Leah Trasher Email & Phone Number

Boston, Massachusetts, US

92866 Issy Les Moulineaux Cedex 9, FR

• Oversees all onsite internal event logistics for global biopharmaceutical company, averaging 5-10 meetings per day ranging from 10-700 attendees; communicates with internal administration, external vendors, and audio.
• Ensures positive guest/group experiences, through personal interaction and attendance at functions and/or other interactions throughout the day.
• Negotiates external vendor pricing to ensure pricing aligns with budget and pharmaceutical industry regulations.
• Led administrative changes as department relocated to a new facility; collaborated with Head of Facilities on various process improvements.
• Oversees office administration; supporting management, ordering supplies, fax/copies, and shipping and receiving.
• Managed changes to event execution resulting from COVID-19 pandemic, ensuring adherence to CDC guidelines.

Boston, Massachusetts, US

• Oversaw all catered events for 15,000 square feet of event space; average 20-30 events per month ranging from small groups to 250 attendees.
• Increased sales by 7% from 2016 to 2017 by upselling services and securing repeat business.
• Managed all logistics for multiple events running simultaneously on a daily basis; ensured all details were handled and issues were resolved on a pre-emptive basis, and solved problems as they arose.

• Oversaw logistics for numerous events including corporate meetings, conferences, training seminars, weddings, reunions, parties and other social events.
• Counseled clients on all aspects of events including financial budgets/costs, timelines, menu planning, floor plans, audio visual needs, room set up, rental orders, decor, and any other requirements pertinent to each.
• Participated in strategic re-launch of social media presence by increasing use of online wedding platforms, and improving marketing content on corporate website, Facebook and Instragram.
• Increased sales for corporate and wedding markets through promotions, creative packages and vendor relations.

• Developed and maintained relationships with key clients in order to increase group/catering business.
• Sold hotel guest rooms and catering through direct client relationships in order to maximize revenue and profits.
• Analyzed market demand and selling strategies within low demand periods; created base business to drive rate.

Natick, MA, US

• Handled adminstrative support for Regional sales office of 12 Sales Managers representing 3 hotels.
• Provided Conference Services Managers with signed contracts and event recap, streamlining client transfer from sales to service; created and managed contract templates.
• Managed Social Room blocks for all (3) hotels averaging 250 overnight rooms i.e., rehearsal dinners, brunches, receptions averaging over 15,000 square feet of meeting space; upsold food and beverage offerings.
• Tracked and monitored all room statistics and catering revenues on a monthly basis; ensured budgets were achieved.
• Facilitated distribution of sales leads through event management technology systems to Sales Managers.
• Efficiently managed Sales Managers’ outlook calendars, scheduled meetings, prepared PowerPoint presentations, coordinated travel arrangements, tracked productivity, and managed expense reports.

Natick, MA, US

• Negotiated function space, food and beverage services, and audio visual equipment, successfully increasing revenues.
• Managed corporate and social events from small groups to 500 attendees; utilized extensive knowledge of business placement and space utilization to maximize revenue.
• Proactively solicited new business, attended trade shows and made cold calls to generate new revenue.
• Conducted site inspections, pre and post meetings with clients, continually exceeding client expectations.

Memphis, Tennessee, US

• Generated new business and managed existing client accounts.
• Assisted Sales Team with contracts and Banquet Event Orders.
• Coordinated internal events and meetings, overseeing all food and beverage arrangements.
• Negotiated costs with clients meeting budget requirements, while increasing catering revenues.