If you are a company looking for a highly qualified and dedicated hospitality employee, post your job on NACE - New Orleans web site by submitting your job posting (Word Document) to aehrich@auduboninstitute.org.
It is absolutely FREE!!!!!
I you are a NACE New Orleans Member looking for a job in the hospitality field. Post your resume on NACE - New Orleans web site by submitting your resume (Word document) to aehrich@auduboninstitute.org
It is absolutely FREE!!!!!
Tanya Waller Capo
72044 Gum Street
Abita Springs, Louisiana 70420
Cellular: 985.237.3863
e-mail: tanyakw1@hotmail.com
Work Experience
Rosie’s Tavern – Abita Springs, Louisiana
Office Manager/ Bartender: May 2011 - Present
The position became available and the owner called asking if I would be interested to fill the opening. We discussed particulars and I agreed to take the position.
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Responsible for schedules and payroll.
Responsible for schedules and payroll. •In charge of inventory and ordering all products needed. These include office supplies, bar supplies and liquor.
In charge of inventory and ordering all products needed. These include office supplies, bar supplies and liquor.•Oversee organization of all paperwork including paying bills, filing, posting payments, and refunds.
Oversee organization of all paperwork including paying bills, filing, posting payments, and refunds. •Create and maintain good customer relationships through friendly customer service.
Create and maintain good customer relationships through friendly customer service. •Maintain and clean and safe work environment.
Maintain and clean and safe work environment. •Responsible for making deposits and keeping the bank balance up to date.
Responsible for making deposits and keeping the bank balance up to date.•Keep up to date PNL amounts.
Keep up to date PNL amounts. Avenue Wines – Harahan, Louisiana
Sales Representative: October 2009 – April 2011
A position became available for Avenue Wines and I was called asking if I would be interested in interviewing for the position. We met, discussed my background and the needs of the route then the position was offered to me. I have, since becoming the North shore with a few South shore accounts, grown the number of viable accounts for the route and gained new placements in existing accounts.
•Responsible for Covington, Mandeville, Abita Springs, and a few New Orleans accounts.
Responsible for Covington, Mandeville, Abita Springs, and a few New Orleans accounts. •Service both on and off premise with most being on-premise along with wine shops local grocery stores.
Service both on and off premise with most being on-premise along with wine shops local grocery stores.•Have added many new accounts to the route.
Have added many new accounts to the route. •Added many new placements to new accounts as well as existing accounts. Have taken over a couple of entire wine list at restaurants and with some have a major majority.
Added many new placements to new accounts as well as existing accounts. Have taken over a couple of entire wine list at restaurants and with some have a major majority. •Have made and maintained good relationships with clients who would continue working with me in the event I represented another line of wines and products.
Have made and maintained good relationships with clients who would continue working with me in the event I represented another line of wines and products. Rouses Supermarket #22 – Slidell, Louisiana
Wine Specialist: December 2008 – February 2009
Wine Specialist/ Manager: February 2009 – October 2009
I was invited, due to my past experiences, to join the wine department at Rouses in December as the wine manager. After the appropriate movements were in place, I then became the manager in mid- February. Since becoming the manager, I have made great improvements in the department.
•Responsible for adding new products that I know will sell in the market.
Responsible for adding new products that I know will sell in the market.•Continuously check sales numbers and discontinue products as needed.
Continuously check sales numbers and discontinue products as needed. •Responsible to place appropriately new products that are corporate buys.
Responsible to place appropriately new products that are corporate buys. •Oversee display placement and design.
Oversee display placement and design. •Have greatly enhanced the overall feel, design and appearance of the wine department along with the store through changing the way the wines and spirits are displayed.
Have greatly enhanced the overall feel, design and appearance of the wine department along with the store through changing the way the wines and spirits are displayed.•Year to date from the time I became manager, operating profits are approximately $50,000 over last year.
