Megan Fells
Poughkeepsie
Summary
Experienced catering sales professional prepared to drive results through strategic planning and client-focused solutions. Strong focus on team collaboration, adaptability, and achieving targets in dynamic environments. Proficient in event planning, contract negotiation, and customer relationship management. Reliable, results-oriented with passion for delivering exceptional service.
Overview
21
21
years of professional experience
Work History
Catering Sales Director
FMWR, The West Point Club
West Point, NY
06.2025 - Current
- Hired to book all catering events for 8 venues with guest capacities from 20 to 350 people. Established relationships with all departments on post and increased department revenue by 30%. Organized and executed key on-post annual events with over 5,000 guests and concessions. Work with West Point officials, officers, cadets, and civilians to develop and execute events. Refined many processes in event execution, concessions, and tailgates. Developed training programs and SOP’s for Front of the House employees. Established new pricing structures and inventory control, increasing bottom-line profits by 10%.
Area Director
110 Grill
Westford, MA
10.2024 - Current
- I was brought on as the GM of the Poughkeepsie location and, in 4 months, promoted to Area Director of 4 NY locations. All locations are underperforming, and I put systems in place as there was a lack of leadership in these locations for a long time. I have and am continuing to rebuild a solid operational team by daily development, financial overview and hands on training with each of my locations. My core responsibilities are: labor budget oversight, budget development, daily financial analysis for my region, team and management development, action plans to correct issues in each of the locations, oversight and validation of inventory procedures, etc. I have a strong knowledge and understanding of budgets, building culture within my teams and efficiency on all IT platforms.
Food & Beverage Director
HITS
Saugerties, NY
12.2019 - Current
- Develops menus, oversee purchases, hires and trains staff for 4 horse shows nationwide. Organizes private events as well as daily breakfast & dinner for VIP clientele as well as food service for concessions to the public for each of these show circuits.
Food & Beverage Director
Troutbeck
Amenia, NY
03.2021 - 03.2023
- Overseeing all food & beverage aspects for a 37 room boutique hotel including: breakfast, lunch & dinner service 7 days a week, corporate functions, room service, 8 hammock sites & pool bar & grill and 12 weddings a year. Working directly with a 3 star Michelin chef to develop the culinary & beverage program as well as training for our team. I lead 3 FOH managers, 35 FOH staff and oversee 20 BOH staff. I work in conjunction with our comptroller on establishing budgets, forecasting, purchasing and p&l’s. Proficient with Opera, Micros, and most hotel & restaurant operating systems. Stands in place of the director of operations when they are not on property. I work with the front desk and maintenance teams to ensure people’s stay are up to our standard and meet all of our guests’ needs.
Food & Beverage Director
Diamond Mills Hotel & Tavern
Saugerties, NY
12.2019 - 02.2021
- Responsible for all food operations of a 30 room boutique hotel, 2 catering facilities with the ability to accommodate up to 350 guests, a contemporary Italian restaurant with capacity of over 200 with 2 private dining rooms & an outdoor terrace. Hires, trains & maintains a staff of over 100 front and back of the house staff. Oversee purchases, menu design & costing, room service, multiple functions at a time on different property locations, etc. Works directly with the CFO on budgets, profit and loss statements.
Food & Beverage Director
Rocking Horse Ranch
Highland, NY
02.2018 - 12.2019
- Responsible for all food operations of a 113 room all inclusive family resort. Managed a staff of 187 front of the house and back of the house employees, worked directly with the Chef, COO and General Manager of the property to implement new systems and standards to increase productivity and profit. I was able to cut labor by 250 hours a week and oversee the training of all new staff.
Director of Culinary Operations
Foxfire Mountain House
Mount Tremper, NY
06.2017 - 02.2018
- Oversaw the culinary operations of a 13 room boutique hotel, restaurant & catering operation. In the summer through the fall I oversaw the production and execution of weddings for up to 150 people and rehearsal dinners of 50. Custom menus, food cost, liquor cost & control as well as scheduling were all my responsibility. I also worked on training the front of the house staff.
Owner
Morty’s Delicatessen
Poughkeepsie, NY
06.2016 - 06.2017
- Opened Dutchess counties first Kosher style deli, specializing in house made corned beef, pastrami, knishes, baked goods & other deli favorites.
Owner/Chef
The Artist’s Palate
Poughkeepsie, NY
02.2005 - 06.2017
- Successfully ran one of Dutchess County’s premier restaurants for 11 years. Responsibilities included all menu development, payroll, scheduling, inventory, purchasing, human resource management, food & liquor costing, etc.
Owner/Chef
Canvas Catering
Poughkeepsie, NY
01.2007 - 01.2017
- Developed & executed custom events including rehearsal dinners, corporate functions and other celebrations both on and off premise. Parties ranged in size from 6-450 people.
Owner
Brasserie 292
Poughkeepsie, NY
07.2015 - 06.2016
- Purchased & maintained a thriving french bistro in downtown Poughkeepsie with the help of a partner. Shared in ownership responsibilities.
Education
AOS, BPS - Culinary Arts Management
Culinary Institute of America
Hyde Park, NY01.2000
Skills
- Ability to multitask
- Works cleanly & efficiently
- Knowledge of inventory, cost control, P&L analysis and maintaining labor budgets
- Knowledge of various POS systems, excel, word, powerpoint, etc
- Ability to train, motivate and retain a strong team
- Food safety
- Social media marketing
- Menu development
- Brand promotion
- Revenue generation
- Event planning proficiency
- New client acquisition
AWARDS
Catherine Street Community Center- April, 2007, Distinguished Women in Foodservice Award
Timeline
Catering Sales Director
FMWR, The West Point Club
06.2025 - Current
Area Director
110 Grill
10.2024 - Current
Food & Beverage Director
Troutbeck
03.2021 - 03.2023
Food & Beverage Director
HITS
12.2019 - Current
Food & Beverage Director
Diamond Mills Hotel & Tavern
12.2019 - 02.2021
Food & Beverage Director
Rocking Horse Ranch
02.2018 - 12.2019
Director of Culinary Operations
Foxfire Mountain House
06.2017 - 02.2018
Owner
Morty’s Delicatessen
06.2016 - 06.2017
Owner
Brasserie 292
07.2015 - 06.2016
Owner/Chef
Canvas Catering
01.2007 - 01.2017
Owner/Chef
The Artist’s Palate
02.2005 - 06.2017
AOS, BPS - Culinary Arts Management
Culinary Institute of America