Steven Ramos

Experience

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  Crowne Plaza Hotel

  Mar 1995 - Apr 2008

  Banquet Manager

  Management of staff; over 40 plus employees; effective ability to supervise, motivate, communicate and mentor team members to maintain optimal department operation and staff development, utilize coaching skills and tools to ensure associates are exhibiting brand building behaviors.Supervise 600 plus meetings annually; foster brand promise while evaluating potential business, hotel capacity and average rooms per night.Assist in the development, coordination, execution of marketing plans to increase and enhance revenue flow from not-for-profit organizations, state and federal groups and private corporations; from all of the world with over 40 plus staff members and a $2 million+ annual budget. Employee recruitment and placement: interview, schedule, orientate new staff members; review and re-organize dinning infrastructure as needed.Implement and coordinate year-round staffing plan: create, facilitate and organize catering service and banquet operations, accurately discuss marketing procedures, establish sales incentives, revamp catering and conference services.Guest relations: readily maintain an authentic desire for positive guest and colleague relations, mediate customer conflicts and honor client’s requirements, communicate hotel policies, support contractual agreement documentation, and adept with crisis management.Operational policies with Directors of Operations: negotiate sales, guest contracts, fee structures and expense reports Financial management: coordinate, formulate and lead decisions which will maximize revenue and client loyalty. Show less

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  Sheraton LaGuardia

  Nov 2008 - now

  Banquet Manager

  Responsible for monitoring the daily operations of the Banquet Department; manage over 50 plus employees; execution of events from set up to break down; ensuring that all client needs and requests are met; Supervise and evaluate the Banquet Department, oversee staffing and scheduling; sales exceeding 3.5 million dollars annually. Directly assist Director of the Food and Beverage – restaurant, room service and link bar.Ensure all budgetary functions and maintain records to support and exceed Budget objectives: responsible for ninety day forecasting of business activity level in Banquet Department. Banquet liquor inventory – account, forecast and streamline stock liquor; work with liquor vendors to ensure low cost merchandise routinely kept.Interview staff for key positions within the area of responsibility to maintain a high level of professionally trained personnel. Handle the evaluation process and the discipline of employees. Maintain employee files in a confidential manner and deal information in professional manner. Show less