Kathleen M. Wammack 7004 Golden Desert Avenue Las Vegas, NV 89129 C: (702) 326-3421 kw12643a6@westpost.

net Dear Hiring Manager: Please accept this letter as my sincere interest in the position of Manager with in your organization. I am a talented and experienced professional who possess t he skills to assess organizational environments / develop strategic training pro grams with initiatives that align with operational goals / objectives. Recently, I completed my Master's degree in Business Administration with an emphasis in O rganizational, Psychology & Development and Human Resources Management, my educa tion and work experiences will benefit Hospitality organizations. I will strongl y consider relocation at my expense and travel up to 100% should the company des ire. Throughout my career, I have proven myself as a valuable resource. My experience managing high-volume production operations in the hospitality industry and trai ning and motivating large groups of employees has prepared me for this position. As an experienced manager, I am able to multi-task numerous responsibilities si multaneously including training and development, process analysis, operational i mprovements, and cost containment initiatives. My ability to identify procedural gaps, create employee training programs and materials, and lead effective teams has directly contributed to the success of the department. The following statem ents highlight my talents and strengths, which are proven characteristics of my professional performance: * Possess educational experiences and knowledge in organizational development, a dult learning, and talent management that will improve company and employee effe ctiveness. * Proven success creating and implementing process improvement techniques that h ave reduced costs and increased customer satisfaction. * Ability to assess company needs and determine appropriate and effective traini ng solutions. * Recognized as a confident, articulate, respected, and highly motivated leader. My strengths lie in my ability to contribute to high-volume operations within or ganizations that are fast past, and flexible. I am regarded as a valued team mem ber with a record of accomplishment that demonstrates self-motivation, creativit y, and initiative to exceed goals. The accompanying resume can serve to provide you with far more details of my ext ensive background. I look forward to speaking with you. Thank you for your time and consideration. Sincerely yours, Kathleen M. Wammack

Kathleen M. Wammack 7004 Golden Desert Avenue Las Vegas, Nevada 89129 C: (702)326-3421 kw12643a6@westpost.net

MANAGER Time Management * Operational Improvements * Motivating Others* Drive for Result s * MBA in Organizational Psychology and Development with minor in Human Resources Management. * Management experience in hospitality, customer service, and food production an d distribution settings. * Skilled in development of human capital, organizational learning, and training /coaching. * Knowledgeable in design and implementation of learning and development program s that will increase employee satisfaction and organizational performance. * Ability to assess organizational environments and corporate culture, determine key requirements for success, and develop and implement training programs to im prove overall effectiveness. * Proven success building and fostering partnerships with key stakeholders and c ustomers to ensure processes and procedures align with company objectives. * Expertise in high-volume kitchen operations, banquet services, and exhibition cooking with emphasis on customer service and exceeding customer expectations. * Persuasive communicator, outstanding problem-solving and facilitation skills, and valued contributor to cross-collaboration teams. Organizational Development *Strategic Planning * Training * Change Management * Adult Learning * Corporate Culture * Instructional Design * Cost Control * Proce ss Improvement * Corporate Communication * Team Building PROFESSIONAL EXPERIENCE GENTILE LAW GROUP, Las Vegas, NV 2009-Present Receptionist & Runner Part-time position while attending school performing general office support duti es including running errands, answering phones, and scanning, faxing, and filing documents. TEXAS STATION CASINO, North Las Vegas, NV 2007-2009 Production/Buffet Chef Oversaw kitchen operations for division of a Fortune 100 hospitality and enterta inment organization. Supervised up to 68 employees. Recruited, interviewed, and hired staff. Conducted new hire and safety training for all employees ensuring f ull compliance with company policies, procedures, and health regulations. Manage d P&L, performed cost analysis, and implemented strategic cost control methods. Procured materials and supplies, monitored inventory, and developed menus and re cipes ensuring high quality items. Served as quality control program volunteer c hecking food products coming into warehouse. * Reduced excess operating costs $13K-$16K per month by accurately aligning food costs with appropriate labor ratios and improving kitchen production efficienci es. * Saved $96K in food/cost operations within six-months. * Improved quality and customer-value by restructuring food stations, revamping menus for live stations, and redesigning buffet set-up. * Increased customer satisfaction by creating up-beat environment and encouragin

g line cooks to converse with customers. * Recognized for outstanding management abilities emphasized by balancing transa ctional and transitional leadership directly/indirectly with all team members at three outlets. PARIS HOTEL, Las Vegas, NV 2002-2007 Assistant Room Chef Managed large-volume back-of-house operations for division of Harrah's Entertain ment involving Commissary Kitchen and Garde Manger utilizing the cook and chill system. Collaborated with vendors to procure supplies, performed quality inspect ions, and monitored cost controls. Oversaw P&L activities, menu proposals, reci pe development, and product analysis. Tracked production and volume to accuratel y forecasting needs, distributed products to affiliated hotels, and performed al l training on specialized equipment. Maintained positive employee relations in u nion environment, trained and mentored employees, and served on Safety Committee . * Improved food quality and consistency by developing training programs that eff ectively trained all employees on equipment, standard operating procedures, and accurate recipe development. * Recognized for leadership flexibility by demonstrating excellent transitional and change management capabilities. * Consistently achieved organizational objectives and health compliance standard s. BALLY'S HOTEL, Las Vegas, NV 1995-2001 Sous Chef (Commissary Chef) Directed production and banquet services for large hotel known for high quality standards, customer service, and luxury. Managed P&L activities, ordered supplie s, and oversaw kitchen operations. Monitored food control measures including rec ipe development and product analysis. Ensured all health and safety regulations were met, conducted employee performance evaluations for 20 employees, and train ed staff. * Improved department standards and held employees accountable for compliant ope rations that resulted in passing all health and safety regulations. * Perfected production flow and quality of products by controlling production am ounts. * Successfully reduced food costs in production area. * Expanded offerings and implemented "healthy heart" menu for employee dining fa cility. UNITED STATES ARMY 1987-1994 Trained and certificate received in Hospital Food Service. Topics of Training in cluded: food service and sanitation strategies, nutrition, food preparation and serving, menu planning, cafeteria management, procurement, quality production, a nd kitchen supervision, Patient Dietary food preparation, patient tray line asse mbly, outpatient briefing. EDUCATION MBA in Organizational Psychology and Development, Minor in Human Resources Manag ement Bachelor's in Business Administration

with concentration in Organizational Psychology & Development Associate's Degree in Business Administration AMERICAN INTERCONTINENTAL UNIVERSITY, Hoffman Estates, IL CERTIFICATIONS & ADDITIONAL CREDENTIALS United States Army, Primary Leadership Development Course, Landstuhl, West Germa ny Dietary Cooking and Menu Planning Certificate: Hospital Food Service Specialist United States Army Academy of Health Sciences, Ft. Same Houston, TX Food Preparation & Safety Certification: Food Service Specialist United States Army Culinary Training Center, Ft. Jackson, SC Sous Chef Certification, ACETIFY Association, ServSafe Certification, HACCP Food Service, A Managerial Approach Certificate, Management Development Program Management By Menu Certification, Management Development Program Former Secretary - American Culinary Federation, Military Chef Chapter Proficient in MSWord, Excel, PowerPoint, Outlook, AS400, Stratton Warren, Kronos