Debra Lee Email & Phone Number

Hospitality Investment & Management Company

I support the director, providing hands-on oversight for a variety of business conferences and private parties. Working closely with sales resources and coordinators, my role includes reviewing planograms for accurate layout based on customer requirements and optimal logistics. In addition, I conduct varied administrative duties, computerizing manual processes. I also create standard operating procedures (SOPs) and document staff roles. In addition, my duties include training a team of 25 on the use of a new scheduling application.SELECT ACHIEVEMENTSFacilitated up to three events weekly, supervising activities held in 25-30 different onsite spaces; held oversight for real-time operations ensuring high levels of customer satisfaction for anywhere from 10 to 800 attendees. ➟➟Instructed food service staff, audio-visual resources, and external vendors, overseeing set-up and breakdown of spaces to meet hard deadlines; rectified unforeseen challenges efficiently and with poise.➟➟Documented accurate job descriptions and developed operational procedures, implementing new scheduling software and transforming antiquated office processes as part of a modernization effort to boost efficiencies. ➟➟Ensured that conference speakers had materials and supplies needed for successful presentations, interfacing with various departments to rapidly obtain items requested before and even during events.➟➟

Global Biotechnology And Pharmaceutical Co.

I planned logistics and managed schedules for indoor/outdoor corporate gatherings with up to 1200 attendees in this challenge role. Overseeing set-up and breakdown at events, I took charge of addressing show flow, production, and safety protocols among other duties. My position focused on organizing and scheduling in-person business meetings at a 3K-person campus and nearby offices. In addition, I planned virtual meetings via Teams and Zoom. I enjoyed customizing the workplace management system (WMS) to improve functionality. I excelled at creating event-related policies/procedures, analyzing data, and serving as liaison to multiple departments. SELECT ACHIEVEMENTSCommunicated with department event hosts, AV / IT, party rental companies, wait staff, facilities, security, and other stakeholders to orchestrate four monthly special events with 500+ participants in attendance. ➟➟§ Managed over $300K in annual tent rentals, taking initiative to conduct financial analysis that saved company $20K; negotiated pricing / terms with vendor, successfully splitting costs among three separate events.➟➟Led full lifecycle project to renew outdoor workplace Farmer’s Market post-Covid; enlisted diversity vendors and established process flows, organizing all aspects of well-received monthly event, including promotion and security.➟➟Calmly and strategically shifted reservations, changing room assignments, AV/IT, invitations, and supplies for nearly 100 people in under one hour to accommodate top scientists requesting a preferred meeting space.➟➟Improved functionality of Tririga computer system significantly, making time-saving modifications based on departmental needs; conducted user acceptance testing, created documentation and trained end-user admins.➟➟Streamlined the management of recurrent events, tracking processes and expenses to standardize operations; allowed company to gain greater visibility into costs and attendance for better executive decision-making.➟➟

Premier Corporate Dining & Culinary Services

At Brock & Company, I managed events for a private school with 700 students and staff, leading a team of 12-15 employees. The scope of my role included plans for open houses, class reunions, graduations, holiday parties, athletic competitions, and parents’ night. I met with department heads and party stakeholders to plan detailed event logistics, maintaining poise while troubleshooting a myriad of time-sensitive issues. My role included frequent collaboration with AV, facilities, kitchen crews, and various external vendors.SELECT ACHIEVEMENTSOrganized up to three special events weekly managing 20-800 attendees; took charge of food and beverage (F&B), making space flow recommendations and preparing contingency plans to ensure pleasant guest experiences.➟➟Encouraged feedback from team members, improving low morale due to prior management company; allowed staff to share valuable input, encouraging an environment of continuous improvement for better event outcomes.➟➟Created new invoicing system that reduced billing errors; met with professors and event planners to gather relevant information, revising office procedures to eliminate gaps in accounts receivable (A/R) processes.➟➟Documented employee performance faults, providing corrective training to individual team members and rectifying deficiencies; supplied General Manager (GM) with information regarding potential terminations of underperformers.➟➟

Unique Culinary School And Event Space

In this interesting position, I held responsibility for culinary events and competitions, offering hands-on training to groups as part of corporate team building events and activities. In addition, I customized menus and led cooking experiences for 10-200 participants.➟➟For more information about my career history, feel free to reach out and connect.➟➟

Bachelor Of Science - Bs, Business Organizational Management

Certificate In Culinary Arts, French Culinary Institute -, Culinary Arts | Chef Training