Mariel Kestenberg Email & Phone Number

New York, NY, US

New York, New York, US

New York, New York, US

• Integral member of preopening team for the hotel’s launch in March 2019. Deliver strategic oversight and direction of operations attentive to event management, services sales and marketing, and team training.
• Spearhead client relationship-building, marketing, vendor management, event menu development, and sales methodologies
• Surpassed the 2019 opening metrics by 145%, generating $4.8M in revenue; sourced $2.4M in revenue across the entire FY2019 (142% of goal)
• Resolve a high volume of demands by engaging and collaborating with clients and sales teams; directs site tours, contract administration, and social/corporate segment process management from development and execution.
• Utilize sales and events system CI/TY; built a record of consistency and accuracy as a company system subject matter expert (SME)
• Expand industry relationships by engaging with key brands and fostering invaluable partnerships

• Prospected and generated leads through local solicitation; cultivated strong relationships and converted leads to contracts. Resolved catering events issues including team and client challenges; allocated resources and.
• Developed a novel semi-private event process; standardized manual adjustment procedures for outlet events booked by Catering Sales
• Increased SOUTHGATE outlet event revenue by 25%
• Achieved an individual Sales Phase Event Satisfaction score of 91.7% to a hotel goal of 75%
• Attained individual Revenue Goals across F&B and room accommodations, $1.3M in FY2017

• Booked and hosted semi-private restaurant events, owning $195K in sales revenue. Negotiated contracts and exceeded room sales revenue. Built a reputation of booking, planning, and executing events within 3 business.
• Expanded 75 & Under Attendee segment from $450K to $910K+ within one year
• Exceeded sales revenue goals, $68K in FY2015 and $130K in FY2016
• Exceeded F&B and room rental targets, $912K in FY2015 and $1M in FY2016
• Certified Reporting Rockstar, 05/2016

Bethesda, MD, US

• Administered a portfolio of creative services for a 90+ client group (sports, entertainment, corporate, legal, non-profits, and social marketplaces). Engaged with Banquet & Culinary operations to define client needs.
• Directed the Wildly Important Goal (WIG) program; administered weekly/monthly data management including team score updates, weekly development sessions, and facilitating business meetings as head of WIG planning and.
• Executed 15 events per month from concept development to day-of-event execution

Bethesda, MD, US

• Orchestrated local catering, group, and restaurant events, returning $5M+ in annual revenue. Boosted service quality by assessing and grading processes, procedures, and service portfolio; enriched the guest experience.
• Increased event satisfaction score by 10.7 points
• Forged a high-performing team of 4 Banquet Servers and an Event Operations Supervisor; led by example and boosted engagement which increased profits and established a continuous improvement culture

Bethesda, MD, US

• Provided leadership for F&B operations spanning Restaurant/Lounge, In-Room Dining, and Mini Bar departments. Administered both corporate and social events from concept to day-of-event hosting with 200+ guests/attendees.
• Formulated weekly scheduling and processed payroll for 40+ staff; also, attained highest satisfaction scores in the market
• Developed fluency in standards of the Collective Bargaining Agreement of New York Hotel and Motel Trades Council Union

The Johnson & Wales Inn is not only a full service hotel, but also a learning facility and internship site for other J&W students. My beginning role was that of teaching assistant in the restaurant and banquet department. I was then promoted to fellow position (higher supervisory role) with responsibilities including, organizing the training of new interns.

• Premiere golf club of Westchester county, catering to private and corporate members alike. Dining room hosted member events, corporate outings, and wine dinners.
• Supervised five servers during corporate receptions of up to 120 people
• Executed plans, instructions, and decisions for daily operations and special events
• Trained four new employees on steps of service and bartending protocol
• Bartender for events of up to 120 people
• Conducted site tours and preliminary planning meetings with potential clientele

Bachelor, Hospitality Management

Associates, Food & Beverage Management