Provide exemplary customer service to our esteemed guests. Vast knowledge of the Charlotte area allows the opportunity to provide guests with more than enough knowledge and activities to enjoy this wonderful city. Manage food and beverage operations for the evening shift. Recognized by happy customers consistently in post stay surveys.

I’ve partnered with a clean craft wine and coffee woman owned business. Scout and Cellar is “disrupting” the wine business and going back to the simplicity of wines as they were originally made. Delicious in taste and unique in the process, clean-crafted wine is: Grown naturally, regenerative farming, hand-picked grapes. Free from synthetic pesticides, added sugars and chemical preservatives. Sustainable processing and packaginghttps://scoutandcellar.com/consultants?u=nancycarrier

Organize complex meetings, conferences and events for various lines of business within Consumer Lending organization.11/2005 to 12/20: WELLS FARGO BANK, San Francisco, CA / Charlotte, NCMeeting and Event Planner / Wells Fargo Meetings and Events:Brought in to larger Community Banking event planning group July, 2011.Plan and execute 20 - 50 events and conferences for various lines of business within Community Banking and Shared Services Groups annually.Strengths include very successful partnerships with internal clients, fellow planners, internal partners and external vendors.Also excel in areas of compliance (audit preparation, adherence to deadlines) and budget management / finances (Concur).Meeting and Event Planner 2 / Wells Fargo Customer ConnectionsSole planner for division of 14,000+ team members. Planned all meetings and events for Diana Starcher, Group EVP, and her leadership team, plus ad hoc meetings for all lines of business within WFCC. Events planned include leadership and other conferences, off-sites / face to face meetings, Town Halls, recognition events and other meetings, projects and events as assigned. Have received numerous diversity, shared success and service excellence awards and nominations plus the following:2010 Top Performer, Sales and Service for performance in 2009 – Awarded by Diana Starcher2008 Gold Coin RecipientServed three terms as SF Pride Bay Area TMN Event Planner (2010 - 2013).11/2005 to 3/2006: Consultant/Contractor - Meeting and Event PlanningWells Fargo Bank, San Francisco, CAMeeting and Event Planner for Leadership Development Program planning off-sites, recruiting events, managing other administrative functions for the group of 50+.

SEMI (Semiconductor Equipment & Materials International) San Jose, CA – 15 months contract* Outside sales for 9 major international tradeshows and numerous programs & conferences of this association.* Managed floorplan for 1515 exhibitors with 3492 booths (total sq. ft. 320,467) for SEMICON West 2005.

Director of Sales:* Responsible for all group, corporate individual and catering sales & marketing for 153 room boutique hotel in downtown San Francisco. Instrumental in increasing Government, Association and Corporate market share.

Corporate and Association market, group sales for 5 hotels in San Francisco, all in the InterContinental Hotels chain.

Event manager. Sourced, managed budget, staged and executed event, closed out all invoices, etc.

GRAND HYATT SAN FRANCISCOCatering / Convention Services Manager:Responsible for and successful in booking local catering in excess of $58k on a monthly basis.Market included all social events, local catering and convention services for group meetings. HYATT REGENCY RESTON, Reston, VirginiaCatering Sales Manager Social Market:Responsible for and successful in booking events in excess of $63k on a monthly basis.Saw events through from start to finish including sales and negotiations, menu planning, recommendations and referrals, detailing event for operational areas and event management.Specialized in Ethnic Weddings in addition to Bar and Bat Mitzvahs, Anniversary Parties, Reunions, Rehearsal Dinners, Holiday Parties, etc.Room Service Manager / Regency Caterers Operations Manager:Department Head of In Room Dining operation at 514 room, four star hotel property which generated in excess of $10 million annually in food and beverage sales.While in position, room service revenues increased 11% over previous year.Responsibilities also included the role of Operations Manager for our off premise catering operation.Offered expertise in start up of operation gained from working six years for several top caterers in Washington, DC, on a part time basis, prior to Hyatt. (Revenues increased 32% over previous year).Beverage Captain:Responsible for the purchase, inventory and requisition of all alcoholic beverages for the hotel.Managed lobby lounge and banquet beverage department.Cafe Allegro Supervisor:Assisted management of 144 seat, three-meal restaurant. Improved comment card ratings in position.HYATT REGENCY WASHINGTON, Washington, DC Catering Administrative Assistant:Assisted Director of Catering in administration of Catering Department for 843 room, four-star hotel located on Capitol Hill. Created proposals to solicit clients; prepared and distributed detailed event orders to operational departments.