Seasoned event operations and food and beverage with 15 years of experience in devising marketing and events strategies leading to sustained business growth. Accomplished in creating inspirational workplace cultures and developing high-performing sales, marketing, and event planning teams.
Skills
Events logistics management
Computer skills
Menu development
Budgeting
Cost controls
Scheduling
Recruitment
Work History
12/2018 to 03/2021
Director of Event OperationsMarriott International – Muscatine, IA,
Supervised onsite team of 65, including caterers, audio-visual technicians, and facility management team.
Fulfilled contractual obligations, including communications, vendor coordination, schedule creation, budget administration and rehearsal and day of event coordination.
Carried out day-day-day duties accurately and efficiently.
Planned operations to effectively cover all needs while controlling costs and maximizing service.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Worked with qualified chef to diversify menu with new offerings.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Maintained highest standards for beverage quality and service.
10/2012 to 05/2015
Food and Beverage Operations ManagerCenterplate Catering Hospitality Services – Indianapolis, IN,
Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
Created detailed reports on weekly, monthly and annual expenses and revenues, using Clear sky, HotShop, PeopleSoft systems
Performed various office duties, including coordinating employee schedules, payroll, new hire training and calling for equipment service repairs.
Audited beverage inventory and cost control systems and processes through Clear Sky system
Trained, supervised and motivated 45 employees to enhance customer service and encourage repeat business.
Reduced food, liquor and supply costs by 3% by implementing standards and inventory control.
Identified customer needs to respond proactively to all concerns, boosting customer satisfaction scores 3-5%.
Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.
Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.
Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
11/2009 to 03/2011
Assistant Restaurant ManagerGrill'd Healthy Burgers – Griffith, IN,
Supervised all areas of restaurant to keep it clean and well-maintained.
Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
Immediately resolved issues with patrons by employing careful listening and communication skills.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
05/2006 to 11/2009
Restaurant SupervisorAimbridge Hospitality – Sedona, AZ,
Effectively scheduled and distributed work assignments in alignment with operational and customer needs.
Coordinated efforts of assigned teams with focus on productivity, efficiency and achieving top customer experience.
Boosted customer satisfaction and service delivery to strengthen customer loyalty.
Greeted and interacted positively with customers, promoting specials and providing information on key product offerings.
Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
Coordinated promotion of special menu items, motivating wait staff to increase sale of new specials and bundles.
Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
Education
Expected in 06/2000
Associate of Arts: Hotel, Motel, And Restaurant Management IMEP College - Rabat, Morocco, GPA:
Accomplishments
Documented and resolved [Issue] which led to [Results].
Used Microsoft Excel to develop inventory tracking spreadsheets.
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