Tricia Duffney

• Maintained professional network of potential clients and business opportunities.
• Attended trade shows for in-person engagement and network building.
• Developed pricing strategies that would maximize profits while still remaining competitive in the market.
• Participated in negotiations with vendors regarding product purchases or contracts.
• Prospected for new business using databases and other strategies to generate sales.
• Delivered sales presentations focused on offerings and unique advantages over competitors.
• Cultivated strong professional relationships with suppliers and key clients to drive long-term business development.

• Greeted guests in a professional and friendly manner. Assisted guests with their needs, such as making dinner reservations signing up for activities, coordinated transportation or providing creative rainy day alternatives.
• Provided excellent customer service to all guests by responding promptly to inquiries and requests.
• Maintained up-to-date knowledge of local attractions.
• Resolved any customer complaints quickly and efficiently while maintaining a positive attitude towards the customer's experience at the hotel.
• Delivered exceptional service to every customer through active engagement, effective listening and well-developed interpersonal skills.
• Took reservations from guests by phone or online.

• Oversaw all aspects of event planning, including venue selection, catering arrangements, transportation logistics, audio and visual services and vendor contracts.
• Developed and managed project timelines, budgets, and objectives for events.
• Collaborated with vendors to ensure timely delivery of event materials.
• Created detailed production schedules and coordinated all logistical elements related to the event.
• Researched, identified, and secured suitable venues for events.

Specific to Weddings:

• Communicated regularly with couples regarding their vision for their special day and offered creative suggestions when needed.

• Sell accommodations to groups(10 + rooms) at a 79 room Historic Guest Ranch Resort; Contract Groups, Plan Meetings, Meals, Activities and Transportation up to 150 people; Oversee all aspects of event and to be the committed contact person for meeting planners

• Plan and oversee all Resort activities for up to 200 guests; Manager-On-Duty from day to day and during dinner shifts when the GM was unavailable; Review employment applications for 150 general employees and I was the Director and staff contact to the Children’s Program as well as the employees programs and activities.

• Provided excellent customer service to ensure satisfaction.
• Assisted in training new servers.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Ensured that each guest was served courteously, quickly, and efficiently.
• Performed opening and closing duties such as setting up the dining area, restocking supplies..
• Collaborated with other restaurant staff members to ensure efficient operations within the restaurant environment.