Experience

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  Bacara Resort and Spa

  • Santa Barbara, California Area

  • Director of Meetings and Events

    • May 2016 - Sep 2016
    • Santa Barbara, California Area

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  Caesars Entertaiment

  • Las Vegas, Nevada Area

  • Director, Catering/Convention Services. Bally's Las Vegas/Paris Las Vegas

    • Mar 2015 - Nov 2015
    • Las Vegas, Nevada Area

    Oversaw the entire catering/convention services operations for Bally’s and Paris Hotel and Casino Las Vegas Nevada, consisting of 6,000 hotel rooms and 300,000 sq. ft. of conference function space. Coordinated all aspects of services for convention and catering groups by optimizing maximum revenues and ensuring complete and total guest satisfaction. *Budgeted revenue of 34 million dollars in food and beverage.

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  The Boulders, A Waldorf Astoria Resort

  • Carefree, Arizona

  • Director of of Events/Catering & Conference Services

    • Jul 2013 - Dec 2014
    • Carefree, Arizona

    Management of the catering and conference services department, destination management services and business center operations at this four-star four diamond Waldorf Astoria resort. Responsible for the strategic leadership of Group and Local Catering Sales and Event Management in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Successfully accomplished the highest catering revenue per occupied room first and second quarter of the year 2014 for all Waldorf Astoria properties. Recognized by Hilton Hotels and Resorts as top producer.Increased Employee Opinion Survey by 71% from the previous year prior to my employment.Strategically executed the marketing efforts to place the Boulders in the forefront of the wedding market as displayed on the front cover of the Arizona Wedding Magazine, thus increasing the wedding revenue in 2014 and 2015 by 20% year over year

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  The Westin Lake Las Vegas Resort & Spa

  • Henderson, NV 89011

  • Director of Catering & Conference Services

    • Mar 2012 - Jun 2013
    • Henderson, NV 89011

    Joined Pyramid Hotels Group as an Executive Committee member to assist the flagship takeover from Loews Lake Las Vegas Resort and Spa to The Westin Lake Las Vegas Resort and Spa. Directed catering and conference services department at this four-star four diamond upscale Pyramid Hotels and Resorts property consisting of over 50,000 square feet of indoor meeting space and 45,000 square feet of outdoor event space. Train, develop, and direct staff consisting of four catering/conference services managers and one administrative assistant in all aspects and skills required to up-sell and negotiate high-end corporate and local clientele business. Manage budget covering food, beverage, audio visuals, room rentals, and other income. Current strategies are to increase wedding volume from 75 per year to a high water mark of 135 weddings per year for 2013. Budgeted to increase group food and beverage by 10% for 2013. Successfully accomplished a seamless transition from Loews to Westin. Participated in five wedding expos generating qualified leads and increased revenue.  Hosted a successful post event IMEX top client familiarization event in October 2012

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  Eldorado Hotel & Spa

  • Santa Fe, New Mexico Area

  • Director of Catering & Conference Services

    • May 2010 - Mar 2012
    • Santa Fe, New Mexico Area

    Direct catering and conference services department at this four-diamond Preferred Hotel property. Train, develop and direct staff consisting of one catering manager, two conference service managers and two coordinators in all aspects and skills required to up-sell and negotiate high-end corporate and local clientele business. Oversee all aspects of entire Banquet Department.Organize events for 22,000 square feet of function space. Identify and solicit local organizations for non-profit fundraiser events, weddings, mitzvahs, corporate and association events. Plan and manage budget for all three departments.• Successfully secured the contract for the largest premier event in over 100 years in New Mexico, The Grand Centennial Ball. • Developed the wedding “Wow Tour” site inspection program that is being used as “best practice” for Benchmark Hospitality Management. • Implemented Eldorado off premise catering, and is currently the preferred caterer for the Santa Fe Community Convention Center

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  Scottsdale Cottonwoods Resort and Suites

  • Scottsdale, Arizona

  • Director of Catering & Conference Services

    • Sep 2008 - Aug 2009
    • Scottsdale, Arizona

    Recruited by Davidson Hotels Company to guide and direct the 171 suite resorts catering & convention business during the take over from Marriott in August of 2008. Responsibilities include:Identifying and soliciting local organizations to include non-profit fundraiser events, weddings, Mitzvah's, corporate and association markets. Managing the Catering/ Conference Services budgetTraining & staff leadership for the Catering/Conference Services department. Planning events for 7,760 square feet of indoor meeting space and 19,000 square feet of outdoor function space for groups from 25 to 400. Manager on Duty and various other tasks during the recession due to light staffing.

