Manager Customer Service

**** **** **** **** ********, Texas *****

214-***-**** ***************@*****.*** ViriDiana Hernandez

COORDINATOR & ADMINSTRATOR

A team-player and leader equipped to continue excellence in providing high-level hospitality support

A client-driven and results-oriented Event Coordinator and Administrator Professional with over 7 years of industry experience within the corporate, special event and administration arena. Recognized as a performer able to manage multiple responsibilities simultaneously, proactively resolve issues, and consistently meet and exceed established goals and objective. Bi-Lingual in Spanish and English.

PROFESSIONAL EXPERIENCE

STEPHAN PYLES CONCEPTS, Dallas, TX

Event Coordinator & Catering Manager, 08/2014 to 03/2015

Responsible for coordinating details of events for three restaurants such as conferences, birthdays, rehearsal dinner, wine dinners, anniversaries, charity events, surprise parties, sales meetings, business meetings, and employee appreciation events

Maintained and promoted client relations by managing a prompt and accurate response to email and phone inquiries

Calculated budgets and create all Banquet Event Orders for chefs and management staff

Created, change, design menus for all events

STEPHAN PYLES CONCEPTS, Dallas, TX

Executive Assistant to the Owners, 09/2013 to 08/2014

Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Scheduling and coordinating appointments/meetings for owners and management staff

Assisted with payroll and human resources basic documentation

Preparing and editing correspondence, reports and presentations

PRIVATE SOCIAL, Dallas, TX

Maitre d’, 03/2012 to 03/2013

Ensured guests satisfaction and return

Served as liaison between the kitchen and the floor, communicating with runners, chef, and other kitchen staff to keep things running well

Managed the reservations, shift team and personally handled all VIP guest requests

Administered company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

Resolved situations under pressure whilst maintaining a positive outlook and attention to detail

LA DUNI NORTH PARK, Dallas, TX

Restaurant Manager and Special Event Coordinator, 02/2011 to 03/2012

Assessed restaurant human resource objectives by recruiting, selecting, training, scheduling, coaching, and disciplining employees

Maintained a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations

Prepared and modified event contracts as requested

Maintained and promoted client relations by managing a prompt and accurate response to email and phone communications from shipping suppliers and regional sales managers

FIVE SIXTY BY WOLFGANG PUCK, Dallas, TX

Special Event Coordinator, 01/2009 to 01/2011

Daily operations including planning, directing and coordinating staff, events and resources of the restaurant for an efficient, well-prepared, and profitable service

Assessed restaurant human resource objectives by recruiting, selecting, training, scheduling, and coaching

Assisted with negotiations for private and restaurant events. Planning and communicating budget needs with guests and management

Coordinate appointments and visits to see restaurant space, and scheduling of events on the calendar

Ran very successfully the door every dinner shift and communicated with chef and management

EDUCATION, ACTIVITIES

Bachelors of Science Graduation Date: May 2010

Major: Hospitality Management

University of North Texas, Denton, TX

NSMH - The UNT Chapter of the National Society of Minorities in Hospitality

Director of Membership & Recruitment 2008 - 2009

Member 2009 - Present

SELETED ACHIEVEMENTS

Four Season Hotels & Resorts Scholarship Spring 2009

Assisted in two restaurant openings and was promoted Event Coordinator within 6 months

Assisted General Manager to developed a strategy to lower labor cost by creating a Weekly Performance Tracker

Assisted with planning and logistic for Chef Stephan Pyles yearly fundraiser dinner, which we raised above $140,000.

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