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Click here or scroll down to respond to this candidate 75 Chenango Drive
ZK Candidate's Name Jericho, NY Street Address
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
Core Competencies
Accomplished, highly successful, detail obsessed, passionate leader & manager whom
works well independently, within a team, and/or within tandem with multiple Event Management
departments; in addition to working well under high pressure environments and Catering Management
always keeping calm and ensuring the job is done as planned, solving any and all
F&B Management | Production
problems prior to becoming a problem or as they arise with years of experience in
Strategic Planning | Budgets
catering, event planning, production, coordination and venue and facilities
P&L Reporting | Cost Cutting
management with a strong network of contacts in the industry. Outgoing, hospitable
Team Leadership | Sales
personality creates, nurtures, and maintains relationships; focusing on a client centric
Policy Development | Marketing
and customer comes first attitude. Recruit, train, and manage highly successful teams
of up to 500 employees. Manage multi-million dollar budgets and oversee P&L Social Media | Event Planning
reporting. Implement new systems that significantly cut costs, halving expenses and Profit Growth | HR Policies
growing profits by millions of dollars. Maintain strict standards of quality and
Vendor Management | Forecasting
performance, ensuring outstanding customer satisfaction. Knowledgeable leader with
Time Management
a commitment to quality and a history of leadership. Planning and creating executive
conferences, exclusive charity fundraisers, and weddings, and special events of all
types. Recruited, hired, and managed high performing teams, ensuring impeccable
customer service and food and design. Implemented efficient use of staff, training
program, wrote handbooks, and ensured compliance with regulations and created
advertising and marketing plans
Operations | Business Development | Event & Conference Management | Catering
CAREER HISTORY
ZK LUXURY CATERING, EVENTS, AND CONSULTING- FREELANCE, New York, NY 2012Present
Director
Manage a full range of operations for catering projects; from the first client contact through each step in the process, including
menu planning, tastings, working with vendors, creating, negotiating, and writing up of contracts, staffing, bringing clients vision
to life, and managing each and every aspect of each event including attending events to ensure complete success- Always
exceeding expectations. Oversee logistics and create new systems and procedures.
Managed teams of 2 to 20 trusted freelancers, ensuring the highest quality customer service.
Managed and worked with budgets of up to $40K for smaller events, worked with most discernable clients and major
organizations to plan high-end events.
Fostered long-lasting relationships that significantly reduced expenses and created new revenue streams.
THE ELAN, Lodi, NJ 20102012
Newly launched full-service, state-of-the-art banquet facility for conferences and events of all types.
General Manager and Director of Cross-Functional Operations
Spearheaded the launch of a new banquet facility, developing successful strategies for operations, business development, and
marketing. Gained business insight from market research, creating effective strategies. Responsible for reducing costs and creating
high-quality policies and procedures. Authored website, developed social media & all marketing strategies & copy. Negotiated
highly profitable deals with vendors and reduced expenses. Created effective inventory systems and purchasing strategies
reducing costs; kept track of all existing inventory, responsible for purchasing all new equipment; as well beverage, wine, & spirits.
Independently spearheaded new operations for the business, while single handedly sold $230K prior to opening.
Oversaw entire venue and catering, managed all aspects starting up of the company; such as marketing, sales, creating
systems, processes, procedures, & strategies, presentation, design, staff recruitment, hiring, etc.
Created company and staff handbook, which outlined hierarchy, all policies, procedures, and processes.
Strategically networked with businesses, community leaders, and event planners to stimulate sales.
Built strong vendor relationships and highly accurate models that reduced food waste and costs.
Created a distinctive brand, online content, and compelling marketing messaging for the company.
Generated a solid sales pipeline and a memorable grand opening event, growing sales.
Maintained regular P&L and financial reports
Created Room layouts and diagrams of each and every room and space of the venue, in addition to d buffets and bar
setups.
Candidate's Name Page 2 of 2 PHONE NUMBER AVAILABLE EMAIL AVAILABLE
STERLING AFFAIR, New York, NY 20062010
High-end, upscale, full-service luxury Catering and Event Company serving New Jersey, Connecticut, and New York
Director of Catering, Events, and Operations, 2007-2010
Streamlined operations and led events with up to 2,000 attendees, incl. Developed production schedules, P&L reports, budgets, and
strategic sales plan. Maintained strong client and vendor, relationships. Created custom menus and proposals, negotiating
profitable contracts. Implemented and helped create social media, print marketing, and business development strategies.
