Event/Catering Contractor. Specializing in Sales Force/Delphi Administrator task such as menus, merge document templates and BEO formatting

* Opening team for Zurich North American Headquarters.* Oversaw Operations / Bookings / Audio Visual in Zurich's private onsite conference center* Managed reception team at employee and guest entrances.* Assisted with C- Suite functions.* Performed other facility management task for Zurich/Farmers Insurance US portfolio.

•Oversaw all operations within a 37,000 sq. ft. IACC certified conference center•Directed a team of 20+ staff including event planners, conference floor management, set-up housemen, AV crew, business center concierge and break station staff.•Member of the executive committee.•Responsible for annual budgeting, monthly forecasting and annual P&L departmental review.•Maintained an average meeting and event survey score of 96% or better.•Responsible for 2.8 million in department revenue and 1.5 million in addition F&B revenue.•Member of IACC, hosted 2013 annual conference, worked on annual conference planning committee from 2011 to 2015.

Chicago Restaurant Partners was the exclusive catering and food service provider for McCormick Place when I worked for them. The organization was a partnership of Levy Restaurants, Phil Stefani's Signature Restaurants and Midway Airport Concessionaires. McCormick Place comprises four state of the art buildings with a combined total of 2.7 million square feet of space, making it the nation's largest convention center.Achievements include:•Servicing 20 conventions with over 4.7 million in F&B revenue first 10 months of 2010.•Gained understanding of convention center operations with large trade shows.•Assisted in supervision of catering managers & coordinators

Pheasant Run is a resort establishment comprised of 473 guest rooms, and 100,000 square feet of meeting/exhibition space.Achievements include:•Directed a team of 3-4 convention services mangers & an administrative assistant.•Oversaw operations in exposition center and convention service floor set-up crew•Forecasted monthly revenue and developed a pace report.•Exceeded annual budgets and motived to to actualize quarterly incentives.

Hilton St. Louis Airport is 3-star establishment comprised of 397 guest rooms, executive floor with lounge, and 28,000 square feet of meeting space.Director of Catering and Convention Services (1/05 – 6/05)•Worked to achieve revenue maximization.•Worked with Director of Sales on marketing and advertising.•Developed marketing plans designed towards goal achievement.•Designed creative menus and themes to WOW customers.Director of Convention Services (11/02 – 12/04)•Detailed all group business of 30 guest rooms and over.•Responsible for 60% of banquet revenue.•Assisted sales team by handling inquiries and closing business when needed.•Analyzed competitive sets banquet menus and revised in-house menus to remain competitive within the market.•Secretary and active member of Hilton Employee Care Committee.

The Millennium Hotel was a 3-star establishment comprised of 780 guest rooms, and 65,000 square feet of meeting space.Achievements include:•Managed staff of three catering managers.•Reviewed all business and contracts from the team.•Designed profitable menus.•Forecasted and pace reported in relation to goals.•Pursued new business and encourage repeat business.

Adam' Mark Hotel was 4-star establishment comprised of 910 guest rooms, and 96,000 square feet of meeting space. The property is now the Hyatt Regency St. Louis at the Arch. Director of Convention Services (6/00 – 5/01)•Managed staff of 4 convention services managers and 3 administrative assistants.•Personally actualized $1.8 million in banquet revenue annually.•Team met and exceeded budget every quarter.•Nominated for and won “Manager of the Quarter” and “Manager of the Year” Convention Services Manager (6/00 – 10/96)•Generated extra revenue by pursing in conjunction with functions.•Worked with meeting planers to ensure a successful convention prior to arrival and during on site activities.•Communicated the needs of the client with all departments through banquet event orders, group resumes and internal meetings.•Forecasted and monitored financial goals.•Nomination for Hospitality Hero Award Sponsored by St. Louis CVC.Concorde Manager (3/96 – 10/96)•Monitored all activities on the concierge level of the hotel which consisted of 110 guest rooms.•Operated a 32-seat made-to-order breakfast restaurant. •Supervised concierge staff on the floor.

Hyatt Regency St. Louis was 4-star establishment comprised of 539 guest rooms, (1) 3-meal restaurant, (1) pizzeria, (1) restaurant lounge (1) lobby lounge, room service, and 35,000 square feet of meeting space. The property is now the Doubletree St. Louis Union Station.Assistant Banquet Manager (1/96 – 2/96)•Supervised staff of 20 plus employees plus casual/temp labor.•Increased tip point by reducing labor and monitoring productivity.•Continued to oversee banquet beverage operations and banquet set-up.Beverage Manager (5/95 – 1/96) •Analyzed liquor cost and profitability.•Responsible for requisitioning, stocking and all inventory control of alcohol within the property.•Staffed 2 public bars and all banquet bars.Banquet Set-up Manager (10/94 – 5/95)•Managed staff of 12 set-up crew.•Monitored labor cost.•Gained valuable knowledge about meeting and event set-up. Assistant Restaurant Manager (4/94 – 10/94)•Supervised 3-meal restaurant, pizzeria and room service operations•Designed in-house advertisements for outlets.•Worked with wine distributor to train, motivate and develop sales incentives for staff.

They Hyatt Lodge is 3-star establishment comprised of 218 guest rooms, (1) casual/food court restaurant, (1) Italian restaurant, (1) cocktail lounge, room service, 47,000 square feet of meeting space. The property is owned by McDonald's and managed by Hyatt and mainly housed guest attending Hamburger University during my employment.Restaurant/Room Service Manager (7/92 – 2/94)•Supervised casual dining restaurant that operated as a food court / cafeteria for breakfast and lunch with full service operations for dinner.•Worked with Director of Food and Beverage to open new Italian restaurant serving lunch and dinner.•Designed specialty VIP amenities through room service.•Managed mini bar system in guest rooms

Pheasant Run was 4-star establishment comprised of 473 guest rooms, (1) casual dining restaurant, (1) steakhouse, (1) International theme restaurant, (1) food court outlet, (1) dinner theater, (1) lobby lounge, (1) cocktail lounge, (1) night club, 24-hour room service, 18-hole golf course, private picnic facility, 100,000 square feet of meeting/exhibition space.Accomplishments include:•Worked as assistant beverage manager for 5 months in which I oversaw operations of public, banquet, concert bars and beverage stations. •Developed operating procedure for banquet picnic grounds, staffed and supervised all picnic functions during the summer.•Assisted other departments such as catering, banquets and restaurants when needed.