Sales Customer Service

Petro Lemmen

***** ******* **** ~ San Antonio, TX 78260~ 210-***-**** ~ *******@****.**.***

General Manager

Energetic and creative business leader with a passion for driving service, sales and profits through setting high

standards, holding people accountable and celebrating their successes. Proven record of managing change with a

history of taking calculated risks, implementing new concepts, developing strategic partnerships to remove barriers to

change and creating memorable, customized experiences.

CORE COMPETENCIES

•

• •

20+ years in leadership Extensive food and beverage knowledge

• •

Coaching and development of teams Customer service expertise

• •

Profit and loss management Builder of strategic working relationships

• Strategic business partner development

KEY CAREER ACCOMPLISHMENTS

• Received Golden Circle Awards in 2010 and 2011 for exceeding catering booking goals by 37% in 2010 and 15% in 2011.

• Honored with the Catering Sales Excellence Award for the South Central Region in 2000.

• Recipient of the Top Catering Profit Flow Through Award in 1999 and of the Catering Financial Excellence Award in 2001.

• Received Gold Key Award 1989- 2004 and Gold Platter Award for 3 years.

• Achieved the Golden Circle President’s level in 2004 for exceeding booking and meeting planner satisfaction goals.

• Generated $3M in incremental sales by establishing off site event venue.

PROFESSIONAL EXPERIENCE

JW MARRIOTT SAN ANTONIO HILL COUNTRY RESORT & SPA, San Antonio, TX 2009 to 2011

Director of Catering Sales

Was the opening Director of Catering Sales. Responsible for assembling the local sales team and establishing the resort in the

local market using long established local business relationships. Responsible for the hiring and training of the catering staff for the

Grand Opening of the largest JW Resort in the world with 265,000 square feet of meeting space.

• Developed and implemented a plan to build awareness in the local corporate, non-profit and wedding market resulting in $3.7M

of local catering revenue.

• Created a vendor sponsored wedding brochure at no cost, saving the resort $35K, by maintaining and developing strategic

partnerships.

• Responsible for a $2M local sales budget and $750K in crossover goal.

• Established strategic partnerships with: The Knot, local wedding planners and wedding shows generating approximately, $1M

in revenue.

MARRIOTT RIVERCENTER AND RIVERWALK, San Antonio, TX 1989 to 2009

Director of Catering/ Director of Event Planning & Operations

Managed all event management functions on a daily basis including event planning, banquet, event services and event

technology. Executed all property events while constantly delivering a high level of service.

Both properties offered over 80,000 square feet of meeting space. Also responsible for managing the Destinations Department

. and off property venue.

• Doubled the catering sales the sales pro forma within two years from opening by aggressively up-selling and capturing affiliate

business.

• Pioneered the Ranch and Destination Departments with incremental annual sales of $3M.

• Created the platform for becoming the first department to effectively combine sales and operations during the merger of the

Rivercenter and Riverwalk hotels which in turn improved profits by 10% during the first year.

• Transformed banquet staff compensation from flat rated pay to service charge based pay, improving productivity by 11% in two

years.

• Responsible for Event Technology Department with audit scores in the top ten of the entire company.

MARRIOTT’S ORLANDO WORLD CENTER RESORT & CONVENTION CENTER, Orlando, FL 1986 to 1989

Director of Catering Sales

Was the opening Director of Catering Sales responsible for the hiring and training of the catering sales team of five managers

and three support staff. Was responsible for the total catering sales budget at resort with over 450,000 square feet in meeting

space.

• Exceeded opening budget by 25%, by upselling in-house groups and implementing strategies to maximize revenue from

affiliate business opportunities.

• Achieved a food and beverage profit of $1M within the first six months from opening.

AMSTERDAM MARRIOTT, Amsterdam, The Netherlands 1983 to 1985

Director of Food & Beverage

Strategic business leader of the hotel’s restaurants, bars, room service and catering department.

Implemented brand service and departmental strategies while improving guest and associate satisfaction.

• Built strategic working relationships to facilitate the accomplishment of Marriott’s business goals for Marriott’s first

international hotel.

• Developed and implemented Dinner Theatre concept in closed bar, requiring no hotel investment, by establishing a strategic

partnership with a local celebrity.

NEWPORT BEACH MARRIOTT HOTEL & SPA, Newport Beach, CA 1981 to1983

Director of Catering

Had the responsibility for the local sales effort and up-selling of all in-house groups. Managed all catering functions including

the planning and daily operations of the banquet, catering service and audio visual departments.

• Responsible for achieving the highest sales ad profit per square foot in the company.

• Developed and implemented plan to establish the hotel as the premier location in this market for galas and weddings.

EDUCATION

• Florida International University, Miami, FL

Bachelor of Science Hotel Management

• Hotel School, The Hague, The Netherlands

Contact this candidate