Responsible for overall operation of the club and driving membership.

* Responsible for planning and execution of events with a focus on corporate events and premium wedding receptions* Annual revenues of approximately two to two and half million* Oversight of the sales process for catering and/or conference service events. Works with client and customers to design events, generates banquet event orders* Generates invoices for clients, process payments, deliver and produce event diagrams* Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned* Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset* Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary* Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards

Oversee retail and dining hall operations at California University of PA.

* Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs*Partnered with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value*Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance*Hire, educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties*Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.*Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef*Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment*Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimizing waste*Oversee and program Micros POS system*Perform other duties as assigned; serve as manager on duty

* Responsible for all aspects of the organization's food and beverage program including training, oversight, budgeting, purchasing, P&L responsibility, etc.* Over the course of first season increased net profit despite decline in attendance* Reduced labor 19% from prior year* Lead redevelopment of concession stand operation by overseeing department renovation/construction projects * Responsible for a staff of 75 employees in areas that include catering, suites and general concessions* Closing manager duties as assigned* Responsible for management and maintenance of F&B Glitner POS system

Specialized in placement of engineers and designers of various disciplines including civil, mechanical, electrical, plastics, petroleum, and environmental fields· Interviewed and then coached various candidates to increase likelihood of successful placement· Maintained relationships with existing and potential client contacts to provide customer service, gain industry knowledge, and acquire referrals and sales leads· Oversaw completion of necessary pre-employment processes including reference checks and also utilized this forum as a method of expanding networks and developing additional leads and referralsResponsible for placements averaging up to four-times the industry averageProactively and continually sourced, developed and maintained an effective pipeline in the western Pennsylvania tri-state area through relationships cultivated both via telephone work and direct meetings and build a network of diverse talent· Sought creative solutions for sourcing candidates including internet sourcing, direct sourcing, networking, and referrals and extracted leads from conversations with any potential candidates or clients Without exception, attained goal of sourcing, recruiting and contracting proper candidates within a one week Territory management with Account Managers to identify top accounts, target skill sets, key market segments, and to assess clients' staffing requirementsResponsible for territory ranging from Erie to Pittsburgh; managed thru thorough research of trends and changes with companies throughout the territory. This was accomplished via networking with past, present and future candidates as well as clients, trades journals, and membership associationsConstantly monitor industry news such as company growth and reductions and utilize it to generate business in the form of additional placement opportunities

• Worked directly with sales team on event details to assure proper staffing levels were utilized and profits were maximized. This interaction included the examination of previous events as to what was most profitable, efficient and practical • Interacted with global clients to see that their event requirements were fulfilled. Satisfaction levels determined via client surveys exceeded goals • Duties included the management of both the entire beverage and concession operation at the David L. Lawrence Convention Center. Beverage sales exceeded $300,000 per year and was maintained by effectively managing an 18% product cost, approximately 7% less than the industry average. Concessions sales exceeded $600K • Managed recruitment, training, coaching and growth of a union workforce of 100+ employees. Responsible for adherence to collective bargaining agreement and grievances were reduced by 50%• Responsible for maintaining a 10% labor cost in departments that exceeded $2.7 million annually in revenue. This was achieved through event forecasting and daily evaluations • Increased per event revenues by 11% after instituting new menu offerings, selectively increasing staffing levels and knowledge of event history• Accountable for inventory management, cash handling procedures, enforcement of alcohol guidelines, and the safety and show quality of workplace• Managed all aspects of concession operations for events such as Major League Baseball's All Star Fanfest event, the Pittsburgh Home and Garden Show, major industry trade shows, etc. • Responsible for overall operation of the 2500-person capacity Pittsburgh Baseball Club private club at PNC Park. The club’s revenue in 2007 exceeded $1.9 million and was achieved within budgeting guidelines• Ensured inventory, food quality and display, club appearance, and guest satisfaction were optimal to maintain status of "best ballpark in the world"

• Liaison between the park's outside sales team and internal operations managers. All details of sales functions would filter through me. This required the interaction with multiple departments including, but not limited to, engineering, marketing, operations, merchandising, etc.• Planned and executed sales presentations for clients • Assured food quality, presentation, cleanliness of grounds, etc. of the park's picnic grounds• Aided in the preparation and execution of catered events up to 15,000 guests in size• Marketing Manager on Duty as assigned