Jeannie Post

• Responsible for bringing client vision to life, main liaison between venue and it’s guests
• Responsible for meeting up-selling goals
• Partner with other vendors and remaining Inn departments to ensure seamless execution of events
• Secures hotel blocks on-premise and other area hotels
• Assists clients with food and beverage selections, including heeding specific dietary requirements
• Up to date on current health codes and mindful of safety standards for the venue
• Sources décor items and 3rd party rentals for the client
• Performs research and provide details/advice to assist the client with event decisions
• Works with the Director of Sales in terms of invoicing and payment collection
• Serves as the Banquet Manager for smaller events occurring in the Restaurant and private dining area
• Serves as the main point of contact for larger events in the Enchantment Garden

• Operated as a pro-active sales director, responsible for building successful relationships with current and prospective clients
• Shared responsibility for achieving revenue goals, guest and associate satisfaction and the financial performance of the department
• Partnered with key stakeholders within area sales to receive warm leads for more in-depth qualification of the business for the property
• Partnered with hotel operations to sell products and services that the hotel had the ability to successfully execute
• Verified a seamless turnover from sales to operations and back to sales while consistently delivering a high level of service
• Highlight: Achieved 13% increase in catering sales revenue from 2018 to 2019
• Was set to see another 12% increase in 2020 before pandemic occurred.

• Served as dining activity lead for award-winning private country club
• Reports directly to General Manager, working collectively with dining, kitchen, and golf shop teams to ensure quality member experience while protecting the assets of the club
• Tasked with:
• Maintaining cost controls utilizing such methods as: Menu formulation, daily and weekly sales reviews, monthly inventories, quarterly reviews, and yearly food/beverage budget
• Special events coordination: Maintenance of Club Google Calendar and monthly newsletter
• Execution of all major holiday events, regular Club Events, and regular Club dining service
• Promotes effective communication with Executive Chef and banquet teams to ensure timeliness and efficiency in banquet operations
• Responsible for initial and follow-up contact with member/client
• Composition of event contracts and floor plans for events with 20-350 guests
• Marketing Research: Menu formulation, competitive pricing research and using blend of marketing avenues such as email, social media, and print materials
• Staff Supervision: Manages 15 internal staff members.
• Promoted from Dining and Events Director to Director of Food and Beverage in November 2016.

Lead marketing strategist for successful family owned restaurant. Reports to CEO and CFO, working to develop integrated approach to increase sales results, product awareness and brand image. Key foci include: maximize sales growth, develop new and existing core-customer bases; expand reach to secure new key catering clients, staff direction and development.
Coordinated first three annual “Warrior Benefit BBQ” events, donating close to $8000 to the Wounded Warrior Project.
Responsible for all social media, email contact, direct mail, and print material advertising.
Revise menus to reflect brand awareness across all visual materials.
Analyze quarterly revenue/payroll/food cost reports to coordinate marketing plan.
Revenue increase of at least 5% each year
Direct and manage 10 internal staff.
Initial point of contact for potential catering customers.
Menu proposal and contract preparation.
Experience with social event planning, including weddings, corporate events, family-related events.
Collaborate effectively with neighboring businesses for increased visibility.