Prepare weight and balance for outbound aircraft loading and flight. Manage the workflow in the sort area and the staffing of team members for the off-loading and loading of FedEx cargo flights and Truck Wasp. This includes creating the daily manpower for staffed team members and placing them in positions that they are not only qualified to do but also ensuring there skill set allowed for timely flight departure, sort turn times and Truck departures. At the sort and truck wasp area my job function is to manage employees loading/unloading of ULDs and the timely dispatch of freight serving the San Diego Market.

Managed client accounts for large conventions including - selling of food and beverage, forecasting, room block management, detailed programming of events, and provided timely communication to both client & internal staff.Develop relationships with clients, vendors and team to provide successful events. Exceeded budgeted and forecast revenues and increased sales by 110% for each quarter of assigned conventions.Created and successfully implemented a meeting planner/associate recognition program.

Directed and oversaw the Convention Center operations and the Convention Services department. Responsible for the physical plant of 210,000 square feet of meeting and exhibit space. Directed staff of 7 Convention Service Managers/Coordinators, 3 Administrative Assistants and crew of 30 utility staff in the day-to-day operation of the facility.Prepared annual departmental operating budget and financial plans. Forecast Banquet revenues and monitored any changes to department revenue. Directed team in management of all group revenue streams to maximize profits and enhance future sales prospects. Managed client accounts, exceeded meeting planner and their guest's satisfaction by working effectively and cooperatively with customers; developed professional relationships; provided excellent customer service; quickly and efficiently responded to client issues, comments and problems to ensure a quality experience.Created transportation division for overflow properties resulting in over 10K additional profit for the department annually. Maintained accurate records, reports and documents; responsible for establishing client credit accounts with hotel and collection of client deposits and payments. Ensured that insurance, fire permits, and vendor files are current and on file as required by regulation and policy.Recruited, hired, supervised, trained, developed and evaluated staff.Oversaw operation during expansion of a 41,000 square foot Exhibit Hall. Involved in the planning, execution, servicing of groups and opening of the building for occupancy.

Directed and organized the activities of the food and beverage departments consisting of the kitchens, stewarding, banquet operations, 5 restaurants, in-room dining, and lounges.Managed 16 department managers and 350 employees. Maintained high standards of quality, service and merchandising to maximize profits.With the team created menu’s, streamlined costs, quality control and food presentations that resulted in a 3% reduction of food cost while increasing guest food satisfaction.Prepared and managed annual budgeting process and financial plans. Forecast restaurant revenues and ensured budget percentages were in line to department revenues. Monitored monthly forecasts to track and anticipate changes to selling strategies, monitored scheduling and staffing levels to ensure quality customer service levels and critiqued payroll and other expenses for desired results.Created standard operating procedures and updated training tools for both front and back of house. Successfully created & implemented sales & marketing promotions that increased restaurant revenues.Developed restaurant sales program that increased revenue of our private dining room.Monitored all standards of sanitation and cleanliness as set by the county, state and federal boards. Maintain preparedness of health and safety inspections and reporting.Monitored equipment inventories and purchasing practices.

Description above as I held this position Twice during my employment with the Town and Country Resort

Directed the guest services operation including front desk, reservations, PBX, bell desk, concierge and night audit.Developed a VIP recognition program to streamline the VIPs hotel registration process and service through stay.Created suite upsell program that increased the hotel’s ADR

Managed the Front Office, PBX, Reservations, Night Audit and Bell Desk Teams