Head of External Affairs, PR, Marketing, Client Relations, Community & Employee Engagement

Managing all aspects of show operations. Assisted in planning and facilitating the set-up, coordinating logistics, and removing of all trade show vendors, vehicles and items after its completion. Coordination and oversight of seminar stage schedule booking and operations. Cold call sales to select vendors to book booth/floor space and potential sponsors to contribute to events. Coordinate planning and materials for execution of trade show events and exhibits, including travel arrangements and booth placement. Participated in pre-show conference calls to coordinate all aspects of show. Developed excellent business relationships with trade show associations and vendors. Managed contracts negotiations and payment. Soliciting vendor participants for show giveaway.

New Unit Account Opening

Opened a restaurant in the Country Club, creating a concept, name, logo, menu and strategic marketing plan to highlight all the venue and area has to offer in order to boost revenue for the club and community. Purchased a used beverage cart and aquired an extra license to extend the upgraded service and menu options onto the course. Practiced strict cost control and analysis to provide affordable options for locals while still be able to accomodate outside clients. Customized all aspects of events for each client to ensure needs were met at ANY budget. Creation and implementation of all aspects involving Restaurant and Catering from start to finish ; planning, concept, licensing, marketing, menu, ordered ALL smallwares, equipment and materials needed for proper function of food & event services with equipment repair and upkeep to keep within low budget, Hiring, training and supervising staff, weekly food and beverage ordering, planning and overseeing every event and dining experience.

- Revamping of all F&B operations / Guest Satisfaction/ Quality / Operations / Training / Safety & Security- Sales & Marketing / Price structure / Overall menus- Responsible for overall Food & Beverage expenses and labor cost control- Oversee every Banquet function- Hire, train and maintain adequate staff level - Manage all F&B personnel inc. Banquet Department, Restaurant & Bar- Food & Liquor orders as well as month end inventories

Managing 33,000 Sq. Ft. of event space. Supervising all daily club events, private parties and meetings/conventions. Holding pre function meetings with banquet, catering and culinary staff to communicate all details as outlined on each BEO. Assigning section duties, setup and side work to all banquet servers and busmen for each event. Assisting with employee scheduling, reviews and training. Finalizing BEO’s with all the necessary billing information for accounting. Responsible for the monthly inventory of all banquet service equipment, linens and supplies.

Managing all aspects of restaurant events including charity events, weddings, and tournaments. Working closely with vendors and collaborating with chef to create custom event menus. Developing and maintaining client/guest relationships. Absorbing and anticipating client’s needs. Overseeing all events start to finish and following up to ensure client/guest satisfaction.

Proactively building new cliental and nurturing existing client relationships, contract negotiation, absorbing and communicating client needs, managing all aspects of event and scheduling follow ups in order to ensure complete client and guest satisfaction. Cost control implementation/budget forecasting. Working closely with BOH to generate innovative menus specific to client’s needs.

Construction and setup of new restaurant. Assistance in creating restaurant concept and objectives. Developed organic green theme and implemented theme specific ideas from all natural cork flooring to home grown herb wall. Created business strategies to optimize profits and efficiency. Setup and program of POS system.

Managing/Training over 60 employees. Working closely with local charities to increase positive corporate exposure and develop local relationships. Preparing weekly schedule and directing employees during all shifts to maximize efficiency. Kitchen expediting. Handling of guest complaints to guarantee returns. Implementing cost control strategies to optimize profits. POS system operation and programming. -Inc. 3 months specialized corp. management training program FOH,BOH and ServeSafe Training.

Hiring, training, and developing team members. Preparing weekly schedules, overseeing staff, inventory checks, improvement of kitchen production, executing exterior projects. Schedule/setup of food carts around the gardens. Conducting walk throughs of site with future clients. Managing catering aspects of all site events.