Experience

St. Louis King of France Catholic Church & School
• United States
• Religious Institutions
• 1 - 100 Employee
• Director of Development & Advancement

  • Jun 2021 - Present

Hosts Global
• United States
• Events Services
• 1 - 100 Employee
• Operations Manager

  • Jan 2020 - Mar 2020

Irene Coroalles Event Planning
• Independent Contractor

  • Jun 2017 - Jan 2020


Compass Group

• Investment Management
• 1 - 100 Employee

• Director Of Dining Services

  • Aug 2018 - Feb 2019

• Catering Manager

  • Feb 2018 - Aug 2018

  -Implement strategies to increase revenue and productivity growth-Develop menus and pricing-Oversee the daily production, service and sanitation for the department-Daily reconciliation of catering sales-Proactively seeking new customer relationships to bolster catering business-Ensure all orders are ordered and prepared according to their specifications and BEO-Supervise and manage food and beverage provisions for all catering orders and special events at the Dell campus-Recruit and train catering runners



Johnson & Wales University

• United States
• Higher Education
• 700 & Above Employee

• Culinary Events Manager

  • Jul 2008 - Aug 2016

  -Responsible for all events and activities pertaining to and involving the College of Culinary Arts, including Honorary Degree Recipient dinners, national cooking competitions, campus orientations, Open Houses, and other events-Organize and implement receptions, dinners and cooking classes for Advancement-Coordinate room set-up, menu selection and timing of events campus-wide-Develop programming for Culinary Teaching Assistants and student employees to enhance their academic and professional experience-Facilitate professional opportunities for students by networking within the culinary and hospitality industry-Work with external organizations to coordinate the College of Culinary Art's involvement in community eventsManage Chef's Choice program, a non-curriculum culinary program-Recipient of the 2011 Unsung Hero award

• Adjunct Faculty

  • Sep 2015 - May 2016

  Teaching experience includes courses noted below:-The Business of Event Management (SEE2020): This course introduces students to the methods utilized in researching, planning, organizing and delivering sustainable major events. The roles of global events in sub-fields such as sports, tourism, entertainment, celebrations, civic and hallmark events are also explored. -Special Event Protocol (SEE3014): Students in this course examine the specifics of social and professional business etiquette and the event protocol. Official protocol and the order of precedence for governmental, military and social organizations are investigated as well. The unique challenges presented by official ceremonial events such as state dinners, flag ceremonies, inaugurations, dedications, graduations, parades, state and military funerals, and memorial services, etc., are discussed, and students formulate effective strategies for managing such events.



The Westin Colonnade

• United States
• Hospitality

• Social / Corporate Catering Sales Manager

  • Jan 2007 - Jul 2008

  -Responsible for maximizing revenue and controlling expenses through effective negotiation and accurate forecasting -Contract negotiation for social and corporate clients -Coordinated room set-up, menu selection and timing of events with clients and applicable hotel departments -Solicited new clients while maintaining relationships with current clients -Booked 145% of booking goal for 2007 -2007 Catering Manager of the Year for Davidson Hotel Company -Responsible for maximizing revenue and controlling expenses through effective negotiation and accurate forecasting -Contract negotiation for social and corporate clients -Coordinated room set-up, menu selection and timing of events with clients and applicable hotel departments -Solicited new clients while maintaining relationships with current clients -Booked 145% of booking goal for 2007 -2007 Catering Manager of the Year for Davidson Hotel Company



The Grand Bay

• Canada
• Restaurants
• 1 - 100 Employee

• Catering Manager

  • May 2005 - Dec 2006

  -Responsible for developing and maintaining new and existing social and corporate accounts -Negotiated contracts in order to maximize revenue for social and corporate clients -Prospected for new accounts through sales calls, past events and daily incoming inquiries -Detailed events with clients and ensure proper execution of event with applicable departments -Led daily and weekly BEO meetings with applicable departments -Controlled rooms inventory with all group blocks -Maximized revenue with existing corporate groups by up-selling