Stephanie Kennedy

Director of Sales Outside Sales Act in a consultative business role in expanding new & existing business as well as manage all facets of project Design to Infrastructure of Casablanca Inn & Restaurant, New London, Ct 10/18 to 12/18 Tenant Improvement

Sales and Manage the details of Corporate Events Communicating, maintaining and developing client relationships Development, up-selling, Corporate & Social, Conference Sales, Group Room Sales, F&B Sales, Menu Design, RFP, RFI, negotiated contracts Production and delivery of projects from contract acceptance to time of completion Resourcing, negotiating and hiring of Vendors. Organization of time of delivery, set up, departure & billing. Providing leadership, motivating, direction and support to your team Ensuring client Delphi, Room Master, etc.

DOS during sale and acquisition, Training with IHG, programs, Corporate, SMERF, Travel & Leisure, obtained new business via Outside Sales, Networking events, etc. Meeting Broker, CVent, Hotel Planner, RFI, RFPs, etc. Recruited & trained new Sales managers. Corporate Accounts, New Business Development, Group Room Sales Guest Rms 245

Groton, CT February 2017 to October 2017 Expand development & profit within the area of F&B, Retail, as well as traditional Commercial sector. In addition, specializing within the F&B-Restaurant Industry. Design from soil to infrastructure. Create and develop marketing plans and budgets for new development Negotiate contracts, construction costs, critical paths, and permitting Act as a liaison between architects, engineers, general contractors, and local governing agencies Cost monitoring & Control - Supervise all contracts, RFP, RFI, CO's, P&L Statements Revise & approve of monthly pro billing/ change order validation Design & implementation of fundamentals, policies and procedures.

Outdoor/Indoor 4000 sq ft Guest Rooms 64 Cultivate new business development, Social & Corporate, Travel & Leisure, S.M.E.R.F. Room Sales. Maintain & nurture existing relationships w/clients & vendors/RFP's, RFI's PM of Remodel and design implementation of Venue/Restaurant Client tours, tastings coordination of logistics pertaining to all events. along with internal departments & outside vendors. BEO design & implementation- Design lay out - Pre -Staff meetings Recruitment, training, mentoring, educating, scheduling for the FOH & BOH Focus of content foundation F&B menu design. Relationship building, continuum of co- operative community work environment ethics, etc. P&L, Q&C, Wine & Spirits purchasing, Liquor Inventory, ensuring all policies OSHA, Local Liquor Laws are adhered. F & B design, Sales strategies, as well as any and all promotions.

Indoor 2500 sq. Outdoor 500 sq. ft Guest Rooms 54 Sales initiatives & strategies to increase profit within Group Room Sales & Event Space. Client Mgmt. with emphasis on customer satisfaction, Implementation of critical paths and project management. Prepare all contracts, Event design, BEO's. An active cooperative participation within the design of the menu with the Executive Chef. Management of Staff FOH/Event Act as primary client contact - Client tours & tastings - Travel & Leisure, SMERF Account & New Business Development. Hotel Planner, Cvent, Tour Companies, RFPs, RFI's, Attend industry meetings, events as they related to potential business Complete all financial paperwork pertaining to all event sales. In addition, the audit of all event bars. Duties included all facets of Management, recruitment, Create & ensure S.O.P.'s, training, scheduling, etc.

Multiple Properties Outside/Inside 8000 sq ft+ Guest Rooms 53/15 Business Development, Sales initiatives & strategies to increase profit within hotel room bookings. Private Sector, SMERF, Leisure, Corporate, Group Room Sales. RFP's, RFI's, Trade Shows, CVent, Hotel Planner, etc. Client Mgmt. with emphasis on the highest standard of client satisfaction & retention. Prepare all contracts, Event Planning & Coordination - All facets of the sales cycle. Complete understanding of onsite venues, extensive wine knowledge. BEO outline, cooperative design of menu with the Executive Chef. Design & implementation of event detail's, floor diagram, etc. Complete all financial paperwork that pertained to all event sales, as well as the 4 event bars Inventory control through counts to ensure that all alcoholic beverages are accounted for Ensure proper cash handling procedures are followed, Q&C, P&L Recruit, train, mentor and ensure all staff and events are to the company's required standards. In addition, my duties encompassed Supervision of the Inn, Checking in Guests, Concierge, Customer Relations, etc. Resourcing, negotatiating and hiring of Vendors. In charge of ordering, cost analysis, P&L, L&C, Labor costs In charge of staffing, hiring, layoffs, scheduling, empowering & mentoring staff, training on all policies and procedures. Conduct Pre-Event meetings, thus overview of