Mariah Fermil

• Direct and execute $2.5M in annual private dining and event revenue within a $15M F&B operation.

• Plan and manage high-profile corporate events, celebrity functions, luxury brand activations, and upscale social gatherings.

• Lead full-cycle event management: prospecting, proposal development, contract negotiation, BEO creation, execution, and post-event follow-up.

• Partner with executive leadership, culinary, and operations teams to ensure flawless delivery aligned with brand standards.

• Manage event budgets, forecasting, and revenue reporting to achieve and exceed financial targets.

• Cultivate long-term client relationships resulting in repeat business and referral growth.

• Oversee on-site execution for events ranging from intimate VIP dinners, corporate meetings, brand events to full restaurant and hotel buyouts.

•Lead team of 15 direct reports including a Banquet Manager, Events Assistant, Banquet Captain, and service team (servers, bartenders, housemen).

• Direct and execute $1M in annual private dining and event revenue within a $12M restaurant.

• Plan and manage high-profile corporate events and offsite catering influenced largely by San Diego Convention center and neighboring hotels and event arenas

• Lead full-cycle event management: prospecting, proposal development, contract negotiation, BEO creation, execution, and post-event follow-up.

• Right hand to General Manager, overseeing team of thirty two with host team as direct reports

• Train team on steps of service for both general dining and special events, POS operations, food and beverage education, upselling to maximize revenue and guest experience

• Lead host program - train team OpenTable proficiency, manage guest protocol and VIP relations, ROI on table management, exceed daily cover goals YOY

• Oversee on-site execution for events ranging from intimate VIP dinners to full restaurant buyouts.

Promoted through four progressive roles including leadreship positions within a globally recognized, celebrity chef-driven restaurant concept.

Promoted through five progressive leadership roles within a locally recognized, multi-unit, boutique hospitality brand including Event Intern, Key Holder, Assistant General Manager, and Event Manager.

• Drove $1M in banquet sales from restaurant and catering, managed operations of $2M in banquet sales within restaurant private dining spaces, venue, and offsite catering
• Fostered relationships with City of Charlotte to capitalize on City Wide conventions and become a destination for South East Asian weddings
• Earned business in competitive markets such as Republican National Convention luncheon, multi-day VIP destination during NBA all-stars, and CIAA with events ranging from fashion show, to concert performances, to club-style reception events, to restaurant buyouts with a nationally known culinary partner
• Oversaw event process from inquiry through final billing and thank you, including BEO development, contract process, staffing, service, and venue management.
• Responsible for private dining and catering sales for two restaurant concepts with 100 and 250 seats, respectively, as well as the operations of a 2,000 person event venue.
• Recruited and oversaw the hiring and training of on-call and temporary staff, up to 120 FOH and BOH employees per event.