Anthony Cimmino

Professional Summary

Highly motivated Director of Events / Catering Sales with an extensive understanding of the hospitality industry and experience in motivating employees, negotiating contracts, troubleshooting, monitoring competition and nurturing relationships with clients. Passionate about the hospitality industry with over 35 years of experience.

Work History

Manhattan Center Hammerstein Ballroom– Director of Events/Catering Sales

New York, NY

09/1996 - Present

●Directed the activities of four catering event sales managers in generating revenues in excess of 6.3 million dollars annually.

●Complete responsibility over all of the elements contributing to the flawless operation of successful food, beverage and related events.

●Oversaw 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.

●Motivated the catering sales team to be assertive in obtaining all types of market segments including SMERF.

●Oversaw all food and beverage requirements while working closely with party planners, event designers and audio / visual production.

●Monitored all sales calls and controlled 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. 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, receptions up to 2,500 and concerts up to 3,500 guests.

●Generated weekly profits and loss statements, cost control systems, budgets, forecasts, labor analysis and oversee both fixed and variable expenses.

●Monitored CSM’s performance regarding timely and accurate BEO content and distribution.

●Reinforced continuous customer satisfaction through impeccable service standards, quality control, high moral, attention to detail and a commitment to team spirit.

●Extensive experience in motivating employees, negotiating contracts, trouble shooting, monitoring competition and nurturing relationships with clients.

Glen Island Harbour Club - General Manager

New Rochelle, NY

07/1991 – 08/1996

●Converted a 12-year-old troubled property into a community showcase by utilizing 35,000 sq ft of space for banquet and convention service.

●Developed all marketing and sales strategies by setting up all operational policies, procedures and standards.

●Hired and trained all management personnel.

●Increased catering revenues from 1.7 million annually, to 3.8 million while holding the responsibility of 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.

●Instituted quality control procedures, streamlined staffing levels, and drastically reduced all direct costs. Implemented meticulous service standards and innovative operational strategies.

●Exceeded projected revenues annually. Assured that all revenue goals were met through effective management of the function space and correct pricing.

●Promoted a climate of enthusiasm and teamwork by motivating, training, recognizing individual’s abilities and rewarding them for their accomplishments.

Holiday Inn Crowne Plaza Corporate Division - Director of Catering

New York, NY

06/1989 - 07/1991

●Directed an opening team of outstanding individuals who were responsible for creating a profitable catering department in a new 800 room “Flagship” property, while implementing the ultimate set of procedures and standards.

●Provided administrative direction to the catering convention service department in order to exceed revenues of 4.0 million dollars annually. Monitored and controlled banquet food, labor and beverage costs.

●Aggressively supervised 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.

●Provided an exceptional experience and maintained a commitment of excellence to both our guests and team members.

●Perused all market segments to include SMERF, corporate and kosher.

●Monitored the activities and marketing strategies of all our competitors.

●Scheduled and conducted daily and weekly BEO and sales meetings.

●Oversaw yearly reviews of the CSM’s administrative staff performance.

New York Penta Hotel - Director of Catering

New York, NY

08/1985 - 06/1989

●Oversaw and directed all activities of the 5.2 million-dollar banquet and convention department, consisting of five major ballrooms with serviceability from 100 to 1400 guests. Sixteen meeting rooms from 10 to 600 guests, plus 20,000 sq. ft. exhibit space.

●Actively recruited all market segments to include associations, conventions, trade shows, conferences, fundraisers, Bar/Bat mitzvahs, kosher, corporate and social business.

●Solicited new business, serviced existing accounts, and supervised a staff of 112 employees.

●Full financial and operational accountability.

●Established and implemented high quality service standards with full attention to detail.

●Supervised all areas of training.

●Monitored all sales solicitations and marketing programs.

●Aggressively enforced a team commitment to customer satisfaction by consistently exceeding guest expectations and maintained good employee relations.

●Promptly and effectively addressed guest concerns and resolved guest conflicts.

●Maintained integrity in all relationships, fostering respect and encouraging open communications.

The Helmsley Palace Hotel - Senior Catering Sales Manager

New York, NY

09/1981 - 08/1985

●Directed and controlled all activities of a 3.1-million-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 had 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 all the time.

●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 increased profits.

●Set department budgets and exceeded sales goals on a monthly basis.

●Offered exceptional guest experiences and extraordinary memories.

●Developed and implemented comprehensive training manuals.

●Oversaw all functions with emphasis on guest satisfaction by exceeding guest expectations.

adqthp@r.postjobfree.com

adqthp@r.postjobfree.com

347-***-****

256 Middle Rd, Hazlet, NJ 07730

Skills

●Adapts quickly to changing environments

●Computer Skills: Microsoft Word, Excel, Power Point

●Strong presentation skills

●Strong communication skills

●Detail oriented

●Team leader - works well with others

●Extremely organized and can set priorities.

●Analyze situations proficiently

●Maintains high standards and quality work

Education

1970

University of Nevada, Las Vegas

Las Vegas, Nevada

Bachelor of Arts Degree

Hotel Management

Awards:

●Received an Outstanding Achievement Award from Helmsley Palace Hotel.

●Received an Outstanding Sales Award from Manhattan Center.

●Received a hospitality leader of the year award from New York Penta Hotel.

Clubs:

NACE

National Association of Catering and Events

HSMA

Hospitality Sales and Marketing Association

.

Contact this candidate