Oversee the Dallas, Fort Worth, and Austin markets.

-Actively responding to all private, corporate, and wedding inquiries to create packages that meets the clients needs and works with their set budget-Work with the client to help plan their event and coordinate all aspects on the day of-Created company website to reflect the brand, and actively managing SEO and updated content-Manage all social media by creating and publishing posts-Constantly looking for ways to network new business

-Regularly exceeded targeted sales for the quarter by 5-8%-Actively researched new business and made outside cold calls. Managed to open 25 new accounts in my first year, and continued to open accounts during the start of pandemic-Managed existing accounts daily and educated them on current trends and new product to increase their sales with the company-Planned and organized routes within territory to maximize efficiency and time in the field. My daily goal was 8-10 meetings

-Manage corporate events from inception to completion-Fueled the growth of catering sales through ongoing marketing plans, menu development, and creating relationships with current and new clients-Promoted marketing events by creating pieces such as flyers, signs and menus in Microsoft Publisher -Created project timetables in Microsoft Excel and assigned various tasks to team members that reported to me  -In charge of all social media posts for the cafe to promote and create excitement to boost sales

-Worked simultaneously with Human Resources to create the recruiting position for the south region of our company that includes 30+ accounts. -Hosted and attended several career fairs in the area to help fill open hourly and salary positions.  -Created marketing materials such as flyers and social media posts to promote a greater impact at the career fairs.  -Arranged and conducted interviews for potential candidates.  -Acted as the liaison between the new hires and Human Resources during the hiring process. Once hired, I was in charge of orientation and training to ensure they upheld Guckenheimer standards.

-After being promoted to Senior Floor Manager, my area of responsibility included managing 90+ servers, making schedules, conducting training sessions, & holding the team accountable to Pappadeaux standards. -It was also my responsibility to manage Guest Relations. I trained managers to be able to handle any situation, and gave them tools to ensure a negative experience was resolved by the end of the meal. -Coordinated with each department to ensure that every shift ran properly to obtain the highest profit margin for the company. -When the Event Manager was absent, I set up and executed the banquets. I developed my organizational skills and attention to detail by doing so.