Unique company to work for/love the core values and sustainability principles in place to live by
Operations Manager/Catering Manager (Former Employee) – Phoenix, AZ – August 21, 2013
I learned everything I needed to know about restaurant management with Bon Appetit, including cashier spreadsheets, deposits and reconciling spreadsheets so we could close the books each month. A typical day was managing the restaurant, gourmet coffee shop and all the hourly employees, as well as planning and organizing events after the café was closed for the day. My banquet staff was stellar and all our events were as close to flawless in execution as possible. We handled plated dinners, heavy buffet receptions, passed hot appetizers and the occasional breakfast and buffet lunches. The hardest part was doing "quick turns" having to wait until the museum was closed to the public; then we were able to roll out the buffet tables and bars, position them into place, set them and then dazzle the group with our creativity and wonderful food offerings!
a beautiful space to go to work everyday
challenges on bad weather days in cafe, not enough seating, upset guests