Ginger Schvart has over 15 years of experience in banquet and catering management for hotels, country clubs, and fine dining restaurants. She is a proactive manager who is skilled at organizing teams, resolving issues, and interfacing with upscale clientele. Her experience includes planning large corporate functions, holiday events, and weddings for up to 600 people. She is currently the Dining Room Supervisor and Assistant Banquet Manager at the Crown Plaza Hotel, where she oversees daily operations and assists with large banquets and catered events.

1. Ginger Schvart
34 W. Charlotte Avenue • Cincinnati, Ohio 45215
(513) 910-2480 (cell) • gingerella68@hotmail.com
Banquet & Catering Management
Hotel – Country Club – Fine Dining Restaurant
Proactive management professional with extensive experience in food service
administration and organization, supervisory management, staff training
and development, team building, menu development and customer relations
QUALIFICATIONS SUMMARY
• Take-charge manager who can organize, lead and motivate teams of food
service personnel, make and implement sound business decisions, handle
multiple responsibilities, and diplomatically resolve difficult issues
• Special strength: significant experience interfacing and dealing with
upscale clientele and business leaders, establishing relationships built
on trust, exceptional service and responsiveness
• Energized by large-scale challenges and the opportunity to make a
difference to clients and the company
BANQUET AND CATERING SKILLS
• Successful experience planning, coordinating, implementing and managing
large corporate functions, meetings, holiday events and wedding parties
• Monitors banquet details and assures client satisfaction
• Capable of coordinating several catered events simultaneously
• Dedicated to professionalism and high quality service
PROFESSIONAL EXPERIENCE
Crown Plaza Hotel, Blue Ash, Ohio Dec 2006 to present
Dining Room Supervisor – Assistant Banquet Manager
• Directs daily operations of the Atrium Café
• Hires, schedules and trains 8 servers
• Oversees set-up of daily buffet
• Collaborates with chef on menu revisions
• Provides assistance with large banquets and catered events
Funky’s Lazy Gourmet Catering Co., Cincinnati, Ohio Nov 2004 to Dec 2006
Banquet Captain/Catering Manager
• Ensured smooth running food service operations
• Scheduled staff of 20 banquet personnel serving events of up to 600 people
• Supervised catered events in client’s homes and at local banquet facilities
Vernon Manor Hotel, Cincinnati, Ohio Jan 1997 to Oct 2004
Banquet Captain
• Started as banquet server, fast track promotion to banquet captain
• Scheduled staff for hotel restaurant and all banquets, parties and weddings
• Ordered liquor, wines and linens for hotel dining facilities and banquets
EDUCATION
San Francisco Art Institute, San Francisco, California
Bachelor of Fine Arts