Danielle Lee

Obligated to make the move back to Florida, I found a position that suited my needs based off of a transition in lifestyle that still allowed me to excel given my capabilities. Responsibilities included community outreach, seeking sponsorship opportunities, social engagement, researching and sharing product knowledge, and event planning.

• Trained new team members on restaurant procedures, menu items, and performance strategies.
• Provided all guests with custom experiences based off of preference and price point. Curated menu’s from $150-$500 per person. Average sales totaling in 6k per shift with a 22% tip average.
• Sought out liaison and point of contact at all private events within the company.

• Revived the events and BEO department post pandemic by creating competitive and cost efficient packages in 3 tiers ranging from 3-10k. Individual closes totaling in 81k before exit interview.
• Created training manuals for all Front of House staff and led weekly sales and guest connection strategy workshops for employees.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.

• Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
• Managed administrative logistics of events planning, event booking, and event promotions.
• Coached staff with methods of capturing an audience, empowering them to upsell and understand the value of ROI.
• Oversaw preparation and management of event budgets to deliver at or below projected costs.