MGT5ARP Portfolio: Sales, Food, Catering & Marketing - La Trobe Univ

This document presents a sales, food, and catering portfolio, outlining the skills and experience of a La Trobe University graduate. The portfolio includes a resume detailing work history, education, and certifications, along with sections on remuneration systems and performance management. The remuneration section proposes three practices: catering manager salary based on experience and qualifications, catering director salary based on proficiency, and catering coordinator salary based on managerial skills. The performance management section emphasizes setting objectives, measuring performance, and implementing a reward system based on performance outcomes. Testimonials and service photos are included to showcase the individual's capabilities and achievements. This portfolio is designed to demonstrate competence, integrity, and efficiency in the catering and marketing fields.

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SALES, FOOD, AND CATERING PORTFOLIO TEMPLATE
Student’s Name
Date

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Welcome to my portfolio!
I am a catering service worker with vast knowledge in retail, fast food, and excellent customer
service. I am a graduate of LA TROBE BUSINESS SCHOOL having a major in sales and
marketing and a minor in Food and catering. Competence, integrity, and efficiency are my core
values which I always apply in all my work ventures. I aspire to continue offering quality
services to reach goals set for my company give a good impression to my employees and satisfy
my principles.
Expert in sales and
marketing, food
handling and catering
Magic
Magic ePortfolio
Jones
Student’s color sized
photo

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RESUME
Magic jones
555 323 7337 | [e-mail]
CA 91010, Irwindale, CA 91010
PROFESSIONAL SUMMARY
Catering service worker with a background in retail, fast food, and good customer service.
Highly experienced in accurately taking and submitting customer orders, enhancing customer
satisfaction, and maintaining customer loyalty and retention. Enhance Success in enhancing
synergy amongst team members, working within collaborative environments to drive sales goals
with the ability to work with leadership to optimize operations, workflow and good conduct.
SKILLS
1. Credit card transactions
2. Fluent in ENGLISH
3. Bilingual in AUSTRALIAN
4. Superior organization ability
5. Inventory management
6. Team collaboration
7. Restaurants operations
8. Customer service
9. Retail sales
10. POS systems knowledge

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11. Retail merchandising specialist
WORK HISTORY SERVER ASSISTANT 01/2016 to 02/2017
Pizzeria Pepperoni | Fohnsdorf, Steiermark
1. Serve hot and fresh food while offering exceptional customer service and promoting the
restaurant's image and brand.
2. Preparing and serving beverages such as tea, coffee, and fountain drinks
3. Recording and computing customer orders into automated POS systems while enhancing
quality input to minimize errors
4. Packaging takes away items into bags, and places drink orders into carriers.
COCKTAIL SERVER 02/2017 to 07/2017
1. Bernie's From the Bay | Charnwood, ACT
2. Collect flatware and glassware and delivered to sanitizing station
3. Maintained a clean and organized bar area, including bar tables and chairs
4. Prepared and kept inventory records
5. Served alcoholic and non-alcoholic beverages in a bar environment.
EDUCATION
1. ASSOCIATE OF ARTS | catering, and Sales marketing LA TROBE university, campus
Deakin Avenue, Mildura, VIC
a) Minored in food and catering
b) Awarded higher diploma in food and catering

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c) Graduated with 3.5 GPA
2. SALES AND MARKETING LA TROBE University, Deakin Avenue, Mildura, VIC
a) Dissertation: Comparative sales and marketing analysis in catering units in Australia
b) Awarded First class honors with 3.8 GPA
c) Member of LA TROBE sales and marketing team of undergraduates.
d) Elected to Secretary for LA TROBE sales and marketing team in 2017
CERTIFICATIONS
1. Certified Management Accountancy (CMA) by Institute of Management
Accountants(IMA)
2. Australia Food Handlers Card.
Portfolio part A
REMUNERATION SYSTEMS MODEL
Catering model
Catering is perhaps the most important factor of event planning that will successfully see
the setting of business events, weddings, and fundraising galas. This model, however, shows how
the catering service will conduct payment to its employees to enhance real cohesion between
them and other staff. Catering and Banquet will have the same roles at hotels, event spaces,
restaurants, and other occasions. Their duties will be to plan, coordinate and direct small-scale
events such as business and social events, graduations, anniversaries, weddings and other special
events. As per the salary.com, Banquet manager duties will include assisting in the selection of
menus, negotiating contracts, scheduling stuff communicating with customers to evaluate their

