Hospitality Industry Specialist with expertise in Banquet/Event Coordination eager to support

a progressive organization seeking a results-driven leader and collaborative team player

Hotels ~ Resorts ~ Conventions ~ Fine Dining Establishments ~ VIP Services

Expertise in strategically planning, coordinating and steering operations and events focused on driving revenue growth and delivering world-class guest/client services ♦ Proficient in managing banquets/events from setup through breakdown ♦ Excel in training, directing and leading high-performance teams as well as facilitating collaboration with cross-functional departments ♦ Strategically schedule/coordinate staff and manage projects to maximize use of resources, meet critical timelines, control costs, and boost bottom-line profits ♦ Expertly consult with clients to identify and address needs, present recommendations and ensure contractual compliance; client-focused and service-oriented, with commitment to satisfaction ♦ Skills in Delphi, Micros, Word, and Excel

  Recruited by well-established Central Florida catering company to manage catering operations; 2014

  Owned and operated successful restaurant, driving revenue growth and optimizing competitive market positioning to leverage for lucrative sale at solid return on investment; 2011-2014

  In recognition of dynamic leadership skills, selected to serve as Acting Banquet Manager; 2008-2011

  Successfully planned, coordinated and managed Intercontinental Hotel s 2009 Super Bowl Team Event and Party hosting 3,200 guests

  Twice-nominated Associate of the Month; 2009 and Associate of the Month; 2005 and 2008

  Two-time recipient of Spirit to Serve Award; 2004 and 2006

Cam s Catering Inc - Winter Haven, FL      2014-Present

Catering Manager

  Proficiently plan, coordinate and supervise setup and implementation of events; includes leading and collaborating with food production, food service and bartending staff as well as assuring compliance with stringent safety and sanitation standards

  Actively participate in weekly catering and related operational meetings with General Manager and/or Sales Director to define and achieve goals

  Drive revenue growth by promoting business and building strategic relationships; conduct off-site client sales calls and representing employer at conferences as well as facilitate meetings with potential clients to present catering services customized to individual needs

  Efficiently monitor and manage businesses and accounts; develop and produce supporting reports

   Productively manage administrative functions ranging from inbound/outbound phone calls and VIP client interface through typing and written correspondence

La Pizza Mia - Largo, FL 2011-2014

Owner/Chef

  Successfully owned and operated profitable restaurant featuring authentic Italian food and specialty items, with full accountability for all aspects of front and back of house operations

  Effectively staffed restaurant, coordinated and oversaw employees and evaluated performance, with strong focus on ensuring quality customer service and superior dining experience

  Strategically controlled labor, food and operating costs to maximize profitability;

Intercontinental Hotel - Tampa, FL 2008-2011

Senior Banquet Convention Services Set up Supervisor/Acting Banquet Manager

Effectively scheduled and directed 6-member team in full-scope event operations; included ongoing on-the-job training and development of staff

Actively consulted with clients to review banquet orders, achieve contractual agreement and maximize satisfaction

Spearheaded room setups for multiple events encompassing 22K sq. ft. of meeting space

Proficiently controlled labor costs, bar consumption and beverage inventory to optimize profits

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Renaissance Vinoy Resort Golf Club - St. Petersburg, FL 1993-2007

Senior Banquet Captain (1997-2007)

Banquet Captain (1995-1997)

Server (1993-1995)

Concurrently planned, coordinated and oversaw multiple banquet events, from setup through breakdown; assigned and supervised banquet captains, servers and bartenders and orchestrated workflow to maximize productivity while maintaining quality standards

Organized and chaired staff meetings targeted toward communicating event plans and coordinating collaboration between food production, food service and bartending staff

Marriott Hotel (MIT) Program; 2006

AS, Tourism Hotel Management, Antalya Hotel Restaurant Management School-Antalya, Turkey