Responsible for Selling and Servicing the Corporate and Social Market for one of the most exclusive luxury clubs. 75 Guest rooms with about 20,000 square feet of meeting space*Increased wedding revenue by 30% or an estimated $700,000 by strategic negotiation, enhancing menu's and improving overall service standards.*Consistently exceeded yearly quota goals by 10-15%, approximately $300,000-$500,000 in additional revenue. *Developed relationships with outside kosher vendors to increase wedding business by negotiation of packages to appeal future brides.*Fostered new catering booking system "Northstar", to create a seamless integration throughout the hotel which increased overall efficiency.

Managed and Sold the local Catering within the Social Market, Weddings, Bar/Bat Mitzvahs, Engagement Parties, Sweet 16.*Implemented a marketing plan to improve number of brides to visit the hotel by direct mailings to engagement announcements, networking with local churches and their ministers, and networking at bridal shows.*Developed relationships with Indian Caterers to generate new revenue streams and profitable events at the hotel.*Participated in Hyatt "FORCE" projects at a local soup kitchen.

Facilitated Corporate and Social Groups from Sales Managers Bookings from one of the largest Midtown Manhattan hotels, 1306 rooms and 60,000 square feet of meeting space with a Catering budget of 26 Million. Coordinated food and beverage through banquet event orders, prepared rooming lists, and group resumes for the entire hotel.* Achieved the highest scores for Hyatt Maritz Survey's of 4.5 out of 5 or better in Customer Satisfaction through constant follow up on site with clients and managing their every need from start to finish.*Maintained groups rooming block needs and tracked pick up for maximizing revenue per available room.*Assisted with coordination with one of the largest events for USTA, US Open at the Arthur Ashe stadium, from group arrival, food and beverage amenity needs, and arrangement of VIP guests.*Spearheaded redesign of banquet menu's and proposals for incoming groups with Banquet Sous Chef to maximize revenue and profits.

Responsible for local catering sales and servicing the Social Market in a 290 room hotel with 28,000 square feet of meeting space located in the heart of downtown New Brunswick.*Increased wedding revenue by 20%, estimated $300,000 by developing relationships with the outside caterers, specifically Indian and Kosher Caterers.*Implemented sales negotiations with Rutger's University for all team meals and special pricing, based on an account worth $200,000.*Hosted client appreciation events which attracted new business leads to drive revenue.*Facilitated weekly and monthly sales blitzes by dropping off cookies and chef's specialties to new prospective clients.

Promoted from Assistant Manager I managed Corporate and Social groups from Sales Managers bookings. Managed groups food and beverage through banquet event orders and rooming accommodations through rooming lists.*Participated in Hyatt "FORCE" projects within local communities soup kitchen.*Exceeded company Merit Standards and Operating procedures through company SOP's and Catering evaluations.*Created specialty menu's and themed buffet with props for groups to bring unique experiences to guests.

Oversaw all banquet daily operations including training of 40+ employees, assisting with the banquet schedule, and daily banquet events.*Developed and implemented training procedures and manuals for staff, which resulted in positive feedback and increased Maritz scores based on Customer experiences.*Ordered props to enhance buffet presentations along with linen par stocks to manage linen inventory.*Assisted Banquet Manager in production of the shareholders meeting for owners of hotel, Johnson & Johnson.

Named "One of the Top Ten Marina Destinations in the Caribbean, Mexico and North America" by Yachting Magazine. Responsible for overseeing the daily operations of a 50 seat casual restaurant and assisting with banquet schedule, and assisting dining room manager with 175 seat, fine dining room. Transitioned into banquets after the maitre d' had left the resort. *Facilitated the Entemann's Wedding with a revenue of $250,000 with a strong operation plan developed with the Director of Catering.*Trained management team members in multiple departments to maximize each employees potential.*Cut payroll by 5% via effective time management.

Responsible for small 75 seat restaurant and banquet facility. Managed liquor inventory and ordering.*Completed Management in Development program *Kept liquor costs below 19% within the companies budget