Tim Sullivan Email & Phone Number

Greater San Diego Area

San Diego Convention Center

Poway Ca.

Transformed a catering venue with potential into a upscale service oriented department by instituting departmental set up and service standards, departmental restructuring, event execution, and detailed attention to organization and presentation.

Maintained guest satisfaction with menu prices reaching $160.00++ per person.Responsible for maintenance and cleanliness of 60,000 square feet of meeting and public space.Re-opened facility after nine million dollar renovation.From 2008 to August 2010 managed entire department without other banquet management or setup support.

Successfully managed up to 50 separate meetings and 2400 meal covers in a single day.Continued to set very high goals and standards for service as measured by written guest comment reports.Conducted seven week Food and Beverage Supervisor Training and Development Program to maintain consistent standards and to ensure service and quality.Planned, wrote, and implemented a new service standards manual and completed training the staff.

Responsible for coordination and ordering of all equipment required for newly constructed 7,000 square foot ballroom. Entire facility had over 50,000 square feet of ballroom and outdoor banquet capacity,Improved guest satisfaction index by 5% during tenure.Directed supervisory staff of 6 and a waiter staff of 60, as well as a setup crew of 15 people.Trained entire staff on the use of props and creative banquet presentations as a new standard of performance.

Managed a staff of over 60 people.Developed a high level of communication with catering sales managers, banquet chefs, and catering staff to improve guest satisfaction.Assisted banquet manager in planning functions for over 1,000 guests.Trained servers in proper protocol used during banquets.

Hired, trained, and scheduled banquet staff.Managed a staff of over 50 people.Developed excellent communication with other hotel departments to improve guest satisfaction ratings.

Assisted Maitre'd in planning functions for over 1,000 guests.Trained servers in proper procedure of standard protocol.Prepared work schedules.

Served guests at a variety of functions.Assisted in proper banquet arrangements for special functions.