Responsible for managing event logistics, communication and execution of events with 350+ guest rooms on peak. Average event attendance of 5,000 guests and food and beverage spend of $1.2M. Organize and plan all details of the client's needs including; menus, room layout, entertainment, décor and exhibit hall spaces.• Maximizes revenue and promotes relationships through negotiation of services, prices and upselling menu items. Personally responsible for $368K in event upselling revenue from 2019.• Maintains proper documentation of records and files for follow up and future reference. Utilizing event history and data from other Gaylord and Marriott properties to effectively Forecast revenue. Had a personal Forecast accuracy of 4.38% on a total event spend of $5.1M.• Ensure that all billing and charges for services are rendered including: supporting 30 day method of payments on file, signed and accurate event orders prior to event execution and daily bill reviews and signed event checks while clients are on property• Ability to generate creative and innovative menus to develop client's vision, offering unique beverage solutions for cocktail events, service bars and seated dinners.• Meet with customers to conduct property tours, conference planning, pre-cons and program reviews.• Was 3rd in the department for returned ESS (Event Satisfaction Surveys) and achieved a personal ESS Intent to Recommend score of 91.7% to a company score of 75.4%.

• Catering Manager, directs and manages all operations for multiple stadium components on both Football game days and non-game days including, our premium hospitality tent area, press box, internals catering, and club level events. Ensures all timing, quality, and safety measures are met for an average of 38 locations. Developed strong relationships with Ticket Office, Stadium Operations, Media Communications, and Football Operations, feeding an average of 1200 people on game days.• Schedule, evolve and motivate associates by:o Creating three different training programs for the multiple staffs required in Internal and External catering capacities, including simulated game day trainings in warehouse and press box areas and simulated event trainings on the club level for setting events, clearing tables, and appropriate customer interactionso Using a unique combination of organization, planning, physical presence and accountability to keep hourly staff on tasko Encouraging all my associates to have interactions with guests, ask if they have further needs, and reach out to me immediately if any expectations aren’t being met • Thoughtfully booked in-season and off-season business on the club level including Google Holiday Party and Pepsi Regional Sales Kickoff- practicing “quality over quantity” for external events• Work closely with the Executive Chef to create custom menus for private events and major networks based on specific budgets and needs, and understand all components of those menus so I can relay any allergy needs, create menu cards, and fully set buffets for meal service • Transitioned into Caterease for all catering tracking, designed invoices, adjusted BEO formats and built customer database and menu managers • Assisted in the training of my counterpart for the opening of Suntrust Park, provided support and training for private events, game day hospitalities and party suite food service

Luxury Weight Loss Resort and Spa• Director, of Culinary Services, recruited post renovation, to hire and train management staff. Responsible for all aspects of the business, complete management of people, client awareness and culinary deptho Ordered and maintained inventory of product; paper, alcohol, and foodo Tracked daily costs, including dollars per guest required for operation, focused on daily reporting, particularly guest metrics and labor o Renovated a small kitchen, dealing with equipment, vendors and liquidating previous physical assets while balancing the equipment needs of our Culinary team o Collaborated with the Executive Chefs to develop over a dozen full service menus to be rotated for breakfast, lunch, and dinners, that are designed specially around wellness and weight loss • Gained a strong basis of nutrition and portion control, understanding and utilizing calorie-calculating computer programs (ESHA)• Facilitated weekly group lectures to groups of 20 on average, combining knowledge of wine and nutrition with presentation and engagement skills• Provided a high level of service to all guests and finding a way to make them feel comfortable by understanding their personality types, needs for control, and feelings of stress in a new and often, uncomfortable environment

418 room, Beach front property with over 30,000 sq feet of meeting space.• Oversaw 6 restaurants and 4 bars as Manager, Restaurants and Bars• Write schedules and maintain payroll demands for an average of 90 employees yearly• Works closely with Front Office and Catering/Convention Services • Developed training programs throughout a $30 million renovation and grand re-opening• Post-renovation, increased check average by $6 year over year across all outlets• Renewed the core beverage program and created many cocktails designed to keep up with modern expectations, won 2012 Ketel One Cartini Challenge for Concours de Elegance• Chairman of Safety Committee, Member Brand, and Sustainability committees• Starwood Service Culture Champion certified, helped property from 45% Next Gen completed to 90% completion in 5 months• Well-rounded knowledge of food, wine and cocktails, received Master Court of Sommelier Level 1 Certification