Sales Employee Relations
Resume:
Anthony Cimmino
Director of Events / Catering - Events / Catering
Hazlet, NJ 07730
*************@***********.***
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Director of Events / Catering
Events / Catering
September 1996 to Present
Responsibility:
To direct the activities of four catering event sales managers in generating revenues in excess of 6.3 million dollars annually. Completely responsible for all of the elements which contribute to the flawless operation of successful food, beverage and related events. Oversee the catering, conference and convention sales team in soliciting both old and new business. Actively generate new business through focused marketing strategies, aggressive and competitive sales programs. Motivate the catering sales team to be assertive in obtaining all types of market segments. Oversee all food and beverage requirements and work closely with party planners and event designers. Monitor all sales calls and control all aspects of daily operations for maintaining a 10,000 sq. ft Grand Ballroom and a 12,000 sq. ft multi-functional banquet and media ballroom called the Hammerstein Ballroom. The Hammerstein Ballroom has the capability of handling large seated banquets, theatrical productions, corporate and social functions as well as trade shows and conventions. Also, seated banquets up to 1,000 guests, standing receptions up to 2,500 guests and standing concerts up to 3,500 guests. Extensive experience in motivating employees, negotiating contracts, trouble shooting, monitoring competition and nurturing relationships with clients. Generate weekly profit and loss statements, cost control systems, budgets, forecasts, labor analysis and overseeing both fixed and variable expenses. Monitor CSM's performance regarding timely and accurate BEO content and distribution. Reinforce continuous customer satisfaction through impeccable service standards, quality control, high moral, attention to detail and a commitment to team spirit. General Manager
Glen Island Casino - New Rochelle, NY
July 1991 to August 1996
Responsibility:
Convert a 12-year-old troubled property into a community showcase. Develop all marketing and sales strategies. Set-up all operational policies, procedures and standards. Hire and train all management personnel. Increased catering revenues from 1.7 million annually, to 3.1 million. Responsible for all financial statements, P&L's, budgets, labor analysis, food and beverage cost controls, forecasts and feasibility studies. Cut variable costs resulting in compounded profits. Exceed projected revenues annually. Instituted quality control procedures, streamlined staffing levels, and drastically reduced all direct costs. Implemented meticulous service standards and innovative operational strategies. Assure that all revenue goals were met through effective management of the function space and correct pricing. Promote a climate of enthusiasm and team work by motivating, training, recognizing individual abilities and rewarding them for their accomplishments. Director of Catering
Holiday Inn Crowne Plaza Corporate Division - New York, NY June 1989 to July 1991
Responsibility:
Directed an opening team of outstanding individuals who were responsible for creating a profitable catering department in a new 800 room "Flagship" property, and implement the ultimate set of procedures and standards. To provide administrative direction to the catering convention service department in order to exceed revenues of 4.0 million dollars annually. Aggressively supervise all aspects of sales in relation to solicitation, bookings, and execution in the servicing of a 10,000- sq. ft. ballroom and 20,000 sq. ft. convention center. To provide an exceptional experience and maintain a commitment of excellence to both our guests and team members. Monitor and control banquet food cost, labor cost and beverage cost. Aggressively perused all market segments to include SMERF, corporate and kosher. Monitor the activities and marketing strategies of all our competitors. Schedule and conduct daily and weekly BEO and sales meetings. Oversee yearly reviews of the CSM's administrative staff performance.
Director of Catering
New York Penta Hotel - New York, NY
August 1985 to June 1989
Responsibility:
Oversee, and direct all activities of 5.2-million-dollar banquet and convention department, consisting of five major ballrooms with serviceability from 100 to 1400 quests. Sixteen meeting rooms from 10 to 600 guest, plus 20,000 sq. ft. of exhibit space. Actively recruit all market segments to include; associations, conventions, trade shows, conferences, fundraisers, Bar/Bat mitzvahs, kosher, corporate and social business. Solicit new business, service existing accounts, and supervise a staff of 112 employees. Full
financial and operational accountability. Establish and implement high quality service standards with full attention to detail. Personally, supervised all areas of training. Monitor all sales solicitation and marketing programs. Aggressively enforce a team commitment to customer satisfaction by consistently exceeding guest expectations and maintaining good employee relations. Promptly and effectively address guest concerns and resolve guest conflicts. Maintain integrity in all relationships, fostering respect and encouraging open communications. Senior Catering Sales Manager
The Helmsley Palace Hotel - New York, NY
September 1981 to August 1985
Responsibility:
Directed and controlled all activities of a 3.1million dollar banquet department in a five-star hotel. Actively recruited old and new business. Coordinated all functions from inception to conclusion. Maintained customer satisfaction for return engagements. Executed theme events within given budgets. Created and customized menus and have an active role in their presentation. Upheld and preserved a luxury hotel image by consistently providing a high level of personalized, sincere and engaging service to all guests at all times. Improved bottom line profits consistently. Trained the catering sales staff in up-selling techniques for all market segments through the use of imaginative merchandising strategies, thus culminating in increased profits. Set department budgets and exceeded sales goals on a monthly basis. Offer exceptional guest experiences and extraordinary memories. Develop and implement comprehensive training manuals. Oversee all functions with emphasis on guest satisfaction by exceeding guest expectations. Education
Bachelor's in Business / Hotel Management
University of Nevada - Las Vegas, NV
Bachelors Degree
School of Hotel Administration
Skills
• Catering
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