Curtis Hinton Email & Phone Number

Austin, Texas, United States

Retired

Austin, Texas, United States

Leading the Catering department at TC4 & Co. The restaurant group is comprised of The League Kitchen & Tavern and Tony C's. We offer full service, custom catering throughout the Austin area. Contact me at catering@TC4.co

Austin, Texas Area

Multi-unit responsibilities in Texas, Tennessee, and Georgia with regular travel between all locations. Partnered with Area Director and store management to build catering and special event salesDeveloped business plan for each unit, recognizing differences in each marketFirst year achieved $1,060,393 in Catering/Special Event revenues - 146% of GoalSecond year achieved $1,117,467 in Catering/Special Event revenues - 97% of GoalImplemented processes and procedures that improved productivity and enhanced the customer experienceEstablished standards for booking process across all unitsIdentified new customers via prospecting, referrals, and participation in community eventsSecured Company’s first Texas venture onto off-premises vendor catering at the Circuit of the Americas, generating over $25,000 in revenue over 3 daysBooked largest, single day event with 1,000 guests on the USS Lexington for the NCAA and Texas A&M UniversityEstablished Company as a preferred vendor at multiple venues across territoryDeveloped Local Restaurant Marketing program at each unit and with GM, identified a local person to head those activities

Austin, Tx

Directed the daily operations of a casual dining, lunch and dinner restaurantCompleted all opening, closing, and mid-shift management duties associated with restaurant operationPrepared daily corporate tracking reports, bank deposits, posting invoices, weekly inventory, and ordering/receiving goods and products.Increased revenues by expanding outside catering businessInsured that all goods and services were accurate, timely, and according to company standards

Austin, Texas Area

Lead a staff of Catering and Convention Services in a full service, 363 room convention hotel. Hotel had over 17,500 square feet of indoor space and developed an additional 25,000 square feet of outdoor event space. Annual Catering and Banquet budget of $4.4 millionWorked with clients to create one-of-a-kind events with creative menus, themed props and furniture, and seamless timingWith the Banquet Department, developed more visually attractive ways to present food and beverageWrote and managed all client documents from initial contact and contract, creation of order, client review and approval, through final billingCreated print ads used in gala and wedding publications and changed how hotel was using social media outlets to better utilize available channels without incurring additional costsMaintained 3-month rolling forecast for Catering and Banquet revenues with forecast within 3-5% of actual

Nashville, Tn

Directed a small staff while achieving successful events in Nashville’s only 5-star, 5-diamond rated historic hotelExpanded local business through prior contacts and reintroducing past clients who had slowed down use of hotelGrew revenues to achieve and exceed budgetCapitalized on the historic features of the hotel with menus that include “The Hermitage through the Decades”, featuring foods popular in past yearsWorked with Banquet Department to develop new and creative food displays to emphasize the hotel’s Farm to Table programPersonally serviced all top level clients and conferences at the hotel to insure a successful program

Nashville, Tn

Pre-opening Director for Nashville’s only 4-diamond, 4-star hotel, member Leading Hotels of the WorldDeveloped service standards and training manuals for Catering, Conference Services, Banquet Departments, and Restaurant private dining roomsExceeded annual F&B budget of $3.25 million in a 13,500 square foot Conference CenterCollaborated with the Executive Chef to create all menus used by the Events DepartmentIncrease average check 3% or more annually by up selling and with new offeringsBuilt relationships within Nashville and Tennessee to quickly secure a strong Social Market to include Mitzvahs, Weddings, Socialite Galas, Philanthropic Fundraisers, and Award Show PartiesIn conjunction with a local High School, developed curriculum and taught an interactive class for graduating seniors on how to conduct themselves in a formal or business luncheon situation

