Thiana Anderson

Assistant Manager

Location 15h@2xNew York, NY

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Work Experience
  • Assistant Manager

    FelidiaNew York, NY, US
    Dec. 2016 to Present (7 months)

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    Role & Tasks:

    • Supervises the day-to-day functioning of all employees.
    • Maintains effective employee relations.
    • Attends and contributes to the daily employee meeting.
    • Conducts pre-shift briefings with employees.
    • Participates in service when necessary in accordance with the requirements and practices of the restaurant.
    • Ensures that restaurant grooming and presentation standards are met.
    • Greets guests and answers guest questions.
    • Ensures that guests enjoy their Felidia dining experience.
    • Conducts administrative work as required.
    • Menu design.
    • Extensive use of MICROS POS systems, including but not limited to:
    o Touchscreen design
    o Inputting new menu items, special menus and new employees
    o Daily system reports
    o Creating and closing checks
    o Running all forms of payment

    Awards:
    Intern
  • Prep Cook and Server

    Fresh Cornwall Café & Catering
    Jun. 2015 to Present (2 years)

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    Role & Tasks:

    Conducted food prep, set up of events, served, and cleaned at catered events for over 160 people.

  • Resident Assistant

    Apr. 2016 to Dec. 2016 (8 months)

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    Role & Tasks:

    Developed and led student programs to promote social skills, education,
    diversity, health issues, understanding, and emotional growth.
    • Assisted in the selection, evaluation and training of incoming RA's.
    • Implemented and enforced all institute and residence hall policies.
    • Promoted academic excellence, addressed student needs, and encouraged
    involvement among residents.
    • Created a positive living environment.

  • Student Employee

    The Bocuse RestaurantHyde Park, NY, US
    Jan. 2016 to Dec. 2016 (11 months)

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    Role & Tasks:

    • The Bocuse Restaurant, American Bounty Restaurant and The Tavern
    • Perform various functions including Maitre d’, Server, and Head Runner.
    • Made reservations, assessed dining room flow of service, and seated customers.
    • Helped train and instruct the students.
    • Provided excellent customer service.

  • Student Tutor, Library Learning Commons

    Wines Studies
    Aug. 2015 to Mar. 2016 (7 months)

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    Role & Tasks:

    Tutored peers in Culinary Math, Costing and Purchasing, Knife Skills, Food Safety, and Wines Studies.

  • Culinary Extern

    John's Island Club
    Dec. 2014 to Apr. 2015 (4 months)

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    Role & Tasks:

    • Prepared and plated a wide range of salads, cold hors d'oeuvres and appetizers for service and events up to 1200 guests.
    • Set up and cleaned up after special events.
    • Cooked wood fired pizza for up to 50 guests per shift.

  • Layout Editor

    CG la Papillote SarlDinozé, Alsace-Champagne-Ardenne-Lorraine, FR
    May. 2014 to Nov. 2014 (6 months)

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    Role & Tasks:

    May 2015 - July 2015, June 2016 - September 2016
    • Designed the layout of the institute's student run newspaper.
    • Prepared digital files for submission to printer

  • Kitchen Assistant

    Sur La TableNew York, NY, US
    Dec. 2013 to Jun. 2014 (6 months)

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    Role & Tasks:

    • Assisted instructor with hands-on classes.
    • Prepared kitchen and mise en place for classes.
    • Packed, labeled, organized, and properly stored left over food.
    • Kept pantry, refrigerators and freezers clean and organized.
    • Acted as an extension of the instructors' hands by assisting customers.
    • Executed a variety of recipes.

  • Instructor

    Butter Lane Bakery
    Sep. 2013 to Apr. 2014 (7 months)

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    Role & Tasks:

    • Hired as a counter person and promoted to instructor after four months.
    • Taught hands-on classes on baking cupcakes, preparing frosting, and frosting cupcakes.
    • Monitored class attendance and reported to the owner.
    • Communicated clearly and concisely to audiences.

Education
  • Food Business Management
    Aug. 2015 to Dec. 2016

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    Bachelor of Business Administration Degree • GPA: 3.44

    Summary

    The Culinary Institute of America, Hyde Park, NY
    Bachelor of Business Administration, cum laude, Food Business Management

  • Culinary Arts
    Apr. 2014 to Dec. 2015

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    Associate in Occupational Studies Degree

  • Professional Photographic Illustration
    Aug. 2009 to May. 2011

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    Bachelor of Fine Arts Degree • GPA: 3.4

    Summary

    School of Photographic Arts and Sciences
    Bachelor of Fine Arts, 2011
    Major: Professional Photographic Illustration-- Advertising
    Concentration: Italian

Certifications & Courses
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