Kathy Sobotka Email & Phone Number

Portland, OR, US

Portland, Oregon, United States

Plan corporate functions, nonprofit galas, weddings, and social events in Portland and beyond, with a focus on food and beverage and event design.

Portland, Oregon Area

Produce corporate events, vendor markets, conferences, and social events, owning all aspects such as client budgets, venue selection, and vendor negotiation and planning.o Produced two $100,000 corporate winter parties, each with 225 attendees; responsible for all details including venue selection, vendors, event design, and budgeto Directed food.

Portland, Oregon Area

Planned corporate functions, nonprofit galas, weddings, and social events in Portland and beyond for the largest catering company in the Pacific Northwesto Planned more than 300 events a year, up to 5 events a day, with 10 to 1,000+ attendees o Generated annual revenue of more than $2.2 million in 2017o Produced more elements of events, beyond just food.

Portland, Oregon Area

Managed projects, analyzed data, and performed field work for this energy efficiency consulting firmo Generated $300,000 in revenue in 2010 by writing winning proposalso Calculated savings on the servicing of hundreds of commercial rooftop air conditioners; presented and defended findings to 30 peers at seven Regional Technical Forum meetingso Performed.

Managed the Building Commissioning Association (BCA) and assisted the director in planning the organization’s annual conferences, and supported the engineering team in a technical roleo Planned two annual multi-day conference/trade shows for 300 attendees. Set up registration in RegOnline; planned conference, reception and offsite mealso Planned a two-day.

Established Vibrant Table’s residence as sole caterer at the Portland Art Museum, which tripled the company’s revenue, developing event procedures and building and maintaining relationships with Museum personnel, also functioning as event manager for all high-profile events.o Planned and ran the two-day opening weekend gala, with five events and more than.

Responsible for all front-of-house food and beverage operations for the 450 member golf course with a fine dining restaurant, and a members-only lounge. Also planned and managed all events in the club's five event spaces.Reported revenue, costs, and budget to the club owner each week. mplemented a point-of-sale system for the club. Created an employee.

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Education record