Provided leadership as the Executive Director of The New York Academy of Medicine (NYAM), managing operations
and rebranding a 20,000 sq. ft. conference center and event venue
Grew annual revenue for NYAM from $800K to $1.6M within the first year while decreasing costs nearly by half.
Increased annual revenue 60% to $1.5M while continuously enhancing quality, creativity, and presentation.
Slashed food costs by 67% and labor expenses by 60%+ by designing a strategic menu & efficient staffing
Added new revenue stream by working with NYAM executives to open up the library and reading room for high-end
events adding a new space with a large significant amount of square footage- enabling events for at least 350-400+
person seated events.
Dramatically reduced waste and expenses & increased ROI & profitability by developing new processes, procedures, &
systems; and more accurate models and forecasting which ensured efficiency, better service and quality and impeccable
food and presentations.
Managed events of all types & sizes from 20 people - over 2,000; for Fortune 500 companies, prestigious universities like
Columbia & Fordham Universities, hospitals like Mount Sinai, NY Presbyterian, non-profits & charities, Museums, and
for distinguished clientele like The Rockefeller family, celebrities, and socialites
Effectively managed a full time staff of 10-12 employees & up to 400+ freelance staff at one time.
Created Managed, Produced, and Executed events of all types & sizes like trade shows, galas, charity events, cocktail
parties, formal seated dinners, University Homecoming and Reunion weekends, galas, weddings, bar/bat mitzvahs,
charity events, high-end parties, Store Openings, Conferences and Meetings, Marketing Events, etc...At the best, newest
and most desired & gorgeous venues throughout New York
Implemented the CaterXpert software system, increasing efficiency, improving scheduling, and resulting in lowering
costs & increasing communication throughout company.
Successfully marketed to clients through social media, print media, email, and events & marketed to clients, expanding
revenue streams and growing
Dismissed all old staff at NYAM when taking over contract & hired & trained new staff to create better service, a more
knowledgeable team, and more efficient workforce.
Used my computer proficiency for CRM, project management, marketing initiatives, and to create room diagrams and
layouts for each specific event for clients to be able to visualize; and for staff to utilize, as well as diagrams of buffets,
table settings, and bars, or drink stations also for staff, to enhance quality of service & presentation.
In charge of all inventory, payroll, signing staff in and out, keeping track of hours; as well as all purchasing.
Worked with clients to choose all rentals and completed rental orders for each event, as well as sent head steward
equipment lists of all in house equipment required for each event.
Produced and managed events from first phone call or meeting with clients to tastings, through to the execution and
successful completion of each event to creating after event reports and financial reporting.
Created, negotiated, and wrote up contracts for events of all types and kinds for catering services.
Handled staffing costs, beverage costs, etc. ensuring ROI and profitability
Event Manager / Coordinator, (Intern, for 3 Months in 2006) 2006-2010
Created event handbooks for each event, which included service sheets I authored, table layouts, they also included
comprehensive event specific diagrams, table sheets, and many other event specific data, like guest food allergies for example.
Established the facility at the cutting edge of the industry, developing innovative operations.
Reduced labor expenses, improving profitability, speed, and efficiency of major events.
Consistently built on successes, resolving complex challenges and ensuring effective events.
EDUCATION & COMPUTER SKILLS
UNIVERSITY OF HARTFORD, West Hartford, CT
Bachelors in Business Management, Minor in Psychology
MS Project, Publisher, Visio, Word, Excel, PowerPoint, Outlook, Dynamic, and Access; Apple Systems & Programs Keynote, Numbers, &
Pages, iProject; Adobe Acrobat, Salesforce, iCloud, Dropbox, Social Media, QuickBooks, Meeting Metrics, Chefsheet, Socialtables,
CaterXpert, CaterEase, DoubleDutch, TripleSeat , Delphi, Cvent, , Guidebook, SmartSheets, Timesavers RoomViewer.
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