Experience

Le Méridien Dallas, The Stoneleigh

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Manager

  • May 2014 - Present



Le Meridian Stoneleigh Hotel

• Banquet Manager

  • May 2014 - Present

  Oversee Corporate and Social Catering events and assist the Food and Beverage Manager with The Restaurant IRD and Bar Operation in the Hotel, some of my responsibility include Scheduling Beverage control training and bi weekly payroll Oversee Corporate and Social Catering events and assist the Food and Beverage Manager with The Restaurant IRD and Bar Operation in the Hotel, some of my responsibility include Scheduling Beverage control training and bi weekly payroll



Wolfgang Puck Catering

• • Nov 2012 - Apr 2014

  Maintain staffing operation a cross the different componentsObtained daily staff request and fill them efficientlyUphold accurate system for tracking staff over a variety of shifts and locationsMonitor daily payroll overtime and attendance of employeesConduct interviews back rounds, and process hiring documentationMaintain schedules and vacation requestConduct employees counseling and terminations.

• • Oct 2009 - Nov 2012

  Responsible for the daily operation of the catering Events this involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. As a catering Operation manager I work closely with the sales department and the clients to ensure their event is a success, and follow up with the client to get feedback after the event itself as well. Manage client relations but also maintain employee and vendor relations to run a successful catering facility. Show less



Crowne Plaza Dallas Market Center

• Banquet Manager

  • Jan 2006 - Jan 2009

  oversee 65000 sq ft of Banquets and Convention Services Set-up and deliver of all Conventions and Social Catering events with yearly sales of 2.5 million. Staffing payroll, Beverage control, and training and counseling a staff of 20 associates. oversee 65000 sq ft of Banquets and Convention Services Set-up and deliver of all Conventions and Social Catering events with yearly sales of 2.5 million. Staffing payroll, Beverage control, and training and counseling a staff of 20 associates.



Southern Methodist University

• • Nov 1996 - Jul 2005

  Manage the daily operation of a dining hall with a capacity ofAround 600 people, planning monthly menu cycle, scheduling staff for front and backOf the house, purchasing, and inventory control.Oversee the daily operation for the Meadows Museum Restaurant staffing and weeklyFinancial reports.

• • Jan 1996 - Jan 2004

  Operational logistics to provide outside catering eventsFor the University, delivering to 18 different locations within the school and alsoOutside catering, labor scheduling and counseling staff of 30 associates.



University of Dallas

• Catering Manager

  • Jan 2002 - Jan 2004

  Sales and promotion of the Catering space for the University Booking inside of the school and outside Catering delivery and menu planning, financial And operational logistic include. Sales and promotion of the Catering space for the University Booking inside of the school and outside Catering delivery and menu planning, financial And operational logistic include.



The Doubletree Campbell Center Hotel

• Banquet Manager

  • Jan 1994 - Jan 1996

  Supervising of the catering delivery of a 50000 sq ft banquet Facilities scheduling training staffing payroll and beverage control. Supervising of the catering delivery of a 50000 sq ft banquet Facilities scheduling training staffing payroll and beverage control.



Dallas Museum of Art

• Catering Operation ManagerRestaurant Manager

  • Jan 1992 - Jan 1994

  Responsibilities include supervision and delivery of all special events in the Museum And outside catering clientele. Financial records, planning scheduling all staff needed For a 70,000 sq ft catering, and meeting space. Oversee the daily operation of the main restaurant lunch service, five days a week. Responsibilities include supervision and delivery of all special events in the Museum And outside catering clientele. Financial records, planning scheduling all staff needed For a 70,000 sq ft catering, and meeting space. Oversee the daily operation of the main restaurant lunch service, five days a week.