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EMMA GLANZER
1009 DOGWOOD STREET SW, DEMOTTE, IN 46310 [email protected] ! (608) 535-‐2154
EDUCATION RELEVANT COURSEWORK
University of Wisconsin -‐ Madison " Animal Handling
College of Agricultural and Life Sciences " Meat Science and Technology
Degree: Bachelor of Science, May 2014 " Commercial Meat Processing
Major: Animal Science " Comparative and Evolutionary Physiology
PROFESSIONAL EXPERIENCE Farmhouse Restaurant at Fair Oaks Farms Fair Oaks, IN Interim Director of Private Dining Sales July 2015 -‐ November 2015
" Coordinated and executed seamless events by developing floorplans and timelines, creating menus, anticipating and neutralizing challenges, orchestrating service, and supervising operations on the day of the event.
" Composed and distributed weekly detailed banquet event order documents to disseminate event information and foster communication between management, culinary, and service staff.
" Updated event menus to bring into alignment with food cost and maximize profit margins.
" Increased Total Private Dining sales and Private Dining Percent of Net sales to the previous year by 221 and 177 percent.
" Cultivated unparalleled guest relations with transparent, genuine communication and sincere motivation to deliver results.
" Attained status of preferred public liaison to guide campus tours for prospective investors and potential business partners.
" Demonstrated natural leadership ability in management by promoting equal contribution, exemplifying integrity and commitment to results, recognizing the value of respectful interactions, and successfully motivating employees to behave as a cohesive unit.
Administrative Assistant December 2014 -‐ July 2015
" Designed and implemented an employee training session to educate staff about the restaurant’s dry aged beef program.
" Improved accuracy of the restaurant’s financial statement by calculating inventory value of beef in-‐cooler and determining outstanding value of beef in-‐transit.
" Restructured the employee database to systematize and streamline new hire processing, determination of benefits, and maintenance of licensing, certification, and legal documents for more than 120 employees.
" Apprenticed in a multitude of administrative assignments and associated software, including reporting, payroll processing, invoicing, accounting, and the programs Paychex, Quickbooks, and POSitouch.
" Entrusted to monitor use of and deliver deposits for the restaurant’s petty cash and operational accounts.
Server October 2014 -‐ July 2015
" Enhanced guest experience at Fair Oaks Farms by illustrating the farm-‐to-‐table restaurant as a synthesis of the farms, tours, and processing plants on campus while providing excellent customer service.
" Emphasized positive communication, abandoning use of the word “no” in order to shift focus to alternative options or solutions.
" Mastered the ability to work efficiently in fast-‐paced and continually changing environments.
Fair Oaks Farms Fair Oaks, IN Agritourism Intern September 2014 -‐ December 2014
" Engaged guests of the Adventure Tours to present a positive, relatable impression of animal production and agriculture.
" Tactfully navigated interactions with a wide variety of guests, from educating children in simple, straightforward terms, entertaining industry professionals, to enlightening opponents of animal agriculture with compassion and accurate information.
" Gained proficiency in the daily operations of a 3000-‐head farrowing barn, including weaning, breeding, 24-‐ and 72-‐hour piglet processing, ultrasounding, Electronic Sow Feeder monitoring, and moving animals between barns.
" Monitored and assisted calving of cows and heifers on display at the Birthing Barn.
RELEVANT EXPERIENCE Badger Meat Science Club 2014
Manufactured and packaged processed meats for sale at Bucky’s Butchery and presented creative demonstrations of meat science principles to promote understanding of and appreciation for meat processing, muscle foods, and the animals that provide us them.
UW -‐ Madison Meat Animal Evaluation Team 2014
Gained proficiency in ranking, pricing, and calculating yield and quality grades of fresh meat cuts and carcasses of swine, lamb, and beef animals; and in evaluating their live counterparts for their merit as market, breeding and feeder animals.