Year to date from the time I became manager, operating profits are approximately $50,000 over last year.•The most recent 13 week average shows a weekly profit of $10,515 with a 21.42% ratio.
The most recent 13 week average shows a weekly profit of $10,515 with a 21.42% ratio. •I have increased sales through hand selling, teaching customers about different wines and up-selling wines that customers want to cook with recipes and/or pair with specific foods.
I have increased sales through hand selling, teaching customers about different wines and up-selling wines that customers want to cook with recipes and/or pair with specific foods. •I have gained the trust of a number of customers to pick wines out for them randomly as I learn their palates.
I have gained the trust of a number of customers to pick wines out for them randomly as I learn their palates.Wines Unlimited – New Orleans, Louisiana
Wine Tasting Representative: October 2007 – December 2008
I traveled as needed to various stores in St. Tammany parish to help sell and promote wines by introducing and discussing them to customers while they had the advantage to taste them in person. My background and knowledge of wines and various palates allowed me to assist substantially with the sale of the wines.
Capo Adams Events - Abita Springs, Louisiana
Owner-Self Employed
Wedding and Special Event Planner and Consultant: June 2006 – April 2008
Utilizing my experience and knowledge of food and beverage, planning, decorating and execution of events, I assist my clients with their respective events as they need and desire. I have assisted clients by organizing and managing the vendors on the same day as well as planning and managing all of the details for their event from beginning to end.
Audubon Tea Room-Audubon Nature Institute - New Orleans, Louisiana
Audubon Nature Institute is a not-for-profit organization
Catering Sales and Special Event Manager: March 2000 – June 2006
The Audubon Tea Room, a part of the Audubon Zoo, opened in July 2000 as an upscale special event venue. Hired as a member of the original opening sales team to develop clientele, design marketing strategies and establish the Tea Room as a premier venue for special events.
After Hurricane Katrina, the first manager invited back to directly work with Audubon’s Vice President of Food and Beverage to re-organize the department for the re-opening in January of 2006.
•Responsible for social, corporate and political clientele. Client base is local, national and international.
Responsible for social, corporate and political clientele. Client base is local, national and international.•Ranked highest achiever in beverage revenues through creative wine pairings and working closely with Audubon’s wine purveyors.
Ranked highest achiever in beverage revenues through creative wine pairings and working closely with Audubon’s wine purveyors.•Regularly designed specialty menus for buffets, seated dinners and lunches.
Regularly designed specialty menus for buffets, seated dinners and lunches.•Continuously created new menu items with the executive chef.
Continuously created new menu items with the executive chef.•Created and oversaw special promotional events for the Tea Room.
Created and oversaw special promotional events for the Tea Room. •Assisted with the advertising and marketing of the Tea Room special events.
Assisted with the advertising and marketing of the Tea Room special events.•Highest total revenue generating sales person each year.
Highest total revenue generating sales person each year. •Highest total average per person sales for food and beverage each year.
Highest total average per person sales for food and beverage each year. •Overall yearly sales averaged approximately $1,000,000 each year.
Overall yearly sales averaged approximately $1,000,000 each year. Bella Luna Restaurant - New Orleans, Louisiana
Sales Manager: February 1999 - March 2000
Invited to join the sales team to assist with the growth of private catered events including on-premise and off-premise events. Established a referral network within the hospitality industry for the catering department for the purpose of increasing revenue.
•Increased sales by 25% by marketing and selling finer wines and menus.
Increased sales by 25% by marketing and selling finer wines and menus.•Developed pricing for the special event menus.
Developed pricing for the special event menus.•Collaborated with the owner/chef to create special menus for large events.
Collaborated with the owner/chef to create special menus for large events.•Developed partnerships with off-premise venues to establish Bella Luna as a preferred caterer.
Developed partnerships with off-premise venues to establish Bella Luna as a preferred caterer.Personal Development - November 1998-February 1999
•Traveled, to France and England, and worked as a freelance photographer.
