Experience

Taste of Belgium

• United States
• Restaurants
• 1 - 100 Employee

• Account Executive

  • Oct 2020 - Present

• Catering & Events Sales Manager

  • Jun 2020 - Oct 2020



Ruth's Chris Steak House

• United States
• Restaurants
• 700 & Above Employee

• Regional Sales Manager

  • Apr 2019 - Jun 2020

  Mentors and liases with sales managers within region to foster sales growth. Actively assists sales managers in evaluating market, partnership opportunities, public relations and overall market integration. Develops and promotes initiatives to grow top line sales and improve event execution and logistics for private dining, as well as off-site catering and concessions. Assists National Sales Manager in development of sales goals and marketing plans for region Mentors and liases with sales managers within region to foster sales growth. Actively assists sales managers in evaluating market, partnership opportunities, public relations and overall market integration. Develops and promotes initiatives to grow top line sales and improve event execution and logistics for private dining, as well as off-site catering and concessions. Assists National Sales Manager in development of sales goals and marketing plans for region



Ruth's Chris Steak House Cincinnati

• Private Dining, Catering Sales Manager

  • Jul 2012 - Jun 2020

  Sales Manager, Creating memorable dining experience and sizzling Prime Steaks on 500 degree plates.  Exceptional customer service skills. Offered attentive service with the ability to identify and anticipate the guests needs while having the product knowledge and recommendations that have a proven success.  Capable of handling a wide range of management functions with consistently producing top quality work.  Devised promotional strategy and personal sales goals. Ability to drive company sales.  Ownership mentality, strong organizational skills, highly effective training and coaching skills.



Trio Bistro

• United States
• Restaurants
• 1 - 100 Employee

• Restaurant Manager

  • May 2011 - Jul 2012

   Supervised up to 50 staff members to ensure high quality service experience for our guests.  Rebuilt service staff with new employees. Revised training materials to be relevant to current service standards. Created an ongoing training to engage experience staff.  Strengthen the team work environment to promote efficiency amongst the service staff.  Worked directly with Sales Manager and guest on Banquet Room Dining.  Supervised up to 50 staff members to ensure high quality service experience for our guests.  Rebuilt service staff with new employees. Revised training materials to be relevant to current service standards. Created an ongoing training to engage experience staff.  Strengthen the team work environment to promote efficiency amongst the service staff.  Worked directly with Sales Manager and guest on Banquet Room Dining.



Tony’s of Cincinnati

• United States
• Restaurants
• 1 - 100 Employee

• Banquet Sales Manager

  • Sep 2010 - May 2011

   Manage the two private rooms that accommodate up to 80 guests.  Cold called to local business to establish a relationship and inform them of our banquet abilities.  Meet with clients to execute the planning of the details of our events.  Handel the communication between service staff and Kitchen with informed meeting and BEO’s.  Marketed the restaurant to target cliental using social media, cold calling, and promotions.  Manage the offsite catering events.



American Marketing and Publishing

• Sales Representative

  • Aug 2009 - Jan 2011

   Cold called to 40 plus business a day to establish a sale.  Prospect new businesses and managed current customers.  In field training with new candidates and current employees.  Built a strong rapport with customers which lead to building their accounts and consulting their marketing.  Worked independently to accomplish sales quota on a monthly bases, while motivating others to perform for team goals for project.  Cold called to 40 plus business a day to establish a sale.  Prospect new businesses and managed current customers.  In field training with new candidates and current employees.  Built a strong rapport with customers which lead to building their accounts and consulting their marketing.  Worked independently to accomplish sales quota on a monthly bases, while motivating others to perform for team goals for project.



Embers Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Assistant General Manager

  • Feb 2004 - Aug 2009

   Managed the private dining banquet rooms and all FOH operations.  Expanded sales to outdoor catering by cold calling and marketing.  Performed with high regards to guest relations. Establishing many clients that continue to book banquet and catering events.  Planned and organize the details, food, service, and set up of events.  Developed training manuals that outlined company policy and procedures. Created training goals for new employees.  Managed the private dining banquet rooms and all FOH operations.  Expanded sales to outdoor catering by cold calling and marketing.  Performed with high regards to guest relations. Establishing many clients that continue to book banquet and catering events.  Planned and organize the details, food, service, and set up of events.  Developed training manuals that outlined company policy and procedures. Created training goals for new employees.