Lorraine K. Whitaker
Caterer, Owner of a Full Service Catering Company
Nashville, TN · (615) 555 0139 · name@example.com · linkedin.com/in/lorrainekwhitaker
Key Qualifications
EXPERIENCE
Twelve years owning and running a catering company, six years in restaurants before that
SETTINGS
Full service caterer producing about 410 events a year with a 5,500 square foot commissary
SPECIALTIES
Event sales and pricing, menu design, large event logistics, staffing and margins
SYSTEMS
Caterease, QuickBooks Online, Tripleseat leads, Nowsta event staffing, Toast retail counter
CREDENTIALS
Certified Professional in Catering and Events, ServSafe Food Protection Manager
EDUCATION
Bachelor of Science in Hospitality Management, Cumberland Plateau State University
Executive Summary
Owner and lead caterer of a full service catering company twelve years old that produces about 410 events a year, from 20 person board dinners to a 1,800 guest music industry awards reception. Runs a 5,500 square foot commissary, a fleet of four refrigerated vans and a team of 14 full time staff with about 90 event workers on call. Grew the company from a farmers market stall to 2.6 million dollars in annual sales.
Signature Achievements
- Grew annual sales from 180,000 dollars in the first year to 2.6 million dollars in year twelve with a net margin above 12 percent for the last five years.
- Catered an 1,800 guest awards reception with 24 passed items and eight action stations, staffed by 110 people and served on time.
- Holds a 43 percent close rate on proposals in Tripleseat and books about 60 percent of weddings from past guest referrals.
- Held food cost at 26 percent and event labor at 22 percent of sales across 410 events in 2025.
- Passed every Tennessee Department of Health commissary inspection for twelve years with no critical violation.
- Earned the Certified Professional in Catering and Events credential from the National Association for Catering and Events in 2018.
Professional Experience
Owner and Lead Caterer
Whitaker and Vine Catering, Nashville, TN April 2014 to present
Full service catering company producing about 410 events a year with 14 full time staff, about 90 on call event workers and four refrigerated vans
- Sell and price every event over 150 guests, from tasting to signed contract, and set the annual pricing model.
- Design seasonal menus with the executive chef and cost each item to the 26 percent food cost target.
- Plan logistics for large events: floor plans, power, tent kitchens, timelines, rentals and staffing in Nowsta.
- Manage a 2.6 million dollar budget, payroll, insurance, vendor contracts and the commissary lease.
- Lead the on site team at the company's largest events and handle the client on the day.
Catering Manager
Harpeth Bend Events and Catering, Franklin, TN June 2011 to April 2014
Wedding and corporate caterer producing about 220 events a year
- Sold and managed about 90 weddings and corporate events a year from proposal to final invoice.
- Scheduled event staff and rentals and ran the floor at events of up to 400 guests.
- Built the company's first tasting program, which raised the close rate on weddings by 15 percentage points.
Restaurant Manager
Broadway Kitchen and Bar, Nashville, TN August 2008 to June 2011
200 seat restaurant with a private dining room
- Managed front of house service and sold private dining events of up to 80 guests.
- Hired, trained and scheduled a staff of 35.
- Ran the weekly inventory and beverage cost review.
Certifications and Training
Certified Professional in Catering and Events, National Association for Catering and Events, earned 2018, recertified 2023
ServSafe Food Protection Manager Certification, National Restaurant Association, current through 2028
Tennessee Alcoholic Beverage Commission caterer permit and server training, current
Education
Bachelor of Science in Hospitality Management, Cumberland Plateau State University, Cookeville, 2008
Core Skills
Event sales and proposals · Menu design and costing · Large event logistics · Event staffing models · Business financial management · Client tastings · Vendor and rental contracts · Commissary compliance · Team leadership · Referral marketing