Gary Schneider

Gary Schneider



Sales & Business Development | Client Relationship Management | Operations & Best Practices

Innovative and highly effective sales and marketing professional with expertise in the luxury hospitality industry. Over 20 years diverse experience in catering and banquet sales and the successful management of profitable properties. Effective leader with demonstrated ability to develop new business opportunities and drive sales revenues. Excellent track record in both relationship management and cross-functional team collaboration. Maintain an ongoing awareness of changes and trends in the industry and readily exchange knowledge with peers to keep current and fresh. Articulate with strong presentation, written, and interpersonal communication skills.

Additional Experience

Lawrence Country Club, Lawrence, NY, Director of Catering; Terrace on the Park, Flushing,

NY / Atrium West, West Orange, NJ, Assistant General Manager

Work History

Work History
2003 - Present


Director of Catering / Sales (2008-Present); General Manager (2003-2008)Develop and lead the daily and ongoing sales and strategic planning of $10 million social, corporate and special events facility with multiple properties. Direct complete sales lifecycle, from initial client contact and proposal development through delivery of multi-faceted, catered functions. Manage 30-40 direct reports including 10-member sales team across three properties. Demonstrate up-selling and cross-selling techniques, and serve as lead deal closer. Oversee $250K advertising budget, and execute marketing, promotional and social media activities. Streamline policies and processes to optimize efficiencies and provide clients with flawlessly executed programs / events. Maintained full P&L responsibility as General Manager.

Generated significant growth in annual sales, and increased revenue by $700K, within first two years of tenure. Analyzed competitive intelligence, revamped product mix, developed new pricing structure, and originated cross-promotional activities to drive profit and growth.

Spearheaded and managed $500K renovation that surpassed return on investment (ROI) in less than one year. Reduced facility maintenance costs by $40K and implemented green policies in compliance with NY State.

Captured $250K per year in found monies through establishment of facility as destination hot spot on typically un-booked Wednesday nights. Secured $2 million in incremental business through development and execution of large-scale public relations efforts with ancillary industry. Maximized brand awareness and positioned company as market leader.

Turned around operations at second facility (Carlyle at the Palace). Played integral role in $1 million renovations, and surpassed projected new business metrics within two months. Currently booking $100K per week.

Reduced payroll costs from industry norm of 16% to 11% by staggering staff timing and re-engineering job responsibilities. Also saved $50K in media costs through re-evaluation of advertising buys.

Recruited by CEO to structure, manage and mentor sales team of highly anticipated new luxury property, Trump on the Ocean at Jones Beach, serving concurrently with present job. Project placed on hold.

1991 - 2003


Director of CateringManaged sales and marketing of $8 million upscale catering and event venue. Provided multi-disciplinary leadership, product and pricing definition, development and execution of events, budget management, and vendor/contract negotiations. Assisted General Manager in running front and back of house operations. Oversaw five sales people while cultivating client relationships through full event lifecycle.

Consistently generated 50% of $6-8 million annual revenue and achieved #1 sales person status.



Bachelor of Arts