Experience

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  Sea Ranch Resort

  • Outer Banks, North Carolina

  • Director of Sales & Catering

    • 2011 - Present
    • Outer Banks, North Carolina

    Joining new management/ownership to strategically position the property for future sales; creating sales procedures, contracts, parameters, etc. for group/wedding sales; creating catering menus including beverage items; creating a new banquet department and restaurant on-site, from the ground up, including hiring staff, ordering equipment, developing menus, etc.; contribute to our new marketing endeavors, including social media, local exposure, membership in industry organizations, etc.; developing in-season activities for our guests; developing financials from the ground up; developing a banquet department, hiring, training, TIPS class, etc.

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  Belinda Anderson Consulting

  • Hospitality/Sales Consulting

    • May 2010 - 2011

    Focus on adding revenue-drivers, group/catering sales exploration and menu setup, pricing standards, staff training/upselling techniques and TIPS, loss-prevention strategies, price restructuring and tailoring, ongoing support.

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  The Sanderling Resort & Spa

  • Director of Conference Services

    • Aug 2009 - Mar 2010

    Identify and target revenue-generating opportunities to meet budgetary goals ncreasing food revenue by 17%, beverage revenue by 36% and equipment revenue by 19% from 2004-2008 (each year indicated an increase in revenue over prior year) Supervise (including hire, train, counsel, schedule, payroll supervision, tip disbursement, etc.) a staff of up to 20 with a strong focus on labor costs and budgeted payroll/forecast projections Elevate the guest experience to a level that is in accordance with Unifocus score goals Work with all departments to ensure that BEO specification and client requests are followed Responsible for all banquet/conference event budgets, including ordering, maintaining departmental checkbook, inventories, etc. Initiated cost-saving procedures and monitored payroll to exceed the 40% flex goal related to budgetary figures Serve as Event/Conference contact during all functions including pre-con/post-con Coordination of all support vendors, acquisition of proper permits, etc. Work in coordination with Executive Chef and Sales team on projects to create special menus and increase profitability margins

  • Director of Catering & Conference Services

    • May 2008 - Aug 2009

    to create menus, beverage menus and wine lists, focusing on keeping abreast of food & beverage trends, increasing check averages and profitability margins Ongoing development of property 'team' as it relates to group services and guest satisfaction Develop Banquet Standards Service Manual Develop and implement departmental loss prevention strategies All of the responsibilities listed under the Catering Manager position

  • Catering Manager

    • Oct 2002 - May 2008

    ·Hiring, training, scheduling and supervising a team of up to 20 in Conference and Social events Plan all events related to such, including F&B menu coordination, requested setup details and event timelines Serve as Event/Conference contact during all functions including post-event billing reviews Produce clear, concise BEO's for property-wide distribution and chair the weekly function meeting Payroll supervision, tip-pool standards and distribution Developing and implementing revenue-producing strategies and services Create beverage/wine menus with opportunities for increasing revenue Exceeded prior year's catering revenue from 2002-2008 Continual commitment to guest satisfaction, establishing and maintaining client relationships and increasing loyalty, return bookings, contact evaluation survey scores and Unifocus scores.

  • Assistant Restaurant Manager/Beverage Manager

    • Jan 2000 - Oct 2002

    ·Supervising and scheduling a staff of up to 30 in the day-to-day operations of a full-service restaurant Assisting in payroll procedures Agressively focusing on attaining budgetary goals Developing and expanding an award-winning Wine list Ordering alcoholic beverages for all property venues; overseeing all controls and procedures for alcohol handling Implementing staff training sessions, staff reviews, hiring, disciplining, etc. Contributed in development and sales of a wine room venue Dedicated to delivering exceptional service and ensuring guest satisfaction

  • Bartender

    • Dec 1996 - Jan 2000

    ·Developing and implementing sales programs and signature cocktails Developing staff training programs Achieving budgetary goals and monitoring cost control procedures Addressing and positively resolving guests issues

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  Holiday Inn

  • Head Bartender/Cashier-Supervisor

    • Mar 1976 - Dec 1996

    ·Supervising day-to-day operations in the restaurant/lounge Requisitioned and inventoried beverages Opening and closing cashiering procedures Positive resolutions to all guest issues during shift

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  Officer's Club/Chief's Club Norfolk Amphib Base

  • Bartender/Banquet Cashier

    • Apr 1996 - Sep 1996

    -Handling all aspects of Banquet Bars for Private Functions-Justifying moneys, deposits, revenue-Compliance with ABC laws in Virginia

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  Officer's Club

  • Catering & Banquet Bartender

    • Mar 1996 - Sep 1996

    ·Supervising all Banquet Bars during events Handling event-cashiering responsibilities Confirming liquor, beer & wine requisitions and sales.

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  Holiday Inn Scope, Norfolk Virginia

  • Bartender, Cashier, Restaurant Lounge

    • Mar 1976 - Dec 1995