➢ Managed day-to-day banquet operations. Including staffing, scheduling and inventorymanagement➢ Directed and managed activities related to Banquet department & ensuring all servicestandards were followed.➢ Ensured all operations were first class and maintained a positive visual impact; including venuesetup, AV, ambiance, decor and service delivery➢ Developed Standard Operating Procedures manual➢ Responsible for overseeing and managing the development & AV/Houseman team operations➢ Responsible for scheduling and accurate payroll preparation for the AV/Houseman team.➢ Ensuring clients’ specifications are met in accordance with event form (BEO) and ensure totalclient and/or guest satisfaction➢ Responsible for maintaining AV inventory levels and departmental purchasing.➢ Attended & participated in Catering operation meetings representing viewpoints ofdepartmental needs and event recap➢ Negotiated & maintained vendor relationships, optimizing pricing & service quality to alignwith service standards

➢ Successfully planned & executed all details of social and corporate events including booking,contracting, staffing, menu design and floor plan ranging from 10 guests to 400+ guests➢ Managed, trained and supervised a team of 10 direct reports, including Banquet leads, servers,bartenders and AV Houseman.➢ Meeting clients to perform walkthroughs & discuss venue layouts, function agenda & service plan➢ Followed up with clients to assess/evaluate catering events, to maximize revenues and generatingreturn/continued business➢ Developed and maintained strong client relationships with event planners➢ Collaborated with clients to understand catering needs, ensuring seamless execution andexceeding customer expectations

➢Sales➢Event Party Rentals➢FOH & BOH management➢Catering Operations ➢Food & Beverage Services & Supervision➢Staff Management➢Event Coordination ➢ Vendor Coordination

➢ Managed an event team of 60 employees over four properties at Chef Brian Malarkey’s Green AcreCampus Pointe, Green Acre Nautilus, Farmer & The Seahorse, and Wood Yu.➢ Assisted Director of Events with opening and fully developing the Catering Department. ∙ Supportedwith responding to client inquiries, venue event design, and staffing schedule.➢ Responsible for event planning and coordination across properties, supervising up to 40 events inone week during the busy season.➢ Managed all staffing, training, and schedule coordination for a staff of 60+ employees.➢ Collaborated across teams to create a Banquet Event Manual for the purpose of maximizing ourguests’ experience.➢ Conducted on-boarding, basic training, employee write-ups for staff; also customized all standardoperating procedures and training agenda for new hires at all locations.➢ Served as go-to person to run our VIP and large events of 500+ guests, and alsoacted as hands-on team leader onsite at events to ensure smooth execution andmaximum client satisfaction.➢ Maintained an annual employee retention rate of 80%+. Solely grew the department from 5 to 60employees from 2014-2020.➢ Employed “people skills” to cultivate excellent relationships with vendors, as well as past andcurrent clients to instigate repeat business opportunities.

➢ Handled Customer Service➢Coordinated online advertisement.➢Processed payroll. ➢Performed basic bookkeeping work➢Performed day-to-day administrative tasks such as basic office errands, handling & shipping

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