• Oversee management of a team of 30+ comprising of catering managers, housemen, banquet servers and bartenders• Coordinate the sales and execution of corporate and social events including in house events; plan client appreciation events.• Lead site visits and pre-event meetings with clients to discuss the flow and overview of the event and identify any areas of concern; Synchronize all necessary departments to ensure all set ups and activities are executed timely.• Manage budgets, negotiate contracts both for the hotel and with event partners; coordinate with various vendors to ensure minimum costs for maximum profitability.• Process post-event summaries, invoices, and critique execution of event for general client service satisfaction.• Oversee planning of all internal employee events including employee recognition events, managers’ outings and holiday party. • Work closely with each client to put together floor plans, timelines and working agendas for each of their events, weddings, corporate, social, non-profits, educational, SMERF market; Attend weekly meetings to discuss upcoming events and current events.• Promote teamwork and maintain a high level of customer service standards to guarantee a successful experience.

• Led 25 union staff including housemen, waitstaff, and bartenders and was responsible for scheduling, payroll, and dispute resolution according to union policies and procedures.• Developed many special menus and revised existing event packages to meet clients' needs which resulted to higher sale as well as creating a win-win situation.• Marketed, sold, planned, and managed corporate and social functions, including wedding receptions; calculated all final banquet checks and ensured timely payments from all clients.• Established Sustainability initiatives through implementing new catering options to follow the hotel mission; Managed daily operations, sales, payroll, budgets, inventory and food costs.• Attended weekly meetings of hotel's Executive committee; processed accounts payables and receivables, reporting of operating statements, reports and operational budgets.

• Supervised 20 staff comprising front desk agents, PBX operators, valets, bell staff, concierge and newsstand for 175-room property.• Listened and acted on guest issues and concerns and ensured that all of their needs were met promptly and to their complete satisfaction.• Maintained full responsibility for facility after executive officers left for the day and during weekends.• Ensured that all Front Office employees were trained in the latest customer service techniques and tools.

Wolfgang Puck's Restaurant in the Mandalay Bay

Las Vegas Property