Hassan Shahlaei
Detroit
Summary
Accomplished leader in banquet operations, specializing in high-profile events and team development. Expertise in P&L management and operational strategy to drive profitability and service excellence. Committed to fostering a culture of accountability and continuous improvement across all event and catering operations. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen.
Overview
12
12
years of professional experience
Work History
General Manager
Sodexo Live! - Huntington Place Convention Center
Detroit
11.2025 - Current
- Lead overall strategic direction, operational execution, and financial performance for one of the nation's premier convention centers, ensuring exceptional delivery of large-scale conventions, trade shows, and live events.
- Oversee full P&L responsibility, including annual budgeting, forecasting, cost controls, and capital planning, consistently identifying opportunities to improve profitability and financial performance.
- Directed cross-functional teams across operations, events, catering, concessions, sales, marketing, accounting, human resources and guest services, fostering high-performance culture emphasizing accountability and results.
- Spearheaded the overhaul of Catering and Concessions menus, launching modern, revenue-driven food and beverage concepts that enhanced guest experience, strengthened competitive differentiation, and increased average per person spend across conventions and live events.
- Built and maintained strategic partnerships with city leadership, tourism authorities, hotels, vendors, and key stakeholders, increasing bookings and expanding market reach while elevating venue brand presence.
- Ensured compliance with health, safety, labor, and regulatory standards, proactively mitigating operational risk and maintaining service excellence.
- Recruit, develop, and mentor senior leaders and frontline teams, emphasizing succession planning, professional growth, and operational continuity.
Complex Director of Banquets
Caesars Entertainment - Flamingo, Harrah's, LINQ
Las Vegas
01.2023 - 11.2025
- Directed banquet operations for Flamingo Las Vegas, Harrah's Las Vegas, and LINQ Hotel Experience, overseeing 160,000 sq. ft. of event space while effectively managing complex Collective Bargaining Agreement union contracts.
- Spearheaded high-profile event execution for Fortune 500 clients including Walmart and Workday, delivering seamless receptions and full-property buyouts.
- Partner with the Director of Catering and Executive Chefs to design and deliver unforgettable VIP dining experiences that drive client satisfaction and repeat business.
- Managed and analyzed P&L statements to ensure financial accuracy and cost control, reducing discrepancies and improving departmental profitability.
- Recruited, trained, and mentored a high-performing banquet team, fostering leadership development and promoting a culture of accountability and service excellence.
- Co-developed the 2024 Banquets & Catering operating budget in collaboration with the Director of Catering, aligning fiscal planning with strategic growth targets.
- Motivated and coached Catering Managers on upselling techniques, consistently exceeding group minimum spend and increasing top-line revenue.
- Cross-trained as a Senior Catering Manager in 2024, personally managing 35 group events from inception to completion, demonstrating readiness for broader leadership roles.
Director of Banquets
MGM Resorts - Beau Rivage Resort & Casino
Biloxi
10.2021 - 01.2023
- Directed a 90-member banquet and events team responsible for executing high-profile events across 50,000 sq. ft. of luxury convention space at a 1,740-room AAA Four Diamond resort and casino on the Gulf of Mexico.
- Oversaw end-to-end operations for Beau Rivage's exclusive Fallen Oak Golf Course events, a prestigious venue and Senior PGA Tour stop, ensuring flawless execution for VIP clientele.
- Developed and rolled out comprehensive Banquet Service Training Manual and Banquet Captain Training Program, enhancing service consistency and preparing team for high-profile events.
- Led the creation of a new Catering Menu featuring innovative culinary concepts and updated pricing, driving increased client engagement and revenue per event.
- Instituted a structured 30/60/90-day onboarding plan across banquet and catering teams, accelerating performance ramp-up and improving retention.
- Ensured full compliance with health, safety, and labor regulations, including union contract requirements, fostering a productive labor-management relationship.
- Partnered with executive leadership on monthly P&L reviews and spearheaded the annual budget planning process, identifying cost-saving opportunities and enhancing profitability.
- Championed guest-first culture, consistently exceeding expectations and elevating banquet experience for corporate, leisure, and high-stakes casino clientele, resulting in increased guest satisfaction.
