Joined company as an Opening Team member.  Develop and implement the total sales and marketing strategies of the catering/conference services department, including securing new accounts, maintaining existing accounts, and executing sales and marketing tactical plans to maximize the profitability of the hotel while maintaining guest satisfaction.  Direct the catering sales efforts to ensure revenue maximization and profitability of the catering department. Pre and post opening of a 4 diamond hotel /executive team member. Managed overall 2.5 million dollar catering operations & sales for a 126 room ultra luxury urban resort and a 13 unit bed & breakfast. Responsible for the direction and sales plans for 5 Sales Managers. Prepare annual catering budgets; responsible for monthly, quarterly and yearly forecasting. Prepare, implement and compile data for the strategic sales plan, monthly Pace report, annual goals, sales and marketing budget and forecasts. Responsibility for catering revenue and yield strategies, implementation and results. Conduct daily business review meetings and weekly strategic sales meetings. Analyze market mix, pricing, status, direct sales, marketing, and achieved results.

Responsible for 1.5 million dollar sales budget. Maintained and established client relations in addition to generating new relationships. Actively ensure guest satisfaction scores remain at 95% or higher. Increased food and beverage average check by 40% over two years. Effectively managed operating departments to maximize revenue/expense ratios.

Responsible for overseeing all catering events for an 11,000 student - medium sized private university. Managed and led a team of 12 - 20 associates to make sure each event was executed and expectations were met/exceeded. *Coordinated and oversee internal and external catering events. Develop and maintain the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.*Hired, trained, and scheduled catering staff. *Managed the labor cost control, food cost control and preparation, transportation, setup, operation, and clean up of all events. *Reporting of operating statements, reports, and operational budgets, and review of the collection of receivables. *Menu development & costing