Denver, CO ***04
Mission-driven to champion a brand and
cultivate sales objectives fueled by innovation
and research analytics. Compelled by data to
boost revenue and profit margins from
productive performance benchmarks; with
diminutive oversight. Professionalism garnered
from corporate hospitality and commercial real
estate experience, with a background in Public
Relations. Dedicated to absorbing growth and
sharpen tactical skills in an environment bound
to encompass optimal and personal success.
Hyatt Regency Denver April 2019 – December 2020
Event Sales Manager – Major Market
o Met $241K Q3 goal by 118% and reached Q4 goal of $341K by 140%; average individual annual goal of $1M.
o Established personalized pricing packages for new and existing major market local events averaging between 200 – 2,000K attendees for citywide conferences, galas, symposiums, TED Talks, fundraisers and holiday parties. o Sold and serviced 60K sq. ft. meeting and event space. Acted as hotel liaison between client and the entire 1,100 room hotel executive operation staff. o Presented weekly site tours, crafted curated menu tastings, executed high- profile meetings and strategized budgets for every client. o Regularly attended external affairs in support of local Denver organizations and philanthropies.
Sage Hospitality March 2018 – April 2019
Event Sales Manager
o Slated to meet 2019 Q1 goal of $121K by $120% based on local catering corporate and SMERF bookings. Paced at 444% of rooms revenue goal. o Met 2018 Q4 goal of $72K by 120% based on local catering corporate and SMERF bookings.
o Conducted weekly site tours, outside sales calls, in-person meetings and menu tastings for groups turned definite.
o Met Q3 goal of $127K by 120% based on group corporate, SMERF and local catering bookings.
o Assisted Director of Sales in developing strategic sales and marketing plans to generate and maximize room and catering revenue.
o Qualified group business by soliciting new and existing clients, drive outside sales calls and identify untapped markets.
o Prepared weekly sales reports, quarterly action plans and review STR reports to audit the hotel comp set in order to drive occupancy; both weekday and weekend presence.
o Constructed personalized proposals, generated BEO’s and executed contracts for all group corporate and SMERF bookings.
o Oversaw all local catering accounts to reach a combined goal of $23K for quarter two by selling 1,608 sq. ft. meeting space. o Designed tiered meeting planner packages, seasonal/holiday catering menus and tailored short-term catering promotions to maximize meeting room rental and food and beverage revenue.
o Nurtured local catering key accounts by acting as an ambassador for the Sales Department through site tours, quarterly sales blitz and hosting client events. o Actively participated in volunteer events such as: Food for Thought, Special Olympics and quarterly fundraisers affiliated with Sage Hospitality. Live Oak-Gottesman March 2016 - September 2017
Assistant Property Manager
o Assured best practices on behalf of each respective property owner through efficient performance standards for twenty-seven commercial properties throughout Live-Oak’s seven million square ft. portfolio consisting of office, retail, medical and industrial buildings.
o Regulated financial responsibility to oversee operating expenses based on an annual budget, collect monthly tenant rental payments, and prepare year- end reconciliations to ensure financial ledgers balance with all year-to-date transactions.
o Galvanized exceptional response time for tenant and facility needs as determined in the management and individual tenant lease agreement while working in conjunction with general contractors, suppliers and third-party vendors to support the physical property makeup.
Illinois State University
2007 – 2011
Bachelor of Science, Public Relations
Minor in Sociology
Zeta Tau Alpha
Andaz Maui at Wailea Resort May 2014 – October 2015 VIP Manager
o Pioneered VIP Team to exceed client and guest expectations for seven luxury villa units and nine residences priced at $2K – $10K per night during on and off-peak seasons.
o Orchestrated private villa gatherings between hotel operations and third- party vendors for 8-12 guests to increase food and beverage revenue at $5K
– $8K per gathering.
o Designed and co-opted personalized destination itineraries for an elite clientele through multiple Hyatt software platforms from information received by wholesale groups, premier travel agencies and transient travelers.
o Sourced third-party vendors and local island partners to utilize and maximize limited resources to heighten inventory stock lists. Hyatt Regency Chicago September 2012 – May 2014
o Designed eco-friendly outlet menus and in-room guest collateral from Adobe InDesign, while saving $10K - $15K previously spent on each order. o Monitored and allocated all hotel operation expenses through Markview powered by Oracle for the Rooms and Food and Beverage Division to locate potential discrepancies prior to each month-end settlement. o Itemized P&L Analytical Reports to construct graphical outlines from raw data to be presented at Food and Beverage Operations and Leadership Committee meetings.
o Coordinated agendas for Director and staff meetings, quarterly off-property social events and Hyatt Thrive philanthropy engagements. Catering & Sales Assistant
o Assisted the Catering Market Director with social events and annual meetings for 10 - 2,000 guests from a niche market around the Chicago metropolitan area to meet an annual quota of $2.3M.
o Anchored support to complete daily objectives and tasks by formatting event contracts, review credit applications and set up direct billing, establish estimates based on a food and beverage minimum and customize personalized menu proposals.
o Innovatively designed the outlook and verbiage of the 2013 and 2014 Hyatt Regency Prom packages from Hyatt brand standards and through Microsoft Publisher.
The Hyatt Lodge at McDonald’s Campus July 2011 – September 2012 Special Events Assistant
o Liaison between hotel operations and client for communicating event logistics and coordinate with area vendors to host 12 – 15 events per month at $8K – $35K per event.
o Conducted menu tastings from seasonal menu packages for contracted clients when planning their social event for 85 – 350 guests. o Specialized in keeping solid vendor relationships to meet the demands of our clients; resulting in discounted products and for the Hyatt Lodge to be named,
“The Knot’s Best of Weddings for 2012” by Wedding Network and TheKnot.Com.