LINWOOD D. CAMPBELL, CPCE

**** ********* ****, *******. ******** 24019

Cell: 859-***-****

Email: adi3rg@r.postjobfree.com

CAREER OBJECTIVE

Senior Leadership Position within a progressive and innovative operation where my 30+ years of proven leadership experience, technical, and creative skills will be utilized to their fullest.

STRENGTH AND ABILITIES

Dynamic, award winning, thought leader with a results-driven sales and business strategy. A 33-year record of achievement demonstrating successful team performances in driving multi-million dollar revenue growth.

Delivers visionary sales leadership in highly competitive markets, with a solid track record of securing key accounts and relationships with customers to grow market share in all market segments of the hotel, and meeting and event industry.

Tenacious in building new business, securing customer loyalty and forging strong relationships with external business partners with a balanced win-win philosophy.

An Exceptional mentor and leader combined with an acute business acumen with an innate leadership style to recruit, build and retain talented and performing sales teams.

Specialties: Dynamic and Strategic Leader, Creative Partner, Innovative and Insightful Team Player, A Relationship Catalyst and Sales Strategist, Marketing and Position Strategist, Organizational Design, Rewards and Incentives, Operations background, high Emotional IQ.

PROFESSIONAL EXPERIENCE

October 2017 to August 2020

Director of Catering and Event Planning (Convention Services)

The Hotel Roanoke & Conference Center

63,000 sq. feet of event space and $8.2M in catering and convention services food/beverage/audio visual/room rental budget – IACC certified property

Responsibilities of position

Successfully developed and mentored (2) catering sales/meeting managers, (3) convention services managers and (2) administrative assistant to exceed customer survey and budget goals

Responsible for all sales and marketing efforts for the catering sales/convention services department in all market segments through direct marketing and B2B sales efforts

Reimagined and implemented successful catering menus for all markets

Monitored all catering sales manager’s and convention contractual agreements

Audited all tentative and definite contracts to ensure all contractual agreements matched Delphi booking

Rebranded the Weddings department from Regency Weddings to Hotel Roanoke Bride and Events

Increased annual sales individually and as a team to exceed annual goals

October 2016 to October 2017

Director of Catering Sales and Convention Services

Hilton Norfolk The Main – Opening Director

42,000 sq. feet of event space $7M in catering/convention services budget for food/beverage and audio-visual budget for 2017 currently in signed definite business $6.8M in catering and convention services revenues

Responsibilities of position

Developed all SOPS for catering sales and convention services

Created and developed an award winning team consisting of (3) catering sales managers, (3) convention services managers and (1) administrative assistant

Responsible for all marketing efforts for the catering sales department

Developed all catering menus for all markets including inclusive wedding packages

Developed, implemented all meeting packages based on IACC (International Association of Conference Center) standards

Developed and implemented a cohesive campaign for the wedding market that emphasis the GoldKey PHR Diversity of Brands and locations

Monitor all catering sales manager’s and convention contractual agreements pertaining to meeting space, food and beverage and special concessions

Audited all tentative and definite contracts to ensure all contractual agreements matched Delphi booking

Maintained very strong internal and external client relationships to ensure that event specifications were communicated and executed for all events

Created and nurtured strong ties with the Greater Hampton Roads Community

Accurately forecast catering food, beverage and room rental revenues for entire department within a 5% variance

May 2013 – September 2016 Caesars Entertainment

Horseshoe Casino Cincinnati and Turfway Park Racino

Complex Director of Catering Sales

Horseshoe Cincinnati

33,000 sq feet of interior event space and 1 acre of exterior event space

$3.1M in catering budget for 2016 achieved $2.92M of budget upon Departure in September 2016

Turfway Park Racino

230,000 sq feet of interior event space

$2.5M in catering budgeted for 2016 achieved $2.15M of budget revenues as of departure date September 2016

$2 M in catering budget pacing at 75% of goal through May 2015 – Property removed from our portfolio to sell in May 2015 to an independent Operation

Responsibilities of position for both properties

Responsible for all marketing efforts for the sales department for both properties

Prospected and Solicited all business for both properties.

Created all marketing collateral for department

Organized and participated in sales blitz for feeder cities, Louisville, Columbus, Indianapolis, Detroit and Cleveland

Negotiated all contracts for both properties with in respective market segments

December 2010 – May 2013 The Hilton Netherland Plaza Cincinnati, OH

Director of Catering

561 rooms, 42,000 sq feet of event space, $2.8M in catering and convention services revenues annually

Directed a catering sales team of 5 catering sales managers and one administrative assistant

Developed and implemented annual booking goals to ensure exceeding pace for 2011 and beyond

Monitor all catering sales manager’s contractual agreements pertaining to guest room blocks, meeting space, food and beverage and special concessions

Audited all tentative and definite contracts to ensure all contractual agreements matched Delphi booking

Maintain strong internal and external client relationships

Trained the catering sales team to effectively prospect and solicit all market segments to ensure a balanced catering sales profile of events are in house during each week

Developed and implemented new incentive program for the catering department that was based on performances

Developed policies and procedures to ensure structure was maintained in the department

Developed catering and wedding menus in partnership with the chef

Developed First ever Indian Wedding Package for the Property.

