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Skills

  • Relationship development
  • Extremely organized
  • Hardware evaluation
  • Inventory management
  • Product testing
  • Interpersonal and written communication
  • Client communications
  • Project management
  • Recipes and menu planning
  • Clerical support

Work Experiences

  • Created boardroom and courtroom multimedia presentations that included video and text-synced depositions for better understanding.
  • Local, state, and federal agencies provided me with documents, clearances, certificates, and approvals.
  • Double-checked the data's accuracy and integrity.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Accomplished results within the first two years.
  • Achieved a 60% increase in repeat bookings.
  • Built and maintained long-term client relationships.
  • Achieved a 32% reduction in overtime costs.
  • Achieved 21% improved customer feedback.
  • Boosted event profitability by upselling premium services, generating an additional $16 in revenue over 13 events.

Summaries

  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Working for high-end hotel chains for more than 7 years, I am a highly communicative professional.
  • To handle demanding team leadership needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Metric are well-understood.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Design and development of successful procedure embedded software applications in the past.
  • Years of progressive leadership experience 17
  • Quick problem solver who can come up with quick and effective solutions to a wide range of problems.
  • Costs were consistently reduced while profits were increased.
  • Banquet Coordinator with more than 12 years of experience in food service and progressive leadership.

Accomplishments

  • Maintained vendor relationships, negotiating contracts that saved 81% on event supply costs.
  • Worked closely with culinary team to design and implement seasonal and themed menus, driving client satisfaction.
  • Managed and coordinated metric annual gala event, attended by 13+ high-profile guests.
  • Developed metrics and dashboards to track banquet performance, improving efficiency and client satisfaction tracking.
  • Coordinated 15 high-profile banquets annually, resulting in 32% client satisfaction and repeat business.
  • Created bespoke menu options for events in collaboration with culinary teams and vendors, attracting new clientele.
  • Managed a team of 14 staff to execute events of varying scales, including corporate, social, and cultural gatherings.
  • Consistently exceeded banquet revenue targets by 36% through creative packaging and promotional strategies.
  • Supported cross-functional teams, contributing to a Outstanding Service Award for excellence in event coordination in 2017.
  • Implemented eco-friendly waste reduction practices in banquet operations, decreasing waste by 49%.

Affiliations

  • International Live Events Association (ILEA)
  • Society for Incentive Travel Excellence (SITE)
  • International Association of Exhibitions and Events (IAEE)
  • Lions Club
  • Society of Human Resource Management
  • Association for Computing Machinery
  • American Culinary Federation (ACF)
  • Society for Hospitality and Foodservice Management (SHFM)
  • Society of Women Engineers
  • Restaurant Facility Management Association (RFMA)

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • SHRM Certified Professional (SHRM-CP)
  • CompTIA Network+
  • Project Management Professional (PMP)
  • Conflict Resolution and Mediation Skills for Hospitality Managers
  • Certified International Event Designer (CEID)
  • Certified Special Events Professional (CSEP)
  • Certified Meeting Professional (CMP)
  • Banquet Customer Service Certification
  • Event Management Fundamentals from Microsoft Excel

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