Adrienne Halterman
Lakeville
Summary
High-performing professional with 22 years of hospitality experience delivering high-impact work in the hospitality industry. Skilled in developing strong internal and external relationships to facilitate collaborative achievement of organizational goals. Confident in ability to thrive in a fast-paced setting and leverage skills in communication, customer service and organizational skills, to enable team success. Committed to lifelong learning and going the extra mile to contribute to facilitate continuous improvement.
Experienced with planning and executing variety of events, from corporate meetings to large-scale conferences. Utilizes strong organizational skills to manage multiple aspects of event coordination, including vendor relations and budget oversight. Track record of providing excellent client service and ensuring events run smoothly.
Overview
26
26
years of professional experience
Work History
Corporate Catering Sales Manager
Embassy Suites Minneapolis Airport
01.2015 - Current
- Events from 10 to 400 people
- 9 meeting space- 10,000 sq. ft and Executive Boardrooms
- Events for Corporate meetings, Job fairs, Trade show, Holiday parties and Weddings
- Systems: TEAMS, Excel, Microsoft word, Outlook, ZOOM, Sales pro, Delphi.fdc, Social tables for catering functions and hotel reservations
- Sales calls and emails to potential clients and current clients
- Meet with clients, give site tours and lunch meetings
- Greet clients before events and follow up with clients afterwards
- Follow up on leads using BVBC, Cvent, Cendyn, Hilton.com, Meet Minneapolis
- Contract events and detail events with banquet event orders
- Social media and advertisement.
Food and Beverage Manager
Woolley’s Kitchen & Bar
- Manage Woolley’s Steakhouse, Corner Bar, Banquet events, Holiday Brunch
- Schedule 40+ employees including managers
- Maintain customer service standards for front of house staff
- Ordering and inventory all liquor, wine and beer daily
- Controlling labor cost and food cost based on budget and actual sales
- Social media and advertisement.
Sr. Operations Manager
HMS Host
01.2007 - 01.2015
- Manage multiple casual dine restaurants, quick service and grab & go concepts
- Developing budgets and labor goals for all restaurants and stores for a total of $14.5 million in sales
- Hiring of all positions and scheduling of 150+ employees union and non-union workers
- Serve Safe food, Serve Safe Alcohol and State of Minnesota Food Manager license
- Imputation of new Micros system Symphony and MyMicros/MyInventory system
- Maintain customer service standards for both front of house and back of house per corporate brand standards
- Inventorying & inputting orders with multiple vendors
- Controlling labor cost and food cost based on budget and actual sales
- Menu development with corporate Rock Bottom and Brinker to ensure profit for both restaurants
- Maintaining customer dining and ensuring customer satisfaction
- Working with multiple venders for food pricing ie: Bix produce, US Foods, Sysco, Reinhart
- Sales and service training for all servers, bartenders and managers for HMS Host
Level 1 PSIA Instructor
Blizzard Ski School
01.2000 - Current
- Lead Instructor of group of kids between the Ages of 4-18
- Communicate with parents about concerns, training and levels of ability of their children
- Organizing multiple instructor and adapting groups to standard student to instructor ratio
- Developing safety and entertainment actives for groups of kids
Restaurant & Outlet Manager
Crowne Plaza Riverfront Hotel
01.2001 - 01.2007
- Company Overview: (Radisson Hotel)
- Nov 2005 – Nov 2007 – Restaurant & Outlet Manager
- Jan 2005- Nov 2005- Asst. Manager Restaurant & Outlet
- Aug 2004- Jan 2005- Restaurant & Outlet Supervisor
- July 2001- Aug 2004 – Pantry Cook, Hot line Cook, Banquet Cook
- April 2001- June 2001- Student Intern
- Planning weddings, Holiday parties, corporate events and Group functions for up to 200 people
- Ordering and selecting new restaurant items ie: menus cover, uniforms, restaurant decor
- SOP development and managing move from Carousel Restaurant to opening of new Restaurant
- Working with multiple venders for wine and liquor pricing
- Hiring of all positions, and scheduling 40+ employees for restaurant, Bar, Coffee shop, and Room Service
- Controlling labor cost, and managing budget for outlets
- Programming of MICROS point of sales systems
- Development and implanting corporate food and beverage standards
- Maintaining customer dining and ensuring customer satisfaction
- Budgeting and forecasting revenue and labor cost
- Overseeing, developing and cross training multiple outlet staff
Education
Culinary Certificate -
Le Cordon Bleu, Brown College
Mendota Heights, MN01.2002
Skills
- Cost control
- Customer service
- Work Planning and Prioritization
- Operations oversight
- Event coordination
- Problem-solving
- Reliable and responsible
- Teamwork and collaboration
Timeline
Corporate Catering Sales Manager
Embassy Suites Minneapolis Airport
01.2015 - Current
Sr. Operations Manager
HMS Host
01.2007 - 01.2015
Restaurant & Outlet Manager
Crowne Plaza Riverfront Hotel
01.2001 - 01.2007
Level 1 PSIA Instructor
Blizzard Ski School
01.2000 - Current
Food and Beverage Manager
Woolley’s Kitchen & Bar
Culinary Certificate -
Le Cordon Bleu, Brown College
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