• Responsible for planning and coordinating 300+ in-house events and meetings annually, averaging a value of $100k in food and beverage per year.• Responsible for planning and coordinating 33 events, generating over $67k in food, beverage, rental and rooms revenue.• Worked closely with a variety of clientele to develop all rooming, food and beverage details, banquet facility specifications, and audio/visual needs in accordance with contracted agreements. • Prepared, reviewed & distributed all relevant event documentation throughout pre-event, event and post event phases. • Assisted Meetings & Events Managers in detailing upcoming functions, obtaining guarantees and confirming arrangements. Offered support when event managers were unavailable.• Supported the sales team with the continuity of all new telephone leads by qualifying business and assigning to the appropriate sales manager. • Prepared written communications including Event Postings, Event Orders, Reader Boards, Menus and Signage. Ran and communicated a variety of daily / weekly reports including upcoming events.

• Member of banquet management team; organized event plans related to scheduling and ordering. Attended planning meetings and follow-through with departmental requirements to ensure seamless event organization.• Responsible for all restaurant and banquet events where department services are required.• Wrote menus that cross-utilized ingredients according to the proper rotation, resulting in fresh, high-quality food and less waste. • Created, implemented and maintained improved inventory system that allowed for increased kitchen efficiency and greater team communication.

• Served in the capacity of “official caterer” to the Queens Cup Steeplechase. • Improved communication and organization by implementing daily production schedule, enhancing and explaining the role of all employees. • Spearheaded efforts to reorganize bakery department to meet specific requirements for event deadlines.• Created menus and replacement dishes and ingredients as necessary, based on thorough product knowledge.

Trained directly under German Meister (highest level of pastry chef possible.) Key player in organization which gained commendation as Best of Boston 2005 by Boston Magazine and was voted America's Best Wedding Cake; through a nationwide vote by The Today Show. Responsible for consulting with on a weekly basis an average of 50 clients, brides and other parties in the design, décor and other planning functions related to cake preparation.Organized daily production and storage of all ingredients related to client needs and orders.