Experience

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  MIT Faculty Club

  • Catering Event Manager

    • Jan 2011 - Present

• 

  The Beechwood Hotel

  • Food and Beverage Manager

    • Mar 2010 - Jul 2010

    Daily floor manager for dining room and banquet/meeting rooms.Coordinated all events including set-up thru service for meetings and social functions.Performed daily MOD duties, assisted with inventories, coordinated daily liquor inventories and costs bar and dining room cash banks and closing procedures.

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  Worcester Country Club

  • Interim Clubhouse Manager

    • Jun 2009 - Jan 2010

    Hired, trained and scheduled all F&B staff.Coordinated all events including meetings, weddings, functions and golf outings.Managed all clubhouse inventories, general housekeeping and maintenance.Daily floor manager for dining rooms, pool, tent, patio and banquet rooms.

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  Lodgian Hotels

  • Controller/HR Director

    • Mar 2008 - Mar 2009

    • Performed General Manager Duties in their absence• Handled all accounting functions including AR, AP, payroll, deposits, cash/credit card reconciliations and responded immediately to customer requests or problems• Produced daily revenue, EOM, SOX, purchase order, F&B inventories and cost analysis reports• Administered benefit programs in compliance with corporate policies and procedures• Ensured proper maintenance of employee records and files while ensuring all employee relation activities were completed in a timely manner

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  Massachusetts Restaurant Association

  • Director of Membership Services

    • May 1991 - Nov 2007

    • Performed needs assessment for members; encouraged networking, solved member problems and linked members with other members and vendors• Conceptualized, developed, tested, packaged and marketed endorsed member program benefits and services to all members• Increased membership 14 out of 16 years and continuously worked to improve member retention• Developed unique retention program with a group of member volunteer Ambassadors • Established a restaurant reservation referral program for conventions at the Boston Convention Center generating $60,000 in new revenue and over 12,000 reservations per year• Generated membership department revenue in excess of $800,000 including non-dues revenue income from 1,920 members

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  Hillcrest Caterers and Conference Center

  • Owner/Manager

    • Oct 1979 - Jan 1991

    Maintained full managerial accountability for the food and beverage operation offering on-premises function facilities for up to 1,200 people in a 35,000 sq. ft. facility and an off-premises division forup to 10,000 guests. This entailed: • Strategically oversaw a variety of activities including daily operations of various catering and consulting companies. • Managed a staff of over 200 full and part time employees while maintaining consistent profitability and creating a positive, enthusiastic team environment in all facets of the operation. • Ensured that sound business principles and procedures were followed with regard to budgeting,receivables, payables, payroll, work flow, customer service, sales and human resources.

• 

  Sheraton Hotels and Howard Johnson Company

  • Hotel General Manager

    • May 1973 - Oct 1979