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Skills

  • Team leadership and development
  • Recipes and menu planning
  • Quality assurance and control
  • Contract negotiation
  • Cost-saving initiatives
  • Cross-functional team collaboration
  • Staff training and mentoring
  • Upselling strategies
  • Health and safety compliance
  • Business operations

Work Experiences

  • Analyzed event reports.
  • Plan and designate shifts and hours for 18 employees' schedules.
  • Created customized menus and seating arrangements tailored to each event’s specific theme, leading to a 51% increase in repeat clients.
  • Boosted event profitability by $14.
  • Collaborated closely with marketing to promote banqueting services and drive 42% more external booking inquiries in 2022.
  • Achieved a 53% increase in customer recommendation score.
  • Assessed profit margins.
  • Created customized menus tailored to each event's theme.
  • Safeguarded the company, its employees, and its customers by monitoring alcohol consumption and adhering to legal service requirements.
  • Boosted operational productivity.

Summaries

  • Accommodated guest lists from 11 to 4.
  • Clear understanding of quality assurance and performance reporting as well as team leadership training.
  • Professional who is personable, responsible, and hardworking.
  • Achieved a 22% surge in productivity.
  • Achieved 53% service efficiency improvement.
  • Data analysis and project management, a well-rounded leader with a talent for supervising employees.
  • Achieved 42% increase in banquet department earnings.
  • Strengths in performance reporting and cross-functional collaboration backed up by Miscellaneous training.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.

Accomplishments

  • Resolved product issue through consumer testing.
  • Developed and enforced a new quality control protocol that raised client approval ratings by 48% within the first 2022.
  • Successfully managed relationships with 14 key vendors, ensuring consistent supply of banquet materials and services under budget.
  • Identified and trialed banquet cost-saving measures through enhanced portion control and resource management, saving up to $16 quarterly.
  • Delivered year-on-year growth of 25% in banquet department profits by consistently surpassing revenue targets and expense management goals.
  • Instrumented a robust training program that improved venue staff responsiveness times by 22%, ensuring service consistency across events.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Boosted overall banquet revenue by 78% through data-driven analysis of customer demand trends.
  • Facilitated banquet functions for major annual conferences of 17 attendees, coordinating all catering and service needs end-to-end.
  • Decreased errors in billing and client invoicing by 17% through the successful automation of banquet revenue reporting systems.

Affiliations

  • Society of Government Meeting Professionals (SGMP)
  • American Culinary Federation (ACF)
  • American Society of Safety Professionals
  • Meeting Professionals International (MPI)
  • International Association of Administrative Professionals
  • Restaurant Facility Management Association (RFMA)
  • Hospitality Financial and Technology Professionals (HFTP)
  • Project Management Institute
  • Convention Bureau Membership for Atlanta
  • Global Business Travel Association (GBTA)

Certifications

  • ISO 22000 Food Safety Management Systems Certification
  • Certified Special Events Professional (CSEP)
  • Certified Event Planner (CEP) - Brightline
  • SHRM Certified Professional (SHRM-CP)
  • Certified Public Accountant (CPA)
  • Event Budgeting & Cost Control Specialist 2018 - Meeting Professionals International
  • Certified Meeting Professional (CMP)
  • Alcohol Awareness Training and Certification - Columbus 2024
  • Leadership in Food & Beverage Operations - category
  • Certified Corporate Event Planner (CCEP) - Northwind

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