Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:

Highly motivated and driven individual with 20 years of experience focused on building teams to execute events to the highest level. Bringing a strong work ethic and excellent organizational skills to any seating. Excited to begin a new challenge with a successful team.

  • Multilingual and fluent in Spanish offering a solid comprehension of cultural diversity.
  • Experience with union relations at unionized hotels and attractions.
  • Operations management.
  • Planning and Coordination.
  • Project organization.
  • Tech-Savvy, strong computer skills to include Microsoft Office.
  • Team building.
  • Training and development.
  • Excellent written and communication skills.
Event Operations Manager, 09/2019 to 03/2020
Marriott InternationalBaton Rouge, LA,
  • Managed logistical and staffing arrangement for 25 team members through diligent project management as well as expertly navigating ambiguity for a high volume of destination weddings, gala events and corporate social events.
  • Orchestrated the planning and execution of high-end events with crucial team leaders such as the Executive Chef, Food and Beverage Director, Event Meeting Planners, and hourly staff to identify possible setbacks before the events.
  • Hired, mentored, empowered, and trained a team of 25 associates to excel in providing exceptional service results.
  • Demonstrated the ability to operate The Space Needle corporate and social events and Chihuly Garden and Glass Art Museum private events strategically and tactically in fast-paced environments.
  • Managed and reduced labor cost by 2.3 percent by identifying and adjusting staff scheduled hours against actual hours worked.
  • Assessed team proficiencies, identifying and targeting areas for improvement.
  • Streamlined operational efficiencies by coordinating staff development and succession planning.
  • Reduced financial discrepancies at the end of every event by reviewing and approving the department invoices, expense reports, and communicating weekly with the Director of Finance to minimize errors for an accurate monthly P&L report.
Director of Banquets, 05/2019 to 09/2019
Omni HotelsNew Haven, CT,
  • Managed all the logistics of 33 meeting rooms totaling 70,000 sq ft of meeting space, with the largest ballroom being 20,361 sq ft. in the heart of Downtown Louisville, KY.
  • Liaised daily with fellow leaders to review business status, prioritize assignments, VIP arrivals, and all the information pertinent to the in-house group conventions and the social events to synchronize all the departments involved to ensure a smooth and successful outcome.
  • Managed the productivity of the department by scheduling 103 associates towards budget and staying within the parameters treating the schedule as a fluid document, revising staffing levels daily to ensure that we have the appropriate staffing levels, and remaining with budget factors.
  • Developed, led, trained, and established rapport with my team consisting of an Assistant Director of Banquets, Banquet Manager, Assistant Set-Up Manager, six banquet captains, and 103 hourly staff members to execute banquet events at the highest levels of service.
  • Maintained full ownership of my departments budget development and minimized cost by reviewing and approving invoices and expenses reports weekly to ensure accuracy at the end of the month's financial review.
  • Collaborated with outside vendors and external distributors to grow our brand and increase revenue.
  • Planned, organized, and executed between six and twelve large group conventions and social events per week through diligent critical-thinking and analytical capabilities for problem-solving in the face of limited or ambiguous information.
  • Skilled at adapting short noticed requests, performing well in high-stress and fast-paced environments.
  • Effectively delegated to staff hierarchy above and below this position.
Assistant Director of Banquets, 06/2012 to 05/2019
Omni HotelsChicago, IL,
  • Managed all the logistics of 31 event rooms totaling 68, 663 sq ft of meeting space, with the largest ballroom being 18, 030 sq ft in the heart of Downtown Seattle.
  • Reduced the banquet department's labor productivity from a budget of .280 to .253 by managing the schedule of 145 team members daily and ensuring that the correct monthly factors were entered into the schedule to reflect actual covers and actual hours work against budget.
  • Fostered and promoted a cooperative working climate, maximizing productivity, and employee morale in a unionized environment.
  • Assisted with the company merger from Starwood Hotels and Resorts to Marriott International from February 2017 to August 2018 to drive a seamless transition and integration of operations.
  • Reduced financial discrepancies at the end of every event by reviewing every banquet event invoice before sending the final invoice to our clients with backup paperwork for banquet bars and consumption sheets.
  • Spearheaded daily meetings to review all the written communication for current and future events, ensuring coordination and execution with crucial department leaders to maintain strong client relationships.
  • Collaborated with the Human Resources department on new creative ways to develop and maintain hotel policies, procedures, and quality standards within the department, utilizing a continuous improvement approach.
  • Oversaw purchasing and inventory to retain on-hand physical assets and streamline operations.
Banquet Manager, 09/2005 to 06/2012
Kimpton HotelsSacramento, CA,
  • Managed logistical and staffing arrangements for 30 team members through active project management and expertly navigating ambiguity for an average of 56 destination weddings a year, high-end company retreats such as Amazon, NERA, T-mobile, etc. and local and out of town group conferences for up to 700 people.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Handled guest complaints in most effective manner possible during Manager on Duty shifts and offered complimentary services for hardship cases.
  • Cultivated long-lasting relationships with clients to retain business and increase growth.
  • Orchestrated the planning and execution of high-end events with crucial team leaders such as the Executive Chef, Food and Beverage Director, Event Meeting Planners, and hourly staff to identify possible set-backs before the events.
  • Hired, mentored, empowered, and trained banquet staff to achieve exceptional service results.
  • Reviewed daily financial reports and reconciled accounts to keep information current and accurate.
  • Cross-trained in other departments such as Payroll Specialist, Event Meeting Planner and Housekeeping Manager to maximize operational knowledge.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Education and Training
High School Diploma: , Expected in 07/1996
Cbtis 117 - Cuauhtemoc, Chihuahua, Mexico,
: Business Administration, Expected in
Instituto Technologico De Ciudad Cuauhtemoc - Cuauhtemoc, Chihuahua, Mexico,
  • Awarded Manager of the Year at the Bishop's Lodge Ranch Resort and Spa.
  • Runner up for Manager of the Year Award for New Mexico Restaurant Association.
  • Certified Covid-19 Contact Tracer, Coursera - 2020

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  • Cbtis 117
  • Instituto Technologico De Ciudad Cuauhtemoc

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  • Event Operations Manager
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  • High School Diploma
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