Amy Howe

Experience

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  THE ENTERPRISE FORUM

  Jan 2003 - Apr 2003

  Assistant to Director Victoria Fawcett

  Planned forums between member companies and Conservative Members of ParliamentOrganized round table events by books MPs to attend and speak on certain political subject matters ranging from Healthy Eating and Higher Education in the United KingdomCreated a database of member companies and target corporationsServed as a hostess at multiple events

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  CONROY CATERING

  Jun 2004 - Oct 2008

  Worked directly with executive chef on a weekly basis to convey correct menu information, clarifications, and special dietary menusOrganized and host client food tastings (~150 attendees per event)Met with individual clients to finalize exact menu, floorplan and event logisticsAdvised company management on the content of several menu packages, as well as pricing, profit and client minimumsCreated glossy Company Brochure-procured funds for design and printing costs; generated fees from vendors through new relationships by organizing content and layout of vendor adsDeveloped layout and created content for current website Show less Booked 186 events in 2007 generating revenue of $2,500,000 from; booked over 155 events for 2008 (as of August 2008)Acquired 30 Corporate Clients since 2005; managed 53 Corporate AccountsGenerated revenue of $2,400,000 from booking 191 events in 2006--an 120% increase in revenue from 2005 ($1,000,000; 89 events)Created a Corporate Rewards Program, where our corporate clients receive 'Rewards' on a certain percentage of the revenue; rewards are allocated towards discounts on future eventsCreated Sales Consultants monthly sales schedule and organized appointment calendars Show less

  • Catering Consultant

    Jun 2004 - Oct 2008

  • Sales Manager

    Jun 2004 - Oct 2008
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  ARAMARK

  Oct 2008 - Jul 2009

  Catering Operations Manager

  Organized and managed the logistics of running 5-20 events on any given day; duties include staffing events, gathering materials and rental items, set-up, food delivery, and completionCoordinated efforts to feed over 2000 persons at the 2009 Penn RelaysMaintained a staff of 11 culinary, administration, utility workers and operational employeesManaged relationships with executive chef, sales manager and director of operations on a daily basis to organize upcoming eventsCreated schedules, maintained inventory, and generated payroll report Show less

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  Bon Appétit Management Company

  Jul 2009 - Apr 2016

  Responsible for leading a fourteen team members in organizing and executing exceptional events on campus and throughout PhiladelphiaFinancials FY 13: increased top line sale $604,000 over budget (budget: $1,526,449; actual: $2,130,834); increased bottom line profit $174,224 over budget (budget: $197,861; actual: $372,085)Financials FY14: increased top line sale $248,000 over budget (budget: $1,910,600; actual: 2,518,832); increased bottom line profit $242,437 over budget (budget $100,397; actual profit $342,835)Monitors labor, cost of goods, and external costs; ensure that sales per labor hour are in line with top line sales Conduct daily meetings with sales, culinary and operations teams to communicate thoroughly regarding upcoming events Work with senior staff regarding special projects and event through the University Manage two satellite accounts in Center City, Philadelphia (Penn Medicine Center for Innovation and Learning and Post & Schell Law Firm); ensuring all food orders, concierge duties and scheduling services are correctly maintained to the satisfaction of the onsite clients Show less Responsible for booking events on and off-campus while working closely with Director, Executive Chef and Operations manager on daily basis to help ensure successful execution Maintained high level of client relationships with prompt responsiveness to inquiries, creative customization of menus, and personalized attentionCoordinated full Kosher Catering services while working with Kosher Chef, Manager & Executive Mashgiach Worked to increase top line catering sales by creating monthly promotions, seasonal specials and tasting demonstrationsIncreased Top Line Sales from $1.78 Million in Fiscal Year 2010 to $2.3 Million in Fiscal Year 2011Acquired new Food Service and Management account (Penn Medicine Center for Innovation and Learning) in Center City Philadelphia with an estimate top line revenue of $200,000.00 annually Show less

  • Director of Catering

    Jun 2012 - Apr 2016

  • Catering Sales Manager

    Jul 2009 - Jun 2012
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  Di Bruno Bros.

  Apr 2016 - Jan 2022

  Manager, Catering Sales & Business Development
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  SNAP Photography

  Jan 2022 - Aug 2022

  VP of Administration & Business Development
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  Wawa, Inc.

  Aug 2022 - now

  Regional Catering Sales & Accounts Manager, Greater Lehigh Valley