Member of the opening team of the largest hotel to open in North American in 2017. Lead the hiring and training of all event operations managers and hourly associated. Developed SOPs to ensure client satisfaction and consistency. Manage budgets, purchasing, scheduling and client and vendor relationships.High focus on HR activities including employee engagement, training and development and payroll for a team of 120 individuals. Participated in union contract negotiations as well as the successful implementation of the contract.

Responsible for the success of banquet department that generates approximately $30 million annually. Lead a team of 5 managers and 65 full time unionized hourly associates in 65k square foot meeting space as well as off site in San Francisco’s Union Square Park. Spearheaded initiative to update the ascetic of the banquet department including linen-less tables, food presentations, capital purchase of custom made bar and bar shelving and branded food labeling. Work closely with finance team to ensure cover count accuracy, end of month closing and p&l critique is prepared for monthly owners review.Key Achievements• ••Continually exceed labor budget, during first year on property drastically reduced hours YOYExperience with high level events and clients including Super Bowl 50, numerous tech and pharma companies, political and governmental groups including senators and Vice President Biden, successfully understanding and implementing security needs as well as managing expectations of these individualsImplemented new Micros POS system for cash bars allowing for credit card transactions previously unavailable in banquet space

Lead unionized banquet department and participate in food and beverage department that exceeds $8 million annually. Ensure that all Starwood standards and procedures are implemented and followed, continually train staff allowing them to grow as leaders, and partner with sales department and culinary department to ensure excellent customer service.Key AchievementsMonth after month met labor productivity goals, exceeded goal for guest satisfaction as reported by meeting planner survey index (MPSI), participate in monthly financial critique for the food and beverage departmentSuccessfully transitioned to Starwood’s new third party vendor, Guidant, for employing temporary staffing services. Conducted ongoing training of the servers from the temporary staffing agency to ensure they are fully versed in Westin style, standards and expectations. Developed and implemented a Starvoice (associate engagement survey) action plan for banquet department, mid year pulse survey showed improved scores in all categories

As a member of the Banquet Department I directly work with the culinary team, sales and event planning team and the food service team to provide excellent customer service and out of the world events.

Worked as the special events manager at one of Detroits most beautiful and historic venues. In addition to leading the banquet department I assisted the Sales Director in booking and planning events and promotional opportunities.