Experience

Constellation Culinary Group

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Director of Catering at Philadelphia Museum of Art

  • Oct 2019 - Present

  Make great art the centerpiece of your next special occasion or important meeting. Give a toast from our grand balcony adorned with Renaissance tapestries, dance the night away in the atrium of an Art Deco building or mingle in a garden among Rodin’s classic bronze sculptures. No matter the affair, the setting will be unforgettable at the museum. TOP reasons to book your events at Philadelphia Museum of Art: • Stunning space with options for indoor and garden events of all… Show more Make great art the centerpiece of your next special occasion or important meeting. Give a toast from our grand balcony adorned with Renaissance tapestries, dance the night away in the atrium of an Art Deco building or mingle in a garden among Rodin’s classic bronze sculptures. No matter the affair, the setting will be unforgettable at the museum. TOP reasons to book your events at Philadelphia Museum of Art: • Stunning space with options for indoor and garden events of all sizes • Food and drinks that are as creative and spectacular as the setting • Exclusive, impeccable event spaces • Guided tours available • Commitment to culinary and service excellence • 65,000 sq feet of event space with 10+ versatile meeting rooms Show less Make great art the centerpiece of your next special occasion or important meeting. Give a toast from our grand balcony adorned with Renaissance tapestries, dance the night away in the atrium of an Art Deco building or mingle in a garden among Rodin’s classic bronze sculptures. No matter the affair, the setting will be unforgettable at the museum. TOP reasons to book your events at Philadelphia Museum of Art: • Stunning space with options for indoor and garden events of all… Show more Make great art the centerpiece of your next special occasion or important meeting. Give a toast from our grand balcony adorned with Renaissance tapestries, dance the night away in the atrium of an Art Deco building or mingle in a garden among Rodin’s classic bronze sculptures. No matter the affair, the setting will be unforgettable at the museum. TOP reasons to book your events at Philadelphia Museum of Art: • Stunning space with options for indoor and garden events of all sizes • Food and drinks that are as creative and spectacular as the setting • Exclusive, impeccable event spaces • Guided tours available • Commitment to culinary and service excellence • 65,000 sq feet of event space with 10+ versatile meeting rooms Show less



PM Hotel Group

• United States
• Hospitality
• 200 - 300 Employee

• Director of Catering at HOTEL DU PONT

  • Oct 2017 - Oct 2019

  I was thrilled to return to the hotel where I fell in love with hospitality, guest service and fine dining. Since 1913, the HOTEL DU PONT has been the destination for exclusive corporate events. With 217 guestrooms, downtown Wilmington’s most prestigious hotel continues to host signature functions befitting its legendary history and traditions. The hotel boasts over 30,000 square feet of flexible, state-of-the-art facilities accommodating up to 400 guests, including a separate Conference… Show more I was thrilled to return to the hotel where I fell in love with hospitality, guest service and fine dining. Since 1913, the HOTEL DU PONT has been the destination for exclusive corporate events. With 217 guestrooms, downtown Wilmington’s most prestigious hotel continues to host signature functions befitting its legendary history and traditions. The hotel boasts over 30,000 square feet of flexible, state-of-the-art facilities accommodating up to 400 guests, including a separate Conference Center, Executive Conference Center, 11 private dining rooms, the Federal-style du Barry Room and the elegant Louis XVI French Neoclassical Gold Ballroom. Show less I was thrilled to return to the hotel where I fell in love with hospitality, guest service and fine dining. Since 1913, the HOTEL DU PONT has been the destination for exclusive corporate events. With 217 guestrooms, downtown Wilmington’s most prestigious hotel continues to host signature functions befitting its legendary history and traditions. The hotel boasts over 30,000 square feet of flexible, state-of-the-art facilities accommodating up to 400 guests, including a separate Conference… Show more I was thrilled to return to the hotel where I fell in love with hospitality, guest service and fine dining. Since 1913, the HOTEL DU PONT has been the destination for exclusive corporate events. With 217 guestrooms, downtown Wilmington’s most prestigious hotel continues to host signature functions befitting its legendary history and traditions. The hotel boasts over 30,000 square feet of flexible, state-of-the-art facilities accommodating up to 400 guests, including a separate Conference Center, Executive Conference Center, 11 private dining rooms, the Federal-style du Barry Room and the elegant Louis XVI French Neoclassical Gold Ballroom. Show less



