1. Dana Joswick-Bonano
35 East 18th Street
Bayonne, NJ 07002
201-355-7098 or 201-443-8757
Email:djjoswick@yahoo.com
Objective: To secure a position in a new industry where I can utilize my communication, management and listening skills.
Education:
New York University 1995-1998
Major: Hotel & Restaurant Management
Hudson County Community Culinary Arts-A.A.S. 1992-1994
Major Culinary Arts, Graduated Summa Cum Larde
Professional Experience:
Restaurant Associates – Catering Director – Time Inc, August 2010 –Present
New York, NY
• Currently direct $7MM in total revenue; motivate a combined staff of 35 employees and 3 managers.
• Account operates under P&L business model.
• Manage all in house and off site catering and client banquet events.
• Revamped catering and banquet menus to client’s satisfaction, while increasing sales.
San Vito’s Italian Restaurant - On Call Weekend Catering Manager 2007-Present
Bayonne, NJ
• Prepare meals for special events from 50-650 people.
• Manage all culinary operations during the events.
Restaurant Associates – Food Service Director – L’Oreal Inc, July 2007 –May 2010
New York, NY
• Currently direct $3MM in revenue; motivate a combined staff of 24 employees and 4 managers.
• Manage all culinary operations.
• Guide daily, direct professional contact with on site clients.
• Formulate unit budgets, introduce goals to management team and deliver unit financial objectives.
• Succeeded in lowering unit account client subsidy by $36K from prior fiscal year.
• Revamped catering menu to increase sales.
Sodexo Inc – Director of Catering - Merrill Lynch Inc, August 2005 – July 2007
New York, NY
• Managed $2.5MM in revenue, led combined staff of 18 employees and 2 managers.
• Scope of responsibility included: 75 seat café, catering, conference and vending services.
• Examined payroll, sales reports, food and beverage inventory, sales and marketing plans.
• Guided and led all in unit training for hourly employees and supervisors.
• Organized and redesigned menus, smallwares and layout for a $5MM client sponsored conference center renovation.
• Surpassed client budget expectations by 750% within first 90 days of reopening of conference center.
Restaurant Marketing Associates - General Manager, March 2001 - June 2005
Jersey City, NJ
• Managed $2.3MM in revenue, led combined staff of 15 employees and 2 managers.
• Scope of responsibility included: 350 seat cafeteria, 150 seat restaurant, catering and vending services.
• Analyzed weekly payroll, sales reports, food and beverage inventory, sales and marketing plans.
• Delegated all catering operations, streamlined all menus and guided functions and events.
• Guided customer service and marketing training for all hourly staff.
Marriott - New York Marriott Marquis – Banquet and Event Manager November 1995-March 2001
Times Square, NY
• Led a 350 seat restaurant and bar operation.
• Supported all beverage activities for banquets.
• Coordinated all banquet events from 50-1500 guests.
• Evaluated menu designs and expedited in the booking of all catering functions.
