JULISSA COSTE

133 Merlot Drive

Stephenson, VA 22656

(917) 496-4843

Objective

A dynamic and challenging position within the hospitality industrywith the opportunity for growth and development

Education

Diploma, Culinary Management,November 2006

-Institution of Culinary Education (formerly Peter Kump’s), New York, NY

Bachelor’s Degree in Hotel Administration Majored in Food & Beverage

- Pontificia Universidad Católica Madre y Maestra, Santo Domingo, DominicanRepublic, September 2003

AssociatesDegree in Business Administration

- Pontificia Universidad Católica Madre y Maestra, Santiago, DominicanRepublic,June 2001

Professional Experience

FLIK INTERNATIONAL, British Airways Lounge – Dulles, VA June 2012 – Present

General Manager

Responsible for the operation and overall direction, coordination and evaluation of the airport lounge.

  • Responsible for operations of the lounge and off site kitchen with an annual sales budget of $2.1 million
  • Successfully manage British Airways lounge to a 2012 contribution of 12% over projected budget
  • Directly manage staff of 18 to include Executive Chef and Sous Chef at an offsite location.
  • Responsible for all human resource functions including: hiring, training and development, performance management, succession planning, performance evaluations and coaching, and continued efforts to improve employee morale and retention.
  • Maintain excellent relationships with employees, vendors, suppliers, internal and external clients.
  • Perform all unit level accounting to include payroll.
  • Create and maintain excellent client relations by defining client expectations, presenting company expectations, promptly responding to client requests, and solicit clients/guest’s feedback.
  • Identify client and guest needs interacting in a positive, proactive manner.
  • Ensure with the Executive Chef that all first class and business class menus are presented to the client accurately, effectively and of superior quality.
  • Implement labor cost control, food cost control, preparation, setup, operation and cleanup of airport lounge.
  • Manage airport lounge operations including weekly inventory, orders and scheduling.
  • Responsible for the operation in accordance with the approved budget while providing the client with the maximum value for the dollars spent.
  • Responsible for meeting and maintaining all standardsrequired by inspections such as Loudon County Health Department, Environmental Health Association, and Flik Internationalcustomer service inspection (LRA).

FLIK INTERNATIONAL,Freddie Mac – McLean, VA March 2010 – March 2012

Catering Manager, Café Support

Responsible for the overall direction, coordination and evaluation of the catering and pantry operations, overseeing internal and external catering events

  • Responsible for operations of catering and office coffee departments with an annual sales budget of $2.5 million
  • Successfully manage client catering to a 2010 contribution of 19% over projected budget
  • Managed office coffee labor and product costs 27% below budget thru implementation of employee cross training, routing efficiencies and inventory control systems
  • Directly manage sous chef and 15 catering and office coffee associates.
  • Plan and execute 12,806 special corporate functions ranging from business meetings to holiday celebrations for 500 guests.
  • Support Compass corporate training programs including the training of hourly associates
  • Special projects as assigned by catering director including support of campus operations including cafe dining, coffee shops and management of over 100 associates.
  • Developed catering menus to focus on current dining trends, healthy options, green alternatives and cost savings measures. Create and cost seasonal and special event menus.

RESTAURANT ASSOCIATES, Conde Nast Publications – New York, NY September 2008 – February 2010

Catering Director, Café Support, Café Opening Support

Responsible for managing all Conference Catering, Bulk Beverages and Coffee Pantry Service for 4 Times Square, 1166, 6th Ave and 1440 Broadway.

  • Work directly with the Foodservice Director to ensure all catering menu proposals were presented to the client accurately and effectively.
  • Responsible for operations of catering and office coffee departments with an annual sales budget of $3.7 million
  • Successfully manage client catering to a 2008 contribution of 15% over projected budget
  • Implemented and ensured Restaurant Associates Conference Dining standards.
  • Managed office coffee labor and product costs 21% below budget thru implementation of employee cross training, routing efficiencies and inventory control systems.
  • Created promotions, specialty, seasonal and holiday menus and catering packages.
  • Prepared weekly billing and sales forecasts.
  • Helped manage other Restaurant Associates accounts when needed, such as Conde Nast Publications 750, 3rd Ave, Bank of America 6th Avenue and Goldman Sachs Jersey City.
  • Hired, trained and scheduled catering associates. Development of existing associates in service techniques.
  • Write proposals for events within the building and for outside clients such as Liz Claiborne, Eisner LLP, Konica Minolta Business Solutions U.S.A., INC, and Met Life.
  • Chief Administrator of the CATERTRAX system for booking all Conference Catering.
  • Serviced special needs of various Editors, Publishers and Executives.

CULINART, Ogilyy & Mather – New York, NYAugust 2007 – September 2008

Catering Director, Café Support

Manage all administrative support to the catering department, oversee all corporate events

  • Responsible for hiring, training, coaching, evaluating & handling employee relations issues.
  • Increased 15% in sales by booking more corporate events & customer service follow ups.
  • Executed all logistical details of events.
  • Designed menus.
  • Developed, prepared and followed up billing reports.
  • Supervised onsite corporate cafeteria and staff.

THE CARLTON – New York, NYFebruary 2005 - April 2007

Sales Coordinator

Provide administrative support to Sales Managers, Catering Managers, Director of Sales & Marketing and the General Manager

Special Skills

Customer Service, Event Planning, Management, Culinary Arts, Public Relations, Human Resources, Leadership and Teaching Skills, Fluent in Spanish (speak, read & write), Proficient in Delphi, Epitome, Micros, CaterTrax, Meeting Matrix and Event Management System (EMS).