Jill Welsh

Background

About Jill Welsh

Thirty-nine years of catering management and leadership experience Results-driven professional, dedicated to excellence in service and in building teams Motivated self-starter, exhibiting high ethics, hard work, dedication, and competence Proficient in Microsoft Word, Excel, and PowerPoint PROFESSIONAL EXPERIENCE THE UNIVERSITY CLUB OF PITTSBURGH (Sodexo) November 2016 - Present BANQUET SUPERVISOR Provide leadership with daily operations, focused on exceeding the guests expectations, optimizing sales, and exceeding profitability objectives Responsible for inventory and ordering of Club alcohol Total responsibility and accountability for all weddings, Club dinners, University meetings, and special events Oversee all set-up and teardown of my shifts events and also future shifts events all while supervising a team of 10 or more All staff reported tips to me and I was responsible for tracking, entering, and dispersing accordingly. Along with all cash handling and securing the premises PHIPPS CONSERVATORY (Sodexo) Pittsburgh, PA August 2012 - November 2016 CATERING SUPERVISOR Provide leadership with daily operations, focused on exceeding the guests expectations, optimizing sales, and exceeding profitability objectives Responsible for interviewing, hiring, training, scheduling, and supervision of a team of sixty-five personnel Total responsibility and accountability for all weddings, events, off-site events, health code compliance, upholding standards and labor costs All event staff training has improved by implementing company training programs and upscale military service style, along with my previous experiences UPMC Pittsburgh, PA September 2004 – September 2011 EXECUTIVE DINING CATERING SUPERVISOR Provided leadership with daily operations, focused on exceeding the customer expectations, optimizing sales, and exceeding profitability objectives Headed the catering department and oversaw all on-site/off-site events for all executive clients and personnel Responsible for event and staff scheduling, training, and supervision of a team of twenty-five personnel Monitored all staff to ensure all health codes, and laws were upheld to the highest standard Total responsibility and accountability for the event staff, operations, ordering, food cost, paper cost, and labor SKILLS Technical Skills: All Microsoft Office Suite programs, Email, and Social Media Soft Skills: Customer service, communications, problem-solving skills, ability to independently multitask