TAYLOR WETSKY
Troy
Summary
Hospitality leader with 9+ years of experience across food and beverage operations, catering, events, team leadership, sales, and marketing. Proven experience leading teams of 30+ employees, overseeing high-volume hospitality operations, managing client relationships, driving revenue, and delivering exceptional guest experiences. Skilled in budgeting, cost management, payroll, staffing, scheduling, vendor coordination, operational planning, and business development. Hands-on leader with a strong understanding of front-line foodservice operations and the business strategy required to build successful hospitality programs.
Overview
2027
2027
years of professional experience
Work History
Freelance Marketing & Content Creator
Self Employed
01.2024 - Current
- Develop and execute marketing strategies for hospitality, restaurant, event, and lifestyle brands, aligning campaigns with business and revenue goals.
- Partner with ownership, management, culinary, and operations teams to promote dining experiences, events, seasonal offerings, and new programs.
- Manage social media strategy, content calendars, and campaigns across multiple client accounts.
- Produce professional photography, short-form video, graphic design, and branded marketing materials for digital and print use.
- Manage client relationships, project timelines, approval processes, and monthly deliverables while balancing multiple accounts.
- Monitor social media performance and audience trends, using analytics to refine strategy and improve engagement.
Banquet & Event Director
Max 410 at The Water's Edge
01.2020 - 01.2024
- Directed day-to-day operations for a high-volume events and catering operation, overseeing the full lifecycle of events from initial sales and planning through execution and post-event follow-up.
- Managed and led a team of 30+ employees across front-of-house, bar, banquet, and event operations, including hiring, training, scheduling, performance management, and staff development.
- Managed payroll processes and monitored staffing and labor needs to support efficient operations and control labor costs.
- Coordinated closely with culinary leadership to ensure efficient foodservice operations, consistent service standards, and successful execution of events and catering programs.
- Oversaw event budgets, pricing, labor costs, purchasing needs, and operational expenses with a focus on profitability and client satisfaction.
- Built and maintained strong relationships with clients, vendors, internal leadership, and community partners.
- Drove catering and event sales by identifying client needs, developing proposals and packages, conducting venue tours, and guiding customers through the sales process.
- Coordinated food and beverage programs with culinary teams to ensure menus and service experiences met client expectations and operational standards.
- Managed multiple simultaneous events and operational priorities while maintaining high standards for service, organization, and execution.
- Identified opportunities to improve operations, increase revenue, enhance the guest experience, and strengthen team performance.
- Served as a primary point of communication between clients, management, culinary teams, service staff, and outside vendors.
Front of House & Bar Manager
Max410 at The Waters Edge
01.2017 - 01.2020
- Managed daily front-of-house and bar operations within a fast-paced food and beverage environment.
- Supervised, trained, and supported service and bar employees to maintain strong performance and hospitality standards.
- Managed employee scheduling, shift coverage, and staffing based on operational and business needs.
- Supported payroll administration and labor management while maintaining accurate employee and scheduling information.
- Oversaw opening and closing procedures, cash handling, inventory, guest concerns, and daily service execution.
- Worked closely with culinary and management teams to maintain efficient communication between front- and back-of-house operations.
- Supported beverage inventory, ordering, cost control, and loss-prevention efforts.
- Built positive relationships with guests and resolved service concerns with professionalism and urgency.
- Led by example during high-volume service periods and supported the team wherever needed.
Public Health Technician
Air National Guard
01.2014 - 01.2023
- Served nine years in the Air National Guard, including two years as an Active Duty Technician, while maintaining civilian professional responsibilities.
- Oversaw public health programs and supervised Air National Guard personnel during active-duty service.
- Supported public health, safety, readiness, and regulatory compliance initiatives.
- Implemented health education and disease prevention initiatives to support personnel readiness and well-being.
- Worked effectively in high-accountability environments requiring leadership, adaptability, teamwork, and performance under pressure.
Bartender
Max410 at The Waters Edge
2015 - Current
- Provide high-quality food and beverage service in fast-paced restaurant, bar, and event environments.
- Maintain extensive knowledge of hospitality operations, beverage service, guest relations, and responsible alcohol service.
- Support team operations during high-volume periods while building strong relationships with guests and colleagues.
- Managed bar inventory, ensuring optimal stock levels and minimizing waste through efficient ordering practices.
Education
Associate Degree - Public Health
Community College of the Air Force
High School Diploma - Honors
Fonda Fultonville CSD
Skills
- Food & Beverage Operations
- Team Leadership & Development
- Budgeting & Financial Management
- P&L Awareness
- Catering & Event Operations
- Client Relationship Management
- Staff Training & Scheduling
- Revenue & Sales Strategy
- Hospitality Marketing
- Program Development
- Vendor Management
- Cross-Functional Leadership
- Guest Experience
- Operational Planning
- Staff management
- Customer relationship management (CRM)
ADDITIONAL QUALIFICATIONS
- 9+ years of hospitality and food and beverage experience
- 4+ years of director-level events and catering leadership
- Leadership experience managing teams of 30+ employees
- Experience with payroll, staffing, scheduling, and labor management
- Strong background in budgeting, sales, and revenue-generating operations
- Extensive client and stakeholder relationship management experience
- Experience collaborating directly with culinary and foodservice teams
- Military background with experience in accountability, compliance, health and safety, and team-based environments
Timeline
Freelance Marketing & Content Creator
Self Employed
01.2024 - Current
Banquet & Event Director
Max 410 at The Water's Edge
01.2020 - 01.2024
Front of House & Bar Manager
Max410 at The Waters Edge
01.2017 - 01.2020
Public Health Technician
Air National Guard
01.2014 - 01.2023
Bartender
Max410 at The Waters Edge
2015 - Current
Associate Degree - Public Health
Community College of the Air Force
High School Diploma - Honors
Fonda Fultonville CSD