senior banquet manager resume example with 13+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
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Summary
Accomplished Senior Manager successful in building strong teams by focusing on training, development and clear, concise communication. Creating an environment where objectives are clearly understood within a system of accountability ensures that mutual goals are achieved. Highly organized, proactive and interpersonal with a team-oriented mentality.
Accomplishments
Led team in executing $9 million in events in 2019, earning recognition from upper management and financial reward.
Consistently maintained high customer satisfaction ratings with KPI scores averaging 95% since 2018.
Created highly effective new training program that significantly impacted efficiency and improved operations.
Developed and promoted four managers and supervisors bringing diversity to departmental leadership team.
Skills
Logistical mindset to help identify obstacles and create solutions
Develop employees continuously by providing educational tools, hands-on training and positive, constructive feedback
Ability to effectively communicate goals and expectations
Lead multiple teams with up to 200 direct and indirect reports
Promote and embody positivity, teamwork and decisiveness
Develop and retain talent for succession planning opportunities
Empower team with the skills and knowledge to handle unexpected challenges
Create an exceptional client and employee experience by exceeding expectations
Create, revise and implement policies and procedures to streamline operations
Strategic focus on product and service quality
Execute business through the use of Microsoft Office and Teams
Maintain discretion and confidentiality regarding HR actions
Experience
Senior Banquet Manager, 09/2018 to Current Marriott International – Fort Myers, FL,
Develop internal candidates for management and leadership promotion opportunities.
Develop training materials, manuals, procedures and visual aids to effectively achieve organizational goals.
Adhere to company requirements and compliance regulations by utilizing continuous team evaluations.
Conduct training needs assessments to identify individuals' current level of skill compared to required competency for position.
Streamline operational efficiencies by coordinating staff development and succession planning.
Set agendas, organize plans and manage program operations, updates and new implementations.
Collaborate with internal departments and external clients to achieve strategic objectives while fulfilling the institutes mission.
Manage quality, customer service and logistics through the continuous improvement of all standard policies and operating procedures.
Oversee all aspects of the banquet department to ensure efficient and effective operations to meet institutional goals.
Coordinate with sales and culinary teams to ensure all advance communication and details for upcoming events are received, reviewed and accessed with appropriate time for collaborative operational planning and execution.
General Manager, 09/2017 to 07/2018 Welcome Hospitality – Tucson, AZ,
Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Delivered exceptional client experiences with hands-on leadership of front line associates and area managers.
Increased sales by 75% within the first nine months.
Led and supported client relations & sales lead, event planner, service manager, head savory chef, and head pastry chef to achieve operational excellence and resolve in-the-moment challenges.
Collaborated with Marketing Team to manage, organize and produce all design and marketing projects including menu changes, promotional materials and event and social media campaigns and spatial designs.
Responsible for ensuring the timely and accurate completion of personnel/payroll related administrative duties in accordance with company policies and procedures.
Prepared and implemented standard operating procedures.
Boosted customer base, acquiring new customers and identifying needs to deliver relevant products.
Catering Director, 06/2008 to 08/2017 American Dining Creations – Delhi, NY,
Collaborated to create policies and procedures for new business.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Grew business through outside catering sales, executed food deliveries to perfection and devised and implemented marketing and promotional campaigns.
Cultivated and nurtured catering market segments and solicited new customer relationships while maintaining and growing existing partnerships.
Developed and trained staff through classes, hands-on training and constructive feedback.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Education and Training
Master of Science: Training And Performance Improvement, Expected in 12/2022 to Capella University - , GPA:
Bachelor of Fine Arts: , Expected in to Eastern Michigan University - Ypsilanti, MI GPA:
Certificate of Baking and Pastry: , Expected in to TavolinaWashtenaw Community College - Ann Arbor, MI GPA:
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