Pros: food service experience
Cons: physical demand on mind and body
As the banquet's manager in the fourth largest convention center I experienced and managed popcorn to caviar all in one day! On any given day I was responsible for all Hosted functions which could be providing 150 coffee services at 7:00 AM for a traditional industry convention, Breakfast buffets for the group, lunch service for the entire show buffet or set down style. Formal dinner services with wine, cocktail parties on site and offsite and. We served 15K boxed lunches for 3 days and finished with up a served out dinner for 10,500 guest. That was just one show! What a challenge and what a responsibility as a leader.
The leadership for the convention center was one of the best i ever worked with. I learned so much about the catering industry while managing volume and services that only a few people in the world are involved with.
If given the chance I would go back to this environment and style of service.