Molly Joyce is a versatile and experienced catering manager seeking new opportunities. She has over 10 years of experience in food service roles including catering manager, general manager, assistant director of dining services, and supervisor roles. She is skilled in menu planning, staff management, client relations, and executing events from small to very large scales to meet expectations. She has a proven track record of success in demanding environments.

1. Molly Joyce
Needham, MA
Cell: 978 – 758 – 3816
mcj5386@gmail.com
Versatile, reliable Catering Manager with strong industry experience in multiple food service sectors.
A dedicated professional with a reputation for motivating my staff,working well with clients and all
levels of management. Client and service oriented to deliver high standards toward event execution and
meet expectation. Hard working individual able to wear different hats when needed in demanding
environments. Proven ability to get the job done.
Industry Experience
Aramark: Higher Education – Pine Manor College, Chestnut Hill, MA, August 2015 to
Present
Catering Manager
Responsible for planning, overseeing, and executing all internal events on campus and at the Dane Estate.
 Events from a three person VIP lunch, a one thousand person graduation reception and
weddings that meet expectation. Work with the Event Manager and Executive Chef prior and
during events to ensure event is kept to timeline and food service is up to standards.
 Responsibilities include but not limited to menu planning, tastings, staffing, along with set-up
and break down of events, and invoicing.
 Work closely with Assistant Director of Dining Services to plan creative special events and
menus in the dining hall.
Au Bon Pain Corporation
General Manager – Natick Mall,Natick, MA, 7/14 to 8/15
Responsible for café management in operations, sales, and marketing to ensure a positive customer
experience.
Responsibilities include, but not limited to:
 Training at all levels and creating a learning culture for Associate Managers,Supervisors, and
team members.
 Utilizing the all company resources and initiatives, I created a positive customer experience to
meet customer expectations.
 Utilized creative and out of the box thinking to increase sales to increase sales for my café.
 Constantly meet and often exceed café goals.
 Café consistently met company merchandising and health standards.
Associate Manager - Legacy Place, Dedham,MA,6/12 to 1/14
 Managed up to 20 employees in a week,overseeing food preparation and production, baking, and
sales & service.
 Highly skilled in food and paper inventory
 Maintained food and labor cost within budget while providing food service that is up to high
standards.
 Responsible for hiring, training and retaining a staff that after six months improved sales and
guest satisfaction.

2. Compass Group: Chartwells Division - Northeastern University, Boston,MA, 9/09 – 5/12
Assistant Director ofDining Services - August 2010 to May 2012
Responsible for directly supervising approximately 150 employees, that included training, directing
associate work, performance reviews, disciplining, and resolving problems.
 Managed a timely and efficient meal service, ensuring proper presentation, portion control, and
proper serving temperatures.
 Trained employees in performing duties and coordinated work assignments of employees to
promote efficiency of operations in food service.
 Safety Committee Chairperson.
 Ordered food and other necessary products from the approved vendors.
 I took on additional responsibilities for creative food service on campus. This includes such
things as creative menus for the food truck, special occasion menus, and fun dining hall events &
execution.
Front ofthe House Supervisor November 2009 – August 2010
 As Event Coordinator I assisted management of planning and executing dining events.
 Supervised front of the house employees including servers,utility workers,and cashiers. Insured
that all associates are presentable and knowledgeable of what they are serving.
 Maintained the cleanliness of the front of the house.
 Trained in and in charge of ordering for the front of the house.
Bakery Supervisor September – November 2009
The Country Club, Chestnut Hill, MA, 12/03 – 9/09
Management Intern, June – August 2008
 Selected as one of two summer interns in 2008 that participated in being trained in 6 of the clubs’
department s which included RATS (TCC event management program), Accounting,
Communications, Human Resources,Events Office, and Golf - bag room / shop. This program
required interns to actively work in these departments and resume their responsibilities.
Food and Beverage Associate,December 2003 – June 2008
Education
Johnson & Wales University,Providence,RI
Bachelor ofScience; Food Service Management, Cum Laude, 2009
Associate in Science; Baking and Pastry Arts,Cum Laude, 2007
Skills and Certifications
Certifications: Pastry Culinarian, Servsafe,Allergen Awareness Training, Servsafe Alcohol, and
Choke Safe
Proficient in computer skills