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Carly Bell

Carly Bell

Leander, TX


Left Bank Restaurant

Banquet & Catering Manager

Began as Assistant to the Catering Manager, as well as Banquet Captain for all events. Lead a team for two seasons in an off-site wine and food cruise on the San Francisco Bay, where I lead a team of 10-12 and acted as the primary point of contact between the restaurant and the client. Eventually took on the role of Banquet/Catering Manager for two of the company's restaurants in its busy San Jose Market.

Career medium 04
Career medium 02

Bon Appetit @ Google

Pastry Intern

Worked in the pastry department of one of Google's many campus caf├ęs. Served several hundred employees each day. Worked side by side with the Pastry Chef where I learned about Corporate Dining and how to prepare and serve high end and artisanal pastry items to a high volume of guests.


Hilton Hotels

Banquet Server

Served large (50-1500 guests) banquets in a four-star property. Designed and constructed the buffets every day for guests. Chosen for service on VIP events.

Career medium 06

Steidel Porcelain

Studio Assistant

Assisted in designing, producing and selling of porcelain vessels. Involved in making of wares from concept to shipping, including glazing, painting and packing orders. Maintained accurate records of orders, invoices, show scheduling and travel itineraries.


O'Neill's Pub


Served and bartender in a busy pub in West London. Designed and built product displays for new products. Oversaw planning of July 4th Celebration as part of Internship requirements.

Career medium 05

Professional Culinary Institute

Baking and Pastry Arts

James Madison University

Bachelor of Business Administration, Hospitality and Tourism Management

Concentrations in:
Special Events and Meeting Planning
Tourism and Entertainment