Adrienne Scales
Acworth,GA
Summary
Results-driven, experienced professional adept at building and leading high-performance teams. Decisive leader and strategic planner with a resilient and forward-thinking approach. Ready to bring over 28 years of experience to a new role with an entrepreneurial and hardworking mindset. Dedicated to expanding operations, delivering practical solutions and capitalizing on market trends.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Managing Partner/General Manager
L. Marie’s Southern Cuisine Restaurant
01.2014 - Current
- Generate business for the farm-to-table concept, intimate, Southern inspired restaurant through sales and marketing to the local business community, schools, churches, social groups and residential communities
- Built customer base through great customer focused initiatives which produced a 78% growth within the first year
- Managed front of house and back of house expenditures
- Survived and thrived during COVID-19 when many restaurants where thousands of restaurants world-wide could not by creative selling techniques and making strategic operational changes
- Manage onsite and off site catering opportunities with revenue of $500,000 annually in a space with less than 2,000 sq ft
- Responsible for scheduling, inventories of food, beer, wine, liquor
- Maintained employee and customer retention by implementing best practices and incentives for longevity and top performers
- Generated P&Ls for entire restaurant outlets
- Ensured quality control of products
- Managed food and beverage costs
- Interviewed, hired, trained staff on sales techniques and steps or service, customer service, motivated through incentives as well as terminated staff for noncompliance
- Implemented live entertainment, wine/food tastings and other special events to gain exposure and promote the business to surrounding areas
- Booked catering events for local businesses/corporate as well as social catering and events throughout the year
- Successfully booked and executed over 75 full-service, offsite catering experiences for groups of 50 to 350 people
- Mid-scale/Upscale restaurant (5 years) and ranked in the top 10 restaurants in the area out of over 271 restaurants
- Revenue generated in the first year over $800,000.
- Increased client base by implementing effective marketing strategies and fostering long-term relationships.
- Streamlined internal processes for improved efficiency and productivity within the firm.
- Negotiated high-value contracts with clients, securing profitable partnerships for the company.
- Developed comprehensive business plans that led to significant revenue growth and expansion opportunities.
- Optimized resource allocation, reducing operational costs while maintaining service quality standards.
- Oversaw financial management of the firm, including budgeting, forecasting, and analysis, ensuring fiscal responsibility and profitability.
- Spearheaded successful client engagements resulting in repeat business and positive referrals from satisfied clients.
- Cultivated a culture of continuous improvement by encouraging staff development through training programs and workshops.
- Managed complex projects across multiple departments, ensuring timely completion within budget constraints.
- Evaluated market trends to identify new business opportunities and develop targeted growth strategies accordingly.
- Established clear communication channels within the organization, fostering collaboration among team members towards shared goals.
- Led recruitment efforts to attract top talent, contributing to a highly skilled workforce capable of meeting client demands effectively.
- Drove innovation initiatives that resulted in unique service offerings for clients while differentiating our firm from competitors in the industry.
- Conducted regular performance reviews for staff members to ensure alignment with company goals and foster professional development.
- Aligned business objectives with industry best practices to ensure the firm remained compliant with regulatory requirements and maintained its reputation for excellence.
- Managed restaurant scheduling, foodservice and customer service.
- Audited kitchen and front of house to guarantee cost-effectiveness of restaurant.
- Established and maintained strong relationships with customers, vendors and strategic partners.
- Managed financial, operational and human resources to optimize business performance.
- Initiated strategy to drive company growth and increase market share and profitability.
- Developed innovative sales and marketing strategies to facilitate business expansion.
- Analyzed industry trends and tracked competitor activities to inform decision making.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Developed and implemented strategies to increase sales and profitability.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Formulated policies and procedures to streamline operations.
- Interacted well with customers to build connections and nurture relationships.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Trained new employees on proper protocols and customer service standards.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
Director of Catering
Crowne Plaza Ravinia
01.2012 - 01.2014
- Built social/corporate market in the Atlanta Perimeter area from $305,000 to over $1,600,000 in first year; over $3 million in catering revenue within 2 years
- Motivated, trained and encouraged a team of six catering team members; top 5% of company for 9 months in catering and conference revenues with over 32,000 square feet of meeting space
- Responsible for catering/banquet forecast; team action plans/production; quarterly action plans
- Managed onsite and offsite catering opportunities with revenue above $750,000 annually
- Responsible for the implementation of catering goals to increase revenue when rooms revenue was down after being sought after by the hotel General Manager and Regional sales director
- Received personal thank you note from the managing company for exceeding sales goals and directing my team to exceed their goals.
Catering Manager
Westin Buckhead
01.2010 - 01.2012
- Responsible for capturing high profile social and corporate events; 30,000 square feet of space
- Consistently exceeded booking goals and nominated for manager of the quarter twice in 2011
- Booked over $1,300,000 for the 2011; nominated twice for manager of the quarter in 2010.
Director of Catering & Convention Services
DoubleTree Atlanta Roswell
01.2008 - 01.2010
- Responsible for achieving sales goals and overall budgeted catering/event revenues
- Completed catering forecasts, event P&L statements; created action plans and sales production reports; assist revenue manager in the preparation of the annual departmental operating budget and financial plan
- Responsible for training, supervising and motivating the catering and sales staff
- Worked closely with the Executive Chef in menu creation and planning
- Booked over $750,000 in catering revenue within first 7 months of employment
- Voted manager of third quarter, 2010 by the executive committee.
