Experience

Bahia Mar Fort Lauderdale Beach - a DoubleTree by Hilton
• United States
• Hospitality
• 1 - 100 Employee
• Sales Manager

  • Feb 2022 - Present


Hilton Hasbrouck Heights

• Group Sales Manager

  • Dec 2018 - Present

  Directly responsible for all Corporate, SMERF, Government and Association group bookings for hotel with 30 or more room nights for a hotel with 355 Guests rooms/Suites and over 35,000 SF of meeting space, currently undergoing a full renovation. • Exceeded annual goal of $1.5MM in first year at hotel during a complete hotel renovation. • Replaced repeat low rated business with more robust, higher valued group business through development of new client relationships with a clear understanding their requirements for a successful program. • Created a competitive edge by knowledge of hotel’s “Comp Set” offering aggressive pricing. • Through extensive research of various corporate websites, unfold company meetings and conventions from previous years and any new developments within the company that would initiate a need for group programs. • Work closely with all third-party planners including but not limited to Helms Briscoe, Maritz Travel, American Express Travel and Conference Direct building relationships to solidify group business • Continue to build strong relationships with Hilton Corporate Group colleagues in the Pharmaceutical, Financial and Technologies Industries unfolding direct contacts with the decision makers for the same markets. Show less



Double Tree by Hilton, Fort Lee

• Director Of Catering

  • Apr 2017 - Dec 2018

  Oversee the catering department with banquet space in excess of 9,000 SF., supervising a staff of 12. Manage all incoming inquires obtaining all pertinent information in order to distribute internally and respond accordingly. Responsible for all aspects of prospective corporate business including site inspections, creating competitive proposals, contracts and other documents while adhering to all client requirements. Maintain rooming lists, monitor attrition and concessions. Manage all A/V and outside vendor requirements and coordinate off site events. • Developed internal booking program with minimum requirements for securing meeting space in order to maximize and increase annual revenue resulting in starting the new year with definite bookings of over 40% of budgeted revenue. • Re-developed all hotel banquet menus with attention to latest culinary trends, seasonality and tiered pricing to attract a wider audience. • Personally, responsible for generating over 30% of annual catering revenue with a budget of $1,800,000 • Through networking and solicitation developed referral program immediately resulting in three large corporate accounts with potential revenue in excess of $45,000. Show less



Franco Vitella Catered Affairs

• United States
• Food and Beverage Services

• Event Manager

  • Nov 2015 - Apr 2017

  Coordinate all off site events in a corporate environment; including but not limited to purchase / rental of specific equipment needed for each event; maintain and purchase food inventory as needed; coordinate staffing requirements and meeting the specific needs and requirements of each client while exceeding forecasted revenue. • Staff all off premise events while continually maintaining labor costs • Follow up on all production for existing clients to assure consistent customer satisfaction with maximum revenue from the same • Create and maintain strategic marketing efforts to build new business in the “tri-state” area • Generated over 20% in additional business for the first half of 2015 Show less



The Las Olas Company dba Riverside Hotel

• Event Manager

  • Jan 2013 - Nov 2015

  .Supervised a team of 10-40 staff members in the execution of various community events including but not limited to cultural and special themed events. Accountable for all aspects of events including obtaining appropriate city permits, ordering appropriate displays, equipment and projecting food and beverage requirements. Additional responsibilities included hotel, community and vendor relations. • Interviewed various prospective entertainment companies assuring maximum profitability and entertainment value • Consistently maintained a 45% profit margin on all successfully completed events • Liaison between hotel management and all outside contractors • Accountable for all additional outside fundraising through sponsorships and in-kind support Show less



Eurest Dining Services

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Food Service Director

  • Apr 2010 - Oct 2011

  Directed a staff of 20 in the operation and service of breakfast and lunch to a daily population of over 600 people. Responsible for menu planning, weekly and monthly financial reporting, marketing nutritional and gourmet items and building relationships with customers to assure continued and increased patronage • Exceeded annual revenue projection of $550,000 by 15% • Achieved 75% building population participation (industry norm is 58%) • Managed support team in the preparation and service of menu items using specific corporate guidelines • Worked directly with client in all aspects of the relocation of an older small facility to a flagship venue Show less



Gallery One Doubletree Hotel

• United States
• Hotels and Motels
• 1 - 100 Employee

• Director of Catering and Conference Services

  • Oct 2008 - Apr 2010

  Directed the entire catering, conference services and banquet departments to assure successful, profitable events. Conducted “site inspections” with prospective clients and facilitated all requested accommodations. Detailed all corporate as well as social events and created appropriate internal documentation to assure proper communication to the key hotel team. • Coordinated all group business for hotel with emphasis on creating supplemental packages leading to revenue enhancement opportunities • Created and executed a Wedding Showcase at hotel with over 300 attendees, generating over $50,000 • Initiated increased outside sales calls to secure bookings in a changing economy resulting in over $100,000 in revenue • Developed a new marketing campaign focusing on aggressive pricing in a competitive market ensuing over 20% in the local market share Show less



Alexander Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Director of Catering and Conference Services

  • May 2006 - Oct 2008

  Managed all aspects of the catering and conference departments of hotel. Oversaw annual holiday events generating over $200,000 in additional revenue • Directed the Catering Department with annual budget of $1,200,000 • Strong knowledge of Kosher food and the handling and service of the same • Maintained key accounts; focused on repeat business and uncovering new accounts • Implemented new policies and procedures increased hotel revenue by 30% • Revised all catering contracts and group menus to generate new business • Worked closely with “Continued Medical Education” Programs with space sensitivity and restrictive budgets • Coordinated activities, transportation, airlines, AV requirements and function themes Show less