Noelle K. Brousseau

NB Noelle K. Brousseau

South County, Rhode Island 401-***-**** addzxg@r.postjobfree.com DIRECTOR OF MARKETING & EVENT SALES

SUMMARY

Advanced corporate & social event experience with high profile events, both large- and small-scale. Complete event knowledge with emphasis on trends, design, execution, and the importance of client engagement. Classified as a creative individual with a depth of experience in marketing and strategic event planning. Highly motivated with the ability to work in a fast-paced environment independently & collaboratively. Successfully & efficiently manage multiple complex event projects simultaneously with tight deadlines. Ability to balance strategic thinking with long term relationship opportunities. Advanced computer skills and experience with Microsoft office (Word, Excel, PowerPoint, etc). Strong budget, organizational, and time management skills. Advanced knowledge of marketing campaigns, P&L statements, event budgets, costing, and forecasting. Consistently exceed established sales goals & objectives. Ability to research, analyze findings and interpret trends. Ability to travel for events, training, meetings, conventions, and trade shows. PROFESSIONAL EXPERIENCE

DIRECTOR OF MARKETING & EVENT SALES

VENUS DE MILO BANQUETS & CATERING SWANSEA, MA 2017-March 2020

• Responsible for the Marketing & Sales of five private event rooms, restaurant, take out, and catering divisions

• Successfully generated over $900,000.00 of new client business during the three years of employment

• Solicited new accounts & nurtured existing clients with marketing materials & menus during site visits

• Successfully increased offsite catering sales by 41% through marketing, trade shows, leads & custom menus

• Consistently up-sold event amenities and products to meet & exceed sales goals while managing costs

• Introduced events; breakfasts, luncheons, dinners, tastings, and concerts to maximize revenue & event space

• Generated event budgets & forecasts, tracked expenses and produced P&L statements for all events

• Produced event proposals, estimates and contracts, and conducted negotiations

• Conducted client consultations, and in house & offsite venue tours to assess & evaluate client event needs

• Performed post event follow up communications to measure success and continually grow guest relations

• Continually coached the sales team on successful event planning, setting timelines, goals, & event objectives

• Collaborated with the Executive Chef to create private event, holiday, and offsite catering menus

• Managed master event calendar, catering event software system & lead the weekly BEO planning meetings

• Worked with established & non established vendors to seek new partnerships offering the best client experience

• Hired, trained, and supervised all event sales coordinators

• Managed department’s event leads, prospecting calls & site visits to ensure timely responses

• Planned, executed & managed event booths at all Trade Shows, Bridal Expos, and Chamber Events

• Monitored event news publications & event trends to remain current & identify new revenue opportunities

• Successfully increased the digital client data base by 80% through leads, site visits & solicitation

• Managed all print & radio advertising, website & social media platforms, and email database & campaigns

DIRECTOR OF FOOD & BEVERAGE AND CATERING SALES

POTOWOMUT GOLF CLUB RHODE ISLAND 2014-2017

• Directed and oversaw all Food & Beverage Production, Catering Management, and Guest Services

• Assured all members & guest expectations were consistently exceeded

• Introduced trending events; wine dinners & tastings, cigar & bourbon nights, harvest dinners, appetizer parties, spring flings, holiday events, sporting watch parties, and many more

• Monitored, tracked & analyzed catering, and restaurant sales data to make necessary recommendations

• Analyzed reports to meet catering sales goals, maintained below budget catering objectives & increase sales

• Followed event and current trends to remain up to date and identify new sales opportunities

• Prepared accurate and detailed Banquet Event Order and coordinate BEO’s with all departments

• Collaborated with Executive Chef to create private event and holiday menus

• Managed events from beginning to end to ensure flawless, quality events and member & guest satisfaction

• Monitored & executed all events, recorded post event notes and prepared Director’s Event Report

• Conducted facility inspections, negotiated contracts and prepared event proposals, costing reports and invoices

• Prepared weekly & monthly membership communications, restaurant news and catering marketing materials

• Managed F&B quality and inventory controls, delivered below cost Food, Beverage, and Labor Cost percentages

• Hired, trained & directly supervised all front & back of the house staff

• Prepared and presented Club House Report at monthly Board of Governors meetings

RESTAURANT CONSULTANT & EVENT MANAGER

NKB RESTAURANT SOLUTIONS RHODE ISLAND 2013-2017

• Redeveloped existing restaurants into fresh, competitive operations

• Solicited, organized & executed Food & Beverage Promotional Events

• Evaluated & developed Restaurant Marketing Strategies and conducted Labor/Food/Liquor Cost Analysis

• Calculated Food & Beverage Costs, F&B Recipes, Inventories, and designed & developed menus

• Researched industry trends & competition identifying business opportunities, and produced market analysis

• Conducted staff recruiting, coaching & training, developed staff manuals, policies, procedures & checklists

RESTAURANT GENERAL MANAGER

CHELO’S RESTAURANT GROUP WARWICK, RI Jan 2013-Sept 2013

• Seasonal Location

• Responsible for the operational & strategic planning of day to day operations of a fast-paced environment with a 400-seat restaurant, 6 bars and 200 seat private event room

