• Acts as the primary point of contact for clients planning banquet events, from initial inquiry to event execution. Collaborates with clients to understand their needs, customize event details, and finalize arrangements. Coordinates with kitchen and service teams to ensure seamless execution of banquet events, including setup, service, and breakdown. Oversees banquet staff during events to ensure exceptional service delivery and guest satisfaction. Manages banquet budgets, including cost estimates, pricing, and billing. Develops and conducts training programs for service staff on hospitality standards, menu knowledge, wine service, and customer interaction. Monitors and evaluates staff performance to ensure consistent adherence to service protocols and quality standards. Provides ongoing coaching and feedback to enhance team members’ skills and professionalism.

• Collaborated with HR team members and key stakeholders from various departments to develop and deploy professional development programs focused on leadership, new technology adoption, and organizational health. • Provided system administration, customer service, and continuous improvement of HR tools that measured performance towards financial goals and learning goals.• Responsible for the successful operation of key LMS and Talent Management Systems (TMS), through program analysis, evaluation, and performance dashboards.• Created train-the-trainer modules for implementation of a new project management information system (PMIS) and customer relationship management system (CRM).• Created and implemented custom training solutions to enhance organizational health and performance on an as needed basis.• Analyzed performance management data and created data visualizations to summarize quarterly performance trends.• Responsible for training registration, scheduling, and certification of completion for multiple internal learning programs.

• Developed professional proposals in response to inquiries for a variety of sizable public and private events. • Developed and implemented event management plans including the event schedule, menu, venue logistics, and staffing plans.• Reviewed and explained contractual obligations with business partners and vendors to ensure delivery of exceptional events.

• Managed all recruiting, interviews, and onboarding for new hires.• Created all training schedules by matching each new hire with the appropriate trainer.• Served as Regional LMS Administrator • Administered biannual In-house 360 performance reviews and MBO appraisals for all employees.• Participated in quarterly web-based career development reviews on multiple HRIS platforms.• Lead and motivated a successful team by promoting inclusion and understanding of guests needs.• Acted as council for all in-store accidents and interpersonal altercations. • Managed profit and loss by trend forecasting, preparing budgets, analyzing variances, and adjusting labor expenditures.

• Sold and produced private and corporate events that embraced multi-cultural themes and experiences. • Met with organization leaders, spiritual advisors, and faith-based establishment officials to guarantee strict adherence to all culturally specific traditions.• Took personal ownership of each event from conception to completion, ensuring that the client was supremely satisfied.

• Responsible for assisting the General Manager by managing all aspects of restaurant operations.• Maintained documentation of state and federal health and safety requirements.• Managed employee HR portfolios including safety and harassment training certifications.• Oversaw in-store revolving marketing and promotional initiatives.

• Managed all aspects of the restaurant and bar including staffing, training, and inventory management.• Lead and developed all in-house training materials and oversaw employee lifecycle management.• Evaluated training effectiveness through employee surveys and positive trends in employee performance.

• Managed day-to-day business operations.• Promoted a culture of mutual respect and collaboration between back of house and front of house staff.• Ensured client retention and growth through positive service experiences.

• Progressively achieved increased levels of accountability and responsibility throughout my tenure. • Worked primarily with training and development in the New Store Opening (NSO) department.• Developed corporate training materials designed for “High Volume” stores and analyzed training effectiveness through surveys and performance reviews.• Travelled extensively throughout the United States, hiring staff for new locations that reflected the regional client base. • Served as an ambassador at regional job fairs, restaurant expos, and city assemblies.• Served as a regional liaison between hourly employees and management in regard to staff morale and employee motivation.• Worked closely with employees to help create individual development plans.• Worked closely with the corporate benefits department to ensure employees received proper insurance coverage and yearly incentives.