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  The Arizona Biltmore Resort and Spa

  • Phoenix, Arizona

  • Director of Catering

    • Feb 2004 - Sep 2008
    • Phoenix, Arizona

    Directed catering business at this 738-room resort. Planned events for 100,000 square feet of indoor meeting space and 50,000 square feet of outdoor function space. Trained, directed, and led staff consisting of five catering managers and three assistants in identifying and soliciting local social market for high-end / high-visibility events, corporate events, and local fundraiser events. Planned and managed department budget.* Implemented aggressive marketing strategies to grow catering revenue from $6.5M to $10.5M* Re-solicited and brought back major events that had previous programs at Arizona Biltmore* Aggressively prospected and solicited events being held at competitor set properties

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  ROYAL PALMS RESORT & SPA

  • Phoenix, Arizona

  • Director of Catering and Conference Services

    • Mar 2002 - Jan 2004
    • Phoenix, Arizona

    Directed catering and conference services department at this four-diamond, boutique Destination Hotels and Resorts property. Trained, developed, and directed staff consisting of five catering managers and two assistants in all aspects and skills required to up-sell and negotiate high-end corporate and local clientele business. Managed $6.6M-budget covering food, beverages, audio visuals, room rentals, and other income.* Increased total combined-portfolio revenue by 7.5% in 2002* Increased catering-per-room-night revenue by 3.2% in 2003* Resort voted fifth-best resort in the Continental U.S. & Canada and thirty-second-best resort in the World in Travel and Leisure magazine’s 2002 Readers’ Poll of the World’s Best Awards* Teamed with executive chef of Bon Appétit magazine to produce Bon Appétit Champagne Brunch Events as part of Celebrity Chefs’ weekend program held in Scottsdale and Phoenix resorts and restaurants* Led staff to present first-class dining experience that set resort apart from competition

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  Hyatt Regency Scottsdale Resort at Gainy Ranch

  • Scottsdale, Arizona

  • Director of Catering and Conference Services

    • 1987 - 2002
    • Scottsdale, Arizona

    Recruited for “opening team” to lead and direct catering and conference services department at this four-star / four-diamond, 500-room resort with annual food-and-beverage budget of $13M. Marketed and organized events for over 76,000 square feet of function space. Managed catering sales program (menus, tracing, solicitation procedures, and program evaluations). Trained, developed, and directed eight catering managers and four assistants. Developed and implemented on- and off-premise marketing plans. Forecast annual sales.* Increased revenue from $4.5M to $13M during tenure* Named Director of the Year for Catering and Conference Services for all Hyatt Hotels & Resorts in 1993* Implemented Regency Caters by Hyatt at Gainey Ranch, growing revenues from $100K to $1.3M in 2001* Incorporated theme-menu concepts with decorative facades and buffet accents to complement themes* Consistently led resort division in garnering highest average breakfast, lunch, & dinner checks in company* Awarded Meeting Planning Recognition of Excellence Award by Successful Meetings magazine in 1990

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  SHERATON VENTURA

  • Ventura, California

  • Director of Catering

    • Apr 1986 - Apr 1987
    • Ventura, California

    Successfully opened and organized upscale catering operation. Handled all marketing, soliciting, and training.

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  MARQUIS HOTEL

  • Palm Springs, California

  • Director of Catering

    • Jun 1985 - Apr 1986
    • Palm Springs, California

    Served as director of catering on “opening team” for this elite 300-room luxury resort. Teamed with food-and-beverage director in organizing and training staff for kitchen, restaurant outlets, and lounges.

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  CANYON HOTEL AND RESORT

  • Palm Springs, California

  • Director of Catering

    • Sep 1984 - Jun 1985
    • Palm Springs, California

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  Hyatt Regency Los Angeles

  • Catering Manager

    • 1981 - 1984

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  Hyatt Burlingame at San Francisco Airport

  • Banquet Manager

    • 1974 - 1981