Heidi Heidkamp

Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

• IHRCO for The Inn at Middletown, Middletown, CT, Food and Beverage Director, 02/2011, Present, Direct overall strategy and day-to-day operations of the Food and Beverage departments in 100 room boutique hotel, including catering and room service, created new and innovative menus and significantly improved quality and presentation of food in outlets, catering, room service. Sales and marketing efforts increased check averages and revenues. Leadership oversight for staff of 25 and revenue >$2M Achieved bonus goals for third year as well as maintained P&L accountability. Selected to be a member of the Food and Beverage Leadership Council for Interstate Hotels and Resorts.
• Unidine Corp., Tarrytown, NY, Dining Services Director, 05/2010, 02/2011, Directed all strategic operations for food service and culinary deliverables for events serving 20-1500 global customers; managed food sales >$1.5M Simplified billing and ordering procedures working directly with accounting departments to expedite payment and cash flow. Consolidated food operations and maintained 'business as usual' mentality while under renovation. Managed, coached and promoted a staff of 15
• Flik International / Aetna, Hartford, CT, Director of Catering, 10/2007, 01/2009, Hands on management of all catering in World headquarters building featuring a corporate café, private dining room and 300 seat auditorium. Total annual catering revenues exceeding >$4M Reorganized Catering Department with new procedures for timely delivery, set up and presentation of food. Organized Daily operation of Aetna's new Customer Service Center featuring LEED Silver certification from the U.S. Green Building Council, Forged professional relationships with Client and CEO
• Culinart Inc. / Maritime Aquarium, Norwalk, CT, Catering Sales Manager, 10/2004, 08/2006, Catering Sales, planned and managing upscale Galas, Bar and Bat Mitzvah's, Weddings and Corporate functions for up to 1200 guests in Museum featuring full service Café, Lively Oyster Bar and IMAX Theater Customized and created unique events for both indoor and outdoor functions Liaison to President, Director of Operations and Client to meet and exceed expectations and preserve the safety of live exhibits in Museum while events were in progress
• IHRCO, Trumbull Marriott, Trumbull, CT, Banquet Catering Director, 11/2003, 10/2004, Event Manager in two hundred room hotel and 22,000 square foot conference center focused on Marriott standards of Customer Service, Attended daily BEO meetings to communicate all activity in conference space Financial controls and management of payments, deposits, contracts. Leadership oversight for foodservice personnel and professional staff. Mentored and developed talent with commitment to internal promotion.
• IHRCO, Nathan Hale Inn & Conference Center, Storrs, CT, Director of Food and Beverage, 09/2001, 10/2003, Coordinated and established food and beverage outlets for the new opening of this 100 room Boutique Hotel and Conference Center on campus of UCONN, Interviewed, hired and trained Culinary Team to produce and deliver exceptional food and service, and in its first year won the Connecticut Magazine's 'Best New Hotel Restaurant' Extensive research of local area and competitors to attract new business and successfully became a sold out Venue during all UCONN sporting events, Jorgensen Pre-Theater Dining, Sunday Brunch Developed a Daily Express Lunch menu attractive to UCONN faculty increased lunch covers by 50% over 3 month period
• International College of Hospitality Management, Washington, CT, Chef Instructor, 10/1999, 07/2001, Prepared students to become hospitality managers in world class resorts and hotels such as Breakers, Four Seasons and Ritz Carlton with a disciplined training program covering all front and back of house operations. Taught practical culinary skills to multi cultural students. Managed full service restaurant and banquet hall on campus training students in both back and front of house responsibilities. Coordinated meals with Service Instructor on etiquette and technique. Created themes and recipes/menus for Banquets and Galas for up to 500 guests.