• Guest satisfaction scores for events up 20% since 2023• Oversee all aspects of banquet operations• Lead, direct, and train operations teams• Address guest concerns and requests• Planning, organizing, and executing weddings, conferences, galas, and other social gatherings

• Attempt to start own business post Covid• Client Sourcing, Event Management, Networking

• Direct the daily operations of a 40,000 sq. ft. 4-Diamond upscale convention facility• Oversite and management of two full-service venues• Interface with Catering, Convention Services, and Clients • Conduct daily staff meetings and operational pre-convention meetings• Address clients special function needs (A/V equipment, stations, tables and layouts)• Oversee training to elevate levels of service for client experience

-• Guest satisfaction scores for events increased by 53% between 2019 and 2020• Direct the daily operations of a 20,000 sq. ft 4-Diamond upscale conference space specializing in weddings• Interface with Catering, Convention Services, and Clients • Conduct daily staff meetings and operational pre-convention meetings• Address clients special function needs (A/V equipment, stations, tables and layouts)• Oversee training to elevate levels of service for client experience

• Guest satisfaction scores for events increased by 15% between 2017 and 2019• Maintained quality service during the Union strike on 10/3/2018 resulting in the retention of all business and positive returned revenues• Oversaw new buffet design, service and training on new presentation and service levels• Oversite and management of two full-service venues• Manage the daily operations of a 70,000 sq. ft. convention facility• Interface with Catering, Convention Services, PSAV and Clients• Conduct daily staff meetings and operational pre-convention meetings• Address clients special function needs (A/V equipment, stations, tables and layouts)• Oversee training to elevate levels of service for client experience

• Increased team size to accommodate the increase in events and revenue, $1.4 Million in 2010 vs. $4.6 Million in 2017, and increased employee retention year over year for the Banquet team• Executed 6 separate weeding events each weekend on average during the season• Managed Ocean View Dining room and Red’s Restaurant • Led the daily operations of a 30,000 sq. ft. convention space• Conduct daily staff meetings and operational pre-convention meetings• Ensured service and product quality, consistency and team member development

Food & Beverage Manager 2007-2010• Increased restaurant revenue by 20% from 2007 to 2008• Led operations for multi-venue food & beverage department at the Harbor House HotelBanquet Manager 2005-2007• Managed the set-up and tore down of three downtown properties• Managed banquet service for two of the three downtown properties

• Oversee the daily operations of a 125,000 sq. ft. convention facility• Interface with Catering, Convention Services, Banquet Services, Convention Technical Services and Clients• Coordinate functions for high-end clientele• Address clients’ special function needs (A/V equipment, stations, tables and layouts)• Supervise a staff of 30 full-time and 10 part-time Convention Set up employees• Develop diagrams for events and submit them for Fire Marshall approval