Carlos Velez, CPCE
Director of Catering and Conference Services
15+ years’ success leading performance through hospitality, event management, and team leadership, maximizing catering revenue while providing exceptional client services. Successful professional, experienced in global culinary services, highly skilled in international guest relations, domestic operations, and top quality customer service.
Highly talented and results-oriented event and catering professional with experience in all facets of corporate communications, sales, customer assessment, and team leadership. Skilled in effectively streamlining operations leading to increased productivity. Demonstrated proficiency managing onsite convention activities, ensuring client satisfaction. Repeated success building long-term relationships, supporting operational growth while achieving revenue and profit goals. Expertise coordinating contract execution, managing budgets, and providing necessary services to ensure all goals are exceeded for the organization.
Highlights of Expertise
Strategic Business Planning
Cash Flow Optimization
Vendor Negotiations/Contract Design
Staff Training & Team Leadership
P & L Accountability
Quality Assurance & Control
Project Leadership/Program Management
Shelborne South Beach & Mondrian South Beach, Miami Beach, FL
DIRECTOR OF CATERING AND CONFERENCE SERVICES (9/2017 to Present)
Execute social catering services for high profile clientele, leading teams in conducting event operations through banquet services, conference and social events within the main hotel arena. Establish leadership in coordinating catering opportunities for VIP accounts, leading contract negotiations and execution services in achieving annual revenue and profit growth while retaining long-term clientele.
Provided formal recommendations during the restructuring of catering services for the Mondrian South Beach Hotel, focusing process improvements on providing high quality service to the public while ensuring customer satisfaction and retention rates.
Enhanced operational performance throughout the fiscal year, driving social catering sales through team training and coaching.
Recognized for surpassing organizational expectations receiving the Catering Director of the Year Award from the Greater Miami & The Beaches Hotel Association.
The Palms Hotel and Spa/CIRCA 39 Hotel, Miami Beach, FL
DIRECTOR OF CATERING (2/2015 to 9/2017)
Directed all onsite catering services for a diverse range of clientele, managing teams in supporting a continuous and consistent active client base of over 65 customers. Increased annual revenue through well-planned project scheduling while maximizing resources in achieving sales goals. Managed all aspects of $2.2M in annual revenue.
Successfully achieved consistent five-star reviews by WeddingWire.com based upon operational review and customer satisfaction rates.
Designed and deployed aggressive closing strategies in securing 18% of new revenue during low season times.
Drove performance in catering utilizing social event packages for weddings, and additional public events leading to a notable 22% increase in revenue.
Introduced Lean processes in reducing salaried sales managers from three positions to two positions while effectively maintaining profits by 22% each year.
Served as a key Executive Planner in streamlining event operations for high profile clients from the NFL, NHL, and MLB in addition to foreign diplomats for the South Beach Wine and Food Festival.
Improved catering pace growth from 11% in 2015 to 27% in 2018 utilizing change management in increasing customer service and event activities for clientele.
Rangoli Wedding Designs & Events, Piscataway, NJ
DIRECTOR EVENT OPERATIONS (11/2013 to 3/2015)
Held responsibility in directing the successful fulfillment of service operations for events, managing over $2M in annual revenue while providing catering services to a wide range of clientele, maximizing resources in optimizing service to the public. Effectively utilized budgets while securing contracts with clients utilizing negotiations and strong interpersonal skills in achieving organizational goals. Provided supervision for over 25 team members, coordinating logistical operations while providing timely client transportation needs.
Analyzed costs for each event, posting P&L reports detailing profit results for all event operations.
Served as the lead planner for all VIP clientele, ensuring satisfaction and retention through outsourcing, staffing, and vendor negotiations.
Director of Catering & Conference Services (8/2009 to 11/2013) Hilton Parsippany, Parsippany, NJ
Director of Catering (3/2005 to 7/2009) Taste Catering, Miami, FL
Executive Chef (3/2003 to 3/2005) Florida International University, Miami, FL
Education & Credentials
Bachelor of Culinary Arts
Five-Year Culinary Apprenticeship, Naples, Italy
Certification, SERVSAFE Manager, Instructor, Proctor
Certified Professional in Catering and Events (CPCE of NACE)
Founding President, Greater Miami & The Beaches Chapter of NACE, Present
Member, National Association of Catering & Events, 2009 to Present
Member, American Culinary Federation
Founding President, Greater New Jersey Chapter of NACE, 2013 to 2015
Vice Chairman, Morris County Hispanic American Chamber of Commerce, 2011 to 2013
Board Member, Morris County Hispanic American Chamber of Commerce, 2011 to 2013