Experience

Wish Upon a Wedding

• United States
• Non-profit Organization Management
• 1 - 100 Employee

• Vice President Saint Louis Chapter

  • Mar 2015 - Present



Forest Hills Country Club

• Hospitality
• 1 - 100 Employee

• Wedding Coordinator

  • Jan 2014 - Present

  • Responsible for all Weddings, on FHCC property with guest count ranging from 100-300 people. This includes creating function sheets, menu planning, design of the reception, and or ceremony. • Responsible for linen orders for all wedding events, and creating room lay outs.• Hold menu tastings with the Bride and Groom to create a custom menu.• Created a new wedding packet for potential clients• Hosted a photo shoot to promote FHCC weddings • Create contracts for clients, and responsible for all payment process of weddings



Southern Hills Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Event Coordinator

  • Jan 2011 - Mar 2013

  • Responsible for all Club Functions on SHCC property including but not limited to golf, tennis, fitness, kids parties, and holiday functions with guest count ranging from 20-1200 people. This includes creating function sheets, menu planning, decorations,booking entertainment, and room lay out.• Work closely with Executive Chef to create a banquet menu package. • Responsible for delivery of all daily counts and changes to entire management team with end of the day change sheet• Responsible for booking all member and non member evets in Jonas catering system• Deliver contracts and receive deposits for all non member events• Responsible for meeting or exceeding banquet food and beverage sales budgetmonthly and year to date set by Finance Committee and Board of Directors • Make follow up calls after events to ensure client satisfaction and workto rebook the event again • Plan and execute successful Marketing event every June to highlight whatwe offer and invite member’s assistants, local vendors, and party plannersto increase our bookings • Create weekly Banquet Event Order package two weeks a head of current datefor all functions taking place in that time period. Distriubte to all F and Bmanagers and respective departments• Develop relationship with Tulsa Non profits and Charities to book theirevents at the club• Work with Marketing Manager to create Social Event Calander for membership

• Banquet Manager

  • Jan 2008 - Dec 2010

  • Ensured that the banquet staff is providing the highest quality of service to our members and guests at all times• Responsible for all hiring and training of banquet staff • In charge of billing all banquet and club functions• Responsible for creating and meeting or beating banquet department labor budget• Participated in monthly inventory of banquet al cohol and non alcoholic beverages• In charge of all uniform ordering for banquet department uniforms • Execute all banquet and club functions ranging in size from 4-1200 guestsThis includes staffing,pre-shift meetings, commiunication with kitchen on timing,and communication with event coordinator to ensure all guests expectations are being met• Responsible for all hiring and training of banquet staff • Developed Banquet training manual and held bi-monthly all staff meetings to contstantlyimprove service standards • Responsible for staff weekly schedules based on event functions for the week• Making necessary changes to Banquet Event Order sheets given by the event coordinators• Responsible for Catering to member’s house and ensuring complete satisfaction• Attended weekly Food and Beverage meetings



Medinah Country Club

• United States
• Hospitality
• 100 - 200 Employee

• Banquet Manager/ Interim Club House Manager

  • Mar 2006 - Jan 2008

  • Served as the Interim Club House Manager• Execute member/non-member private parties and club events with size ranging from 25-1400 on Easter, Mother’s Day, and 4th of July, producint total Banquet Food and Beverage revenues of $2.3million. • Coordinate all staffing, floor plans, pre-shift meetings, and overall execution of all events• Responsible for Food and Beverage staff uniform ordering• In charge of billing for all banquets and club events• Worked closely with Catering Department to plan Monday golf outings, private partiesand club events• Developed and Implemented new training program and manual for banquet department• Managed the Clubhouse food aspects of the 2006 PGA Championship including, Past Champion’s Dinner, player family food, and public clubhouse ticket holders for Approximately 3000 guests per day. Coordinated over 200+ employees during the week• Served as Interim Dining Room Manager for four months• Handled all cover counts and end of the month sales for Food and Beverage areas insideClubhouse for purpose of future budgeting.• In depth knowledge of Abacus POS system