LESLIE ARENDT

Promoted from Assistant Manager to Catering Manager.

Exceeded monthly financial goals by booking and promoting the venue.

Created a new Events and Catering program that included options fo decorations and celebration packages.

Built a strong rapport with clients from the beginning of the event process to the day of the event, that included site walks through the site and on-site assistance on the day of the event

Build a strong rapport with clients to ensure above and beyond service.

Responded to client inquiries swiftly to resolve any issues and answer questions.

Assisted clients with all facets of the event planning process with the goal to have them do as little as possible.

Took guest reservations in a professional and courteous manner, while understanding that you are the voice of the hotel.

Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.

Managed and closed reservation calls to increase bookings by maintaining strong knowledge of resort products, services and facilities.

Worked with exceptional attention to detail, while promoting an excitement for their visit and with the goal that they were able to feel my smile through the phone.

Handled billing information over phone. Resolved various issues and discrepancies for customers.

Mastered exceptional communication skills with the ability to demonstrate and explain very specific information. Proficiently conducted administrative responsibilities including data entry and drafting correspondence. Determined client needs and financial situations by listening and scheduling fact-finding appointments.

Responded to customer calls swiftly to resolve issues and answer questions.

Selected the correct products and assisted members in making product selections based on the customer's needs and specifications.

Maintained high standards of customer service by building relationships with clients.

Promoted from Server to Manager, and managed a staff of over 50 employees.

Managed same owner restaurant simultaneously with unique cuisine and staff.

Maximized performance by monitoring daily activities and team members.

Increased the number of positive guest reviews posted on social media.

Wide range of restaurant skills from working most positions in the restaurant from host to manager.

Lead the planning an execution of diverse events,including corporate functions, golf tournaments, club events, weddings and community engagement events.

Coordinated and created venue logistics, including layout design, catering and technical requirements.

Scheduled and maintained event timelines ensuring all deadlines were met for a seamless experience.

Led weekly department head meetings to review all specifics of upcoming events to ensure all departments knew what their responsibilities were for each event.

Purchased and decorated events according to theme to truly wow the clients.

Supervised event staff and acted as point of contact to ensure smooth operations on the event day.