In my role as an Event Sales Manager at Pinstripes, I strategically coordinated various events, driving over $1M in annual sales by building strong client relationships and managing end-to-end event logistics. I evaluated vendor services, negotiated contracts, and ensured on-time execution of events aligned with client objectives. Collaborating with internal departments, I oversaw seamless day-of-event operations to ensure client satisfaction. Analyzing market trends, I refined event strategies to contribute to a competitive and innovative approach.

Directed planning and execution for 20-32 corporate and private events monthly, including pharmaceutical conferences, marketing events, and large-scale gatherings with up to 25,000 attendees.Partnered with leadership to design creative event concepts and align content with brand messaging.Drafted and finalized vendor contracts, BEOs, and budgets, maintaining strict compliance with financial targets and company standards.Built and maintained long-term relationships with key vendors, securing high-quality services at optimal costs.Exceeded annual event sales goals by $100,000 or more for three consecutive years through innovative event strategies.

Managed logistics for employee engagement and student events, coordinating travel, attendee registration, and resource allocation.Developed workflows to streamline event planning and ensure the timely execution of activities.Partnered with marketing teams to develop promotional materials, ensuring consistency with company branding.Monitored budgets and expense reports, maintaining financial accuracy and compliance.

I successfully executed account promotions, built strong relationships with key stakeholders, and generated brand awareness through merchandising in on & off premise accounts. Additionally, I maintained regular contact with the Market Manager to plan events and tastings effectively. • Established and maintained relationships with customers, retail managers, and distributors.• Generated brand awareness through merchandising in on & off premise accounts.

• Ensured guest satisfaction in event space through prompt service and product education.• Maintained kegs, served at proper temperatures, and supervised outside vendors.• Enforced company policies on beverages, overconsumption, and environmental standards.

Directed catering operations and private chef experiences, ensuring seamless execution through meticulous planning, vendor coordination, and communication with clients.Drafted and managed catering BEOs, contracts, deposits, and invoicing, ensuring adherence to budget requirements and financial accuracy.Supervised menu creation and promotional efforts for weekly meal prep and delivery services, improving engagement and customer satisfaction.Served as onsite operations manager for catering events, overseeing food preparation, A/V coordination, and event logistics to guarantee smooth execution and exceptional guest experiences.Delivered private chef services for curated experiences, providing high-touch, personalized interactions aligned with client needs and event objectives.

● Work with integrity to uphold the Starbucks high standard of putting the customer’s experiencefirst by delivering legendary customer service.● Developed positive relationships with shift team by understanding and addressing individualmotivation, needs and concerns.● Responsible for operating the store on a daily basis, including cash handling, order and inventorymanagement as well as execution of daily tasks to ensure the store runs efficiently.● Increased customer retention by 2-3% for the last 3 quarters of 2015.● As Barista Trainer, responsible for training new partners and coaching current partners toensure their success and implementation of training of new operation standards in 2 stores.● Promoted to Shift Supervisor in 2014

Promoted from Food and Beverage Intern, after 3 months.● Responsible for the coordination and direction of banquet operations for corporate, weddingand special event functions for up to 300 guests throughout all event spaces.● Fostered relationships with clientele to ensure they received our four-star service at every event.● Managed and coached a team of 2-20+.● Responsible for accurately handling and settling all charges to group master accounts includingfood, alcohol and fees charged during events.

Worked with the F&B Director and Executive Chef to create seasonal menus and created recipedatabase for kitchen staff to include costing and allergens, and tasting notes.● Trained under FOH management to hone customer service skills specific to FOH and trainingnew employees● Worked to re-create and update Standard of Operation Procedures handbook for all food andbeverage operations across the resort.