Eric Dishman Email & Phone Number

Atlanta, Georgia, United States

-plan all group related events-responsible for group and catering projections-act as primary customer advocate throughout event life cycle

Atlanta, Georgia, United States

Planned all group related events and activities. Acted as customer advocate throughout event experience.

Peachtree Corners, Georgia, United States

Manage restaurant, bar, in-room dining, culinary and event services teams. • Assumed director role and streamlined food and beverage operations.• Led menu development to increase customer satisfaction and profit.• Upgraded banquet and event technology presentations which led to increased customer satisfaction.• Completed ServSafe Food and Marriott Bar Arts certifications.

Peachtree Corners, Georgia, United States

Planned all group related events and activities. Acted as customer advocate throughout event experience.• Championed event satisfaction program throughout hotel leading to increased customer satisfaction.• Administered operations training to new catering managers resulting in increased satisfaction.• Responsible for completing quarterly sales forecast.• Completed catering menu update that resulted in significant increase in sales.• Administered hotel wide event order program which contributed to greater customer satisfaction.• Completed Marriott revenue yielding system certification as a part of general manager training.

Peachtree Corners, Georgia, United States

Responsible for selling and planning all local catering events. Responsible for planning all group related events.• Exceeded personal sales goal for 6 of 8 quarters.• Responsible for completing quarterly sales forecast.• Championed event satisfaction program throughout hotel leading to increased customer satisfaction.• Increased customer satisfaction, sales and profit by implementing an a la carte banquet dining program.

Atlanta, Ga

Sold and planned local catered events with focus on fulfilling short term opportunities. • Achieved 101% of goal in 2011 and 115% of goal in 2012.• Prospected potential new accounts in the local market.• Acted as event planning leader in absence of Director.

Planned all group related events and activities. Acted as customer advocate throughout event experience.• Mentored Catering Sales Manager increasing sales and customer satisfaction.• Supported Catering Department at Le Meridien, San Francisco as a task force manager.• Led the event planning department at Sheraton Music City, Nashville as a task force manager.

Responsible for event planning, event operations, event technology and group housing teams.• Personally managed all activities associated with high volume/profile group events.• 2001 Event Satisfaction Scores: turned around hotel performance from bottom score in company to top 10.• Hired, developed and promoted 7 event managers contributing to award winning customer satisfaction.• Planned and executed events and accommodations for millennium and Super Bowl clients.• Awarded company “Most Improved” event satisfaction and “Manager of the Quarter”.

Planned group related events and activities. Acted as customer advocate throughout event experience.• Asked to return to airport hotel by management and succeeded in separating sales and service functions increasing service scores.• Project managed an awards event for CEO’s and executives worldwide which included creating menus and acquiring special art.• 1999, awarded “Manager of the Quarter”.

Solicited and contracted meetings and conferences representing 2 full service hotels with combined catering revenues of $6 million.• Responsible for weekly banquet and catering sales forecast.• Created a more attractive and customer friendly catering menu package while arranging for in house printing to reduce costs.• 1997, awarded “Manager of the Quarter”.

Managed banquets, event services and event technology departments for all events ranging from small conferences to receptions for 1,500+.• Reorganized banquet equipment storage to offer increased security, a safer work environment and higher associate satisfaction.• Replaced entire banquet linen inventory to improve presentation and offer customers a wider variety of options.• For the Senior PGA Tournament, 3 consecutive years, managed the complete set up and servicing of Clubhouse. For the Senior PGA Tournament, 2 consecutive years, coordinated set up, selling and servicing of all hospitality suites.

Managed operations of Sports Bar/Restaurant, 130 seat casual restaurant serving breakfast/lunch/dinner, In Room Dining, Lobby Bar and Pool Bar. $2 million in annual sales with an associated staff of 65. • Achieved a $62k loss decrease in 1993 and a $70k profit in 1994-the first in at least 3 years.• Restructured New Year’s Eve dinner/dance package resulting in significantly higher guest satisfaction and increased profit.• Achieved higher associate satisfaction scores in 1994 even though hotel was under foreclosure.• Tracked and managed quarterly china, glass and silvery inventory.• Re-energized morning services, implementing initiative that included process/delivery change, staff redeployment, training, buffet redesign and menu implementation resulting in higher guest satisfaction scores.