Attracta Creegan

Coordinated corporate events and executive gatherings, ensuring alignment with organizational objectives.

Plan, Coordinate, and execute corporate events, Client functions, leadership gatherings, meetings, and hospitality experiences, managing event logistics, including room layouts, catering, menu planning.

• Managed logistics for conference rooms and meetings, optimizing space utilization and attendee experience.
• On-site event leadership and problem resolution.
• Partnered with leadership and cross functional teams to prioritize requests, communicate event details and ensure successful outcomes.
• Led communications and employee engagement initiatives, fostering a collaborative workplace culture.
• Office Management| Vendor & Budget Management

• Managed all front-of-house and back-of-house operations.Hired and developed staff, and ensured high standards for guest satisfaction and regulatory compliance.
• Enforced health codes, labor laws, safety rules, and internal policies to maintain operational integrity.

Key skills

• Event planning: Developed event packages and optimized menu marketing to maximize group dining revenue and venue utilization.
• Financials: Managed operating budget, managed food and labor cost, tracked inventory, and drove profitability.
• Balanced hands-on floor support with back-office administrative tasks to optimize operations.

• Developed and implemented strategies to increase profitability, reduce costs, and maintain high customer satisfaction levels.
• Oversaw daily operations of front-of-house and back-of-house teams, ensuring streamlined service delivery and operational efficiency.
• Negotiated contracts with vendors, securing optimal terms while upholding quality standards.
• Trained managers and team members on service procedures and workplace expectations.
• Executed corporate events from concept to breakdown, delivering on-time results within budget and achieving high client satisfaction.

• Recognized for accelerating annual revenue up to 30% with redesigning menu and pricing for party packages.
• Steered operations by collaborating with kitchen staff to create daily specials and updating food & drinks menus seasonally, attracting existing and new customers while securing prominent corporate events through strong relationships with corporate staff.
• Increased profitability by revamping restaurant layout, enhancing customer flow and overall dining experience.

• Coordinated planning, tracking, analysis, quarterly/annual reporting, and revenue recognition through effective business management techniques, maintaining quality standards in American cuisine, event planning, and bar services while managing staff performance through scheduling, training, evaluation, and issue resolution.
• Led a team of over 40 staff members to achieve revenue goals and enhance customer satisfaction.
• Developed professional relationships and resolved conflicts to enhance team performance.