Catherine Gavin Email & Phone Number

New York, New York, United States

Work directly with Edrington brands to create POS including The Macallan, The Glenrothes, Highland Park, No. 3 Gin, Brugal, Wyoming Whiskey and The Famous Grouse.Collaborate with Marketing and Brand Management teams to create POS and find best practices to engage customers. Manage vendors of multiple POS websites for both internal and external customers. Coordinate with vendors in creating, processing, and execution of POS assets for On Premise, Off Premise, Ad Hoc and evergreen items. Manage warehouse for POSForecast orders, lead buy books, gather data from multiple sources and develop more streamlined practices to make ordering POS less complex. Nationwide storage management, consolidation of areas, repurposing materials and recycling when necessary. Process invoices and create purchase orders.Create responsible POS in line with Edrington Ethos to ensure POS that is created is made sustainably using recycled materials, non-virgin plastic and textiles and made using a low carbon footprint.

Spring Lake, New Jersey, United States

Meet with potential clients for their special events (Weddings, Showers, Rehearsal Dinners, Post Wedding Breakfasts, Banquets, Luncheons, Conferences etc.), draft contracts, follow up ahead of event and final execution of event. Creation of contracts for each event. Work with dozens of clients simultaneously while keeping details of their event up to date including, but not limited to, outside vendors, decor, menu design, floor plan design, event staff, set up, break down and all billing. Keep up to date records of all invoices, billing and payment schedules. Able to provide updates consistently on a daily basis. Exceptional time management utilized to better prioritize events in High/Low season and work on projects at the appropriate time. Mediate between Chef de Cuisine and client(s) to ensure execution of event is as expected.

Spring Lake, New Jersey

Worked for one of the most exclusive clubs in New Jersey to lead member based events, weddings and special occasions. Oversaw a crew of dozens of team members to execute a seamless high end, luxury events along the pristine Spring Lake Beach. Worked directly with the Chef de Cuisine and Bar Manager to ensure all menus were correct and food and beverage was of the highest caliber. Assisted with the set up, overall event management and break down of the event from beginning to end.

Neptune City, New Jersey

Make cold calls and arrange beer tastings with new and established clients Keep up to date with trends of the brewing industry as well as education of local and national laws pertaining to brewing Creating and maintaining positive relationships with local clientele to ensure business growth - always remembering names, titles and business models of potential and current clients Maintain a structured database of clients visited, total sales, invoices and beer inventory for optimized business growth and management Assist with administrative tasks and tasting room events as needed

Englewood, New Jersey

• Hire staff, establish training, guide team members when needed and lead monthly staff meetings. Developed quizzes for Front of House (FOH) and Barista staff to ensure training is established and guests receive their order of the same quality consistently. • Head the catering department – brand development, created a catering menu, leading a steadily growing catering department, arrange all open houses, parties, etc. for 10 – 350 people in New Jersey and Manhattan. Work with guests side by side to create proposals to their needs, work with the Back of House (BOH) to develop the menu and process invoices. Ensure the guest receives everything to their liking and follow up for review. • Create Standard Operating Procedures for managerial positions as well as FOH and BOH to establish training guidelines. • Create weekly schedules, write checks, send out mail, bank deposits, cross reference deposit slips with noted deposits, scan and email invoices, pay invoices in necessary and various administrative tasks. • Assist with inventory protocol and input orders for dairy and various products needed. • Arrange repairs, gather quotes for new equipment, schedule fire inspections, order various items for the restaurant, and input monthly meter readings for utilities and assist with overall maintenance of the restaurant. • Work directly with Fire Inspectors, Health Department, Department of Labor, Zoning Commission, etc. to maintain overall compliance with the authority having jurisdiction. • Assisted to open new branches of the same brand in New York City (East Village) and Closter, New Jersey successfully.

Associate’S Degree, Hospitality Administration/Management, 3.95 Gpa

Activities and Societies: Phi Theta Kappa, Honor Society

High School, General Studies

I graduated early by one semester due to my academic achievement and extra studies.