Katherine Tubridy

• Continued Event Planning responsibilities.
• Minimum revenue goal increased to 650K per year.
• Assumed responsibility for posting to company's social media accounts, as well as creating & implementing protocols & training to standardize social media for more efficiently utilization.

• Handled all catering details from initial client contact through event execution.
• Corresponded with clients to answer questions & resolve issues.
• Performed face-to-face meetings to finalize the contract, event timeline, & other details.
• Managed event logistics & operations.
• Supervised onsite catering team & facility management team.
• Managed $500K per year in event revenue.

• Managed all the customer service and account management for individual subscriptions, site license accounts, store products, and webinar purchases.
• Managed our relationship with our outsourced customer service center; trained new employees on the systems & products we used; managed current site license accounts & hitting our 90% renewal goal; handled any escalated customer service issues, managed our internal customer service reps.

• Helping with customer service for our subscriptions, site license accounts, & webinar registrations.
• Managing site license accounts (providing renewal quotes, setting up accounts, updating IPs and domains, maintaining renewals, etc.); customer support for inbound calls and emails; creating print orders for both publications.

• Helping manage each food & beverage department in the hotel (Banquets, Greenhouse Restaurant, Plume Restaurant (recognized as a Forbes 5 Star Restaurant), Quill Bar, &In Room Dining).
• Helped with departmental decision making; daily opening of the department; coordinating and attending key meetings; running daily pre-shift meetings in the department; screening & interviewing job candidates; administrating employee reviews.

• Responsible for meeting all guest needs from the moment they arrived until their last goodbye.
• On the front line for helping implement the new state-of-the-art mobile lobby technology and trouble shooting any issues and guest relations.

• Shadowed the Restaurant Manager and Food and Beverage Director to learn about the internal processes and best practices.
• Developed Seasons’ Brunch Cocktail menu to compliment the New Orleans themed summer menu.

Minor in International Business