at Lucas Ranch.

San Francisco Luxury Hotel X
Food and Beverage Manager, 1995 – 1997

Member of management team responsible for lobby bar, room service, café, fine dining restaurant and banquet beverage operations at 800-room convention hotel.

• Managed lobby bar and satellite stations. Responsible for $2 million in beverage sales. Ran Equinox, the revolving five-star restaurant atop the Hyatt. Worked with union and non-union employees.
  
• Managed food and beverage cost control, and payroll expenses for food and beverage outlets.
  
• Created and executed corporate menu analyses, new menu rollouts and promotions.
  
• Planned, organized and executed large-scale events for up to 10,000 attendees, including SF NYE, Superbowl parties, KKSF listener appreciation parties and corporate events sponsored Arthur Andersen, Bank of America and Merck. Managed crowd control and beverage consumption.
  Implemented hotel-wide paper recycling program.

Hotel Corporation X
Corporate Management Trainee, 1995

Participated in intensive corporate management training program by working in all areas of hotel management including Human Resources, Accounting, Front Office, Housekeeping, Engineering, Sales, Catering, Banquets and Food and Beverage Outlets.

CLIENTS

Catering Company X
I’ve spent a great deal of time working out the financial kinks inherent in this family-owned full-service catering company located in Asheville, NC. After assisting with the design and creation of their website, I performed menu P&L evaluations to set pricing structures, sales analysis to determine target markets and marketing evaluations to reach target markets with television, print and direct mail promotions analysis for menu pricing.

Personalized Gourmet Services Company X
I've spent the last three years as an event captain for this local catering company, overseeing setup, execution and breakdown for events large and small. In addition to photographing events for their website, I'm currently assisting with their website design and rollout, and creating portfolio of events for sales purposes. I'm also helping with their financial needs: I recently completed a P&L analysis for menu pricing

SKILLS

• Creation, configuration and maintenance of Microsoft SQL Server 7.0 databases.
• Installation of corporate-level software on servers and clients in Windows NT environment.
• Performed technical troubleshooting for servers and client PCs.
• Excellent organizational and project management skills: deadlines, timelines and resource allocation.
• Experience with large-scale testing situations and menu rollouts.
• Software: Excel, Word, Access. Internet research.

MORE ABOUT ME

• Developing Brazilian group-package travel company.
• Certified Ashtanga Yoga instructor.
• Singer and guitar player for San Francisco-based bluegrass band.
• Volunteer work with the Breast Cancer Fund and Drawbridge.
• World travel for business and pleasure; amateur photographer.
• Languages: English, Portuguese.

EDUCATION

University of Denver, BSBA: 1995
College of Business: School of Hotel, Restaurant and Tourism Management

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