Sue T. Email & Phone Number

Boston, MA, US

Greater Boston Area

• Financial project management for award-winning public media documentary series
• Track and analyze project expenses from pre-production to final financial reporting for 26 hours of television annually, plus digital video, 360 video, virtual reality, and website; budgets total $25-30M annually
• Manage all talent agreements and payments for WGA, AFTRA, and AFM
• Work with outside production companies to manage contract payments and cash flow

• Financial project management for WGBH's Education department, which creates, distributes, and promotes free media resources for teachers, students, and life long learners
• Track projects from development stage to final financial reporting; averaging 15 projects ongoing at any given time with individual budgets ranging from $2,000 to $2M +
• Responsible for the department’s day-to-day accounting activities; assist with procurement and expense management
• Work with Producers, Legal, and Compliance to create and execute contracts with outside vendors/consultants, Foundations, and Federal agencies

• Assistant to the Vice President of Planning and Policy and Vice Chair of the Board of Trustees (former WGBH President); coordinate meetings, arrange complex travel, manage calendars, handle confidential materials.
• Assist with Board activities; manage Trustee and Overseer communications, meeting preparations and executions (includes room set up, food and beverage, audio visual); maintain Board database and handbook; serve as a.

50% Marketing and Promotions50% Restaurant Operations and Management

• Created and cost seasonal specialty cocktail list, decided what product to carry based on guest feedback and sales, worked with Chef to guide bar menu, managed liquor and beer budgets
• Managed bar staff of 12 and supervisory staff of three, including daily operations, meeting departmental/hotel/brand standards and goals, weekly scheduling to meet labor and productivity goals
• Organized special events within the Bar and Restaurant for up to 100 guests; organized large dinner parties in the Restaurant (13-20 guests)
• Conducted interviews, introductory and annual reviews, coaching and counseling (disciplinary) paperwork

• Managed daily operations of a 110 seat fine-dining restaurant: supervised floor, tip and time card reports, lead pre-shift meetings and resolved accounting discrepancies
• Scheduled weekly for staff of 20, payroll reports, and menu inventory
• Changed menu monthly (formatted, proof read, printed), created marketing packets for area concierge, conducted mentor meetings with individual staff
• Self-initiated projects included developing brunch cocktail and non-alcoholic drink menu, changing bread purveyor to high-quality local bakeries, developing staff recognition, expanding concierge marketing program

• Planned events for groups of ten to 300+, from initial contact through execution of event and post-event follow up, including food, beverage, audio visual, room set up and billing
• Provided administrative assistance to the Director of Catering, two Catering Sales Managers and one Banquet Manager: created contracts, banquet event orders, cost estimates, weekly scheduling of Banquet staff
• Communicated all event details and changes to other hotel departments

Certificate, Business Administration

Completed 15 credit 200 hour graduate level certificate program in business administration (mini-MBA) covering accounting, marketing.

Ba, Fine Arts

Concentration in Design; Minor in Art History