Hospitality and Event Manager

DARCY GREEN

PROFESSIONAL SUMMARY

Experienced hospitality and event management professional with 10+ years of experience in managing daily operations, leading teams, and driving business growth. Skilled in project management, developing innovative concepts, catering, event planning and sales. Known for strong organizational abilities, creative problem-solving, and excellent communication skills.

Oversee all aspects of daily operations, including FOH and BOH staff management, customer service, event management, and vendor coordination Hire, onboard, and train all FOH team members and Food + Beverage Managers Vet all applicants for BOH and provide feedback when hiring to ensure the best support for Executive Chef and team

Lead a team of 40+ employees, from day-to-day operations in-house to off-site caterings and events, including weddings, corporate parties, special events, and more Developed training programs for both FOH and BOH

Provided ServSafe/Food HandlerTraining to all BOH emloyees to ensure compliance with health and safety regulations

Collaborate with Director of Operations on budgeting to achieve financial goals each quarter Work directly with Sales Director and her team to ensure the success of each catering event Act as liaison between sales team and Executive Chef and team to efficiently plan, prepare, and execute each catering event

Work directly with Executive Chef and team to execute successful lunch and dinner operations Utilized EventPro to manage all on-site and off-site caterings and events Conducted site visits prior to events to assess layout design, audio/visual needs, table and seating arrangements, decorations, buffet setup, bar setup, etc Provide on-site supervision during events to ensure seamless execution from start to finish Collaborated with marketing team to create event materials and social media posts Run payroll and perform basic administrative tasks such as counting tills/safe, cash ledger entries, and opening duties

Create employee and manager schedules

Create floor charts for FOH operations

Operations Manager

Blue Rock Bar and Grill

August 2024-May 2025

EXPERIENCE

605-***-**** *****@**********.*** Ft. Collins, CO Waited on tables and bartended

Ran expo, host, and managed the floor

Handled various monetary transactions

Wrote schedules

Maintained clean work environment by following side-work lists Performed administrative tasks such as counting tills, entering transactions, and closing duties Assistant Manager

TC’s Referee Sports Bar & Grill

April 2002-July 2024

Managed daily operations and all sides of administrative tasks, including payroll, scheduling, accounting, and licensing

Created menus and recipes

Hired and trained staff

Maintained BOH by ordering all food and beverage items and counted inventory monthly Booked all events for the food truck

Worked with marketing team to develop social media presence and create promotional materials

Managed staff at the physical location and food truck Implemented sustainability practices, including waste reduction, recycling, purchasing from local sources, and used compostable packaging and to-go materials Maintained strict adherence to food safety and sanitation standards Collaborated with local farmers to source ingredients Trained kitchen staff on proper cooking techniques, presentation, and recipes Created special menus tailored to dietary restrictions or preferences (e.g., gluten-free, vegan) Managed food costs by analyzing ingredient prices and adjusting menu items accordingly Owner/Operator

Brosia Bowl

April 2019-Present

(Temporarily Closed)

Responsible for developing and executing catering events on SDSU campus and off-site Facilitated the delivery of prepared food for each event Managed, trained, and hired catering team

Trained managers and wrote all schedules

Modeled and reinforced Aramark's standards of event execution Monitored team performance

Planned and executed team meetings and daily huddles Catering Manager

Aramark: SDSU

July 2019-March 2020

Met with clients to determine design needs, requirements, goals and budgets. Considered how the space was to be used and how people would move through it. Utilized space-planning methods to determine spatial layouts, sketched preliminary design plans & electrical layouts, and prepared final plans using AutoCAD/Revit. Prepared presentations to aid in clients’ decision-making. Specified materials, furnishings, finishes and lighting. Extensive drafting for use of CD’s and presentations. Interior Designer

VanDeWAlle Architects, designArc

July 2015-March 2019

Met with clients to discuss their real estate needs and goals. Educated clients about the buying, selling, or renting process. Built and maintained strong client relationships through regular communication. Listed properties for sale or rent, including preparing detailed descriptions, photos, and virtual tours.

Promoted properties through online platforms, open houses, and networking events. Negotiated purchase agreements, contracts, and closing terms on behalf of clients. Conducted market research to determine property values and trends. Advised clients on pricing strategies based on comparable sales and market conditions. Stayed updated on local real estate laws, zoning regulations, and financing options. Scheduled and conduct property showings for prospective buyers or renters. Highlighted key features of the property and answered client inquiries. Prepared, reviewed, and submitted real estate documents, including contracts and disclosures.

Facilitated inspections, appraisals, and other necessary processes during transactions. Realtor Broker Associate

Real Estate Two

May 2009-May 2014

EDUCATION/CERTIFICATIONS

Bachelor's in Interior Design

Rocky Mountain College of Art and Design - Lakewood, CO 2010 to 2015

Associate in Business Administration

Southeast Technical Institute - Sioux Falls, SD

2004 to 2006

Certificate of Completion in Entrepreneurship

Goldman Sachs 10,000 Small Businesses Program - Remote February 2024 to May 2024

Certificate of Completion in Professional Plant-Based Certification Course Rouxbe Online Culinary School - Remote

November 2016 to April 2017

ServSafe Certified 2024-2029

Project Management

Contract Negotiation

Event Planning

Culinary Experience

Adobe Software

Revit/AutoCAD

Scheduling

Serving/Bartending

Kitchen Management

Menu Planning

Budgeting

Catering

Microsoft Office

EventPRO

BEO’s

Hot Schedules

Toast/Clover/Square

Website Design

Logo Design

SKILLS

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