Orchestrated a $4.2M catering and event management department for a 300 room suburban brand hotel. Catering Sales and Event Management team responsibility.> Personally sold over a Million in Sales, exceeding own booking pace by 38.8% 2018 to 2019.> Responsible for Customer Satisfaction via the Event Satisfaction Survey, increased hotel ESS intent to return score from 79.5% to 85.5%, 2018 to 2019 respectively.> Event CITY system subject matter expert.> Managed event team commission sales tracking system. > Created and produced all hotel event menus

The Tasting Room Wine Café, Max’s Wine Dive and Boiler House Texas Grill & Wine GardenResponsible for event and catering revenue of $3.7M for a multi brand wine centric restaurant group and oversaw the sales efforts for a team of 10 event sales managers selling for 9 separate operations and encompassing 3 unique brands. 🔺 Drove results; during 2013: * Increase annual sales for the enterprise 17.1% and comparative stores 9.3%🔺 Drove results; during 2012: * Increased annual sales for the enterprise 34.2% and comparative stores 22.9% - Implemented standardization for the Caterease web-based event booking system. - Initiated data base management to compile store level market analysis for sales initiatives. - Directed the standards and purchasing of event/restaurant operations equipment. - Established detailed event revenue and commission sales tracking system. - Implemented complete event sales process and menus for three new store openings, one of each brand - Formalized the first company-wide standardized operating procedures for accounting and event operations. - Created and maintained enterprise event brochures and catering menus with brand specific formats.

Directed the yearly sales and event planning of $6.1M Event Management operation at a 515-room downtown luxury hotel.🔺 Drove results, during 2009: - Increased Banquet profit 0.4% over prior year. - Increased Event Technology profit 0.8% over budget. - Increased Associate Satisfaction 5% over prior year, +4% than Marriott Lodging average. - Increased Event Satisfaction Scores over the year prior: Overall Satisfaction +10.3%; Event Planning +12.7%; Event Execution +14%; Food & Beverage Overall +11.4%; and Billing + 6.1%.• Partnered with owners and contractors on $4.4M renovation of hotel Exhibit Hall and $2.5M hotel meeting space renovation; touted as “Best Project of the Year” based on ROI of Capital Investment.• Established the Event Management Department yearly Business plans and Operation Excellence Goals.• Project-managed a total hotel revenue analysis with pricing increases that generated $50K in additional sales in 2009.• Mediated department post-contract negotiations with regard to attrition, room block changes, revenue minimums and cancellations, minimizing hotel’s exposure and recouping potential lost revenue. • Personally managed 5,000-room nights and $1.5M in total revenue in 2009.• Member of Marriott’s American Event Operations Council, providing strategic input at a corporate level.• Achieved Marriott’s 2005 Event Management Team of the Year and Golden Circle President’s Award.

Managed the event planning team of $14M annual Event Management operation, at 1,400-room downtown convention hotel attached to the Philadelphia Convention Center.• Supervised management staff of 7 Event Managers and 4 Group Catering Managers, along with 6 Administrative Assistants, leading to improved operations and revenue growth.• Completely revised all banquet event menus; implemented SFA Program for opportunity entry and standardized contract generation; and created a best practice method to document key departmental and operational processes.• Conducted SWOT analysis and established yearly catering and event management business plans.• Established training and mentoring processes for all new staff members, increasing associate satisfaction. • Personally booked over $800K in local business while handling high profile group conventions such as the Republican National Convention, American Society of Association Executives, NBA All Stars, NFL Coaches & Owners Meetings, United Jewish Communities, and National Black MBA.• Exceeded Dashboard Metrics and achieved awards in the 2002 & 2003 Marriott Golden Circle Program.

Oversaw the yearly sales, planning, and day-to-day management of $10M annual catering operation at a Mobil 4-Star Resort and Conference Center with a major Fortune 500 corporate clientele.• Supervised staffing consisting of 1 Catering Operations Director, 2 Catering Sales Managers, 4 Operations Managers, 4 Conference Managers, numerous supervisors, and an associate staff of more than 60+.• Completely revised the file and trace system; implemented new Delphi Computer System with new banquet check functionality; and revised all catering menus, pricing, and menu/proposal formats, improving operations.• Established a marketing plan with two new wedding periodicals to attract high-end wedding clients.• Strategically identified underutilized revenue generating opportunity, repositioning sales strategy and achieving 100% sell through. • Member of the hotels Executive Committee in addition to personally booking $1M in catering sales.

Directed all aspects of $4.9M+ annual sales catering operation at an upscale hotel & golf club facility with a large corporate and social customer base.• Managed the day-to-day activities of 6 managers, 2 supervisors, and a permanent staff of more than 50.• Developed, implemented, and analyzed the department’s annual business plan for a wide range of events from bar/bat mitzvahs, weddings, golf outings, and fund-raising organizations to extended corporate meetings, conventions, seminars, and annual corporate events.• Solicited new business; promoted advertising, community relations, department asset management, and creative menu planning while formulating and controlling budgets and total profit and loss control.