Reporting directly to the Director of Marketing-APAC, my role as a marketing manager entails campaign marketing for a diverse portfolio of corporate events from sectors including healthcare, rail,education, defence and resources sectors. I'm responsible for the end-to-end marketing strategy for all of my events which I manage concurrently throughout the year. Each campaign involves:Maintenance of event websitesEmail marketingProduct launchingDigital content creationPaid and organic social media strategy/implementationRegular campaign performance reporting and optimisationBuild strategic business partnerships to promote events I also oversee the training of the delegate sales team whilst monitoring their targeted outcomes for each event.

I work to ensure the smooth running of all the hotel outlets while keeping a focus on customer service as I deal with all guest relations activities.

As restaurant manager I ensure the smooth and efficient running of the Lobster Pot restaurant for the Galway Bay hotel. Catering to extremely large numbers for breakfast lunch and dinner, I motivate and enable up to 40 full/part-time employees on a daily basis. With dinner numbers ranging between 100 and 350, I have become proficient and capable with dealing with and managing any task. My job entails all aspects of running a busy restaurant to its maximum to produce well trained staff, a quality service/atmosphere whilst also managing the gross profit. Below is a list of some of my managerial roles;-Up selling wine through staff training and reward schemes to increase selling. Up selling dinners themselves where I work on using promotional activities and liaising with guests previous to arrival in order to increase dinner numbers on quieter nights. -Roster creation and wage management to lower costs to my department. Understanding the areas to save hours and the impact they have on overall profit has been something I have greatly focused on. -Product presentation, with specific focus on making our breakfast buffets one of the best in Ireland. -Training staff, where a diverse set of skills are taught throughout each week as set out by specific training plans which change weekly. Appraisals are also carried out weekly by myself, along with updating SOP's and attending all management meetings including a weekly HOD. The task of overseeing the Lobster Pot restaurant has been a welcoming challenge and one that has proved most enjoyable to date

I learned how to use the Opera system for Front Office, combined with the Leading hotels standards during my year at Ashford Castle. I really enjoyed this new experience and will take all the skills I gained here forward with me in my career.

While on placement from college for seven months I worked as Restaurant Supervisor for the hotel. Here I dealt with more business delegates and groups than my previous experience, whilst also experiencing dealing with much larger numbers for both breakfast and dinner. I also co-ran the charity fund raising for the hotel by organising events such as a charity car-wash and fun-run to raise money.

I first started in the fine dining restaurant as a waiter and after one season became restaurant supervisor. I quickly undertook the role of restaurant manager of the fine dining 'GB Shaw's' restaurant.After being given full responsibility as HOD for the restaurant, I undertook stock takes/ordering, rostering, training staff etc. I loved the opportunity and excelled during my time at the Muckross park hotel.

Originally I did some concierge work but later moved into the bar where I served in the Irish pub owned by the hotel, worked wedding functions, and during the summer worked in the residents cocktail bar at night.