Developed First Ever Gala/Fundraiser Package for the Property

Developed and implemented sales strategies for the catering sales team for Winter Weddings, Summer Weddings and Holiday Parties

Accurately forecast catering food, beverage and room rental revenues for entire department within a 5% variance.

Participate in site visits and plan meetings for upcoming groups and potential affiliate business

Achieved 127% of budgeted revenues in 2011 and 117%% of budgeted revenues in 2012

Paced at 96% of annual budget through May of 2013

April 2006 – December 2010 The Westin Charlotte Charlotte, NC

Dual Roles

Senior Convention Services Manager

700 rooms, 42,000 sq feet of event space, $5M in catering and convention services revenues annually

Manage, coordinate, and execute all group assignments

Book and coordinate all affiliate events outside of main groups agenda

Monitor all contractual agreements pertaining to guest room blocks, meeting space, food and beverage and special concessions.

Effectively communicate to all hotel departments the information necessary to exceed the client’s expectations

Maintain strong client relations

Monitor and manage room blocks according to contract utilizing group history reports and information given by clients to maximize hotel revenue, adjusting as necessary.

Review sales contracts as well as other important information, i.e., room block, cut-off date, special concessions and attrition clauses and validate with client via turnover letter.

Monitor and enforce program deadline dates and work with clients to release meeting space not needed to maximize hotel revenues.

Produce and distribute convention resume two weeks prior to first day of main group arrival and communicate any changes and updated information to hotel departments.

Distribute BEOs for group and affiliates 10-14 days prior to events.

Accurately forecast group rooms and group food and beverage revenues for assigned groups and affiliate business within a 5% variance.

Participate in site visits and plan meetings for upcoming groups and potential affiliate business

Achieved 131% of budgeted revenues in 2009

Convention Services Manager of the Quarter – Starwood Hotels and Resorts 2nd Quarter 2010

Property Service Culture Trainer and Champion

Spearhead the strategy, development and implementation of learning programs property

Design programs and initiatives to enhance/leverage organizational capabilities

Facilitate leadership and orientation modules.

Coach and serve as an on-site consultant to areas related to leadership development initiatives

Utilize measurement & reporting systems to evaluate the quality, quantity, and appropriateness of the design, and delivery of all programs and initiatives.

Experience leading training and leadership development projects linked to business objectives.

Exceptional presentation and facilitation skills focusing on interaction through story-telling, exercises, discussion groups and role-plays

Operated in a diverse environment and had the ability to be flex for different audiences

Experience in leading a culture change initiative in an organization is very important

Effectively handles resistance and conflict, both individually and within a group

Effective at delivering and receiving feedback, both positive and for improvement

Champion organizational learning

Comfortable with and effectively utilize technology, from basic to moderately advanced computer skills in Microsoft office products, to learning management system, e-learning and on-line resources

August 2004 – April 2006 Culinaire International at The Embassy Suites Charlotte, NC

Director of Catering and Convention Services

274 All Suite Property, 11,500 sq ft meeting space, $1.25M in catering/event revenues annually

Developed and managed three catering sales managers.

Coordinated and implemented Quarterly Action Plans, Weekly Catering Meeting and sales managers one on one to maintain a productive team to ensure healthy market shares from all market segments

Exceeded monthly goal through aggressive strategies in Corporate and Association Markets

Coordinated of 3 local sales blitzes, 2 Raleigh Blitzes, 2 Bridal Tradeshows

Prepared annual budget, marketing plan, monthly and quarterly forecasts.

Excelled in booking 124% of annual booking goal

Winner of Catering Team of the Year

Exceeded Budget for 2005

August 2002 - July 2004 The Hilton RDU Airport Raleigh, NC

Director of Catering/Convention Services

249 Guestrooms, 22,543 sq ft meeting/event space, $2.5M in catering/event revenues annually

Development and managed two catering sales managers and two assistants.

Coordinated and implemented Quarterly Action Plans, Weekly Catering Meeting and sales managers one on one to maintain a productive team to ensure healthy market shares from all market segments

Exceeded weekly Goal of $20,000 through aggressive strategies in Corporate and Association Markets

Coordinated of 3 local sales blitzes, 2 Charlotte Blitzes, 2 Bridal Tradeshows

Coordinated and production of The Holiday Inn RDU Airport Mock Wedding for 200 brides that showcases the hotel and its service, along with bringing in area's top vendors

Prepared annual budget, marketing plan, monthly and quarterly forecasts.

Excelled in booking 115% of booking goal

February 2002 – August 2002 The Washington Plaza Hotel Washington DC

Director of Catering

340 guestrooms, 13,500 sq ft meeting/event space, $1.35M in catering/event revenues annually

Developed and managed of one catering sales managers and one assistant.

