I assumed the role of Project Manager in 2018. I managed multiple projects from ground up to ensure client satisfaction and achievement of project deliverables under strict time and budget restrictions. I also conducted extensive negotiations with vendors regarding pricing and services to define timelines and budget for clients. Furthermore, I supervised internal/external contractors and staff to streamline project execution and delivery while, minimizing possibilities for operational setbacks. Lastly, I delivered seamless services to build sustainable relationships with internal/external stakeholders, strategic partners, and clients; consequently, securing business and revenue generating opportunities. Garnered over 1 million dollars in total sales by directing and concluding an average of 200 small to mid-size projects per year. Oversaw an average of 25 storage accounts including event logistics, asset entry/tracking, and monthly billing.

I was appointed as Catering and Premium Services Manager in 2017 and I recruited and led cross-functional catering team to effectively plan and organize events of all sizes and scope, while consistently complying with quality standards, imperative for customer satisfaction and development of mutually beneficial relationships. Also, I monitored team performance in order to provide regular feedback to senior management and conducted training sessions to uplift performance metrics and operational capabilities. Lastly, I devised and maintained all records, including performance data, staff schedules, training records, daily production sheets, monthly inventory, and quality assurance audits to keep track of operations and apply mitigation strategies to counter irregularities. Generated over $100K revenue per month by spearheading a team of 20 members and concluding an average of 200 events per month.

I acted as a Food and Beverage Manager; Sales and Catering Manager; and Social Sales Manager to manage fine dining service; sales operations; and event management for a historic golf resort. Here, I delivered support to Director of Dining Operations regarding payroll, ordering, and scheduling to streamline operations. I also negotiated all initial details for over 50 social, corporate, and governmental groups per season to timely plan all event aspects, including timelines, food and beverage selection, event décor, audio visual assembly room block structure, concessions, rooming list composition, and event venues. Lastly, I directed sales process to develop robust relationships with potential customers and increment revenue in a competitive landscape. Achieved $2M revenue per season by leading the organization and billing of banqueted events for up to 300 people and evaluating performance of staff members to confirm compliance with regulatory guidelines and service standards.