Thomas Borre Email & Phone Number

Greater Chicago Area

Greater Chicago Area

* Manage 35 union team members and 5 managers in 234,000 square feet of function space for all banquets, meetings, and conventions. *Coordinate with Audio Visual, Décor companies, Decorator and Stagehand Unions for events. *Lead the committee in preparation for Quality Assurance inspections. *Reduced overtime by 16% and total labor by .5% within first 12 months on increased revenue, saving $150,000 in labor cost. *Overhauled department training manual and retrained all employees. *Create capital project proposals including replacement plan for 6000 chairs, highboys to match buffet table for improved presentation and repair kits for stages that refurbished 20 risers for the cost of 4 new risers. *Increased meeting space satisfaction score in Meeting Planner Survey annually 3 years, from 76.5% in 2016 to 81.1% in 2018. Currently at 83.8%. *Increased Meeting Event score in Salt from 47.5% in 2015 to 58.3% in 2019.

* Developed and implemented new policies and procedures to ensure a smooth transition for the new Navy Pier catering service.* Overhauled company payroll system by designing spreadsheets to import directly into ADP payroll.* Created weekly labor forecast for all departments to ensure labor cost remained under budget.* Advised managers on issues of employee discipline, scheduling and seniority as company expert on the collective bargaining agreement.* Represented management's interests in union grievance negotiations. * Advised Catering department on event planning and menu development.* Motivated and directed a staff of 250 employees in Banquets, Concessions, Coat Check and Facilities departments generating $9 million in annual revenue. * Managed liquor cost and inventory within a budgeted 14% cost.

* Created the Banquet departments for the Grand Opening of the Chicago O’Hare Doubletree and the Embassy Suites Chicago Lakefront. * Coordinated with clients and staff for business meetings, social events and weddings generating annual revenue of $3.5 million.* Managed purchasing inventory for events and outlets.

* Managed purchasing inventory for events and outlets within a $20,000 monthly budget. * Proactively initiated an attendance policy to address absenteeism issue.

* Reorganized Facilities, Concessions and Stewarding by implementing procedures to improve efficiency and performance. * Managed Dock Street Café full-service restaurant. * Re-designed concessions at the Big Wheel Café to increase revenue. * Trained assistants to manage independently for maximum efficiency.

* Supplied all equipment for events and scheduled deliveries.* Maintained warehouse building and vehicles.* Proposed leasing an ice machine that reduced costs by 50%.* Implemented a purchasing program to reduce rental costs.

* Managed the restaurant from opening through closing shifts.* Counted cash drawers and made bank deposits.* Trained employees.* Headed the first Crew Enthusiasm Committee.

Bachelor'S Degree, Organizational Management, 3.7

Activities and Societies: * Society for the Advancement of Management * Omicron Delta Epsilon Economics Honor SocietyMinors in Economics.

Level Ii Wine Steward