​

I have 20 years of restaurant experience spanning from general manager and kitchen manager, to corporate and family-owned businesses. I found a strong connection to event sales in 2007, devoting my career to this faucet since. I am highly self-motivated and committed to strategizing and building sales and relationships for continued success. My proven track record includes nearly doubling sales at Carmines in one year, reaching the highest sales of any year with The Chicago Firehouse in 2014, and the highest sales since opening with Carnivale in 2018. In addition to my achievements, I am team oriented and focused on what is best for our guests as well as company, because success is never accomplished alone.

​​

​

WORK HISTORY

2024  River Roast and Jake Melnick's Corner Tap, Director of Sales and Marketing​

• Develop and implement sales strategies to drive event bookings, increasing revenue and profitability.

• Supervise team of event sales, coordinator, managers and staff, providing training, guidance, and evaluations.

• Collaborate with marketing team to create promotional materials, campaigns, and packages to attract clients

• Analyze and identify opportunities for growth and create solutions. (new banquet director role to resulted in immediate operational improvement)

 

2021-2024  Carnivale, Director of Sales and Marketing

• Budgeting for future, YOY projections, Monthly ownership meetings

• Proposals, negotiations, vendor and entertainment contracting, a/v rentals

• Leading team meetings, planning for sales targets

• PR and marketing calendar planning, trade show and non-profit participation

 

2020-2021  Hinoki Sushiko, Sales and Marketing, General Manager

• New restaurant development and opening

• Building the restaurant tools and accounting systems, security, and schematics

• Overseeing operations including hiring, training, inventory, ordering, payroll, invoices

• Dining room and events menu  design and development with chef owners Otto Phan and Gustavo Barahona

• Working with public relations, advertising placement and design, and promotions 

​

2015-2019  Carnivale, Senior Event Sales Manager

• Private event sales, event contracting, 3rd party subcontracting

• Networking and professional relationship building

• Menu planning and design, room design, equipment rentals

• Local network marketing, promotions, trade shows, and exhibits

• Active member in several non-profits, community development, and other groups

 

2013-2015  and 2019-2020 The Chicago Firehouse Restaurant, Event Sales Director

• Sales, contracting, client meetings, associations, and non-profits

• Private event management, trade shows, non-profit events

• Plan, delegate, and evaluate banquet team

• Local marketing, networking, and advertising strategies

• Prepare sales and profit projections and exceed goals

 

2012-2013  Carmine's, Events and Catering Manager

• Exceeding sales goals each consecutive month and raising the bar in the private dining department

• Sales Kit creation and development for food, beverage, and other related areas

• Event sales, equipment and special orders, contracting, negotiations, and site visits

• Implement business growth in off site catering, special occasion, and neighborhood businesses

• Began the concierge relation program for Carmine's and Rosebud Restaurants



2010-2012  Posh Knot Bridal, Partner/Booking Sales

• Sales, contract agreements, and on-site management

• Advertising, marketing, and conventions

• Web design and company branding

• Recruiting, scheduling, and payroll

 

2007-2010  Director of Sales and Marketing, Devon Seafood Grill  (of Houlihan’s)

• Sales, contracting, and site visits for clients, associations, and non-profits

• Front and back of house management and scheduling responsibilities

• Plan, delegate, and evaluate banquet staff and sales assistant performance

• Local marketing, networking, and advertising strategies

• Prepare sales and profit projections and goal setting

• Menu design, pricing, specials, and event food art

 

2002-2004, 2006-2007  Manager, Houlihan’s

• Perform frequent checks ensuring consistent high quality food and service

• Plan and direct staffing, training, service, and performance evaluations

• Review reports to project sales and determine profitability

• Direct hiring, training, and scheduling staff of 50+ food service personnel

 

2004-2006  Kitchen Manager, Joe’s Crab Shack 

• Oversee bar and kitchen operations, staff performance, health and safety requirements

• Order, maintain, prep and record proper levels of inventory

• Plan, organize, and delegate responsibility ensuring goals are met

• Perform frequent checks ensuring consistent high quality food and service

• Review reports to project sales and determine profitability

• Direct hiring, training, and scheduling staff of 50+ food service personnel



EDUCATION

2006-2007    Leadership, Recruiting, Service          Houlihan’s University Program
2000-2002    Professional Development, Sales      University of Toyota
1998-1999    Art History, Art Studio Skills                College of DuPage

​

ACHIEVEMENTS

Commercial Leader Achievement award 2022

Increased private dining guest average with each location throughout my career

Increased Q1 sales by 30% for 2020

Best Restaurant in Chicago for Groups, Open Table 2015-2018

Increased event sales in 2013 by nearly 50%

Increased private dining covers for 2013 by nearly 50%

#1 Performing Store for 10 consecutive months

#1 Wine sales company wide for 2 consecutive years

Marketing Manager of the Year 2010

​​

PROFESSIONAL INTERESTS
​Chicago Hospitality Event Association (CHEA) Member 2015 - current

Chicago Private Dining Steakhouse Group Member 2010-2019

Choose Chicago

National Restaurant Association

Better Business Bureau of Chicago

Concierge Preferred / ATEEMA

Latinos Progresando

LGBT Chamber of Commerce of Illinois

​​

​

​

​