Passionate about mentoring, educating young learners and working with fellow teachers on implementing curriculum.

- Responsible for administrative duties and providing customer service support.- Daily general bookkeeping with Quickbooks proficiency including accounts payable, accounts receivable handling credit card, check, ACH and cash transactions.- Entering and reviewing purchase orders, creating credit memos for adjustments or customer returns.- Daily outbound shipping coordination including ground and freight truck shipments.- Provides support to the sales and marketing team.- Assists in managing the company social media sites and utilizing Adobe Photoshop.- Additional duties include, but not limited to data entry, inventory management, maintaining the customer mailing list and other projects as needed or assigned.

- Responsible for general office management, bookkeeping, administrative duties and projects as needed.- Developed the quality assurance program for a fast-paced manufacturing business, hired, trained and supervised employees on quality control procedures.- Prepared estimates, invoices, sales receipts, processed payments and reconciled accounts using Quickbooks software.- Oversight of all inventory management, forecasting sales, purchasing, shipping and receiving.- Oversight of all accounts receivable, accounts payable and human resources tasks.- Contract negotiation with both clients and vendors, sales prospecting and account management.- Daily customer relations with exceptional service in-person, over the phone and virtually.- Worked in collaboration with web developers and designers and successfully launched and managed a high traffic e-commerce website.- Creator, designer and executor of marketing campaigns and promotional items.- Coordinator of all company business travel and tradeshow logistics.

-Managing a team of 6 Sales Consultants selling over $6 million annually in catering and event sales. -Working with the wedding and social sales team to increase revenue and exceed budgets set forth.-Holds quarterly and annual performance reviews with sales team.-Created sales support positions to assist the sales team with tasks resulting in increased revenue.-Responsible for maintaining current accounts, prospecting and securing new accounts including working with event planners and exclusive or preferred catering venues. -Contract negotiation for individual events and exclusive or preferred catering agreements.-Works with culinary and operations management on creative menu development.

-Responsible for selling and managing weddings at an award winning venue (Nicollet Island Pavilion), and off-premise corporate, association, government, higher education and fundraising events.-Excellent negotiation skills with proven catering & events sales growth from $800,000 to $1.3 Million.-Create custom events within budgets, and plans all event logistics.-Collaboration within the events community with industry partners.-Menu planning & execution of catering to nearly 20,000 attendees at the More to Life Media Party during the Republican National Convention in 2008.-Lead participation on volunteer committee for ILEA Minneapolis/St. Paul Star Awards 2012.-Active with local Chamber of Commerce’s for the past three years including volunteering on the St Paul Area Chamber of Commerce Honors Gala / Deubener Awards, and Midway Chamber of Commerce Annual Celebration.

-Sponsorship & Sales Team Support for one of the nation’s largest catering & events conferences and tradeshows held annually in Las Vegas, NV.-Until 2011, Catersource & Event Solutions was a sister company of Mintahoe Catering & Events. I have continued to be recruited back. -Assistance in welcoming more than one hundred sponsors, making sure all their needs are met by checking in with each of them throughout this 3 day event, and helping secure their sponsorship for the following year. -Provide special event support, and assist with selling tradeshow space for the following year.

- Hired as Catering Sales Manager and promoted 4 months later. This new position involved typical day to day “Director of Catering” responsibilities.- Responsibilities included selling to the corporate and social markets by maintaining current accounts and prospecting for new accounts to increase revenue and maximize profits.- Ensured Catering Forecast and PACE reports meet Catering Sales goals and budgets by focusing on increased sales and coordinating the efforts of the entire sales team consisting of 5 sales managers.- Worked closely with clients on all the details pertaining to their events to guarantee overall success, and solicited complete satisfaction via follow-up measures to ensure clients will continue to patronize the hotel.- Led daily Banquet Event Order meetings with other hotel department managers.- Decision making for the hotel’s catering department marketing and advertising plan including budget, design for print advertisements in local magazines, and exhibition in industry tradeshows.- Successful completion of Master Connections Course: Mastering a Winning Sales Approach- The Crowne Plaza Minneapolis North is the only Crowne Plaza worldwide to have received the 2006 Intercontinental Hotel Group Turning Point Award.- The Crowne Plaza Minneapolis North was named 2006 Large Business of the Year by the North Hennepin Chamber of Commerce for the highest improvement in revenue.

Key accomplishments included exceeding monthly and quarterly revenue goals under difficult circumstances (i.e. ownership and management changeover), selling corporate group business during turnover periods with the lack of a group sales manager and continuous success of events.

Coordinated the food, beverage, set-up, decor, and audiovisual equipment for corporate meetings and social functions. Responsible for capturing new business, retaining current accounts, and maximizing revenue for the hotel. Job essentials included effective communication, organizational skills, creativity, enthusiasm, attention to detail, and menu knowledge.

Hired as restaurant Hostess, but soon obtained the responsibility of a restaurant supervisor. Reported directly to the Assistant Food and Beverage Director and the Food and Beverage Director, conducted staff pre-meal meetings, assisted servers, interacted with hotel guests and Beach Club members, and handled guest complaints. Responsible for a cash bank, making dining reservations, greeting guests, opening and closing procedures.