STEPHANIE MORGAN

Expanding company's brand reach through networking, outreach, and diverse marketing strategies. Forging relationships and collaborations with other behavioral health agencies to broaden the access to care for those in need of treatment. Building and improving social media strategy and performance across multiple platforms.

• Established, initiated and optimized business development strategies based on company targets and budget factors.
• Identified business development challenges and department concerns for proactive resolution.
• Utilized market trends, mission priorities and customer goals to envision, shape and close new opportunities.
• Established and maintained highly effective relationships with clients and industry partners to drive growth.
• Implemented innovative business development strategies to increase customer base and expand awareness.
• Achieved monthly goals and key initiatives each month to date for the year of 2023.

• Engage with prospects and families to effectively build rapport and lasting relationships.
• Provided positive first impressions to welcome existing, new and potential residents.
• Boosted sales by conferring with prospects and their families to evaluate needs of each prospect and best-fit community offerings.
• Trained and developed new hires in company processes, product knowledge, customer service and selling techniques.
• Manage marketing platforms for prospect and professional outreach such as iContact, OneDay and LinkedIn.
• Engaged in and won regional and company-wide sales competitions alongside my team such as most five star Google reviews, most Respite-Stays-Turned-Permanent, most fourth quarter deposits (2021), and exceeded budgeted occupancy entering 2022 despite pandemic challenges.
• Develop, nurture and maintain close relationships with families even after prospect move-in, while promoting our Resident Referral program where our residents can earn money and gifts for referring friends to our community.

• Maximized efficiency by coaching and mentoring 30 personnel on customer service principles, industry practices, company procedures and Micros system.
• Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency, including but not limited to weekly staff meetings, communications and trainings.
• Manage and execute all private parties and functions; coordinated and planned special community events.
• Planned and coordinated special events.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Launched staff engagement programs that increased operational quality.
• Assessed financial statements and Micros reports to evaluate sales performance, developed targeted improvements and implement changes resulting in increased guest count and check average.
• Managed budget implementations, employee reviews, training, schedules and private party contract negotiations.
• Increased revenue streams by reducing costs, managing schedules and overtime, and evaluating offerings.
• Worked directly with management, ownership, and marketing department to brainstorm, discuss strategy and mitigate issues.
• Increased profits and sales within one year through restructure of menus, pricing and eliminating theft.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.

• Identified and resolved unauthorized or ineffective practices by inspecting shift and sales reports regularly; Developed organization systems for sales reports and financial records and strengthened operational traceability and operational efficiencies.
• Developed and implemented daily operations plans such as employee assignments and promotional strategies.
• Reviewed financial reports each day and investigated variances with owner.
• Protected company assets from loss such as theft or damage by setting and enforcing effective security policies including but not limited to weekly blind inventory and blind cash drops.
• Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency. During my tenure we switched food distributors twice, and I often switched up our wine menu according to price variances between vendors.
• Implemented policies and standard operating procedures for continuous improvement, including staff and manager shift logs, utilizing scheduling software company-wide, and a system for tracking system voids and comps.
• Monitored customer feedback to devise business strategies and determine process improvements for better customer experiences; methods for tracking customer feedback were comment cards, email submissions, and messages received through social media platforms.
• Monitored employee productivity and optimized procedures to reduce costs; procedures included staggering shift times, cutting labor during slow times and tracking business patterns through past sales reports.

• Managed and coordinated all product demonstrations and special events including product tastings and trade show events.
• Hired, trained and managed brand ambassador staff to bring brand awareness to the Long Island and New York City beverage industry; as this was a start-up company, majority of staff were hired based on their already existing experience and connections in the field.
• Supported senior ownership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, etc.
• Generated client retention by accurately organizing and executing tastings and events; some stores would request return events and even return brand ambassadors.
• Assisted sales team with customer follow-up by utilizing Pipeline software; sales tracking allowed the team to see which customer leads had not been visited yet, which had not yet been sold, and which required a follow-up to check on product placement and sales.
• Weekly and monthly inventory control; implemented a tracking system of both product as well as event materials; ensured all staff had proper equipment for each tasting event

• Contacted and recruited expert HCPs through various leads to gauge their interest in participating in round tables and advisory boards related to their particular area of study; important to be knowledgeable in scope of work.
• Supported logistical needs and synthesized secondary research for pharmaceutical marketing plan development.
• Oversaw development of branding, slides, and other marketing materials for HCP events like round tables and advisory boards.
• Routed creative elements through internal approval process to meet contract and deadline obligations in accordance with client-specified timelines.
• Tracked project documents during every phase of development.
• Tracked project time and updated project pipeline.
• Prepared data and metrics for detailed status reports.
• Recorded time allocated to projects and updated master tracking documents.
• Adjusted project timelines to account for dynamic targets, staffing changes and operational specifications.
• Managed multiple projects at a time while maintaining adherence to budget, schedule and scope requirements.

• Integrated or improved logistic systems into company processes to improve operations pertaining to the on-boarding of staff and general office organization.
• Oversaw office inventory activities, including ordering, stocking and shipment receiving.
• Hired, managed, developed and trained staff, established and monitored goals, and conducted performance reviews.
• Established and developed a highly efficient and dependable front door team of hostesses, reservationists and Maitre D's by delivering ongoing coaching and motivation and fostering career advancement within the restaurant group.
• Cultivated positive guest relations by managing information and orchestrating speedy seating, while maximizing the seating potential of four dining rooms.
• Supported servers and management by keeping accurate and up-to-date guest reservation notes, particularly with VIPs and investors.
• Worked closely with corporate event planner to ensure proper execution of any planned special and private events, including menu specifications, and contractual obligations.
• Coordinated large party reservations with management and chef.
• Under the Head of HR, administered compensation, benefits and performance management systems.
• Participated in staff meetings and briefed staff relating to employment, compensation, labor relations and employee relations.

• Handled the on-boarding and training schedules of all incoming staff
• Solved problems timely and effectively, ensuring customer satisfaction.
• Streamlined office operations by computerizing activities, managing customer communications, scheduling payments and tracking records and documents.
• Worked closely with restaurant bookkeeper; Prepared vendor invoices and processed incoming payments.
• Consolidated daily sales reports into Excel spreadsheet and sent to owners, chef and bookkeeper each day
• Developed restaurant private event program; worked closely with executive chef to create various menu packages with different price points
• Planned and coordinated all restaurant private events; Sourced vendors for special project needs and negotiated contracts; met with clients to show the space and discuss menu options.
• Answered and fielded all calls, managed restaurant reservations and VIP/investor bookings
• Coordinated travel and managed calendar for owner

• Assisted in the start-up of a fast-casual restaurant with a niche focus on health and wellness.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Recruited and hired employees offering talent, charisma and experience to restaurant team.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.

• Answered incoming phone calls and developed friendly rapport with callers while answering questions, making recommendations and leading conversations to bookings.
• Utilized Opentable to input all key guest data into restaurant's reservation system.
• Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.
• Effectively managed heavy volume reservation calls to increase bookings by maintaining strong knowledge of maximizing the timing and seating of the restaurant.
• Managed team of 5 hostesses.