Barbara Bermel Email & Phone Number

Atlantic City, New Jersey, United States

Atlantic City, Nj

 Responsible for generating $1 million in annual revenuefor 1,250 sq. ft. of special event and meeting space. Increased sales volume by 14% during tenure. Solicited, closed and executed all corporate,social and private dining accounts. Coordinate the development and the pricing of allgroup and private dining menus with General Managerand Executive Chef. Responsible for coordinating and overseeing all third-partyvendor relationships, including flowers, décor, audio/visualand transportation.

Elizabeth,Nj

 Executive Committee Member. Responsible for $1.7 million in local revenue for3,500 sq. ft. of meeting space. Solicited, closed and executed corporate andsocial accounts, including Kosher and ethnic catering. Responsible for annual budget and monthlyforecast preparations. Achieved 140.53% of annual team food and beveragegoal for 2004 1st Trimester. Trained, supervised and monitored catering staff in theproper presentation of banquet menus, memos and files. Increased Small Meeting Planner Survey scores by10% from 2003 to 2004.

East Brunswick, Nj

 Contracted and serviced corporate, convention and socialevents up to 1,000 guests in 30,000 sq. ft. meeting space,with an individual annual revenue goal of $1.7 million Coordinated all aspects of event planningand management, overseeing technical andlogistical expertise. Assisted Director of Catering in monthly forecast andreviewed all P&L statements

East Brunswick, Nj

 Exceeded 2001 annual goal of $1.6 million by 2%. Solicited new business, teamed with Sales Managerson outside sales calls and participated in salesblitz solicitations. Trained with DOC & DOSM in REVMAX to maximizerevenue opportunities.

 Executed position previously held by twoConference Center Managers. Exceeded 1999 revenue goals in 3 of 4 quarters.

East Brunswick, Nj

 Directed operations of 5 food and beverage outlets. Increased guest comment card scores by 20%. Hired, scheduled & trained 40 team members. Assisted in menu development and creatednew amenities line with Executive Chef.