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 empowerment courtesy of various verbal and practical training sources to ensure employees are fully knowledgeable in the execution of their daily responsibilities relative to the Abbington standard operation procedures. Daily review of banquets event orders for accuracy and adequate staffing need, scheduling, hiring, coach and counsel, physical room set up, room inspection, managing each event from start to finish, ensuring client satisfaction courtesy of table to table interaction to solicit feedback during functions.

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 highest quality service based on industry standards.Adept and positioned to offer future employers the experience necessary to operate a successful and profitable business model.PROFESSIONAL EXPERIENCE Banquet ManagerMcCormick Place Convention Center (2.5 million Square Ft of meeting space) 2011 - 2015Assist Director of Banquets with all facets of daily banquet operationsAssist in 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 departments, assuring successful meeting experience for all concern.Successful events multi-tasking capabilities involving intense time management deadlinesExecute daily BEO review meetings with all related departmentsExcellent inter-personal and communication skills in problem solving resolutionsEnsure customer satisfaction courtesy of Verbal Interaction to assure contractual obligations are achievedEnsure compliance with all applicable laws relative to beverage serviceExecute daily pre-shift meeting and topics of interestCoordinate the requisition of all stewarding equipment related to food and beverage functions to include but not limited to following services, buffets style food presentation and plated/buffet style events, such as breakfast, lunch, reception and dinner.Requisition food and beverage special orders and line items for each trade shows servicing thousands of attendees

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 clientResponsible for assigning and delegating all staff including bartenders and waiters for all functions that required such servicesSupervise physical set-up and execution of all food and beverage services (i.e. coffee breaks, breakfast, lunch, receptions, and dinner)Adept at presenting food and beverage services buffet stylePrepare end-of-day report summarizing all banquet daily activitiesPrepare and summarize daily banquets food and beverage revenuesCompile daily gratuities as well as the distribution of gratuities to all service staffResponsible for all pre-shift meetings to inform staff of special client requirementsCoordinate the purchasing of beverages from vendors as well as its requisition for day to day events.Schedule, supervise, assign and delegate staffing for all events

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 for client approvalAssign daily team responsibilities (bartenders, waiters, etc)Inspect all room sets relative to food and beverage prior to the start of each eventEmployee of the Month 2006

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 and beverage servicesAssigned bartenders and servers daily responsibilitiesConduct by-monthly inventory of all banquets equipment Requisition of all daily linens required for all eventsMaintain constant communication with the Convention Service/Catering Sales Managers where applicableEnsure customer satisfaction courtesy of standard department procedures.Issuance of daily food and beverage billing for client signatures.Schedule, assign and supervise all staff for each event

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 departments, assuring successful meeting experience for all concern.Successful events multi-tasking capabilities involving intense time management deadlinesExecute daily BEO review meetings with all related departmentsExcellent inter-personal and communication skills as well as, problem solving abilities in conflict resolution Ensure customer satisfaction courtesy of Verbal Interaction to assure services and contractual obligations are achievedEnsure compliance with all applicable laws relative to beverage service and beyondExecute daily pre-shift meeting and topics of interestCoordinate as well as, the requisition of all stewarding equipment related to food and beverage functions, to include but not limited to following services, buffets style food presentation and formal/plated events for meal periods example, breakfast, lunch, reception and dinneResponsible for the purchasing of banquets equipment needed to assist staff in the execution of their daily choresResponsible for the training of staff to ensure employees are empowered to handle the daily challenges as they aspire to meeting the needs of hotel clientele.

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 and beverage services to all clientResponsible for assigning and delegating all staff including bartenders and waiters for all functions that required such servicesSupervise physical set-up and execution of all food and beverage services (i.e. coffee breaks, breakfast, lunch, receptions, and dinner)Adept at presenting food and beverage services buffet stylePrepare end-of-day report summarizing all banquet daily activitiesPrepare and summarize daily banquets food and beverage revenuesCompile daily gratuities as well as the distribution of gratuities to all service staffResponsible for all pre-shift meetings to inform staff of special client requirementsCoordinate the purchasing of beverages from vendors as well as its requisition for day to day events.Schedule, supervise, assign and delegate staffing for all events

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..

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