Janet Wildermuth has over 25 years of experience in hospitality and food service roles. She is currently the Galley Supervisor at the Hilton Hotel in Rockwall, Texas, where she manages food and beverage outlets and tracks sales and inventory. Prior to this, she held various sales and marketing roles at Dean Foods, Hardie's Fruit & Vegetable Co., and Glazier Foods Company. She has a Bachelor's degree in Restaurant, Hotel and Institutional Management from Purdue University.

1. Janet Wildermuth
325 Mariah Bay Drive ■ Heath, Texas 75032 ■ 469-744-6335 ■ janetw251331@gmail.com
PROFILE
Hospitality Specialist
A results oriented business professional, specializing in developing and working with winning teams dedicated
to enhancing the customer's experience.
PROFESSIONAL EXPERIENCE
HILTON HOTELS - DALLAS ROCKWALL LAKEFRONT 2012–PRESENT
Rockwall, Texas
Food and Beverage Outlets- Galley Supervisor
 Work with all departments of the hotel to insure highest levels of guest loyalty and satisfaction are met
within our diverse clientele base.
 Responsible for tracking and managing sales, profits and returns for the hotel Starbucks and gift shop
outlet.
 Manage the purchases of all food, beverage and retail items in order to maintain proper controls and
inventory levels based on guest occupancy.
Dean Foods- Oak Farms/ Schepps Dairy 2005 - 2012
Dallas, Texas
Territory Sales Merchandiser/ Sales Representative
 Provided superior customer service to all 77 chain grocery store accounts in my area. Achieved and
maintained placement of all products to assure the highest volume, revenue and profit margins.
 Provided accounts with the proper ordering, inventory, product handling and rotation procedures as
specified by their corporate contract to assure highest standards were met in all areas.
 Creating and setting up unique and creative displays to achieve the highest product visibility for
promotions on all sales, seasonaland new market items. One result of my work was to increase gallon
sized Swiss Tea sales by 200% in my sales area and with Walmart.
 Member of Board of Directors Greater Dallas Restaurant Association 2004-2005
 President's Award - In Recognition of Outstanding Achievement - Greater Dallas Restaurant
Association 2004-2005
 Member Texas Chefs Association 2000-2012
Hardie's Fruit & Vegetable Co., Inc. 2000 - 2005
Dallas, Texas
Marketing Director
 Managed the sourcing of all seasonal specialty produce and imported artisan cheeses for local chefs,
fine dining restaurants,hotels in Dallas- Fort Worth area.
 Created and conducted ongoing training classes for the Sales and Customer Service Departments on all
imported and domestic cheeses and all specialty produce.
 Worked with the purchasing department to develop weekly and monthly seasonalcalendars,
newsletters and market updates as part of strategy to improving sales to our customer base.
 Traveled and worked directly with chefs,growers and developers of Pro*Act Specialty and Harvest
Sensations on the LA Terminal Market/ Santa Monica Farmer's Market.
 Programmed and maintained all produce information and photography in the corporations online
ordering system.

2. JANET WILDERMUTH PAGE 2
Glazier Foods Company 1998 - 2000
Houston, Texas
Outside Sales Representative
 In charge of sales of food products, smallwares and supplies to existing restaurants,hotels and
institutional accounts in the Dallas-Fort Worth area.
 Increase our customer base by 80% by instituting market research tools that included on-line analysis,
cold-calling and networking.
Bertucci's Brick Oven Pizzeria and Italian Grill 1996 - 1998
Chicago, Illinois
Assistant Restaurant Manager
 Opened new locations and trained all employees in both front and back of house operations.
 Managed a high volume open kitchen concept authentic Italian restaurant.
 Responsible for working with regional stores in resolving problem areas (labor/ food cost) to achieve
their set goals and bring more money to their bottom line.
Red Lobster Seafood Restaurant 1988 - 1996
Indianapolis, Indiana
Dining Room Manager
 Responsible for all front of house operations including hiring, staffing, training, and scheduling
all employees in all departments to insure excellent guest service.
 Developed and consistently met all labor and food cost goals to achieve projected profit margins
while also developing a huge loyal customer base in the second highest grossing sales volume
store in the State of Indiana.
EDUCATION
PURDUE UNIVERSITY B.S. RESTAURANT, HOTEL
School of Consumer & Family Sciences & Institutional Management, 1986
West Lafayette, Indiana