Jodie  Kent

Jodie Kent

Event Coordinator

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Summary

Jodie Kent
33031 Garoli Pass Temecula, CA 02502 813-277-8917 jmmbacs@gmail.com
??Summary
Deadline-driven Event Coordinator with successful history of delivering exceptional results. Multi-tasking, self starter with excellent time management resources. Highly detail-oriented and budget-conscious with a keen eye for symmetry and design. Expansive knowledge of Food and Beverage Industry operations.
Work History
Orange County National Golf Center and Lodge | Winter Garden, Florida
?Event Sales & Coordinator Supervisor/Managing Bartender Bartender/Server/Beverage Cart Attendent
11/2013 to 01/2017 11/2015 to 01/2017 09/2012 to 11/2015
PGA Demo Day at OCN Golf Center and Lodge | Winter Garden, Florida
Event Coordinator
Bardi's Bar & Restaurant | Pequannock New Jersey
Event Sales & Coordination/Bartender/Server
Tiff's Casual Bar & Grill | Pequannock, New Jersey
Server/Bartender/Assistant Event Coordinator
Vineyards Restaurant & Wine Bar | Hardyston, New Jersey
Server/Bartender/Assistant Event Coordinator
Skills
01/2013 to 01/2017 11/2008 to 12/2011 06/2007 to 11/2009
10/2005 to 06/2007?
?• Flawlessly coordinated and executed all F&B aspects of World’s largest Golf Industry outdoor demonstration day in anticipation of over 20,000 Industry Pros; developed menus, sold and executed VIP catering contracts, contracted with vendors, hired and trained qualified team members and volunteers.
• Planned events such as meetings, golf outings, industry specific shows, birthday parties and weddings for up to as many as 350 people.
• Planned and coordinated menus, set up details, rentals, and desired specialty items with client and/or club staff members.
• Hire and oversee qualified team of event contributors ensuring expert execution of event plans.
• Developed, identified and maximized methods to spend budgets effectively.
• Created, staffed and coordinated booths for Industry Events.
• Participated in Events in various roles as necessary.?
• Followed all safety and sanitation policies when handling food and beverage to uphold
proper health standards.
• Set up bar & restaurant for operation, maintained stock levels to prevent shortages of
critical items, followed bar recipes to deliver consistent drink quality, control costs and
maximize guest satisfaction.
• Guided guests through menus while demonstrating thorough knowledge of the food,
beverages and ingredients.
• Routinely supported other areas of the restaurant as requested, including answering
telephones and completing financial transactions for other staff.

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