Experienced hospitality management professional focused on delivering exceptional service while remaining customer driven, fostering positive internal and external guest relationships to promote guest satisfaction, retention and loyalty.
Highlights
Exceptional knowledge of hotel sales and catering.
Ability to problem solve effectively.
Strong background in F&B, Catering, Meeting Rooms, and A/V.
Ability to maintain consistent verbal and written communication with clients.
Excellent upselling skills.
Experience conducting pre and post cons.
Seasoned and well trained hotel management professional.
Broad range of culinary experience and menu planning.
Success in negioating catering sales contracts, creating beos, rooming list and group resumes.
Catering sales experience with SMERF and Corporate markets.
Education
American Hotel & Lodging Education Institute, Expected in 2017 – –Certification:Nat'l Restaurant Assoc - GPA:♦ Serve Safe Food Protection Manager & Instructor/Proctor Certification (Nat'l Restaurant Assoc) 2012-2017
International School of HotelTeaneck, NJExpected in 2008 – –M.S:Hospitality Management - GPA:
International School of Hotel, Travel and Tourism Management -Fairleigh Dickinson University, Teaneck, NJ ♦ M.S, Hospitality Management-February 2008
Johnson & Wales UniversityProvidence, RIExpected in 1998 – –B.A:Food Service Management - GPA:Johnson & Wales University, Providence, RI ♦ B.A, Food Service Management-1998 ♦ A.A.S, Pastry Arts-1996 ♦International Hospitality Study Abroad- Switzerland
Hudson County Community College Advisory Board, Expected in – –:Metuchen Chamber of Commerce - GPA:Hudson County Community College Advisory Board 2014-Present Edison Job Corp-Industry Advisor Board Member 2011-Present Metuchen Chamber of Commerce
Hei Hotels & Resorts - Hospitality Management Instructor Austin, TX, 01/2006 - Current► Specializing in Hotel, Travel & Tourism Management instructing undergraduates in a university setting teaching, two to four courses each semester. Responsible for preparing class material, delivering lectures, facilitating discussions, developing & grading in/out of class assignments and advising students. ► College-Level(Associates Degree) Hospitality Management Courses (1) Front Office Operations (2) Introduction to Hospitality Industry (3) Hotel Group and Convention Sales (4) Principles of Hospitality Marketing (5)Housekeeping Management (6) Event Planning in Travel & Tourism (7) Introduction to Travel & Tourism (8) Sanitation (ServSafe Certification), (9) Information Systems in Travel & Tourism. ► Additional Classes-American Hotel and Lodging Association (AHLA) certification courses for Women Rising Corp/ Workforce Employment of Jersey City in Partnership with Hudson County College. ► Curriculum development for hospitality management program working as a consultant to the Dean of the Culinary and Hospitality Management Department.
Cushman & Wakefield - Hospitality Consultant North Hollywood, CA, 10/2008 - 10/2008► Responsible for managing the catering department through the transition from Sodexho to Restaurant Associates foodservice management companies for Pfizer headquarters along with two other of Pfizer' corporate catering departments in Midtown and pantries. ► Liaison between Sodexho and Restaurant Associates Management companies ensuring effective communication while maintaining the integrity of both management companies during the transition as well as ensuring that the internal and external guest needs where met at all times. ► Supervised catering operations including booking, selecting, and costing menu items, continuously successfully and effectively coordinated staff and equipment rental for corporate day meetings and after hour social functions hosted at Pfizer headquarters. ► Generated catering sales contracts and beo's, scheduled and conducted in-house appointments with meeting planners to negotiate catering sales contracts. ► Redeveloped Specialty Dining menus for lunch, dinner, and cocktail receptions for Pfizer Board of Director Meetings. ► Assisted with the planning of "Meet & Greet" for Pfizer Corporate Meeting Planners allowing Restaurant Associates to introduce their products and services to their new clients. ► Served as an interim Director of Catering for the catering staff of 12 associates which duties included, scheduling, training, coaching, and hiring.
