SCOTT GENOVA

• Delegated tasks to staff members to maximize production under tight deadlines.
• Enhanced banquet operations by streamlining communication between kitchen and service staff.
• Increased guest satisfaction by anticipating needs and providing exceptional service during events.
• Directed and managed banquet functions for large and small events.
• Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
• Coordinated with vendors to provide seamless event experiences, from setup to teardown.
• Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
• Conducted post-event evaluations to assess performance and identify areas for improvement.
• Provided exceptional service to guests by immediately addressing needs and requests.
• Followed safety procedures and incorporated safety equipment to reduce injury and loss.
• Developed comprehensive training programs for staff to improve service quality and efficiency.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Cultivated an inclusive work culture promoting open communication, teamwork and staff empowerment resulting in a motivated and high-performing team.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.

Elevated overall banquet experience by incorporating unique table settings, lighting schemes, and room layouts as per client preferences.

• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Negotiated with vendors to obtain favorable rates for goods and services while maintaining good working relationships.