Choctaw, Ms

Provided Catering and Conference Services in multiple venues: 2 hotels, 2 casinos, 2 golf courses, and a water park in a Resort developed and managed by the Mississippi Band of Choctaw Indians. Total hotel rooms 1089 with 40,000 square feet of meeting space as well as additional multi-use, non-traditional function spaceDirected a staff of six and developed new and innovative sales procedures designed to increase guest check and customer satisfactionWorked directly with Tribal Chief’s office for all tribal events occurring at the Resort and within the ReservationWith Resort Executive Chef, developed menus in line with competitors in both offerings and costs. Over time, increased average check without losing repeat business

Denver, Co

Pre-opening Director to develop all procedures for Catering/Convention Services department, as well as hiring and training all staff members. Hotel had over 25,000 square feet of meeting space including two ballrooms, lake house, and multiple outdoor venuesCollaborated with Director of Sales in the development of marketing materials and menus.Selected to plan all Hotel and Owner sponsored events, galas, annual themed client Holiday parties, familiarization tours, and special eventsMasterminded event for Denver area Starwood hotels when company introduced Dog Friendly hotels. Event included over 120 dogs with custom food and water buffetsThree year member of Hotel’s TeamOne committee and Denver Area Starwood Catering Salesperson of the Quarter, 2001

Denver, Co

Transferred by Management Company to develop Catering and Convention Services Managers into professional meeting planners, instill teamwork, and organize the department into a profit center for hotel. Catering F&B budget for 1998 in excess of $1.3 million.Successfully converted hotel computerized booking system from Lanmark to Visual Miracle.Institute meeting rooms set up standards and improve visual presentations.Develop new menus, facility guides, and promotional materials.Create Marketing Plan for Catering and Convention Services.Effectively communicate information to all departments within hotel as they pertain to events occurring in the hotel, or at off premises catered locations.

Harrisburg, Pa

Direct sales staff of four full time employees, plus catering and reservations personnel in a full service, corporate hotel.Develop and produce annual marketing plan and departmental budgets. 1998 room sales budget was $3,100,000.Streamlined office booking procedures, rewrote all contract forms to be clearer and more detailed. Initiated GRC, tracking procedures, yield management guidelines, and monthly reporting systems.Increased ADR by $12 and occupancy by 8% in one year.Exceeded 1997 budget by over $400,000 in room sales.Implemented service standards for Sales and Catering.

Tyler, Tx

Direct and coordinate activities of staff of 3-star, full-service hotel; encompassing 186 rooms and 8,600 square foot convention spaceDevelop annual marketing and yield management plans. Establish rate structures, annual forecasts, and budgets; manage $800,000 group budget and $68,750 advertising budget.Achieved $2.8 million in gross guest room revenue in 1995; project $3 million for 1996.Consistently increase booking pace and future business; increased future booking pace 245% from January 1994 to January 1996.Increased room rate by 5.8% while increasing occupancy by 12.5%.Implemented computerized catering system (conversion from manual system); drastically streamlined operations and increased efficiency, accuracy, and productivity.Selected By Tyler Convention and Visitors Bureau as Volunteer of the Year 1994-95

Moscow, Russia

One-year contract for purpose of training Russian staff in all aspects of catering and convention services management pertinent to western standards.Directed 37 Russian staff members in first American-managed hotel in Russia; 4-star international business center with 420 rooms, meeting facilities for 800.Solicited business from international clientele (foreign embassies, European community, Asian communication firms, Russian Government); catered to many dignitaries, including United States President, Vice President, and Secretary of State.

Tamuning, Guam

One-year contract to develop experience in international hospitality management.Directed/coordinated staff of 45+ in providing 3 meals/day, 7 days/week in 505 room beach and sports resort at a 600 seat main dining facility and 400 seat outdoor dinner theater.Prepared financial reports; established staff training guidelines; planned special events.Attained record in food and beverage revenues ($5.5 million) in 1991.

Denver, Co

Responsible for catering marketing for 263 room corporate market hotel.Established annual forecasts and budgets; prepared monthly and annual revenue reports.Promoted theme parties and specialty breaks to boost revenues and enhance interest.Achieved budget of $1 million with one additional caterer.