Nerissa Joven

• Facilitate all areas of event management and support including meeting room set-ups, menu planning, billing, audio visual requirements and room block needs for assigned groups in 23,000 square feet of event space and 300 guest room full service hotel. • Establish rapport with new customers to upsell products and space, building loyal clientele for property and improving relationships with both internal and external guests. • Collaborate with the culinary team to enhance our corporate client’s experience by conducting customized Chef’s table menu tastings for event VIPs. • Improved overall Event Satisfaction Survey (ESS) scores from 60 at YE 2012 to 87 at YE 2019. • Served as Project Leader for the conversion and roll-out of the Consolidated Inventory (CI) System, the implementation of the Meeting Service App and maintained online food and beverage menu systems to adhere to Marriott brand standards.

• Successfully planned and executed all the logistics of corporate and association type of events in 20,000 square feet of function space and 600 room full-service hotel. • Exceeded Overall Event Satisfaction score for 2011 – Goal 69 / Actual 72. • Partnered with the food and beverage operation leaders in creating lunch buffet menus for small corporate groups (groups less than 25 people) which helped reduced food and labor cost while still meeting customer needs. • Served as Project Leader for the conversion and roll-out of the Consolidated Inventory (CI) System.

• Met and exceeded individual sales goals annually for 16,000+ square feet of function space and 289 guest rooms. • Worked closely with the Executive Chef to develop custom menu packages to increase social event sales with focus on food items indigenous in the area; and built relationships with local catering halls and social event vendors to expand client base and contacts for business. • Conducted hotel site tours for area hotel sales partners; and partnered with area sales to proactively solicit both local and group opportunities.