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Customer Service Manager

Location:
Lansing, Michigan, United States
Posted:
October 31, 2016

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VASSILIKI A. CHRISTAKOS

(305) ***-****

acxbp8@r.postjobfree.com

WORK EXPERIENCE

Wow Story Events, LLC Miami, FL

Owner Nov 2015 – Nov 2016

Consulting, planning, and designing social and corporate events

Contract negotiations

Scouting locations for venues and conducting ongoing site visits

Social networking to increase clientele

Pricing, selecting and managing local vendors

The Ritz-Carlton Coconut Grove, Miami Miami, FL

Meetings and Special Events Manager Nov 2013 – Nov 2015

Showed high energy and creativity in meetings and contributed ideas to bettering processes.

Maintained professional internal relationships with upper management and consistently was given executive level responsibility to manage my events

Presented in management meetings, attended staff trainings, and transmitted information to hourly employees within my department.

Conducted site visits, pre-planning calls and responsive communication daily

Created Banquet event orders, estimates, detailed event agendas and timelines to ensure flawless customer service

Recognize opportunities to maximize client experience by offering enhancements to create outstanding events

Managed staff and a team of 20 employees (minimum) during functions for Social/Catering Events of up to 500 guests, acting as the primary client liaison throughout the entire event

Coordinate meal tastings and assist in culinary selections, event décor, vendor recommendations and timeline of events

The Ritz-Carlton Key Biscayne, Miami Key Biscayne, FL

Meetings and Special Events Administrative Assistant Apr 2012 – Nov 2013

Sole assistant to the Executive Associate Director and 3 other senior managers

Communicating with clients via phone, email, and in person for planning future events.

Detailed meetings minute every day for departmental meetings.

Monitoring messages, emails and faxes, as per assessed priority per manager

Maintaining the office with supplies, and equipment by placing orders for needed materials and maintenance.

Managing In-house meetings and events for 18 + departments by coordinating directly with all managers and supervisors throughout the property.

Paying all invoices, obtaining permits, and keeping record of departmental financial spending.

Ritz Carlton Key Biscayne Miami Hotel Key Biscayne, FL

COOK III- Ciopinno Italian Restaurant Apr 2010-Apr2011

COOK II - Garde Manage (Cold Banquets Kitchen) Apr 2011-Apr 2012

Prepping food and maintaining a clean and sanitary work environment

Effective timing of food preparation and Banquet Event Order menu completion

Team Player with both large and small Events: Working well with co-workers and supervisors

Given full leadership of the team when the manager was out of the kitchen. Decision making responsibilities were placed in my hands; including but not limited to: Estimating and ordering food items, writing prep lists for team, and executing the buffet and plated dinner events, keeping time temperature logs updated daily…etc.

QUALIFICATIONS

Expertise in Microsoft Office applications

Strong verbal and written communication

Professional customer service

Exceptional interpersonal and team building skills

High energy and positive attitude

EDUCATION

The Cooking and Hospitality Institute of Chicago Chicago, IL

Le Cordon Bleu Culinary Arts - Listed on Presidents List at CHIC Apr 2009 - Jul 2010

Associate of Applied Science Degree

Lansing Community College (LCC) Lansing, MI

Business Associates Degree Aug 2002 - Aug 2004

SKILLS/CERTIFICATIONS/AWARDS

Awarded the Hero of the Month Honor for June 2013

RCKB Five Star- 1st Quarter Winner 2013

RCKB Head of the Engagement Council

Marriott Certifications: Event Planning Standards, Event Operations Workshop, Wedding Planner Program, Green Meetings

Garde Manager Kitchen Learning Coach Oct. 2011-2012 (completed Supervisor course)

Ambassador (Amelia island) for the 2011 GM Conference at Ritz Carlton, Key Biscayne

May 2010 LCB Student of the Year Award representing the Culinary Program



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