Traci Jensen
Gilberts,IL
Summary
To enhance my career in catering hospitality
Overview
26
26
years of professional experience
1
1
Certification
Work History
Event Operations Supervisor
Marriott Corporation
Lincolnshire, IL
04.2008 - Current
- Coordinated event details with clients, vendors, meeting planners, and stakeholders as onsite contact, ensuring seamless execution.
- Managed scheduling, hiring, supply/equipment orders, liquor inventory, and payroll for associates, maintaining operational efficiency.
- Built strong relationships with groups, enhancing client retention and driving business growth.
- Supervised event setup and breakdown processes for various functions.
- Coordinated with vendors to ensure timely delivery of services and supplies.
- Trained team members on event protocols and customer service standards.
- Conducted pre-event briefings to align team goals and responsibilities.
- Liaised with clients to confirm event details and special requests effectively.
- Achieved the “Supervisor of the Quarter” award in 2008, 2012, 2014, and 2016.
- Achieved the “Stars of the Industry” award in 2010, 2011, 2019, and 2025 at Lincolnshire Marriott.
- J. Willard Marriott Award of Excellence Nominee 2015 and 2016.
Restaurant Manager/Supervisor
Marriott Corporation
Schaumburg
02.2004 - 04.2008
- Department head for all food and beverage outlets, including Room Service, Restaurant, Starbucks Bean Counter, and Hotel Bar/Lounge.
- Managed hotel beverage inventory, controlling costs and overseeing budgeting processes.
- Administered scheduling, appraisals, hiring, and payroll of associates.
- Trained and enforced Marriott service standards through use of records, menus, and established policies.
- Conducted daily shift briefings and training.
- Communicated and ensured understanding of department goals among hourly associates.
- Earned recognition as Manager of the Quarter for exceptional leadership in 2007.
Purchaser
Marriott Corporation
Downers Grove
02.2003 - 02.2004
- Developed inventory control system that reduced controllable inventory and food cost from 38% to 28%, exceeding budgeted target of 32%.
- Evaluated vendor proposals for purchasing goods and services.
- Managed inventory levels to ensure timely availability of supplies.
- Negotiated pricing and terms with suppliers for best value.
Lead Cook
Marriott Corporation
Downers Grove
06.2000 - 02.2004
- Managed daily production and development of menu choices and nightly specials to ensure quality and variety.
- Supervised banquet planning, production, and execution of new banquet menus to enhance guest experiences.
- Facilitated increased guest interaction with the kitchen to foster engagement and satisfaction.
Education
Associates Degree - Applied Science for Culinary Arts
College of DuPage
Glen Ellyn, IL03-2002
Skills
- Event coordination
- Schedule management
- Team leadership
- Effective communication
- Problem solving
- Attention to detail
- Personnel leadership
- Microsoft Office proficiency
- Customer service
Certification
- Sanitation, Purchasing, Supervision, Nutrition, Service & Sales certifications through National Restaurant Association
- Certified through MVP Audio Visual Institute Stage 1
- Service and Excellence, TIPS (alcohol service responsibilities), and BASSETT training through Marriott
- Marriott Certified Wedding Planner
Timeline
Event Operations Supervisor
Marriott Corporation
04.2008 - Current
Restaurant Manager/Supervisor
Marriott Corporation
02.2004 - 04.2008
Purchaser
Marriott Corporation
02.2003 - 02.2004
Lead Cook
Marriott Corporation
06.2000 - 02.2004
Associates Degree - Applied Science for Culinary Arts
College of DuPage