HOTEL DU PONT

• United States
• Hospitality
• 1 - 100 Employee

• Director of Catering

  • Oct 2017 - Oct 2019



Sage Hospitality Group

• United States
• Hospitality
• 700 & Above Employee

• Group Sales Manager at The Logan, Philadelphia's hotel

  • Apr 2016 - Oct 2017

  After many years on the Catering side, I am energized to use my expertise now in Group Sales. As Group Sales Manager, I am responsible for selling the hotel, developing sales contracts and performing sales activities in my assigned markets. I handle large multi-day programs, small meetings and room blocks with more than ten guest rooms. My current vertical markets include: Consulting, Chemical, Art & Museum, Travel, Tour, Manufacturing, Real Estate, Transportation, Sports Media… Show more After many years on the Catering side, I am energized to use my expertise now in Group Sales. As Group Sales Manager, I am responsible for selling the hotel, developing sales contracts and performing sales activities in my assigned markets. I handle large multi-day programs, small meetings and room blocks with more than ten guest rooms. My current vertical markets include: Consulting, Chemical, Art & Museum, Travel, Tour, Manufacturing, Real Estate, Transportation, Sports Media Coverage. I am proactive to initiate outside sales calls and eagerly encourage site tours of this spectacular, warmly inclusive hotel. To drive business and increase revenue, I cultivate new relationships through networking and cold calling, while continuing to build on existing accounts. Using reader boards, Book of Lists and LinkedIn, I prospect new accounts within my markets. Using my analytical skills, I have learned to read STR reports for market analysis, trends and areas of opportunity. I engage my customers, analyze their needs, negotiate contracts for the hotel and create customized proposals. TOP reasons to book your events at The Logan: • Location in the heart of the cultural district in center city without being in the congestion of downtown • Sophisticated guest rooms appointed with relevant luxury • Exclusive and impeccable, outdoor spaces both public and private • Intentionally curated art collection • Commitment to culinary excellence • Convenient, accessible flow of meeting space located primarily on the lobby level (first floor) of the hotel I am proud to be a part of the team at The Logan, Philadelphia’s hotel. I am happy to assist you with any of your group needs. We’re creating extraordinary experiences for our guests at The Logan.

• Senior Catering Sales Manager at The Logan

  • Jun 2015 - Mar 2016

  As part of the pre-opening team, I had the wonderful opportunity to see the hotel's transformation from start to finish. With strong editing skills and keen knowledge of food and beverage, I was the primary contact to review new hotel collateral and menus. While we were closed for extensive renovations, I made numerous outside sales calls to continue to foster relationships with Philadelphia accounts. During the transition to opening, it was with great excitement that I conducted… Show more As part of the pre-opening team, I had the wonderful opportunity to see the hotel's transformation from start to finish. With strong editing skills and keen knowledge of food and beverage, I was the primary contact to review new hotel collateral and menus. While we were closed for extensive renovations, I made numerous outside sales calls to continue to foster relationships with Philadelphia accounts. During the transition to opening, it was with great excitement that I conducted many "hard hat site tours." I enjoy creating unexpected delights for both guests and my colleagues at The Logan, Philadelphia’s hotel. Planning memorable and thorough events for corporate clients gives me great satisfaction. The Logan is a new, avant-garde and very sophisticated hotel. The Logan incorporates historical and timeless luxury for our guests. I appreciate planning exclusive one-on-one meetings for as few as two esteemed attendees or curating a festive gala party for 700 guests! The chefs with whom I work have developed wonderful relationships with area farmers, fish mongers and ranchers to create delectable selections for your guests. This commitment to culinary excellence and local sourcing makes me very proud. Anticipatory service, sublime culinary offerings and refined modern elegance deliver experiences for all the senses at The Logan. As Philadelphia’s hotel we are a social hub in the heart of the cultural district, complete with outdoor event space and unique culinary experiences! I look forward to making future arrangements for you at The Logan, Philadelphia's hotel.



