isaac goldstein

* Lead and supervised the banquet team while liaising with guests and management to ensure satisfaction. * Facilitated communication to ensure accuracy between cross functional teams. * Mentored and trained service staff to promote teamwork and a cohesive work flow * Inspected the cleanliness and presentation of all facilities and equipment prior to use. * Managed specific meal requirements, allergies, dietary needs, and special requests. * Assisted directors and managers with overflow duties that required additional attention and support. * Ordered supplies for department including linen, beverages, snacks, etc. * Prepared signage for room designation and for individual food items, specifying allergens.

* Hired by regional office to open the new Four Seasons Silicon Valley. * After 18 months, relocated to San Francisco to assume responsibility for a larger hotel. * Managed over 300 individual events from conception to execution ensuring flawless delivery. * Managed SBU financials including forecasting, budgeting, pricing, scheduling and billing. * Received hundreds of accolades from customers praising my service and hospitality.

* Setup, operated and struck audio-visual and IT equipment. * Provided hotel guests with excellent customer service, briefing them on the use of their equipment to ensure the event went smoothly. * Managed hotel’s guest network, providing Internet connectivity for meetings and their attendees. * Operated the hotel’s business center

Measuring the impact of sustainable business, using data as a marketing tool to encourage social learning. Enabling a value shift in consumer behavior.

* Organized and coordinated necessary equipment for large-scale productions. * Participated in the load-in, set-up, operation, strike and load-out of a variety of function types. * Maintained equipment, ensuring proper care, cleaning and storage. * Provided customers with superb service in many five-star hotel environments.

* Lead and managed the successful operation of a large-scale, in-house production unit. * Developed business by meeting or calling prospective clientele to promote the use of our services. * Consulted with incoming clients to tailor services to meet individual needs. * Managed individual events from development to execution ensuring flawless delivery. * Arranged necessary equipment and labor to properly execute the set-up and operation of events. * Provided clientele with professional service often under extreme pressure. * Managed all financials including forecasting, budgeting, pricing, scheduling and billing. * Managed existing client relationships to increase repeat business and create long term partnerships.

* Sought and converted new clients and vendors by email and telephone, broadening product base while enhancing market reach. * Created, implemented and refined business development and communication strategies. * Developed marketing material to promote consumer confidence in our brand. * Generated client and vendor leads through the use of online marketing. * Managed client relationships to ensure successful long-term partnerships.

* Established and managed Asia’s first dairy-free ice cream company from start-up to acquisition. * Wrote strategic business plan and successfully raised two rounds of working capital. * Designed brand with a vision and mission to promote health and sustainability in Asia. * Using a customer-driven product development process, crafted twenty-seven unique ice cream flavors. First to use coconut sugar as an alternative sweetener. * As Director and CEO, recruited and effectively managed board of investors. * Designed, renovated, equipped and licensed two food factories, one in 2013 and another in 2015, to accommodate company growth. * Grew customer base from five retail partners in our first year to over 70 in 42 months. * Conceived marketing strategy to successfully enhance brand exposure and market penetration. * Increased company revenue more than 40% annually, year over year. * Oversaw all aspects of operations including growing team from two to ten employees. * Programmed inventory management system to track ingredients and maximize profit.

Coursework included: financial analysis, leading change in organizations, group process and decision making, organizational leadership, social ethics, organizational research and analysis, critical thinking, organizations in context, topics in organizational behavior, intro to organizational behavior and advanced expository writing Activities and Societies: San Francisco Hillel, Alpha Epsilon Pi