Experience

The Lodge at Spruce Peak

• United States
• Hospitality
• 1 - 100 Employee

• Director Of Catering And Convention Services

  • Aug 2018 - Present



Nobu Eden Roc Hotel Miami Beach

• United States
• Hospitality
• 1 - 100 Employee

• Director Of Catering and Convention Services

  • Oct 2013 - Aug 2018

  As a leading luxury iconic 620 room property on Miami Beach, the Eden Roc Resort is looking to provide customer’s with a unique food and beverage experience by bringing together two hotels that provide upscale accomodations, fine dining along with 85,000 square feet of function space. Responsible for leading the catering sales department, resulting in a 30 percent increase in social catering sales and an adjusted conference sales revenue increase of $2.0M over the previous 18 months. • Managed over 250 events per yer valued at $10M, ranging in attendee size from 50-800 people including specialty markets such as incentive programs and corporate events • Led a successful and rebranding and restructuring of the catering/conference sales team and manage a team of 12 catering managers • Established new policies and procedures improving guest service and associate performance standards • Annual, quarterly and monthly budgets, P&L reports, payroll and salary standards, menu planning and analysis • Created an event concierge program to drive exceptional customer service by being a liason between the external meeting planner and the all departments of the hotel • Established an event VIP group conierge to handle all group executive level attendees to ensure corporate clients expectations are met



Loews Hotels, Inc.

• United States
• Hospitality
• 1 - 100 Employee

• Director of Catering and Conference Management

  • May 2006 - Oct 2013

  A downtown multi-purpose 581 room historic property with 47,000 square feet of function space looking to build high volume local community social business. Responsbile for creating a local community social based catering operation to deliver revenue of $4M per year. • Under my leadership the Loews grew catering social revenue from less than $1M to $4M per year • Solicited local non-profit entities to obtain social gala and wedding business increasing by 75 percent • Became the hotel of choice for high-end Kosher specialty market with 50 events per year requiring complete customization of the hotel services to meet strict religious guidelines • Expanded hotel’s presence in the local community and represented the hotel at events to support partnerships and grow business • Guided banquet staff to ensure the group room customers received to high quality service standards in order to drive repeat revenue



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Director of Catering and Conference Management

  • Feb 2000 - May 2006

  A newly built downtown, waterfront property looking to establish a corporate social and group room presence in the crowded Philadelphia landscape with 330 rooms and 35,000 square feet of meeting space. Recruited to join executive staff 6 months prior to hotel opening. Supervised building completion and launch to market. • Achieved first year revenue of $2.5M and consistently delivered YOY growth • Managed a staff of 6 catering and conference managers to capitalize on wedding and social event markets • Drove all catering requirements: planning ,developing, executing and troubleshooting along with production sheets, BEOs and logistics • Awarded National Catering Director of the Year: 2000 & 2002



Park Hyatt

• Hospitality
• 700 & Above Employee

• Assistant Director of Catering and Conference Management

  • Oct 1998 - May 2000

  A historic landmark property within the city needing to balance it’s large function space, 30,000 square feet function and 93,000 square sporting club, with only 172 overnight rooms. Responsible for growing the social catering sales of $3M. • Targeted incentive group business with small luxary group • Drove catering renenue through marketing promotion to the social community with primary markets including Kosher and Indian A historic landmark property within the city needing to balance it’s large function space, 30,000 square feet function and 93,000 square sporting club, with only 172 overnight rooms. Responsible for growing the social catering sales of $3M. • Targeted incentive group business with small luxary group • Drove catering renenue through marketing promotion to the social community with primary markets including Kosher and Indian