LeeVonda Ford

• Responsible for driving attendance and revenue for private events and group tickets to meet aggressive revenue goals • Responsible for analyzing, making strategic recommendations, and implementing business development plans • Manage client relationships and develop incoming leads with primary focus in corporate market • Create proposals that match park offerings to fit Client needs • Implement strategic sales plan that shows the unique experiences that differentiate our parks from competitive offerings and attract higher profit events

• Responsible for generating and booking a high volume of business within market segment while exceeding catering sales goal of $25,000-$29,000 qtly • Conducts solicitation calls, sales tours and blitz to generate new accounts, while growing existing relationships within assigned segments; corporate finance, real estate, construction, human resources, social – fraternal, education, religious, etc. • Maintain the highest quality of meeting and banquet service for groups & catering • Prepares Banquet Event Orders and Group Resumes in Delphi Salesforce system for staff meeting & distributes to internal departments.

• Corresponds with clients through phone calls, emails, and site tours to secure F&B contracts, linen orders & payments • Inputs data and client information into Catering Management Software Catermate to generate proposals, contracts, BEO's and sales summary • Responsible for executing catering events of varied size and scope, including staffing and management to ensure client satisfaction • Provides phone support, guest relations, and back-up support for the administrative staff during daily operations of on-site outlets including Cafe Ray, Corona Cove, Dots, & Sandy’s

• Prepared BEO’s in operation system Envision and run weekly BEO meeting • Lead all site tours and menu tastings • Created PM accounts for all definite group bookings in Opera • Make and update reservations for groups in PMS system Opera • Conduct accounts prospecting, request & quote the room rate, send proposal, and contracts

• Managed a group of 10 employees daily to make sure catering department ran smoothly and efficiently • Exceeded sales goals by increasing revenue by more than $500 a week. • Established a benchmark of best practices for catering • Implemented a more efficient system for day-to-day catering and event orders • Handled catering inquiries and ensured client needs from start to completion of event • Prepared contracts, invoices, and banquet event orders • Oversaw preparation and execution of up to 5 events per day

• Supervised Front Desk operations during shift to maintain high standard levels • Ensured that my team had current knowledge of hotel products and services • Managed guest requests, inquiries, and complaints promptly and completely • Maintained a professional appearance at the front desk with a focus on hospitality and guest service

• Coordinated with Special Event Manager in all aspects of the event planning process • Developed and balanced multiple event budgets ranging from $10,000 and up • Created meeting agendas for weekly meeting with external and internal clients • Contacted vendors to acquire event space, audio visual, and catering according to specifications

• Trained and developed all new staff on set-up and break-down procedures • Planned all aspects of the scenic décor including floral arraignments to pipe & drape • Oversaw 70+ events ranging from 15-1,000 attendees to ensure event success

• Oversaw and developed banquet team • Set off-site catering event according to BEO’s • Provided excellent full service buffet or plated meals to attendees • Executed over 300 events ranging from 25-5,000 guests

Cum Laude honors