Jillian Mccarthy Email & Phone Number

Boston, Massachusetts, United States

Boston, Massachusetts, United States

The Private Event Sales Manager is personally responsible for generating high-end event sales where I continue to meet and exceed revenue goals. Responsible for contracting and detailing service execution of events with a strong attention to detail, guest centric attitude and welcoming spirit. Assists with all sales-related tasks to produce exceptional events, including creating proposals, contracts, all event execution orders and all billing and related correspondence from start to finish. Management of the sales process including consistent lead follow-up, with 24-hour response time, building rapport with clients and closing business in excess of my annual goals. Coordination of final large and fine details, including menus, guarantees, room set-up, and coordinating with outside vendors. Follow up with clients to assure quality of event and always including solicitation of the next event.

Boston, Massachusetts, United States

The Catering Manager is responsible for enforcing operating standards, ensuring guest and client satisfaction through regular contact, active listening and timely addressing of issues or concerns. Responsible for achieving fi-nancial goals of company policies. Provides training and follow up to team members and other key operational per-sonnel. Oversees all catering operations including planning of events ranging in sizes of 10 guests to 400 guests. Acting as a liaison with the kitchen to ensure food and beverage standards are met and ensure preparation is above and beyond expectations. The catering manager is responsible for execution of all events as well as managing online catering portal and point of sales system. Responsible for strategic planning, marketing promotions, creating and implementing strong customer menus as well as merchandising to drive customer satisfaction, volume, revenue, and net profit.

Boston

Rotational management program through Food and Beverage departments (In Room Dining, Refreshment Center, Stewarding, and OAK Long Bar and Kitchen - Hotel Restaurant). Responsibilities included managing multiple de-partments (varying in size of 15-100+ team members) while simultaneously acting as a liaison with other departments within hotel. Achievements include creating and launching new internal and external amenity program for the hotel. Revamping and implementing In Room Dining menu and Refreshment Center program. Increased In-Room Dining orders per meal period, for each meal period, as well as significantly increasing the number of In Room event hospi-talities (catered, in room, events). Successfully reduced costs as well as overtime in each department. Created busi-ness development strategies in each department and trained each employee on said strategies. Increased staff mo-rale, achieved higher scores on Leading Quality Assurance auditing reviews as well as achieving the highest JD Power scores for In Room Dining in the history of the hotel.

Cambridge, Massachusetts, United States

Responsible for planning and executing all private events including composing contracts and menus for clients and then executing the event day of from set up to break down. The dining room manager is responsible for the entirety of the shift from open to close, managing servers, back servers, hosts as well as the overall flow of the restaurant including expediting, food running and interacting with guests. Administrative responsibilities include, payroll, processing invoices, ordering products, reconciling cash, checks and credit card slips, scheduling, training the entirety of the staff, menu formatting and updating.

Responsible for production of all of the items on the dessert menu. Responsibilities include taking inventory of both the kitchens and dry storage, updating and managing the master recipe.Plating dessert for dinner service one night a week.

Strong interpersonal skills are a necessity for working as a manager in the Quill. Initially started as a dining room manager and then was promoted to General Manager the following year Responsible for: schedules for the servers, floor plans, overseeing the servers, managing the P.O.S. system, reconciling cash, checks and credit card slips. Catering large functions of up to 150 guests. Responsible for: all pre-event planning, operating the event, and post event reconciling. Also, taking weekly inventory of the bar, crisis management when needed, making sure all of the guests are well satisfied and if not do everything in my power to change that.

Managed a traditional dorm style residence area of incoming freshmen. Assisted the students in their transition into college life. Catering to specific needs while counseling, mentoring and referring student to specific resources. Provided active and passive programs to students to tailored to their specific needs. Planned and implemented opportunities for community development. Created a comfortable and safe living environment for students to thrive both professionally as well as socially all while enforcing University and Residence Life policies.

Bs, Culinary Management

As, Baking And Pastry