• Solicited & developed partnerships with vendors to organize & execute Food & Beverage Promotions

• Solicited & implemented promotional, corporate & social events to drive catering sales

• Coordinated & Managed Events; menus, event logistics, final counts, contract negotiations and budgets

• Developed and organized event space and floor plans and determined buffet décor

• Frequently executed presentations to groups up to and over 200 people to collaborate with business leaders, develop partnerships and identify catering sales opportunities

• Supervised a 150-person staff, administered performance evaluations, organized staff training and reviewed schedules to ensure maximum coverage during peak hours

• Prepared budgets and operating forecasts to maintain consistent below cost percentages

RESTAURANT GENERAL MANAGER & EVENT SALES MANAGER 1995 – 2013

CASEY’S GRILL & BAR WAKEFIELD, RI

• Responsible for the operational, financial, marketing & strategic planning of the day to day fast paced operation with a 230-seat restaurant, 30 seat bar and 100 seat banquet room

• Solicited and implemented Corporate and Social Catering Events & Food & Beverage Promotions

• Launched trending events; wine & beer dinners & tastings, themed dinners, holiday events & fundraisers

• Solicited and developed long term partnerships with local businesses, schools, tourism councils and local non- profits to secure group events and increase event sales

• Maintained ongoing partnership with The University of Rhode Island, to build trust, increased catering sales and delivered quality events

• Represented the restaurant at corporate functions & trade shows

• Coordinated Catering Events with clients and all departments, managed event files, conducted site tours, designed & priced menus, coordinated room setup, determined buffet décor and enhancements as needed, engage with guests, and executed function plan for a quality guest event

• Reviewed FOH & BOH schedules to ensure maximum coverage during peak hours

• Calculated weekly liquor/food/labor cost, managed weekly liquor inventory & purchases

ASSISTANT MANAGER & EVENT SALES MANAGER 1995 – 2000

• Responsible for the day to day operations, event coordination, guest satisfaction, shift supervision, liquor inventory, staff scheduling and support of the General Manager

• 2000 Promoted to General Manager

HOTEL GENERAL MANAGER & EVENT CATERING SALES MANAGER

KING PHILIP INN & HOTEL BRISTOL, RI 1991 – 1995

• Responsible for the operational, financial, marketing & strategic planning of the day to day operation of hotel with 5 Private Function Rooms, 6 Bars, and a full-service Sports Bar and Hotel

• Solicited, coordinated, & executed high profile Corporate & Social events to increase catering sales

• Managed & executed Catering Events up to & over 1000 people

• Managed events from beginning to end to ensure flawless, quality events and guests’ satisfaction

• Responsible for strategy, planning, forecasting & budgeting of all events of varying sizes & scopes

• Conducted negotiations, on & off-site client tours, produced event proposals, estimates and contracts

• Generated event budgets, tracked expenses and produced P&L statements for all events

• Supervised, coached, and motivated a 300-person staff

• Analyzed reports meeting catering sales goals, maintained below budget catering objectives & increased sales

• Designed & priced menus and coordinated event room setup

• Collaborated with Hotel management, in-house Limousine Service, and Photography Studio to provide comprehensive, coordinated, and smooth-running events

• Represented the Hotel at corporate functions, bridal shows & trade shows

• Maintained ongoing partnership with local businesses, schools, and community leaders to develop trust, increase catering sales and deliver quality events

HIGHLIGHTS AND PROFESSIONAL DEVELOPMENT

Client Relations, Team Leadership & Motivation, Market Analysis Event Sales & Planning, Marketing Campaigns, Public Relations, Microsoft Office Excel, Word & PowerPoint, Proficient Strategic Planning, Internet Marketing, Public Speaking & Presentations, Accountability, Training & Development, POS Proficient, Marketing Strategies, Marketing Product Launches, Marketing Communications, Partnerships, Research, Analyze Data, Interpret Trends

PosiTouch POS, Certified Trainer 2000-2019

Caterease POS Event Management System Trade Show, New Orleans 2019 International Fancy Food Show, New York 2019

EDUCATION / COMMUNITY INVOLVEMENT/ CERTIFICATION

Bachelor’s Degree in Marketing, Minor Economics,

Quinnipiac University, Hamden, Connecticut

Alcohol Serve Safe Certified, 2000-2019

Microsoft Office, Data Base Management and POS Computer Proficient Member, South Kingstown Partnership for Prevention Developed collaboration with South County Alcohol Retailers, University of Rhode Island, and South Kingstown Police to protect the rights of the liquor license holders and eliminate underage drinking.

Board of Directors, South County Chamber of Commerce Member, Washington County Coalition for Children, Rhode Island

Developed & delivered the Rhode Island’s First Teen Gift Drive, to address the unmet holiday needs of the teenagers in Washington County, Rhode Island.

2020 Corona Virus Pandemic

Volunteer Part Time Grocery Personal Shopper & Deliveries for the Senior Citizens of South County

Part Time Bookkeeper for local grocery market

Volunteer Senior Caretaker for a 98 year old senior

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