Amy Haymer Email and Phone Number

Served as the direct contact in conjunction with the owner for over 20 clients. Managed the client correspondence, record tracking, event logistics and guest relations for both corporate and social events, with budgets ranging from $500K to $2M per single event. Managed events with teams of over 30 employees.• Improved client satisfaction through refining guest management processes and implementing a streamlined administration of on-site service requests. Initiated an effective management of event logistics, organization and enhanced personal communication with clients.• Organized all event operations including facility selection, pricing, transportation, accommodations, food, beverage and audio-visual arrangements.• Created and managed a detailed client calendar to execute time sensitive deadlines. Designed and maintained spreadsheets documenting vendor and guest information.

Oversaw, managed and executed the sales goals, operational processes/standards and budgets ($500K/per event) for multiple large-scale events. Managed a team of 4 Catering Managers, Director of Service, Assistant Service Manager and 500 freelance staff (servers, bartenders and captains). Worked with the back of house teams on preparing custom menus and budgets, as well as monitored all off-site catering operations.• Led a service team of 600+ servers, bartenders, and managers for the Television Academy’s 2018 Governors Ball during their inaugural year at the LA Live rooftop. Created a new format to drive profits through applying cross-collaboration techniques with the high-level production team including executives, board members and participating sponsors.• Ensured financial success of catering events by monitoring food cost, BOH prep labor, FOH hourly staff and overall P&L. Developed a yearly budget and business plan to resolve discrepancies and increase profitability.• Built and fostered relationships with LA/OC venues, corporations, event producers and vendors to expand business partnerships and increase revenue.

Supervised and managed the Executive Chef, Culinary Team, and Operations Department to develop ‘on trend’ seasonal plates and verify the company’s brand guidelines were adhered to. Served as a liaison with clients from initial inquiry to event execution. Produced the company’s custom menu proposals, costing and P&L for over 150 events, verify each event was achieving their operating metrics of 25% profitability or higher. Directed up to 55 freelance employees for each event, in addition to ensuring each client’s satisfaction.• Achieved the most lucrative year the company has seen with the addition of 35 new clients and a 1.5% revenue increase. Procured new sales from the previous year’s totaling $400K in Food and Beverage revenue for the 2017-2018 year.• Produced tent-pole events for leading clients including Disney Animation, Marvel Studios, Christian Louboutin, NARS Cosmetics, JP Morgan Chase, Tiffany & Co., The Academy of Motion Picture Arts & Sciences, and The Directors Guild of America, totaling over $600K in total sales for Q3 and Q4.• Increased visibility substantially within experiential marketing firms by improving tastings, client outreach approaches, transitioning production clients to event clients, showcasing the company’s values and meeting one-on-one with clients.

• Prepared and executed all event and catering logistics for the Dorothy Chandler Pavilion, Walt Disney Concert Hall, Mark Taper Forum, and Ahmanson Theatre achieving a total revenue of $5.5M.• Cultivated lasting relationships with board members and executives at the LA Philharmonic, Los Angeles Opera and Center Theatre Group by consistently exceeding expectations and going above and beyond for in-house clients.