Summary

Overview

Work History

Education

Skills

Languages

Timeline

Amber Sypniewski

Peoria

Summary

Resourceful professional in event management, known for high productivity and efficient task completion. Specialize in strategic planning, stakeholder engagement, and logistical coordination. Excel in communication, teamwork, and adaptability, ensuring successful events that meet client expectations.

Overview

years of professional experience

Work History

Event Manager / Food and Beverage Manager

Castle Hot Springs Resort

Morristown

09.2022 - Current

Managed client relations in planning, organizing, and executing events, weddings, and corporate gatherings to ensure client satisfaction.
Manages the AM & Bar service within the resort.
Executed new hire training, scheduling, performance reviews, and menu design to enhance team effectiveness.
Led POS operations by inputting data and troubleshooting issues in MICROS system.
Handled booking reservations and data input in Opera to streamline operations.

Food and Beverage Manager

Gurneys Newport Resort & Marina

Newport

04.2019 - 08.2022

Developed schedules, policies, procedures, and budgeting strategies while managing P&L statements and conducting employee evaluations.
Manage multiple F&B venues day-to-day operations within budgeted guidelines.
Lead F&B teams by recruiting, training staff to expectations.
Assessed guest needs and implemented proactive strategies to enhance overall satisfaction.

General Manager / Certified Barista

Brew-Haha!

Greenville/Wilmington

07.2015 - 04.2019

Certified barista with Brandywine Coffee Roasters.
Achieved ABC certification, demonstrating knowledge in beverage service and safety.
Achieved Servsafe certification, ensuring safe food handling and preparation practices.
Delivered exceptional customer service, enhancing guest satisfaction.
Managed payroll, deposits, hiring, firing, and vendor orders to ensure smooth cafe operations.
Coordinated scheduling for 50+ employees across front and back of house operations.
Completed weekly & monthly inventory, Profit & Loss and budgets.
Head of training amongst all positions in the cafe.
Bartender of in house crafted cocktails.

Sous Chef / Prep cook / Line Cook

Not Your Average Joes

Seekonk/Warwick

09.2012 - 06.2015

Prepared ingredients for chef's use in meal preparation.
Oversaw kitchen staff production to ensure efficient workflow.
Ensured Food safety and food handling.
Managed monthly inventory, invoicing, ordering, and tracked food cost variances.
Chef’s assistant and kitchen manager.
Coordinated delivery of dishes between kitchen and service staff to maintain service quality.
Assistance to both FOH and BOH.
Catering for off-site events.

Cafe Manager, Server, Cook

Hilton

Providence

09.2011 - 12.2013

Managed cafe ordering, scheduling, and inventory to ensure smooth daily operations.
Trained as a certified barista in coffee preparation.
Provided customer service to in-house guests, enhancing their overall experience.
Coordinated and organized manager receptions for in-house guests, fostering positive relationships.
Room service, expediter, cook.

Pastry Chef

Ocean Cliff Hotel & Resorts

Newport

04.2010 - 08.2011

Collaborated to develop breakfast and dessert menu offerings, aligning with seasonal trends.
Conducted food prep for weddings and banquets, ensuring timely service and high quality.
Prepared pastries for continental breakfast, enhancing guest experience.

Barista and Cashier

Starbucks

Wilkes-Barre

11.2006 - 01.2009

Achieved certification as a Coffee Master, demonstrating expertise in coffee preparation and flavor profiles.
Customer Service and crafting all in house coffee & espresso beverages.
Executed daily opening and closing procedures for the store.