• Primary lead catcher via phone calls, CVENT, Visit Baltimore, and Wedding Wire. Discerns the need of potential clients, then distribute them to the Sales Managers responsible for that market.• Handles all in-house graphics, PowerPoints, flyers, and signage for employee events using Adobe CC and Canva.• Successfully rebranded the in-house restaurant, Explorers Lounge menus with a modern look.• Work in Opera & Passkey to pull rooming lists, input and modify reservations. • Work with the Sales Managers to process turnovers for upcoming groups.• Process all Sales related invoices including commissions, rebates, and rentals through our EPRO system.• Work with incoming wedding and small entertainment room blocks to ensure they had all the pertinent information regarding the hotel and their stay is a success.•Joined the social media team for the property and quickly took on a leadership role within the team which includes being the on property liaison for our Corporate Field Marketing Manager. Responsibilities included scheduling in-house photoshoots, generating menu content for the restaurant, working with PR Manager, and growing our social media audience on Facebook and Instagram via the Meta Business Manager.• Work in a dual capacity as the General Manager’s Executive Assistant, handling administrative needs such as gift vouchers, internal memos, schedule coordination, and handling issues that do not escalate to the GM’s level of urgency.• Collaborated with the Director of Sales to schedule rooms photoshoot and took the lead on working with the photographer to capture the desired look for our brand standards and OTA’s.

Redesigned brands logo and business card design. Worked on an ongoing basis to create various elements for their business including event programs and menus.• Redefined the brand Elevated Essence, giving it an identity that embodies the owner’s vision of elegance and high-end food and atmosphere.• Created a brand essence to be carried throughout all marketing materials (short video and flyers) for events including a Crab feast and Mother’s Day Brunch.• Working with the owners on various events in on-site catering and designer capacities. • Work as Sous Chef under the owner, executing menus, creating menu concepts, serving during events.

Set up and maintained breakfast area including the buffet. Helped create food expo system for orders. Maintained Crescent Management food, service standards, anticipating guests needs and questions.• Successfully maintained the role of host, server, and busser, under the leadership and support of the supervisor, general manager, and restaurant manager, began training to become restaurant team lead.• Created efficient systems to help cross utilize limited supplies and food inventory for service during the Covid pandemic.• Implemented and maintained a professional level of service as the sole server for a 70-seat dining room for breakfast service.

Successfully transitioned in the role of supervisor with the support of the acting Food & Beverage manager and Executive Chef. In addition to continuing aspects of previous roles, new responsibilities including.• Took over the scheduling and day-to-day running operation of the Restaurant. Maintaining IHG brand standards during the pandemic within restrictions. Assisted in ordering food and supplies with Kitchen Manager.• Responsible for assisting accounting and Executive Chef with monthly liquor inventory. Trained assistant Food & Beverage manager on how to properly count the liquor according to property standards. • Trained staff on techniques to deal with guests in different scenarios. If something is unavailable or the guest is dissatisfied, offering at least 3 alternatives to ensure they leave happy.• Successfully trained staff and new manager on the ins and out of the hotel, Micros system, scheduling, restaurant setup and breakdown, and other vital information key to running the restaurant efficiently.• With the support of the Executive Chef, created a specials menu for breakfast and dinner to increase sales and reflect our regional demographic.

Starting in mid 2011, I became a semi-regular co-host of the Ring the Bell show before eventually getting my own show, The Smackdown Rundown which airs on angrymarks.com. I am also a columnist for the site.

Worked in various jobs for Kerby Enterprises in the construction field.