Mina DeWalt

• Managed over 85 events showcasing logistics of events planning, event booking and event promotions.
• Coordinated catering services and planned menus to compliment event and recognized event sales goals and milestones through upselling.
• Promoted adherence to client-event requirements through delegation, prioritizing and management of entire production lifecycle from conception to execution.
• Generated $2 million in event sales, while strengthening client retention by accurately organizing and executing successful trade shows and events.
• Maintained up-to-date knowledge of competitor products and pricing in market served.

• Provide problem-solving skills and determination to overcome challenges and ensure that events meet client's expectations
• Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
• Supervised onsite team of caterers, audio-visual technicians, and facility management team.
• Fulfilled contractual obligations for rehearsal and day of event coordination.

• Supports and acts on behalf of Director of Event Management or Director of Event Planning and Operations in his/her absence
• Built and implemented cost reduction strategies and industry best practices, reduced event expenses and streamlined planning and delivery.
• Established clear objectives and goals for each event, drove execution toward goals and measured and monitored results to track impact.
• Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events.
• Position cut short due to Covid-2019

• Delivered catered food and supplies to facility for on-time set-up.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Correctly calculated inventory and ordered appropriate supplies.
• Oversaw catering orders for multiple venues to verify accuracy and completeness.
• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Established welcoming atmosphere by greeting each guest warmly.
• Maintained tidy and organized work area to preserve aesthetics and support cleanliness and quality standards.
• Helped guests at tables when in need of assistance.
• Trained new staff in front-of-house procedures, customer relations, and cleaning.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.

• Answered a multi-line phone system customer calls promptly and appropriately handled needs.
• Maintained clean and organized front desk areas to uphold polished company image.
• Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
• Took reservations over phone, in person, and via computer for guests and provided confirmation information.
• Confirmed important personal and payment information for compliance with security and payment card industry standards.
• Collected room deposits, fees, and payments.

• 3.5 GPA - Did not graduate, completed 2 years
• Taught English as a second language in Rocinha,Rio De Janeiro,Brazil Volunteer Teacher [Project Favela]

GPA: 3.6