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- 1. LILLIANA ANDRADE lbostick.andrade@gmail.com 2918 W. Tampa Bay Blvd., Tampa, FL 33607 352-428-3939 MANAGEMENT / OPERATIONS PROFESSIONAL Culinary / Hospitality Industry ...Highly-motivated and career-focused professional, recognized for consistently exceeding guest expectations... ...Bilingual: English / Spanish... Culinary / Hospitality Management professional with impeccable customer service standards, safety compliance, and attention to detail. Possess exceptional multi-tasking ability to effectively lead daily operations within fast-paced environments. Provide resources and tools needed for staff to maximize productivity; committed to excellence to ensure corporate goal attainment. Strong inventory and cost containment skills; utilize available resources and inventory to decrease expenses. Interact well with staff, peers, vendors, management, and within the community. Computer proficiency: MS Word, Excel, PowerPoint, Aloha, Halo, and Positouch POS software. Degree: Bachelor of Arts degree, Culinary Management. KEY SKILLS Menu Planning & Design | Event Coordination | Catering | Inventory Control | Staff Training Vendor Sourcing | Policies & Procedures | Issue Resolution | Customer Service | Food Prep & Presentation Recipe Development | Regulatory Adherence | Resource Allocation | Culinary & Management Skills Hospitality Industry & Market Trends | Purchasing & Cost Containment | Strategic Planning & Marketing EDUCATION THE ART INSTITUTE OF TAMPA, Tampa, FL (2014) Bachelor of Arts, Culinary Management Honor /Activities: • Honor Roll • Participated in Top Chef Competition. • Cook's Club, member -Led fundraising projects (Big Cat Rescue) • Worked full time while attaining college degree PASCO-HERNANDO COMMUNITY COLLEGE, Brooksville, FL (2009) AA degree Honors / Activities: • Phi Beta Kappa Honor Society, member -community volunteer CAREER BACKGROUND BERN'S STEAKHOUSE, Tampa, FL 2014 - Present Premier steak house with 8 dining rooms; 350 guest seats and world famous Harry Waugh Dessert Room comprised of 48 private rooms; 50 desserts, wines, ports, sherries, and madeiras; serve farm-grown vegetables. Sous Chef Oversee culinary staff of 80+, accountable for the accurate and timely food preparation, presentation, order expedition, and standards compliance for all dinner orders. Extensive interaction with front and back of house, as necessary. Develop monthly recipes and troubleshoot customer service issues. Perform inventory and product ordering/purchasing on a daily basis. Ensure adherence to all health department and sanitation regulations. • Collaborate on interviewing/hiring process of Line Cooks. • Designated Key holder; open and close restaurant, when required. • Utilize standing inventory and in-season products to develop meal specials to contain costs. • Coordinated week-long Wine Fest; 100+ vendors. Intensive menu planning and recipe development; collaborated with Executive Chef and co-led team of 15 staff to prepare food for 2K+ guests.
- 2. LILLIANA ANDRADE Page 2 CAREER BACKGROUND (continued) • Conducted wine dinners for private parties/events, to include 5- to 7-course meals. • Quickly promoted from Seafood and Main Grill. PIQUANT, Tampa, FL Jan. 2012 - March. 2013 150-seat stylish American and French nouveau cuisine, serving brunch and dinner. Catering Manager / Front of House Manager Managed, scheduled, trained, and evaluated 30+ employees for various catering events (social, administrative, and weddings). Conducted client needs assessment, designed menu, developed floor plans and seat assignments, coordinated decorations, determined pricing, negotiated/executed contracts, assigned staff, and oversaw set-up and clean-up of all events. Oversaw restaurant menu planning and agenda setting. Utilized inventory and seasonal products for menu specials to reduce costs. • Authored Front of House SOPs. • Integral member of grand opening; assisted with pre-opening, setting up restaurant, preparation, and staff training. • Recruited immediately upon graduation from Art Institute. • Conducted monthly classes/cooking demonstrations for guests highlighting different topics/regions of French cuisine; 15-20 per class. Designed curriculum, recipe cards, and managed 3-4 staff, as well as 3-course dinner demonstrations. • Presented off-site classes cooking class for Millennium West Shore Tampa Apartment residents. DINNER DONE, Tampa, FL Sept. 2009 - Dec. 2011; summer 2014 Meal planning for families, providing a fully-equipped kitchen for meal prep. Shift Manager / Lead Customer Service Representative Managed operations at 2 locations (Carrollwood and Brandon). Shift Manager, Brandon. Shift Lead and inventory management professional; scaled recipes to meet client demand and ensured adequate levels of product for guests to create meals. Coordinated times and scheduled kitchen sessions with guests. Collaborated with monthly menu planning and recipe development, depending on seasonal products and inventory on hand. • Introduced 2 new recipes each month, focusing on high quality ingredients and products. Ensured compliance with all health code regulations and sanitation practices. Lead CSR, Carrollwood. Managed all cash transactions and daily reconciliation, as well as kitchen team preparation. Appointed key holder with open/close responsibilities. • Selected to collaborate on new storefront concept. Developed menu, comprised of 200+ new recipes. Assisted with recipe development and standardizing prep kitchen food requirements for meal preparation (Summer 2014). WEEKDAY GOURMET, Brooksville, FL 2008 - 2009 Prep kitchen for guests to come in and prepare meals. Shift Manager Managed daily operations, to include customer service, guest relations, store inventory/organization, cash reconciliation, and event organization/planning for daily summer program. • Led children's nutrition and food education programs. CERTIFICATION Food Safety Manager Certified SERVSAFE and TAPS series program completion