Lead a team of creatives to conceptualize innovative and boundary pushing event design (averaging 5+ events monthly); oversee all day-of coordination as well as intricacies of small business managementNegotiate contracts to exceed clients’ budgetary expectations (including venue, catering, staffing, rentals, florists, photographers, musicians/DJs, and lighting); experience across budget amounts from $5K-$500K+Integrate unique livestream technology into events, partnering with curated webcast and videography experts on development; further engage in-person and virtual guests for seamless event experience

Produce and execute 30+ national and overseas medical conferences and symposia, annuallyOversee all aspects of planning and running events; effectively manage shifting priorities and putting out fires in high pressure work environmentsCreate highly detailed run-of-shows to share across all teams; collaborate with venue and hotel staff to ensure a smooth delivery and execution of all events Reconcile expenses, invoices and credit cards for all live events ranging in budgets from $500K - $2M, ensuring all expenses are reported monthly; work to deliver financial objectives on time and in budget

Lead manager on 130+ events (with average attendance list of 500+); commended on effective event organization and vendor/consultant coordinationGenerated $1M+ in revenue and cultivated repeat business with VIP client relationships across multi-million dollar organizationsTailored event designs to ensure a customized experience; inclusive of research and price negotiation on state of the art equipment to keep pace with trends and designs

Developed and implemented 30+ dynamic programs annually to increase membership engagement and community outreachExecuted events and fundraisers including Annual Gala Dinner which raised $300K+ for organizational needsHandled all administrative functions, external communications, and rental coordinations

Formed restaurant marketing strategies for a new small business by designing a template for weekly email blasts, reviewing the menu and creating promotional materials. Connected with local hotel concierges to distribute such materials. Cooked, set-up, and served at weekly pop-up restaurantBaked and supplied cakes for the restaurant’s Fall pop-ups.