Director of Catering & Conference Services
The Georgian Club
01.2007 - 01.2008
- Responsible for the day-to-day catering revenue of over 1,000 executive members
- Organized and planned meetings, special events and weddings for members as well as non-member events
- Ensured all event details were held to club standards and all food and beverage minimums were met
- Booked $2,120,000 in revenue within one year of employment with corporate and social catering opportunities in 4,000 square feet of ballroom space overlooking the Atlanta skyline
- Generated P&Ls for outside vendors to stay within budget for bridal events paid through the club.
Director of Catering/Convention Services
DoubleTree Atlanta-Buckhead
01.2005 - 01.2007
- Responsible for training, supervising and motivating the catering/convention service staff
- Monitored and forecasted catering revenue
- Held pre and post event meetings; generated and distributed banquet event orders
- Nominated for manager of the year after single-handedly booking over $2 million dollars in the 8,000 square foot ballroom space in one year
- Responsible for increasing catering revenue and overseeing all aspects of meeting and event planning.
Catering & Dining Director
Atlanta Country Club
01.2003 - 01.2005
- Responsible for club casual and fine dining experiences of members in both dining areas for membership and families
- Oversaw the catering and banquet operations and details once transitioned from the sales office
- Responsible for training and motivating servers and staff in various serving styles and techniques
- Implemented revenue increasing strategies and promotional events for membership
- Generated club advertisements to promote events for membership in the 28,000 square foot ballroom space
- Attended banquet event meetings to ensure all client needs were communicated to operations; oversaw service staff meetings to train on the importance of efficient, effective and unobtrusive styles for exclusive membership and all member events
- Participated in bridal and trade shows throughout the southeast to engage potential brides for any open dates for outside bookings
- Generated over 8 million dollars in non-membership events two consecutive years in banquet areas reserved for non-member functions.
Education
DC -
Life University
Marietta, GA01.2002
BA -
Talladega College
Talladega, AL01.1998
Skills
- MS Word
- Excel
- Outlook
- Teams
- PowerPoint
- Office
- Delphi
- Jonas
- Club Tech
- Zoom
- Executive Team Leadership
- Multi-million Dollar P&L Management
- Analytical Acumen
- Ability to Problem Solve and Think Independently in Making Sound Decisions
- Team Player
- Action Focused
- Quickly Disseminate Information
- Assertive yet Empathetic and Compassionate
- Onsite and Offsite Catering
- Client/Vendor Relations
- Sales/Marketing Action Plan and Budget Development
- B2B Sales Experience
- Outside Sales Calls
- Staff Hiring, Training, Coaching and Counseling
- Policy and Process Development and Implementation
- Customer Care/Service
- Multi-Tasking and Time Management
- Excellent Oral and Written Communication
- Information Processing and Dissemination
- Firm Financial Oversight
- Business Partnership Development
- Foodservice Management Professional
- Financial Reporting Understanding
- Operations Management
- Payroll Understanding
- Financial Administration
- Business Development Expertise
- Revenue Growth
- Food Safety Expertise
- Strategic Planning Skills
- Interviewing Expertise
- Marketing Knowledge
- Forecasting
- Business Development
- Problem Solving
- Time Management
- Marketing Strategy
- Profit Maximization
- Cost Reduction
- Technology Integration
- Contract Management
- Leadership Development
- Project Management
- Cross-functional Team Leadership
- Sales Strategy
- Budgeting and Forecasting
- Performance Management
- Social Media Strategy
- Client Relationship Management
- Partnership Development
- Conflict Resolution
- Team Building
- Change Management
- Industry Networking
- New Business Development
- Contract Negotiation
- Staff Management
- Talent Recruitment
- Industry Expertise
Certification
- Servsafe Manager
- Servsafe Food Handler
- Meeting and Events Planner
Professional Highlights
- Nine-month run of being #1 in Remington Hotels Group among 68 catering executives, 2010
- Nominated for Manager of the Quarter for Third & Fourth Quarters, Westin Buckhead, 2011
- Received the 2010 ACTION FOCUSED award by NHH Hospitality
- Nominated for the Presidential Who’s Who in Catering, 2009
- Recognized as Biltmore Who’s Who Catering Executive, 2007, 2008, 2009
- Member of National Association of Catering Executives, 2004-2010;
References
Available Upon Request
Timeline
Managing Partner/General Manager
L. Marie’s Southern Cuisine Restaurant
01.2014 - Current
Director of Catering
Crowne Plaza Ravinia
01.2012 - 01.2014
Catering Manager
Westin Buckhead
01.2010 - 01.2012
Director of Catering & Convention Services
DoubleTree Atlanta Roswell
01.2008 - 01.2010
Director of Catering & Conference Services
The Georgian Club
01.2007 - 01.2008
Director of Catering/Convention Services
DoubleTree Atlanta-Buckhead
01.2005 - 01.2007
Catering & Dining Director
Atlanta Country Club
01.2003 - 01.2005
DC -
Life University
BA -
Talladega College