Experience

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  Princeton University

  • United States

  • Event Coordinator

    • Nov 2021 - Present
    • United States

    Near Eastern Studies Department

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  Westin Hotels & Resorts

  • Greater New York City Area

  • Director Of Catering And Convention Services

    • Nov 2016 - Aug 2020
    • Greater New York City Area

    Direct and manage catering department with 5M+ annual budget. Solicit and contract corporate, social and association events. Manage+/-30 groups per month, detailing all facets of catering requirements, room layouts, audio-visual needs and overnight room block reservations into contract form.

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  The Ritz-Carlton Hotel, Philadelphia

  • Philadelphia, PA

  • Senior Manager of Meetings & Special Events

    • Jun 2014 - Jul 2016
    • Philadelphia, PA

    Plan and execute meetings and special events with a $5M annual budget in collaboration with theAssistant Director and Executive Chef. Design and detail all facets of corporate and social events for up to 600 guests, including catering requirements, room layouts, audio visual needs and overnight room block reservations. Execute event management strategy aligned with the company's business strategy. Create an atmosphere in all event venues that meets or exceeds guests'​ expectations, while upselling and surpassing budgeted goals. Ensure exceptional customer service by obtaining guest feedback to ensure continuous improvement and guest satisfaction consistent with the Ritz Carlton's uncompromising standards. Address unique requirements of VIP and celebrity guests, including professional athletes.

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  Princeton Marriott Hotel and Conference Center

  • United States
  • Hospitality
  • 700 & Above Employee

  • Food & Beverage Operations Manager

    • Jun 2012 - Jun 2014

    Managed three food and beverage outlets with $1.7M in sales. Oversaw day-to-day operations, provided exceptional customer service to both transient and convention guests, met all corporate standards, and monitored these outlets' P & L statements. Responsible for maintaining beverage cost for entire hotel, including banquet department, making budget both years. Responsible for booking, detailing and execution of semi-private functions in restaurant and bar. Gained proficiency in Clear Sky, Atlas, Cl/TY, Spa Soft, Micros and became a certified TIPS trainer.

  • Restaurant Supervisor

    • Feb 2010 - Jun 2012

    Managed the Homestate Cafe, Room Service and Barley's Pub. Responsibilities included ensuringoptimum service in all outlets. Completed opening and closing duties, hiring, training, scheduling,payroll and motivating 35 associates. Served as a role model for associates and ambassador for Marriott.Interim Spa Manager, March & April 2012.

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  Anne Merrick, Inc

  • Greater New York City Area

  • Assistant Inventory Controller

    • Sep 2004 - Sep 2006
    • Greater New York City Area

    Part-time assistant responsible for managing over$ I,000,000 in inventory utilizing the run-it program.

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  The Peacock Inn

  • Princeton, NJ

  • Catering Sales Manager

    • Mar 1993 - May 1995
    • Princeton, NJ

    Responsible for soliciting, booking and coordinating all aspects of the corporate and social markets.

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  NY Marriott Marquis

  • United States
  • Hospitality
  • 700 & Above Employee

  • Catering Sales Manager

    • Jul 1989 - Jun 1992

    Catering management responsibility for the convention market, 1990-1992Sales management responsibility for the corporate and social markets, 1989-1990Coordinated meeting/food functions for up to 2,000 guests.Increased food and beverage average check and guest satisfaction index.

  • Senior Catering Manager

    • Nov 1987 - Jul 1989

    Catering management responsibility for corporate and social sales.Produced 316% of guest room sales quota and 173% of catering quota.Expanded the concept of "outside" catering resulting in increased profitability.Prepared sales budgets and forecasts and reported trends to top management.

  • Catering Manager

    • Sep 1985 - Nov 1987

    Responsible for the corporate and convention markets.Expanded corporate catering events resulting in substantially increased volume and profitability.Achieved more than 108% of catering goals.Introduced theme parties reflecting the geography and history of Boston.Previous position: Restaurant Manager with P&L responsibility of hotel's food service operations.Increased profits by increased sales, reduced labor and variable expenditures within Marriott SOP's.Recruited, hired, trained and supervised 50 front and back-of-the-house employees.

  • Catering Manager

    • Aug 1983 - Sep 1985

    Responsible for social market.Expanded sales by booking 35 % more weddings and bar/bat mitzvahs than previous years.Joined Marriott as Assistant Restaurant Manager/Maitre D'. Managed two restaurants, lobby lounge and room service. Supervised, trained and hired 50 employees.

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  Bally's Park Place Casino Hotel

  • Atlantic City, NJ

  • Food and Beverage Manager Trainee

    • Jun 1982 - Aug 1983
    • Atlantic City, NJ

    Supervised food and beverage outlets and had operational management responsibility for the Foodand Beverage Linen Department. Generated substantial savings by decentralizing the departmentand implementing inventory control procedures.