Event Planing, Catering and Sales
Resume:
GUILLERMO LOZADA
Dorchester Massachusetts 02122
lpqn28@r.postjobfree.com
SUMMARY
A proven leader in event planning and sales. Committed to personalized customer service through creative attention to event presentation. Strong problem-resolution and staff coordination skills. Attentive to detail in financial planning and budgeting, staff training and quality assurance. Effective and inspirational manager whose goal is to exceed every expectation. Bilingual (English/Spanish) with proficiencies in general-office (Microsoft, Windows, Excel, Word, TimeSaver, Daylight, Delphi, Systems 21, Opera) and hospitality operating systems (Micros, Aloha, Staffmate).
PROFESSIONAL EXPERIENCE
CUSTOMER SERVICE
Ensured excellent levels of service in 3, 4 and 5-star hotels.
Utilized creative and design background to achieve maximum client satisfaction while staying within client budgets.
Consistently had highest departmental ratings in monthly Mobil inspections as In-Room Dining Manager at the Boston Harbor Hotel, as part of management team that achieved the top 5-star rating.
Developed amenity program for VIP guests, including coordination of travel arrangements.
Compiled excellent record of client satisfaction and repeat business.
EVENT PLANNING / SALES
Handled event planning for 12,000 sq. ft. to 50,000 sq. ft. indoor and outdoor meeting spaces.
Coordinated meetings, dinner and receptions in hotel suites and conference rooms, and associated out-of-building facilities.
Managed all details of individual functions, including menus and service, decorations, audio-visual coordination, and accommodating needs of speakers and special guests.
Created Banquet Event Orders, including menu planning, event budgets, and coordinating with clients and catering department.
Planned business/corporate events, including meetings, convention events, and small-group functions.
Planned social and fund-raising events, including weddings, awards ceremonies and charity functions.
Developed new, innovative sales techniques and menu creations to increase revenue.
Assisted marketing director and catering managers with business targets.
G. Lozada Page 2
MANAGEMENT
Managed monthly budgets, P&L, and sales forecasts to track and improve banquet and catering revenue.
Established and maintained new accounts and balanced monthly budgets in the $50,000 to $100,000 range.
Managed daily payroll, scheduling and gratuities, consistent with all management and union regulations.
Supervised union and non-union department staffs, including assistant managers, full time servers, housemen and banquet stewards.
Utilized bi-lingual skill to ensure accurate communication with diverse staff.
Trained staff according to 4-5 Diamond rating standards.
Helped establish SOP (standard operating procedure) training and service manuals for banquet, room service and restaurant departments.
Participated as a member of the pre-opening teams for the Hotel @ MIT Cambridge, Double Tree Hotel Boston, Hotel Marlowe Cambridge, and Onyx Hotel Boston.
EMPLOYMENT HISTORY
Banquet Captain 1998-2000
Hotel @ MIT; Cambridge, MA (Promoted to the Double Tree Downtown Boston)
Banquet Manager 2000-2001
Double Tree Downtown Boston; Boston, MA
Room Service Manager 2003-2005
Hotel Marlowe; Cambridge, MA
In-Room Dining Manager 2005-2007
Boston Harbor Hotel; Boston MA
Banquet Manager 2007-2008
Taj Hotel; Boston MA
Director of Banquets 2008
Hilton Boston Logan Airport; Boston, MA
Operations Manager, contract position 2009 - present
Longwood Events; Boston, MA
EDUCATION
Mount Ida College; Newton MA
Chamberlayne School of Design and Merchandising
B.A.S. Fashion Design, 1996
References Available Upon Request
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