Blaise Faure Email & Phone Number

Philadelphia

Philadelphia, Pennsylvania

• Detailed 200+ groups in 2014, producing $3 million in room revenue and $1.2 million in food and beverage revenue
• Increased group contracted food and beverage spend by 89% in January, 77% in February and 75% in May during 2014
• Provide exemplary service to groups of 10-300 in corporate, association, entertainment, sports & social market, including key accounts such as Sports Travel Plus, KJ Sports, Wharton Executive Education, Drinker Biddle.
• Total account management for Comcast, the hotel’s top account. Partnered with DOS in growing group room revenue by 145% from 2012 to 2014
• Identify opportunities to increase revenue by utilizing up-selling techniques, yielding an average of 45% higher group food and beverage sales per month
• Collaborate and guide multiple department leaders and employees on importance of details in event execution resulting in memorable and unique experiences for clients

Philadelphia, Pennsylvania

• Solicited and managed clients for social events and corporate market which included Insurance, Chemical, Pharmaceutical, Consulting, Government, Entertainment and Media
• Responsible for managing account base, which consisted of converting inquiries with emphasis on social market, repeat business from the same origin and appropriate accounts as assigned
• Analyzed potential bookings to maximize banquet space, food & beverage and room rental for future events
• Attended trade shows, community events and industry meetings to strengthen relationships and increase hotel exposure
• Used extensive culinary knowledge to increase average checks and improve the client experience
• Handled events from start to finish, including site selection, contract negotiation, registration, on-site logistics, audio visual requirements and pre-meeting communication

Philadelphia, Pennsylvania

• Managed AAA Five Diamond & Forbes Travel Guide Five Star Fine Dining Restaurant
• Responsible for forecast, schedules, employees reviews, standard testing, safety, hiring, coaching and training programs
• Developed incentive plans that drove average checks and motivated service staff to increase revenue

Carlsbad, California

• Supervised daily operation of high volume Lobby Lounge for high tea, cocktail and dinner service
• Partnered with purchasing, vendors and PR to develop cocktail menus, special promotions and direct mail marketing
• Maintained inventories and controls to achieve beverage costs

Newport Beach, California

• Responsible for meal service of fine dining restaurant for breakfast, lunch, dinner and private room events
• Controlled labor and operating expenses through effective scheduling, budgeting, purchasing, inventory and cash control
• Conducted performance reviews for staff and created development plans

Newport Beach, California

• Lead 24-hour Room Service operation including private bar, pool, VIP amenity program and in suite events
• Implemented all menu changes, including development of new items with chef, pricing, and physical production of new menus

Erwinna, Pennsylvania

• Managed the daily operations of family-owned restaurant and inn, including staff, receivables and liquor inventory
• Planned and executed private events including, menu development, budgeting and scheduling

Sea Island, Georgia

• Acted as restaurant captain in The Cloister including supervising staff, managing books and overseeing all facets of dining
• Assisted Wine Steward in selection of wines and management of beverage department

Greater New York City Area

• Responsible for all aspects of orientation, integration and assumed lead role in training of new-hires
• Liaised with offices in London, Sydney, New Delhi, and Tokyo

Seekonk, Massachusetts

• Rotated through all departments of a school owned and operated hotel and restaurant
• Coordinated special events, private parties and school functions
• Duties included floor staff management, inventory and ordering, marketing and client relations

Atlanta, Georgia

• Acted as area manager for alcohol and beverages in Marriott Olympic Complex
• Interacted with internal and external clients on a daily basis
• Had extensive hands on exposure to dining room fundamentals, a la carte and banquet kitchen

Bachelor'S Degree, Hotel, Restaurant & Institutional Management, 3.54

Activities and Societies: • Eta Sigma Delta, International Hotel Management Honor Society • College of Health and Human Development Honor.

International Restaurant And Food Service Summer Management Program

Associate'S Degree, Hotel & Restaurant Management, 3.5

Activities and Societies: • Phi Eta Sigma, National Honor Society • National High School Recipe Finalist and Scholarship Winner