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Senior Catering Sales Manager

  • Mar 2013 - Jun 2015

  • I generate bookings in this 357 room AAA Five Diamond rated hotel, with 15,000 square feet of meeting space and private dining rooms, for corporate accounts and groups with ten or less guest rooms. My personal market segments include, but are not limited to: Legal, Banking/Finance/Investment, Consulting, Government/Political and Real Estate. • With a keen eye for detail, I edit all menus for the hotel’s restaurant, lounge, room service and banquet departments. I develop unique collateral… Show more • I generate bookings in this 357 room AAA Five Diamond rated hotel, with 15,000 square feet of meeting space and private dining rooms, for corporate accounts and groups with ten or less guest rooms. My personal market segments include, but are not limited to: Legal, Banking/Finance/Investment, Consulting, Government/Political and Real Estate. • With a keen eye for detail, I edit all menus for the hotel’s restaurant, lounge, room service and banquet departments. I develop unique collateral and electronic sales tools, specialized sales processes, internal standards and controls. • Using reader boards, intra-hotel account sharing, Book of Lists, LinkedIn, Hoovers and CoStar, I prospect new accounts to bring additional business to the hotel and solicit current accounts to cultivate and grow existing revenue. • I have exceeded my annual sales goals in 13 out of 16 years. • Using proactive responsiveness, I ensure all client inquiries and events are managed to exceed expectations and to achieve numerous repeat bookings.

• Director of Catering

  • Jan 2011 - Mar 2013

  • Led and developed a team including Assistant Director of Catering and five managers to exceed sales goals and provide personalized service for our high profile and high expectation guests while generating over $7Million dollars in annual Catering sales • Coordinated individual and team sales production, revenue forecasting, development of annual budget, marketing objectives and guest satisfaction accomplishments • Prepared year-end reports, providing analysis and recommendations for… Show more • Led and developed a team including Assistant Director of Catering and five managers to exceed sales goals and provide personalized service for our high profile and high expectation guests while generating over $7Million dollars in annual Catering sales • Coordinated individual and team sales production, revenue forecasting, development of annual budget, marketing objectives and guest satisfaction accomplishments • Prepared year-end reports, providing analysis and recommendations for future action and improvements • Created annual Marketing Plans for Catering and Conference Service Managers which included client events, outside sales calls, attending industry functions and prospecting/solicitation efforts • Devised precise systems in Delphi booking software to maximize revenue and ensure productivity of Catering Managers

• Assistant Director of Catering

  • Apr 2004 - Dec 2010

  • Administered all aspects of selling the hotel’s corporate, social and wedding events • Supported the Director of Catering in the development and production of Catering Department by facilitating performance reviews, auditing bookings and accounts, assisting with weekly forecasting and annual budget creation • Earned Catering Manager of the Year award within all Four Seasons Hotels & Resorts in the Americas

• Catering Sales Manager

  • Jun 1999 - Mar 2004

  • Sold the hotel’s corporate and social events for up to 100 guests • Received Manager of the Quarter award within hotel of over 75 managers

• Catering Administrative Assistant

  • Apr 1998 - May 1999

  • Qualified all incoming inquiries to the Catering office and referred each to the appropriate Catering Sales Manager • Generated all guest correspondence, e.g., introductory letters, proposals, contracts, menus and banquet event orders for four managers, including the Director of Catering

• Room Service Manager

  • Jan 1997 - Mar 1998

  • Oversaw daily operations of 24-hour department with over 30 employees • Accomplished >90% guest satisfaction based on scores from guest surveys and comment cards • Developed and implemented budget, menus and standards of service for deliveries to 364 guest rooms and in-room mini bars • Completed scheduling and payroll • Revamped amenity program for repeat guests, special occasion guests and VIPs



Hotel Dupont

• Room Service Manager

  • Sep 1992 - Jan 1997

  First as a server, then a hostess, a restaurant supervisor and finally as a department head, I eagerly provided stellar service and fine dining expertise to the guests of Delaware's premium, luxury hotel. First as a server, then a hostess, a restaurant supervisor and finally as a department head, I eagerly provided stellar service and fine dining expertise to the guests of Delaware's premium, luxury hotel.



Delaware State Senate

• Dover, Delaware Area

• Legislative Assistant

  • 1989 - 1991

  I followed legislation, retained constituent files, received constituent calls, attended all Senate sessions and distributed documents and legislation between the Delaware House and Senate chambers. Additionally, I actively questioned my State Senator on legislation I felt was important to the residents of Delaware. I followed legislation, retained constituent files, received constituent calls, attended all Senate sessions and distributed documents and legislation between the Delaware House and Senate chambers. Additionally, I actively questioned my State Senator on legislation I felt was important to the residents of Delaware.