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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
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OBJECTIVE
Use my years of hospitality and vast sales experience as a polished communicator and resourceful
leader to earn a more challenging position with greater responsibility, opportunity for career growth
and permanence.
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EXPERIENCE
Aramark 1st and fresh Chicago, IL
Director of Sales
Aug. 2018 - June 2020
Responsible for all sales of multi-million, full-service Chicago catering company
Secured seven new accounts in first three months in position, including $25K event
Maintained current clients through correspondence and meetings
Created marketing plan when none existed
Scheduled and hosted tastings at client facilities
Created holiday and seasonal menus as well as creating new reception packet
Planned all aspects of events, including; staffing, menus, vendor rentals, etc.
Prospected and sales blitzed
Planned, set and hosted vendor fairs
Attended prospecting events with local associations
The James Hotel Chicago, IL
Director of Catering
Jan. 2017 Aug. 2018
Produced over 100% of sales goal six straight years
Responsible for entire catering budget
Forecast catering/banquet monthly revenue numbers
$1million in sales produced annually
Work closely with banquet team to ensure luxury service
Attend P&L meetings
Run staff meeting when GM absent
Run BEO meetings
Oversaw Senior Conference Services Manager
Interview potential catering managers and coordinators
Prospect and sales blitz regularly
Senior Catering Manager
May 2013 - 2017
Created marketing blitzes
Consistently entertained repeat business by creating amity and trust with guests
Liaised with PSAV (internal AV team)
Produced over 50% of all catering for hotel.
Trained new-hire catering manager
Contracted small group room blocks
Assist in setting/breaking down events, furniture moving
Edited and approved catering manager contracts
Corporate Catering Manager
May 2010 2013
Completed Talent Development Academy
Created new contracts and catering menus to better compete with comp. set
Member of Steakhouse Private Dining Group
Detailed all booked events including; BEOs, contracting, rooming lists, ancillary rentals, etc.
Worked closely with chef in designing menus
Blue Plate Catering Chicago, IL
Sales Producer, Chicago Symphony Orchestra
Oct. 2008 - May 2010
Sustained all sales, development and production of Chicago Symphony Orchestra catering at
Symphony Center
Promoted from event producer to Sales Producer within 3 months
While doing the job of three people, was able to generate 145 different functions in a four month
period in addition to managing Rhapsody Restaurant twice a week
Worked with philanthropic, artistic and executive level personnel in creating events
Produced events ranging from 10 to 500 people including; dinners for the CSO President and million
dollar donors, Board of Trustees meeting/luncheons, the 75th Anniversary Womens Association Gala,
3000 meals for the Simon Bolivar Youth Orchestra, recruitment receptions, press conferences, staff
parties, catering for Sting, weddings and bar mitzvahs and simple breakfast meetings
Consistently met clients needs while adhering to strict budget constraints.
Wrote proposals and contracts for each catered affair
Given added responsibility of private events sales and event production for Rhapsody Restaurant
Blue Plate at Park Grill Chicago, IL
Manager
Apr. 2008 - Oct. 2008
Ran front of house operations during high volume restaurants peak season which consistently seated
more than 700 people a day
Placed in charge of staffing, scheduling, and motivating multiple departments of 60 employees
Prepared correspondences for owner of company to influential associates including Mayor Richard
Daley
Created program for inventory of restaurant uniforms and assisted in beverage department inventory
Saloon Steakhouse Chicago, IL
Events Planner
Feb. 2004 - March 2008
Created position in order to facilitate and strengthen restaurants private dining
Increased revenue of special events annually 15% from programs inception
Planned, organized and scheduled all events held by restaurant, including; corporate meetings,
rehearsal dinners, holiday parties, convention groups, wine dinners, etc.
Wrote contracts, designed menus and worked with chef in their composition
Built and maintained relationships with nationwide travel companies
Worked closely with all guests to fulfill specific needs while consistently entertaining repeat business
Manager
Oct. 2002 March 2008
Contributed daily to success of Gold Coast steakhouse by running all facets of front of house
operations
Recruited, trained, scheduled and motivated a staff of 40
Maintained excellence in service through staff development, ongoing education and ability to keep
morale high
Built and maintained fruitful relationships with Chicago concierge
Experienced in general accounting
Handled charitable donations
Wrote and edited bi-monthly newsletter sent via internet to web-based clientele
Member of management team responsible for most profitable year in restaurants history
Worked closely with staff and guests to create comfortable, efficient environment.
Technicolor Kitchen Chicago, IL
Manager
1999 - 2002
Started as server and quickly promoted into a management position
Responsible for entire front of house day to day operations of 100 seat trendy Lakeview restaurant
Albert H. Wohlers Park Ridge, IL
Marketing Writer
1998
Wrote advertising copy for major insurance administration company
Created ads for multiple trade publications
Edited work from other departments
Wrote letters and brochures for large national mailings
EDUCATION
Michigan State University
Degree - Bachelor of Arts, English
SKILLS/PROFICIENCIES
Delphi, Delphi.fdc, Word, Excel, Open Table, MS Office, Catertrax
AWARDS
Manager of the Quarter December, 2017
ASSOCIATIONS
Greater River North Business Association, IFMA
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