Banquet Manager
MGM Resorts - Beau Rivage Resort & Casino
Biloxi
11.2019 - 10.2021
- Implemented allergen labeling for all food-related events, ensuring compliance with health standards and enhancing guest safety and satisfaction.
- Introduced illuminated menu signage for buffets and bars, improving visual appeal and guest experience at catered events.
- Invested in updated buffet equipment and decor to elevate event presentation and enhance perceived value for clients.
- Facilitated roundtable discussions with line-level staff and leadership to enhance engagement and morale, leading to improved service delivery.
- Transitioned soda offerings from aluminum bottles to traditional cans, achieving cost savings of $0.98 per unit and streamlining inventory management.
Banquet Supervisor
MGM Resorts - Mandalay Bay Resort & Casino
Las Vegas
05.2015 - 11.2019
- Directed a landmark corporate event hosting 20,000 guests, coordinating staffing ratios, room layouts, menu rollout, and service logistics to ensure flawless execution and guest satisfaction.
- Oversaw large-scale event operations for a 43-story luxury resort and casino with 2.1 million sq. ft. of convention space, managing end-to-end planning, staffing, and execution for high-profile functions on the Las Vegas Strip.
- Delivered world-class event experiences for top-tier clients including Microsoft, IBM, Dell, Oracle, VMware, Home Depot, Toyota, and Mercedes-Benz, consistently meeting or exceeding client expectations.
- Spearheaded talent acquisition and assessment to build high-performance banquet teams, implementing succession planning strategies to address staffing gaps and uphold service excellence.
- Led training and onboarding for new hires to reinforce brand standards and ensure service consistency across banquet operations.
- Streamlined labor and food costs by implementing sustainable service protocols, including presetting iced tea for lunch events and providing lemon wedges on request.
- Maintained strict compliance with labor regulations, union guidelines, and health and safety standards while fostering a positive labor relations environment within a high-volume hospitality setting.
Manager of Catering and Banquets
MGM Resorts - Gold Strike Resort & Casino
Tunica
03.2014 - 05.2015
- Directed a cross-functional team of 30 employees in planning and executing high-profile on- and off-premise events across a 50,000 sq. ft. casino resort, ensuring seamless operations and guest satisfaction.
- Coordinated major events for notable clients including Congressional Black Caucus, Zoo Brew at Memphis Zoo, and college football tailgating at Little Rock Zoo, enhancing client relationships and brand reputation.
- Designed and launched an innovative catering menu and dynamic sales kit, enhancing client engagement and boosting event bookings.
- Oversaw departmental records including attendance, payroll, labor costs, P&L reports, scheduling, safety compliance, and service standards, ensuring operational efficiency and profitability.
- Reduced employee turnover by 22% through hands-on coaching, mentoring, and fostering a culture of positive reinforcement and team engagement.
- Prioritized employee retention and customer satisfaction, fostering a high-performing team and securing repeat business from large-scale clientele.
Education
Bachelor of Science - Business Management
University of New Orleans
New Orleans, LA12-2004
Skills
- Food & Beverage Operations
- P&L/Budget Management
- Revenue and Profit Growth
- Cost Reduction and Avoidance
- Sales planning and implementation
- Customer Satisfaction and Retention
- Vendor negotiation
- Local Partnership Development
- Trend analysis
- Team Building and Leadership
- Employee Training and Development
- Recruiting and Staffing Initiatives
- Labor Relations
Timeline
General Manager
Sodexo Live! - Huntington Place Convention Center
11.2025 - Current
Complex Director of Banquets
Caesars Entertainment - Flamingo, Harrah's, LINQ
01.2023 - 11.2025
Director of Banquets
MGM Resorts - Beau Rivage Resort & Casino
10.2021 - 01.2023
Banquet Manager
MGM Resorts - Beau Rivage Resort & Casino
11.2019 - 10.2021
Banquet Supervisor
MGM Resorts - Mandalay Bay Resort & Casino
05.2015 - 11.2019
Manager of Catering and Banquets
MGM Resorts - Gold Strike Resort & Casino
03.2014 - 05.2015
Bachelor of Science - Business Management
University of New Orleans