Kepro - Hospitality Management Consultant Conway, NH, 03/2008 - 03/2008► Curriculum development for hospitality management Associates degree program. ► Developed and worked alongside the Dean to create (3) specialization degrees for the college' Hospitality Management Associates degree program to include: Hotel/Restaurant Management, Travel and Tourism, Entrepreneurial Studies.
University Of California - Director of Catering Oakland, CA, 01/2005 - 01/2006► Responsible for proactive and reactive sales of catering functions for both SMERF and Corporate markets. ► Created ambiance, through detailing, critiquing, and close supervision overall pre and post event - resulting in a level of excellence to all functions. ► Responsible for $750,000 catering budget. ► Conducted Pre and Post conferences with internal and external guest. ► Established and maintained relationships with outside vendors, created vendor referral list. ► Worked with Regional Managers ensuring the catering department's adherence to the company's global Vision and mission with emphasis on property specific policies & procedures. ► Liaison between hotel departments, vendors and guests pre-post event, generated catering sales contracts, successfully offered "one stop shop" services. Participated in company and property sales blitzes. ► Supervised catering operations including staffing, scheduling, booking, selecting, and costing menu items, continuously successfully and effectively coordinated staff and equipment rental.
City Of Akron - Event Manager Akron, OH, 01/2002 - 01/2005► Liaison between the sales department and guest ensuring, that the guests "vision" for their events were successfully executed. Responsible for SMERF, Association, and Corporate Markets. ► Responsible for Event Team goal of $1 Million room sales and $2 Million in catering sales. ► Coordinated and communicated with guest and all hotel departments, ensuring execution of team-based high-level service to exceed guest expectations, and promote repeat business. ► Assisted guest pre/post event with event details, rooming list, and final billing. ► Coordinated functions for hi-volume hotel with 14 multi-purpose meeting rooms, 9,000 sq. ft ballroom space. ► Conducted BEO meetings as well as pre/post cons with internal and external guest. ► Worked closely with Exec. Chef costing/ planning menus, established/maintained relationships with vendors.
Cache Creek Casino Resort - Executive Account Manager Brooks, CA, 01/2000 - 01/2002► Responsible for overall guest satisfaction, set-up new accounts, generated service levels/ sales & marketing reports. ► Attended and participated in industry food shows as well as regional and districts meetings. ► Monitored sales, drop sizes, & accounts receivables while supervising new product rollouts. ► Conducted weekly/monthly field training on Marriotts' ordering systems to Purchasing Department Heads.
Marriott - FOOD SERVICE MANAGER City, STATE, 01/1999 - 01/2000► Managed 80 associates in a 350 bed kosher healthcare facility and 20 associates in the assisted living. ► Worked closely with Rabbi to ensure all kosher policies were strictly adhered to. ► Conducted food in-services, hiring, payroll, scheduling, and managed on-site catering venue.
Aramark - Food Service Supervisor City, STATE, 01/1998 - 01/1999► Facilitating staff scheduling, menu planning, patient meal period observations. ► Worked closely with Rabbi, Production Mgr., and Dieticians ensuring patients' nutritional needs were met.
Martha's Vine Yard Harbor View Hotel - Sauté Cook City, STATE, 01/1997 - 01/1998~PASTRY CHEF ASSISTANT ► Prepared hotel's baked goods as well as desserts and french pastries. ► Opening staff member for kitchen and bakeshop daily. Conducted sanitation inspections & practiced HACCP procedures. ► Worked sauté station, produced approximately 80 to 100 covers per night. ► Created bi-weekly specials that where served to the restaurant guest'. ► Provided assistance on broiler station as well as assisted with preparation of staff pre-meals.
Accomplishments
Community Star Award (Edison Job Corps)-2012
Executive Women of New Jersey Award-2004
New Jersey Travel & Business Association Award- 2003
Affiliations
Additional Classes-American Hotel and Lodging Association (AHLA) certification courses for Women Rising Corp/ Workforce Employment of Jersey City in Partnership with Hudson County College
Presentations
Conducted Pre and Post conferences with internal and external guest
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