Tonya Sanchez
Miami Beach
Summary
Dynamic leader with extensive experience in luxury hospitality management, restaurant and event logistics. Proven track record in crafting tailored event proposals and ensuring seamless execution, driving exceptional customer satisfaction. Results-driven professional skilled in budget planning and operational management within the luxury hospitality sector. Expertise in overseeing large-scale events and optimizing workflow to enhance service delivery and financial performance.
Overview
25
25
years of professional experience
Work History
Managing Director
Macaluso's Restaurant
Aiken
12.2019 - 07.2025
- Oversaw daily operations to ensure smooth restaurant functionality.
- Managed staff schedules and delegated tasks to optimize workflow.
- Monitored financial performance of the organization and initiated corrective actions as needed.
- Crafted event proposals tailored to client needs and preferences.
- Oversaw event logistics, including setup, catering, and entertainment coordination.
- Managed payroll process, ensured compliance with federal and state payroll regulations.
- Supervised accounting tasks, which included accounts payable and receivable, general ledger management and expense reporting oversight.
- Prepared monthly, quarterly, and annual financial statements
- Managed daily reservations using booking system
- Managed inventory levels to ensure optimal stock availability and minimize shortages.
Events Director | District
Faena Hotel Group
Miami Beach
08.2014 - 04.2019
- Oversaw end-to-end event execution, coordinating sales, catering, AV, culinary, and multi-property operations.
- Managed cross-departmental teams to ensure seamless service delivery and communication. (Three Venues)
- Developed and executed budgeting processes for department financial planning.
- Collaborated with marketing teams to align promotional activities with brand standards.
- Fostered vendor relationships to secure quality supplies and services for hotel operations.
- Conducted regular meetings with department heads to review strategic initiative progress.
- Prepared presentations for board meetings summarizing key organizational developments.
- Monitored market conditions and competitor activities to inform strategic business decisions.
- Completed month-end and year-end closings, kept records audit-ready and monitored timely recording of accounting transactions.
- Collaborated with architects, engineers, surveyors, inspectors and other professionals involved in construction processes.
Consultant, Director of Catering
The Out Hotel
New York
02.2013 - 07.2014
- Developed and managed catering menus to align with client preferences.
- Coordinated logistics for large-scale events, ensuring seamless execution.
- Oversaw vendor selection and negotiation for catering supplies and services.
- Led a team of catering staff, providing training and support as needed.
- Collaborated with clients to create customized event experiences and themes.
- Utilized catering management software to streamline operations and scheduling.
- Interacted with clients during pre-event meetings to discuss their specific requirements.
Director of Catering Sales
Gansevoort Hotel Group
New York
01.2009 - 10.2011
- Oversaw contract negotiations with clients and service providers for events. (Multi-Properties)
- Created customized proposals and contracts for clients.
- Coordinated with kitchen staff to ensure menu accuracy and quality.
- Managed vendor relationships for seamless event execution and supply procurement.
- Trained sales staff on catering services and event planning procedures.
- Conducted site visits to finalize details and logistics for catering events.
- Created promotional materials to showcase catering offerings to potential clients.
- Built strong relationships with existing customers by providing excellent customer service throughout their entire event planning process.
Director of Special Events
Soho | Tribeca Grand Hotels
New York
03.2008 - 05.2009
- Managed the development of catering proposals, contracts, menus and presentations. (Multi-Properties)
- Developed and implemented strategic sales plans to increase catering revenue.
- Planned and executed high-profile events
- Worked with cross-functional teams to achieve goals.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Recognized by management for providing exceptional customer service.
- Organized tastings for prospective clients based on their individual needs and requirements.
- Negotiated pricing for services with vendors such as caterers, florists, photographers.
- Researched potential customers through online databases and industry contacts to find new opportunities for growth.
- Collaborated with marketing team to create promotional materials that highlight catering services offered by the organization.
- Coordinated and supervised staff in order to achieve maximum efficiency at events.
Director of Catering & Conference Services
The Shore Club | Morgans Hotel Group
New York
10.2002 - 03.2008
- Lead and manage the catering and conference services departments
- Develop departmental goals, budgets, forecasts, and revenue strategies
- Hire, train, schedule, and evaluate catering and conference services staff
- Establish and enforce service standards, policies, and procedures
- Generate and maximize catering and event revenue
- Meet with clients to understand event needs and expectations
- Negotiate contracts, pricing, menus, and service packages
- Build and maintain relationships with corporate, social, and association clients
- Collaborate with sales and marketing teams to promote event services
- Oversee all phases of event planning: proposals, BEOs, timelines, and logistics
- Ensure flawless execution of conferences, meetings, banquets, weddings, and special events
- Act as senior on-site contact for high-profile or complex events
Catering Director
Great Performances | Hudson Hotel NYC
New York
03.2000 - 01.2002
- Directed catering operations liaison for third-party catering and hotel.
- Planned logistics for large-scale events, ensuring seamless execution on-site.
- Developed promotional materials to enhance catering service visibility and appeal.
- Coordinated with kitchen staff to maintain high culinary standards and presentation.
- Created / Managed Budget, Forecasting
Education
Some College (No Degree) - Business Administration And Management
Hunter College
New York (City), NYSkills
- Luxury hospitality management
- Catering and banquet logistics
- Front desk operations
- Restaurant operations management
- VIP relations
- Event production logistics
- Hotel and restaurant openings
- Brand partnerships and cultural events
- Property management
- Budget planning
Languages
Spanish
Professional
Timeline
Managing Director
Macaluso's Restaurant
12.2019 - 07.2025
Events Director | District
Faena Hotel Group
08.2014 - 04.2019
Consultant, Director of Catering
The Out Hotel
02.2013 - 07.2014
Director of Catering Sales
Gansevoort Hotel Group
01.2009 - 10.2011
Director of Special Events
Soho | Tribeca Grand Hotels
03.2008 - 05.2009
Director of Catering & Conference Services
The Shore Club | Morgans Hotel Group
10.2002 - 03.2008
Catering Director
Great Performances | Hudson Hotel NYC
03.2000 - 01.2002
Some College (No Degree) - Business Administration And Management
Hunter College