Ray Lamela

Dear Hiring Manager

I’m a passionate and customer-centric professional with a strong foundation in hospitality and event management, recognized for a meticulous eye for detail and a commitment to delivering exceptional service. Adept at overseeing operational excellence in meetings and events, ensuring a holistic and engaging guest experience. Known for fostering teamwork, problem-solving, and navigating demands creatively, resulting in successful event execution.

Experienced in assigning tasks, directing teams, and implementing effective training strategies to optimize operational efficiency. Proven track record of achieving exceptional results through steadfast dedication and motivation, inspiring both personal and team achievements.

A creative problem solver and enthusiastic team player, I thrive on overcoming challenges and maintaining strong client relationships through outstanding customer service. Possessing excellent organizational, multitasking, and decision-making skills, I consistently aim for excellence in all aspects of event planning and execution.

With a deep-rooted passion for food and a sales-driven mindset, I bring a unique blend of creativity and a keen eye for detail to every project. A confident and mature leader, I am known for my positivity, enthusiasm, and dedication to achieving remarkable outcomes in the ever-evolving world of hospitality and events.

RAMON LAMELA

Dynamic and results-oriented professional with a successful track record in founding and leading Top Shelf Event Staffing, overseeing 150+ employees and managing diverse events for prestigious clients like Sanofi Aventis and Julliard. Proven expertise in off-premise catering, driving ventures like Top Shelf Catering with a client roster including Martha Stewart and Prudential. Recognized with the "Distinguished Career Award" from The Art Institute of New York City. Hold an Associate Degree in Restaurant Management and Culinary Arts from The New York Restaurant School, accompanied by a Certificate in Wine and Wine Service from Windows on the World Wine School.

Professional Experience

Top Shelf Event Staffing, Inc.,

Chief Operating Officer & Project Head

Harrison, NJ

January '01 – August '23

Established and financed a rapidly expanding organization specializing in temporary and permanent staffing within the Hospitality and Convention Industry.

Managed all aspects of company development and operations, overseeing a diverse workforce of 150+ employees in various roles.. Orchestrated institutional, social, and special donor events, demonstrating adept decision-making, budget oversight, and resource management skills.

Devised and executed annual sales objectives, consistently surpassing set targets and ensuring revenue growth.

Cultivated long-lasting client relationships, ensuring smooth event transitions and activities for enhanced client satisfaction. Coordinated comprehensive food service arrangements, including menu planning and staffing, emphasizing operational excellence and guest satisfaction.

Provided exceptional services to prestigious clients such as Sanofi Aventis, Newsweek Magazine, Julliard School of Performing Arts, Merrill Lynch Conference Center, and prominent universities and institutions.

368 Schuyler Ave Kearny NJ 07032

Top Shelf Catering, Inc.,

Partner / Owner

Co-founded and financially backed a catering company specializing in off-premise catering services.

Kearny, NJ

June '03 – 2008

Directed all operational aspects of the catering business, supervising various events such as weddings, corporate meetings, and fundraisers.

Successfully operated a café at the Newark Museum and was chosen as a preferred caterer for prestigious clients like Martha Stewart and Prudential.

Engaged in activities with Meeting Planners International, fostering industry connections and promoting best practices.

Food Team / Resources in Food, Inc.,

Sales Manager

New York, NY

|June '00 – December '00

Led all facets related to temporary and permanent staff, contributing to a sales increase exceeding $108K within a span of five months

Spearheaded sales development with national accounts, prospecting for new clients, resulting in record-breaking sales of $89K in October.

Executed client visits, adeptly negotiated rates, and managed staffing contracts. and Supervised office personnel to ensure efficient operations and productivity.

Au Bon Pain / 1251 Avenue of the Americas

General Manager

New York, NY

July '99 – June '00

Oversaw high-volume P&L, bakery, and gourmet deli, catering to over 11,000 customers weekly, achieving 11% sales growth in 1999.

Earned Flag Ship Restaurant title in 1998, implementing comprehensive training programs for 4 assistant managers and 2 shift supervisors.

ARAMARK Corp., Rutgers University,

Associate Director of Food Services

Newark, NJ

August '95 – July '99

Directed operations at 4 cash locations, a franchise Pizza Hut unit, catering department, and Student Board Plan, resulting in an annual revenue of over $4.5 million..

Played a key role in retaining a jeopardized account by implementing new catering menus and increasing sales by $30K within six months.

Guided and provided training for new catering and production managers responsible for a student board plan serving 350 resident students.

Spearheaded the implementation of Retail Operations and Food Production Programs, significantly enhancing operational ficiency.

Professional Experience

Orchestrated prominent events for esteemed clients, showcasing exceptional event management expertise and fostering enduring relationships.

EDUCATION

Associate Degree in Restaurant Management and Culinary Arts: The New York Restaurant School, New York, NY | 1994 – 1996Acquired comprehensive skills in restaurant management, culinary arts, menu planning, food preparation, and delivering exceptional customer service.

Land Mark

oftware Applications

ark

(CRM) Tools

Customer Relationship Management

SKILLS

Proficiency in Catering and Food Service Software

Microsoft Office Suite Competency

Computer Systems Management Expertise

Enhanced client relationships by attending to specific requirements concerning food quality, elevating catering standards, and improving customer service.

Achieved outstanding fiscal results, surpassing profit plans by 23% and total sales by 2% for the fiscal year.

Oversaw all conventional aspects of managing a $1.5 million account, demonstrating comprehensive leadership and operational expertise.

Jersey City university

Food Production Manager

Jersey City

August '95 – July '99

Directed comprehensive management of the catering department, generating annual revenue of over $900K. Instrumental in driving a notable increase in catering sales by over $300K within just two years.

Revamped service styles, enhancing departmental service offerings and elevating quality standards through innovative implementations.

Excelled as the Front of House Manager for a 1,300 resident student board plan in a $4 million account, achieving the highest profit margin in the district.

Actively participated as a vital member of the District Safety and Sanitation Committee, ensuring strict compliance with safety standards and regulations.

Monmouth University

Catering Director

West Long Branch, NJ

not provided

Spearheaded operations at a prestigious catering facility, overseeing liquor purchasing, scheduling, payroll, accounts receivable, and cash reconciliation for an upscale private members club and catering establishment capable of hosting up to 350 guests.

Enhanced and updated the Micros Computer system continuously to ensure up-to-date functionalities. Conducted comprehensive training sessions for staff members, optimizing system utilization and efficiency.

The Newark Club / Eagle Rock Club

Assistant Manager

Newark, NJ

June ’92 – May ’94

Received the "Distinguished Career Award" from The Art Institute of New York City in December 2002, acknowledging outstanding contributions within the field.

Vigorously participated as a member of Chaine Des Rotisseurs, contributing to culinary excellence and fostering community engagement.

ACHIEVEMENT

Managed high-profile events with notable dignitaries such as the Prince of Saudi Arabia, Mayor of Madrid, President of Turkey, and Former Secretary of the Navy, ensuring successful execution and exceptional guest experiences.

Oversaw staffing for 100+ employees during Shea Stadium playoff games and Subway Series events, ensuring seamless operations and guest satisfaction.

Played a key role at ARAMARK Corp., entrusted with coordinating prestigious awards dinners, demonstrating exceptional organizational and event management skills.

Certificate in Wine and Wine Service: Windows on the World Wine School, New York, NY | 1994

Completed an intensive program focusing on wine education, tasting, service, and wine pairing with cuisines.

New York Restaurant School

associates degree

windows on the world wine school