Managing sales, event planning, and operations for off-site catering and in house events across 3 Taco Boy locations jn SC and 3 Taco Boy locations in NC.

Primarily responsible for the successful planning, soliciation, promotion, and execution of five annual Lowcountry Food Bank events that adhere to the organization's event budget and exceed established revenue requirements.• Recruit planning committee members and volunteers for all annual and internal events. • Coordinate and promote over 50 yearly community fundraising events involving corporate, local business, and individual partners. • Develop a strategic plan including action items, and due dates for all events. • Prospect, outreach, and follow-up with potential new individual donors, corporate partnerships, and event sponsors. • Establish target market for special events to create and execute marketing plan. • Steward relationships and create new fundraising event opportunities in the Charleston, Myrtle Beach, and Beaufort area.

Handled the development of the logistical structure of each event, from start to completion, including detailed proposals, diagrams, booking vendors and venues, preparing detailed timelines for client, keeping record of all event details, managing correspondence, scheduling and staffing, to ensure a successful event. • Building of relationships through networking, community involvement, strategic business goals • Research, prospecting, and outreach to potential new clients • Maintaining positive business relationships with past and current clients • Experience readying materials and agendas for conducting presentations and meetings • Creating, implementing, and tracking monthly sales goals • Establish and enforce company standards of quality and consistency for both food, presentation, and service.• Generation of verbiage and marketing materials to set ourselves apart within a competitive environment • Analyzing the success of our efforts in sales outreach, advertisements, community partnerships• Involved in hiring, training, and managing chef, event manager, and service staff

Worked alongside the French Quarter Inn's Director of Sales and Group Sales Manager in preparation of detailed proposals in accordance with client’s needs and expectations. Experienced in menu development, communication with Chefs, client proposals, diagrams, booking vendors, preparing detailed timelines and agendas, keeping record of all event details, managing correspondence, coordinating with Dining Room Manager, Bar Manager, and hotel management for all scheduling and staffing needs to ensure a successful event experience for our guests.• Strategic negotiation and booking of three banquet rooms, along with buy-outs for hotel groups.• Ensure staff was properly trained and capable of executing a remarkable dining experience• Maintain efficient communication with clients, hotel guests, vendors, event coordinators, and my team.• Build relationships through networking and community involvement, while maintaining realtionships with past and current clients.• Prepare materials and agendas for presentations and meetings.• Development and tracking of monthly sales goals.

Invested my diligence, leadership skills, and organizational skills in executing Culinary Institute and Trident Technical College Amphitheater events. • Delegation and supervision of staff including set-up, assignments, and break-down. • Organization and maintenance of event files, contact database, and notes for event documentation and reference.