Coordinated and implemented of Quarterly Action Plans, Weekly Catering Meeting and sales managers one on one to maintain a productive team to ensure healthy market shares from all market segments

April 2001- February 2002 Hilton Washington Dulles Airport Herndon, VA

Director of Catering/Convention Services

449 guestrooms, 44,057sq ft event space, $3M in catering/event revenues annually

Lead a team of 3 catering sales managers and 2 assistants

Solicited and coordinated all corporate catering and corporate convention business

Booked and coordinated all short-term group business 20 rooms or less

Exceeded weekly booking goal

Generated and contracted over 1.8 million dollars in Catering Revenues in 10-month period

Booked average of 300 guestrooms monthly at and average rate of $145

Coordinated of 1 local sales blitz, 2 Richmond Blitzes, 2 Bridal Tradeshows

Coordinated and produced Hilton Washington Dulles Mock Wedding for 400 guests that showcased the hotel and its service, along with bringing in area's top vendors

Prepared annual budget, marketing plan, monthly and quarterly forecasts.

Number 1 in revpar and average rate in STAR report with compset

Exceeded booking goals by 176% and consumption goals by 115%

1996 - 2001 The Hotel Roanoke & Conference Center Roanoke, VA

Director of Catering

332 guestrooms, 63,000 sq ft meeting space, $6M in catering and event revenues annually

Trained, Supervised and Coached Catering staff of 3

Developed Action plans to ensure a healthy market share of catering business

Handled all major fund-raisers and events for the hotel to ensure proper and productive Hotel exposure

Prepared Annual Catering Budget and Marketing Plans

Forecasted all monthly catering revenues

Consistently exceeded catering revenues

Developed and implemented all catering/special event menus

Solicited and coordinated all catering and group business within Specialty Market Segments

Consistently exceeded annual booking goals

Successfully participated in "taskforce" program in St. Louis, MO, Doubletree Hotel and Conference Center, and in Wilmington, DE, The Doubletree Hotel Wilmington

1994 - 1996 The Omni Charlottesville Hotel Charlottesville, VA

Senior Catering Sales Manager

208 guestrooms, 12,500 sq ft meeting/event space, $1M in catering and event revenues annually

Developed and implemented all catering menus

Solicited and coordinated of all catering business with in University, SMERFE, Government and Association Markets

Prepared Annual Budget and Marketing Plan

Forecasted of all catering revenues

Exceeded annual revenues by $185,000 on annual basis

Exceeded booking goals by 115%

1992-1994 Oakwood Country Club Lynchburg, VA

Director of Food/Beverage/Special Events

10,000 sq feet indoor/outdoor event space, $1.5M in annual catering and events revenues

Prepared Annual Budget

Developed all a la carte and special events menus

Staffed and trained 60 employees

Successful developed and produced 10 annual special events for club members

Developed and implemented employee handbook

Responsible for all conception and instillation of all seasonal décor for clubhouse

Coordinated and staffed all catering events

Responsible for beverage control

1987-1992 The Radisson Hotel, Lynchburg, VA

1990-1992 Director of Catering

241 guestrooms, 10,400 sq ft meeting/event space, $750K in annual sales

Prepared annual budget

Solicited of all catering events

Coordinated of all convention/group business

Developed and implemented annual budget and marketing plans

Exceeded booking goals

1987 - 1990 Banquet Manager

Trained, developed and nurtured event staff of 30

Trained all service personnel in areas of banquet service

Requisitioned and inventoried all food/beverage items as related to banquet department

Staffed for all catering events

Prepared daily payroll, labor reports, billing and event cost analysis

Employee retention was 84% during my time in position

1987-1992 Wintergreen Resort, Wintergreen Virginia

Housekeeper -Responsible for cleaning studio to 12-bedroom homes for transient and guests staying at the resort

Conference Service Floor Manager – Responsible the supervision on a staff of 6 to ensure all events were set with tables, chairs, dance floors for successful events.

Associations, Awards and Unique Accomplishments

1992 – 1994 Board of Directors CVCC Abuse and Neglect

1995 – 1995 Board of Directors Charlottesville Downtown Foundation

1997 – present Member NACE

1998 Gala Liaison VT Capital Campaign Gala

2000 Host and Emcee National EMS Memorial Service

2002 – 2004 Membership Chair NACE – Triangle Chapter

2005 Community Service Chair NACE – Charlotte Chapter

2004 – present Membership Committee NACE - Nationals

2005 Catering Team of the Year Culinaire International

2006-2008 President NACE – Charlotte Chapter

2006 President’s List Honoree NACE National Induction

2006 NACE – Chapter President’s Council Vice Chair

Certified Property Service Starwood Hotels and Resorts

Culture Trainer

Certified Behavioral Starwood Hotels and Resorts

Interviewer

2007 CPCE NACE

Chapter Presidents Council NACE

Chair

Developed the first Leadership Summits for the National Assn of Catering Executives with a 99% Excellent rating on content and delivery

2008 -2012 National Secretary Treasurer NACE

2010 Caterer of the Year NACE – Charlotte Chapter of NACE

2011 Founder The Cincinnati Chapter of NACE

2012 - 2014 National First Vice President NACE

National President Elect

2014 – 2015 National President NACE

2015 Hunter Award Caesars Entertainment

2018 Governance Committee Chair NACE

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