Devon L. Email & Phone Number

Chicago, IL, US

Chicago, Illinois, United States

Madison, Wisconsin

Glen Ellyn, Illinois

In charge of daily banquets operation. The Abbington primary focus is on weddings and to a lesser degree, some social and business events. please note that the Abbington does in excess of 225 wedding events per year. Primary responsibility of the Banquets Manager entails, acting as a liaison between clients and all relevant support departments. Staff.

Chicago

Chicago

QUALIFICATIONSExperienced, career driven hospitality professional with tenured years of administrative management experience. Rich work history, spanning decades of related work as a dedicated and dependable front of the house specialist in the areas of fine dining, banquets operations and convention centers Highly responsible in the provision of the.

Washington D.C

Grand Hyatt Washington - DC (44,000 sq ft of meeting space) Coordinate the purchasing of beverages from vendorsDaily requisition of products and sundries for daily food and beverage servicesReview physical set-up of meeting rooms to ensure adherence to customer specifications Prepare and present initial billing of foods and beverage services to all.

Greater Chicago Area

Renaissance Suites O’Hare (20,000 sq ft of meeting space) 2005 -2007Meet, greet and introduce myself to all clientsAttend pre-Con meetings for upcoming events to learn about incoming clients and special needsPrepare and summarize daily banquets food and beverage revenuesResponsible for distributing all daily banquet gratuitiesPrepare all banquet billings.

Greater Chicago Area

Park Hyatt Chicago (7,000 sq ft of meeting space) 2003 - 2006Oversee meeting rooms physical set and inspectionParticipate in Banquet event order review for each functionPrepare all initial end of day billings for food and beverage as well as, room rental servicesCoordinate with the Culinary staff, stewarding and banquets, the timely delivery of all food.

Chicago Area

Swissotel (28,000 sq ft of meeting space) 2002 -2003Responsible for the banquets department interviewing, hiring and scheduling of all staffDirect, guide, motivate and support team members in food and beverage operationsProgressive coach and Counsel in accordance with company guidelines and standardsLiaison between clientele and all related hotel operation.

Chicago

Navy Pier convention Center (300,000 sq ft of meeting space) 1994-2002Employee of the Month 1996Coordinate the purchasing of beverages from vendorsDaily requisition of products and sundries for daily food and beverage servicesReview physical set-up of meeting rooms to ensure adherence to customer specificationsPrepare and present initial billing of foods.

High School Diploma, General Education Certificate (G.E.D)

Enrolled in a 3 month course of study to Obtain my G.E.D which I successfully passed - 1988

Certificate In Food And Beverage Services, Hospitality And Recreation Marketing Operations, Certificate

Activities and Societies: Certified Tennis Pro with the USPTAMy entire working career has embraced the hospitality industry. After.

Hs Diploma, General Certification Of Education, History And English O' Level Cambridge, 10Th Grade

Activities and Societies: 4H Club, H.S. Debate TeamUSPTA Certification as a Tennis Professional 1998