Andrea L Vander Woude

36575 Belfast Road, Lucknow Ontario | 519-357-0116 | andrealvanderwoude@gmail.com

Objective
To further gain a knowledge of the inner workings of a fundamental sustainable business, allowing myself
to further broaden my business experience and continue to grow with my career goals.

Education| Fanshawe

Business Human Resources

Related coursework: Accounting, Marketing, Employment Law, Business Processes

Culinary Arts
· Major: Chef Training/Culinary Management
· Minor: Hospitality Business Management
· Related coursework: Business Math, Computer, Hospitality Management

Skills & Abilities

MANAGEMENT
· Overseeing daily scheduling, deposits and key fundamental business management of back and front of
house operations.

SALES
· Continuous knowledge of the items in which the business is selling or servicing. Continual growth to
oversee the sales targets for weekly goals as well as monthly sales targets.

COMMUNICATION
· Effective communicator with both entry level and upper management staff.

LEADERSHIP
· Current Team captain for Lucknow Minor Hockey L.A.W.S Association
· Leader with Wingham First Girl Guides

Experience
GRAIN TRADER | ROLLING ACRES GRAIN ELEVATOR | NOVEMBER 2017 - PRESENT

Develop the skill set to be able to work with customers to build productive, long-term business
relationships, learn about their business, identify opportunities to help in their succession plans. Sell
grain, and grain marketing solutions, manage the accounts to benefit customers and elevator. Support
administrative and operations staff. Inner workings of customer account information and identify sales
opportunities and develop and contribute to FSG sales plans.
GENERAL MANAGER | CHUCKS ROAD HOUSE | JULY 2014 – SEPTEMBER 2015 (CLOSED)
· Overall management of daily operations. All ordering for franchise location for all food and service
items. Insuring the labor and service/food costs were met and continually monitoring to insure
business infrastructure was maintained in a profitability margin in correlation with franchisee
expectations.

BAR MANAGER | TGI FRIDAY’S | DECMEMBER 2010- JULY 2014

(STARWOOD COMPANIES)
 Maintain stock, inventory control and overall scheduling of bar staff and ordering cycles for stock.
Constantly observing trends, marketing strategies and fundamental hospitality management
styles. Hiring and training of all new bar staff. Following strict Franchisee expectations, specs and
auditing procedures.

EXECUTIVE CHEF| SHERATON CONFERENCE CENTER | OCTOBER 2006 - DECEMBER 2010

(STARWOOD COMPANIES)
 Close working relationship with all catering sales team as well as hospitality/catering managers
for menu costing, sales forecasting, and menu development. Responsible for overseeing the
culinary conference team staff of 20 team members. Constant education and research to follow
closely with industry trends and growth.

EXECUTIVE SOUS CHEF | SORRENTINO’S JASPER LODGE| APRIL 2004 – OCTOBER 2006
 Menu creation, costing, ordering and continuous inventory control. Hiring and training of all staff
including all apprenticeships and hospitality co-op students. Maintain effective, communication
with hotel management for constant tourism forecasting.

References:

Kathy Frydryk 1-289-696-3436

Brenda Christie 1-519-525-2424

Carol Anderson 1-519-525-8245

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