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needs to the appropriate personnel and arrangement of equipment. These duties were performed
at my initial place of employment at Pizzeria pepperoni and will apply to any other catering
venture willing to give me work.
Remuneration practices
According to my previous place of work, hierarchy and duties base the remuneration
protocol for each employee and staff. I will, however, design 3 practices on my portfolio.
1. Catering manager salary: Salary will be based on experience and qualifications. The
remunerations will vary based on location as with most employment, with comprehensive
benefits such as bonuses averaging 4%, as well as retirement, disability, healthcare, pension,
time off and social security, the sum median compensation and salary for catering banquet
managers which will average between $39,973-$55,902. However, to achieve this, I have made a
comparison of this remuneration practice with other organizations such as tourism industries,
proposed salary is based on skills, qualifications, and competence of the individual. Another
dependent factor is the type and size of the organization. An example of Sedoxo organization
pays Catering managerial staff $35,679 to $38,567. However such market research will most
likely offer an insight into the best remuneration practice to follow.
2. Catering Director: According to my market research, catering directors will move to
the next level of their careers provided they show vast proficiency and competence. With four-
six years of experience, a basic salary of $38,800 to $ 60,890 should be applicable for such an
individual. Median salary, however, should amount to $43,450 a year. Future employment slots
for me should, however, suit such details as my skills allow. According to my market research at
Sedoxo catering organization in Australia, duties of a catering director include overseeing

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management of facilities such as checking allocation of resources and event bookings. He will
also engage in the planning of new promotions and initiatives which will contribute to business
development.
3. Catering coordinator: knowledge of managerial skills, experience, and pro-activity is
the primary determinant of a remuneration system for a catering coordinator. Duties will include
establishing market ventures and liaising with managers and directors in establishing proper
coordination. Salary amounts to $30,349 to $44,111 based on a two to four-year experience.
According to my model, bonuses and commissions will be awarded on proper and better
performance of the duties of each staff member.
Casual employees will receive a remuneration of $10,000 for the highest performing individual
and $8,000 minimum for the lowest earning individual a year.

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Portfolio part B
PERFORMANCE MANAGEMENT SYSTEM
Through a comprehensive performance management strategy, there will be a systematic
process by which the department of sales, catering, and marketing will involve its employees, as
individuals and group members in enhancing and improving effective organization skills and the
accomplishment of agency mission and goals. The performance system improves communication
and organizational goals and objectives to strengthen individual accountability for achieving
those goals. It will also help track individually, corporate performance results. My model is
based on practices, behaviors, employment relations, regulations and fair work amongst
Equitable wages and
salaries
Market adjustment or
cost of living increases
Merit increase or
performance bonuses
Fair commissions
Financial

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employees. Good job good output! Elements of performance management and methods in my
model system will include:
The setting of objectives – Individuals goals established by employees play a critical
role in enhancing his motivation for superior performance and results. This is because the
individuals keep following their goals. However, if their intentions are not achieved, they either
modify them or improve on them to make sure they become realistic. I was a sales personnel,
and catering expert will strive to offer quality services to my customers, satisfy my duties as per
the management and be accountable for any mistake I make. I these case, I will have fulfilled my
goals. These practices satisfy my Goal setting theory:-
Measuring of performance – According to the intensive market research I have
performed and skills I have obtained in my field of work, Measuring performance is a critical
part of diagnosing and measurement of a businesses' progress and actual performance. This
involves measuring actual performance results and outcomes against its set goals. My model,
however, highlights a strategic plan which provides targets for the organization and sets the
corporate direction. The efficient performance will be measured when leaders in the various
catering and sales joints identify and increase their organizational effectiveness by measuring
overall organizational performance. These strategies will include: - Identifying strategic
measurements down at department level, simplifying performance measures, measuring the right
things and estimate "silo" thinking. These strategies can be used by leaders who want to present
their organizations with clear, concise, high impact opportunities that can be implemented
immediately.

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Reward system based on performance outcomes – Setting up employee recognition
and the rewarding system will enhance a competitive business climate. As in the case of a
catering unit, an employee who grooms perfect serves his customers correctly, goodhearted, pro-
active and punctual should be rewarded for his efforts through bonuses and commissions.
Employee reward and recognition motivate employees to change their working habits and
behaviors. This would, however, motivate and expand a small growing business. I have indicated
a simplified model of managerial performance and the key factors which should be satisfied.

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Testimonials
From my past working history in the two organizations, I have received gratitude for my
services. My models and organizational ethics have put me in the front positions and have seen
me rise to rank from a mere attendant to a server assistant in my line of work. I have also
received certification from Institute of management accountants and Australia Food Handlers as
seen on my resume. I have however attached a variety of service photos I have engaged in during
my line of work. I have also received recognition from Pizzeria Pepperoni where I served as a
Server assistant.
I look forward to many views of my portfolio and future partnership.

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