Joyce Cole
Summary
Focused Sales Manager committed to motivating others and offering extensive knowledge penetrating new territories and promoting product lines. Highly effective mentor driven to assess individual and group performance to implement improvements and set goals. Determined individual with background in establishing and nurturing lucrative partnerships.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sales Manager
HEI Hotels & Resorts
12.2023 - Current
- Increased sales revenue by developing and implementing effective sales strategies.
- Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
- Managed key accounts with strategic planning and relationship building, resulting in increased customer loyalty and repeat business.
- Consistently met or exceeded quarterly sales targets through diligent effort and persistence in closing deals.
- Negotiated contracts, ensuring the best pricing and terms for company profitability.
- Implemented CRM systems for better tracking of leads, improving follow-up processes and communication within the team.
- Evaluated competitor offerings to adapt sales strategies and maintain competitive advantage.
- Established strong relationships with key clients, resulting in increased customer retention and satisfaction.
- Reported sales activity, generated sales quotations, and proposals and maintained customer contact database to achieve sales objectives and quota.
Food and Beverage Manager
HEI Hotels & Resorts
05.2023 - 12.2023
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Implemented new drink policies, reducing over-pouring by 12%.
- Coordinated employee schedules, payroll and new hire training.
- Maintained compliance with local health department regulations through regular inspections and staff training sessions.
- Integrated personnel to maximize efficiency and maintain low employee turnover rate.
- Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
- Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed bar and wait staff and directed hiring program.
Catering Sales Manager
Emory Conference Center Hotel
09.2021 - 04.2023
- Collaborated with cross-functional teams to achieve project goals on time and within budget.
- Led successful sales presentations to prospective clients, resulting in increased partnerships and collaboration opportunities.
- Increased event bookings by developing and implementing effective catering sales strategies.
- Organized corporate meetings, special events and social occasions to satisfy client requirements and increase facility revenues.
- Performed service and menu upgrades and upselling activities to meet predetermined revenue objectives.
- Exceeded both quarterly and annual sales goals.
- Increased website traffic and conversions through email and social media marketing.
Catering Chef
Joy Catering
01.2018 - 03.2020
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Managed food inventory effectively, reducing waste and minimizing food costs.
Junior Sous Chef
Hilton Hotels & Resorts
05.2016 - 09.2017
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Banquet Chef
Starwood Hotels & Resorts Worldwide, Inc.
09.2013 - 05.2016
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Ordered food and supplies used to prepare meals people.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Chef De Partie
St. Regis Hotels & Resorts
09.2011 - 09.2013
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
Line Lead
Marcus Samuelsson Group
01.2009 - 01.2011
- Communicated shift handover information to keep personnel aware of incomplete tasks.
- Monitored product quality to achieve superior quality reputation.
- Followed daily production schedules for organized and on-time deliveries.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Associate's degree - Hospitality Administration/Management
Monroe College
Bachelor's degree - Business Administration, Management and Operations
City Tech, CUNY
01.2012
Associate of Applied Science - Culinary Arts
Monroe College
The Bronx, NY2010
Skills
- Salesforce
- Sales strategy development
- New Business Development
- CRM Software
- Lead Generation
- Solution selling
- Sales Reporting
- Direct Sales
- Upselling strategies
- Account Lead
Personal Information
Title: Catering and Sales Management: Achieving Maximum Results
Certification
- CSP - Certified Sales Professional
- ServSAFE Certified
Languages
Spanish
Limited Working
Timeline
Sales Manager
HEI Hotels & Resorts
12.2023 - Current
Food and Beverage Manager
HEI Hotels & Resorts
05.2023 - 12.2023
Catering Sales Manager
Emory Conference Center Hotel
09.2021 - 04.2023
Catering Chef
Joy Catering
01.2018 - 03.2020
Junior Sous Chef
Hilton Hotels & Resorts
05.2016 - 09.2017
Banquet Chef
Starwood Hotels & Resorts Worldwide, Inc.
09.2013 - 05.2016
Chef De Partie
St. Regis Hotels & Resorts
09.2011 - 09.2013
Line Lead
Marcus Samuelsson Group
01.2009 - 01.2011
Associate's degree - Hospitality Administration/Management
Monroe College
Bachelor's degree - Business Administration, Management and Operations
City Tech, CUNY
Associate of Applied Science - Culinary Arts
Monroe College
- CSP - Certified Sales Professional
- ServSAFE Certified
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