I am currently a Banquet Manager with the OceanCliff Hotel. I run corporate and social events, including the 150 weddings per year which take place at the hotel. I manage a staff of about 20 servers, along side two other Banquet Managers. I work along side of industry professionals in the area, and love working with our clients

At the Ocean Cliff Hotel, I work both in the Safari Room Restaurant as a hostess and also at the Front Desk. In the Safari Room, I greet guests, seat them, and run the floor so it is efficient for the waiters and the kitchen staff. I also communicate with guests to learn about a special event for example, to interest them in returning to our hotel, banquet facility or the restaurant. At the front desk, I communicate with guests in regards to booking hotel reservations, providing concierge information, and accomodate guests to my fullest ability so their stay at the hotel is nothing besides exceptional.

I have worked with Cold Stone Creamery for the last six years. Here, I have worked as a shift supervisor as well as decorated cakes for their cake program. I have led a staff of 3 crew members at a time while communicating with customers and encouraging a positive experience. I have been responsible for opening and closing the store, as well as making bank deposits. To better myself for the company, I have attended a regional certification program to become a certified store supervisor. I have developed effective communication skills with managers, store owners, employees and most importantly, the customers.

Chair Affair is a full service linen company, providing chair cover and linen rentals in the New England area. I led teams of four or five staff members at venues setting up linen for weddings and corporate events. In 2008, I completed an internship where I was assistant to the owner, Lisa Standish. I contacted vendors, clients, represented the business at bridal fairs and worked with the owner and employees in executing orders and setting up venues. In addition, I completed payroll, wrote contracts and prepared employee schedules for the owner, as well as attended industry meetings.

Sat in on potential client and client meetingsPrepared seating plans and organized meal selectionsSpoke with potential clients about event options at venueWorked in kitchen with food preparation

La Cusine is a catering company based out of Branford CT. They prepare food for private events including weddings and corporate dinners,as well as functions for Yale University. La Cuisine also prepares meals for concerts and shows including the Dave Matthews Band and Lenny Kravitz. I was a banquet server for parties as small as 12 people in a private home, and as large as a graduation luncheon of 3,500 for the Yale University Law School. Working in a fast paced environment such as this with great diversity in the types and sizes of the events has developed my ability to work with large groups of people, and be flexible to changes that may take place without a great deal of notice.

BCBG is a fast paced retail environment, selling upscale woman's clothing. During my time at BCBG, I assisted customers in purchasing decisions, suggestive selling, and worked with store members to create customer loyalty. I worked with a shift supervisor and assisted in opening and closing shifts.