Traveled, to France and England, and worked as a freelance photographer.The Hyatt Regency Hotel - New Orleans, Louisiana
Beverage and Promotions Manager: April 1998 – November 1998
•Managed all areas in the hotel dealing with beverage, which included; banquet functions, Hyttops Sports bar, Mint Julep Lounge and Top of the Dome Steakhouse with a total of 55 full and part time employees.
Managed all areas in the hotel dealing with beverage, which included; banquet functions, Hyttops Sports bar, Mint Julep Lounge and Top of the Dome Steakhouse with a total of 55 full and part time employees. •Coordinated a new marketing program for Hyttops Sports bar, which assisted in establishing the bar as a place for the local community as well as the hotel guests.
Coordinated a new marketing program for Hyttops Sports bar, which assisted in establishing the bar as a place for the local community as well as the hotel guests.•Led educational sessions to train and teach the staff on better service techniques and up-selling skills.
Led educational sessions to train and teach the staff on better service techniques and up-selling skills.The Pontchartrain Hotel - New Orleans, Louisiana
Promotions and Marketing Director for Food and Beverage: October 1997 – April 1998
•Created and directed advertising, in-house public relations and outside sales promotions for the food and beverage outlets.
Created and directed advertising, in-house public relations and outside sales promotions for the food and beverage outlets.•Developed marketing plans for the Bayou Bar and Cafe and researched key target marketing areas.
Developed marketing plans for the Bayou Bar and Cafe and researched key target marketing areas.•Created and managed special events such as; holiday banquets and music events; this endeavor increased revenue by 30% in one year.
Created and managed special events such as; holiday banquets and music events; this endeavor increased revenue by 30% in one year.The Pontchartrain Hotel - New Orleans, Louisiana
Bar/ Beverage Manager: July 1995 – October 1997
•Responsible for purchasing, inventory and proper storage for the wine and liquor for the hotel.
Responsible for purchasing, inventory and proper storage for the wine and liquor for the hotel. •Developed a training manual for the bartenders and wait staff which was used as an example for the other department managers.
Developed a training manual for the bartenders and wait staff which was used as an example for the other department managers.•Established a wine of the month program, regular tastings of wine and liquors and introduced a new martini menu.
Established a wine of the month program, regular tastings of wine and liquors and introduced a new martini menu. •Wine sales went up 15% after I became beverage manager and continued to grow under my supervision.
Wine sales went up 15% after I became beverage manager and continued to grow under my supervision.Education
The University of Southwestern Louisiana
Bachelor of Fine Art - 1992
Major: Photography
Minor: Communications
•Appointed to the Dean of Art and Architecture Advisory Committee
Appointed to the Dean of Art and Architecture Advisory Committee•Elected as Senator for the school of Art and Architecture.
Elected as Senator for the school of Art and Architecture. National Association of Catering Executives
•2000 through 2004 - Attended educational conference.
2000 through 2004 - Attended educational conference.•2000 and 2001 - Earned a scholarship to attend the national conference by perfect attendance to meetings and volunteering.
2000 and 2001 - Earned a scholarship to attend the national conference by perfect attendance to meetings and volunteering.•2002 and 2003 - Appointed to the board of the New Orleans chapter of NACE as director of meetings and educational programs.
2002 and 2003 - Appointed to the board of the New Orleans chapter of NACE as director of meetings and educational programs.•2004 through 2005- Elected to be on the board of New Orleans chapter of NACE as secretary.
2004 through 2005- Elected to be on the board of New Orleans chapter of NACE as secretary.Volunteerism
•2001 - Chairperson for American Cancer Association Relay for Life Fundraiser
2001 - Chairperson for American Cancer Association Relay for Life Fundraiser•2002 - Co-Chairperson for Make-a-Wish & NACE Fundraiser Dinner
2002 - Co-Chairperson for Make-a-Wish & NACE Fundraiser Dinner•2003 - Founding member of Ogden Museum
2003 - Founding member of Ogden MuseumReferences on Request
