Ben Smith Email & Phone Number

New York, United States

New York, New York, United States

• Managed the day to day operations of the office and all outside vendors
• Successfully moved the team from a Wework space to our own private office with 16K sqft
• Worked with all outside vendors in getting the new space set up for soft services to hard services
• Helped with travel for all staff in America and staff coming to the NYC office
• Planned large and small gathering for the team from birthday breakfast to Holiday parties
• Worked closely with the IT team, building management to help get space set up with our vendors

New York, New York

• Reported to the Community Manager helping run the $30 million yearly operation
• Managed 8 floors with 250,000 square feet of office space
• Maintained cleanliness of space with a staff of 24 cleaners
• Helped maintain a building with 95% occupancy while keeping churn under 1%
• Responsible for payroll, scheduling, training and performance reviews and succession plans for the 18 service members
• Planned events for the members and for our team each quarter

Greater New York City Area

• Reported directly to the General Manager, helping manage a $9 million 2017 and $11 million 2018 premium meeting and event space
• Executed events with upwards of 700 attendees in 35,000 sqft of meetings and events space
• Managed 10 employee schedules to ensure proper staffing of events from set-up to breakdown
• Coordinated closely with the production team, culinary team and technology team to execute the needs of the client
• Handled administrative, operational functions, including but not limited to staffing, event materials and inventory planning, set up and overall supervision and management of the success of planned events
• Helped manage the food coast with the chef to 14% and 12% year over year

Greater New York City Area

• Reported directly to the General Manager, helping manage a $6 million premium meeting and event space
• Executed events with upwards of 400 attendees in 39,000 sqft of meetings and events space
• Managed 12 employee schedules to ensure proper staffing of events from set-up to breakdown
• Coordinated closely with the production team, culinary team and technology team to execute the needs of the client
• Handled administrative, operational functions, including but not limited to staffing, event materials and inventory planning, set up and overall supervision and management of the success of planned events
• Had a service NPS score for the year of 94.7%

Greater New York City Area

• Reported to the Banquet Director and help manage a $44 million yearly operation
• Oversaw all the Banquet beverage events and helped out with the CS team and banquets team
• Worked closely with catering, culinary and event services to execute the needs of the clients
• Responsible for payroll, scheduling, training and performance reviews for the 30 staff members in the Banquet Beverage department
• Worked closely with purchasing to make sure we have the correct product for all the events
• Increased Gallup Engagement grand mean by 0.14% (2014-2015)

Greater New York City Area

• Increased Rev/Hour to $567.36 up $28.64 to budget and up $50.41 to last year
• Decreased Cost/Cover to $7.13 down $1.66 to budget and down $0.98 to last year
• Decreased labor cost to 5.19% down 0.12% to budget and down 0.28% to last year
• Kept operating expenses 5.6% below budget (budgets were reduced by 20% to last year’s while covers and revenue were up)
• Salary and wages down 1.41% to budget with F&B revenue up 1.3% to budget and Bqt covers up 8.6%
• Achieved an Ecosure score of 94% for the outlets

St. Louis, Missouri

• Managed the floor with 83,000+ square feet of event and meeting space to obtain “Department of the year” for 2012
• Assisted with generating $8.3 million in food and beverage revenue in 2012 (49% of the division’s total revenue)
• Improved the meeting planner service scores from 103rd to 24th in the company for 2012 with the help of my team
• Coordinated the schedule and staffing for 50+ servers and collaborated with 4 local temp agencies
• Selected as “Manager of the Month” in the Food and Beverage Department in both June 2012 and May 2013
• Served as the primary liaison between the client and operating departments (catering/convention services/culinary)

St Louis, Missouri

• Compiled a full beverage cost analyst for the entire hotel to promote maximum results with minimal cost
• Partnered with colleagues to implement the new “Mixology” concept in Red Bar (outlet)
• Maintained efficient and effective operations through ensuring all supplies were ordered and available
• Coordinated schedules and assisted in bi-monthly payroll
• Supervised the floor of the outlets and promoted positive customer service when issues arose
• Monitored and lead a staff of 20+ employees