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To obtain a permanent, full time, event sales and or coordinating position at a winery, hotel, catering or special events company where my experience, skills, and hard work can increase the success of my employer.


  • Extremely organize with great attention to detail.
  • Ability to provide an exceptional customer experience and put clients at ease
  • Proven ability to increase repeat customer satisfaction
  • Confident organizing and leading a moderately sized staff
  • Passion for event sales and planning
  • Professionalism and grace combined with a fun and energetic spirit.
  • invaluable background in food and wine


Deana Alexander

Alexis Fontneau

Teri Holt

Jason Judy

Computer Skills

Work experience

Mar 2007Present

Sous Chef/ Fine Dinning Server

Black Cat Bistro

Hold main line cook position and independently run pantry and dessert station in the absence of the executive chef. 

Create new menu items that are in-line with the restaurants standards and exceptional reputation. Wait on guests in a fine dining setting using extensive wine and food knowledge 


Special Events Coordinator

The Carlton Hotel

Handled all administrative duties including contracts, correspondences, billing, and data entry for the department.

Independently managed the catering and events department with little training and direction.

Received incoming calls, inquires, and sales leads and pursued them quickly and effectively.

Created new marketing material and packages to enhance the sites appeal and ease the decision making process for the clients while also increasing profitability for the hotel.

Contributed in hiring, training, scheduling, and disciplining for all event and restaurant staff.


Banquet Manager

Poughkeepsie Grand Hotel

Maitre d’ for weddings, social events, and business meetings. 

Supervised and directed set-up crew using schedule of upcoming events.

Supervised and directed staff during banquets to maintain quality service standards.


Assistant Manager

Mrs. Nesbitt's Cafe

Visitor Cafe and preferred meal provider for FDR Presidential Library and Conference Center

Trained and supervised staff in food preparation and cash register operation.

Responsible for daily inventories and ordering of supplies and food items.

Synchronized catering events with daily café service.


Event Cook/ Extern

Abigail Kirsch

Prepared and packed food for on and off premise events with as many as 1,700 guests, plated entrees, appetizers, and desserts, prepared for, setup, and executed cocktail hour without supervision


Aug 2004Apr 2006


Culinary Institute of America