Erica Powell Email & Phone Number

Manages all association led events, including the annual conference- Site selection and contract negotiations.- Event vendor request for proposal, contract negotiations, and ensure quality of service.- Collaboration vendor and NHIA team related speaker management- Oversight of registration process- Onsite event logistics management (room sets, AV, catering.

Alexandria, Virginia

- Served as client and conference staff lead, planning 3-5 annual conferences (1,200 - 3,000 attendees) with minimal direction- Coordinated 4-7 additional meetings annually for VIPs, board, or committees- Supervised staff members, conducted annual performance reviews, weekly meetings, and training- Kept 5 conferences profitable by moving to virtual during.

Herndon, Virginia

Gaylord National

- Oversaw customer experiences by acting as primary point of contact for all aspects of the event planning phase, beginning after contracting until turnover back to sales- Managed 40+ events on a rolling 12 month basis, varying in size (10 – 8,000 attendees) and duration (half day meetings to 7 day conferences)- Prepared all event documentation and.

Gaylord National

- Served as meeting planning advocate and liaison to all operational departments for 470,000 sq ft of total meeting space - Delivered superior on-site service to clients of conferences as large as 6,000 attendees and 1,500 guest rooms- Contributed to Conference Coordinator Satisfaction score with an personal score of 90.3% based on 72 groups of various.

Philadelphia Marriott West

- Represented banquet department in daily BEO meetings with the involved supervising staff and event managers to ensure events met the customers’ expectations- Managed a team of 11 combined servers and housemen to service a property with 10,000 sq. ft. of total meeting space while serving as primary on-site food and beverage contact- Trained in related.

- Rotated through 6 hotels, spending one to two weeks in each of the following positions:front desk, housekeeping, banquet server, breakfast attendant, and line cook- Shadowed and worked with the following department managers: sales, housekeeping,banquet, catering, maintenance, front desk, assistant manager, and general manager- Worked in the financial.

- Fulfilled managerial duties including: weekly staff scheduling, controlling labor costs, andmanaging food costs by ordering from vendors appropriately- Managed a team of 15 while reporting to two separate management entities- Promoted from front line employee to team leader to manager over 3 years