Jesse Ruiz

• Drive group sales and catering revenue by soliciting, booking, and planning meetings, events, and social functions while serving as the primary client liaison
• Proactively develop new and repeat business through networking, site tours, and targeted sales outreach
• Plan and coordinate all event logistics, including menus, room setups, and A/V requirements
• Prepare proposals, negotiate contracts, and create detailed Banquet Event Orders (BEOs) for operational teams
• Maintain strong client relationships to drive satisfaction, loyalty, and repeat business
• Partner with banquets, culinary, and F&B teams to ensure seamless event execution
• Manage client billing, monitor catering budgets, and produce accurate sales and activity reports

• Lead full-store operations to drive sales, optimize inventory, and deliver exceptional customer service
• Recruit, develop, and coach high‑performing teams aligned with organizational values
• Oversee financial performance, including budgeting, P&L analysis, and expense control
• Ensure consistent delivery of Legendary Service (GURA) and effective customer issue resolution
• Direct inventory management, product flow, vendor purchasing, and overall store presentation
• Uphold safety, compliance, and audit standards while managing required operational paperwork and cash procedures

• Build and maintain client database (from internal and external sources) including military/government, financial, healthcare, transportation, and non-profit organizations
• Implement strategic monthly sales plan, annual goals, competitive analysis, and other reports requested/required
• Worked closely with F&B operations, including back-of-the-house operations, budget administration and catering operations
• Monitor event space to maximize all available dates
• Prepare proposals, contracts and BEOs
• Responsible for training, development, and evaluation of new associates
• Sales department scheduling and payroll management
• Periodically review & adjust menus to ensure product and vision consistency
• Solicit new business based on established goals and objectives
• Daily and weekly meetings with key departments to ensure and confirm flow of information accuracy

Accomplishments:

• Assisted in the management and operational transition from Adams Mark Hotels to Hyatt Regency Jacksonville-Riverfront
• Consistently increased military room block and catering sales from $375,000/PYA to $1.2 million/PYA, from 2008 - 2019
• Mentored, trained, and developed my last six administrative assistants to management positions within the company, within their first 2-3 years

• Developed and maintain client relationships with ICW accounts working directly with the New Orleans Convention and Visitors Bureau
• As an active member of the New Orleans Chamber of Commerce, I worked directly with local business owners and managers to market, promote and showcase the hotel products and services
• Worked directly with all local DMC’s to promote and sell off-premise catering through Regency Caters of Hyatt Regency New Orleans
• Represents the hotel at selected events that provide a networking opportunity and a means to highlight the Hotel's presence in the market
• Hire, train, schedule banquet and convention services staff
• Actively involved with labor cost control, food cost control, sales and preparation, transportation, setup, operation, and clean-up of all events
• Conceptualizes menu packages in consultation with the culinary staff
• Communicates and collaborates with other departments to provide quality services for all groups

Accomplishments:

• Developed business plan and launched off-premise catering operations for Regency Caterers of Hyatt Regency New Orleans
• Increased additional food & beverage revenue from off-premise catering the first year by $485,000
• Negotiated and developed solid business relationships with clients, venues, vendors, and suppliers to help recognize Regency Caterers as a preferred off-premise caterer in New Orleans
• Purchasing of all departmental supplies and services

• Manage and supervise staff of 35-40 full-time/on-call Servers, Bartenders and Housemen. to ensure that all duties, responsibilities, and requests are executed to guests’ satisfaction and expectations
• Work closely with Culinary, Catering and Convention Sales staff daily to review all EO’s/BP’s and resumes
• Oversaw the timely set-up and maintenance of all meeting spaces and directly accountable for delivery of all services
• Met with all event clients daily to ensure that all needs and expectations are always being met at superior levels
• Interviewing, hiring, and training of new associates and development of Supervisors and Managers
• Purchasing of all departmental supplies and services
• Responsible for leading annual performance reviews

Accomplishments:

• Worked with Culinary, Catering Sales, Engineering and local Rabbis to develop special menus, food handling and preparation guidelines specifically geared to the large local Jewish community for strictly Kosher events
• Transformed private dining room adjacent to main kitchen with separate area for Kosher events
• Helped promote Hotel Inter-Continental New Orleans as premier Kosher caterer in the city for groups of 20 to 100 people, including weddings, bat mitzvahs and bar mitzvahs
• Worked directly with local DMC’s, venues, vendors, and suppliers to promote off-premise catering