Mel Iannotta

Building the ability to deliver innovative, creative and visionary events and projects that exceed expectations, I wield over 17 years’ experience of delivering within high-profile roles. Able to delivery across the full event and project lifecycle, I maintain strong communication networks with clients and stakeholders to engage their needs through event activities. Consistently delivering to time and budget, I am focused on achieving key outcomes for mutual satisfaction from both client and business leaders.

Customer Liaison & Event Manager - ZAZA RESTAURANTS

(2011-01 - 2020-04)

Accountable For the commercial growth and marketing positioning of the restaurant brand, I establish a strong customer experience; develop dynamic events and promotions and delivery to all customers from corporate conferences to fundraisers. Demonstrating significant strength, I achieve customer satisfaction through the full project and event lifecycle.

• Establishing customer need, requirements and wants.
• Building a strong customer vision for event development
• Managing the event and project lifecycle.
• Controlling budgets and negotiating favourable costs.
• Managing event schedules and timeframes.
• Procuring catering, audio-visual, security, consumables and kit.
• Managing project administration and change control
• Coordinating all banqueting and catering function to deadline.
• Managing suppliers, 3rd party provisioning and vendor relationships
• Coordinating travel, accommodation and schedules.
• Establishing and nurturing relationships with customers.
• Securing business through networking within the customer base.
• Acting on customer feedback to drive continuous improvement.
• Managing the event calendar with BAU teams.
• A key influencer in the brand marketing and promotional strategy.
• Reporting on key wins, successes and event series.

Owner | Manager - TRE RESTAURANT

(2005-02 - 2010-12)

Achieving significant business growth from start-up to a 20-strong customer team, I nurtured a vibrant atmosphere and customer experience to achieve Best Italian Restaurant for 3 years running.

• Specialised in building event series to meet customer satisfaction.
• Managed the event lifecycle, budgets and timescales.
• Negotiated and procured resources and materials.
• Managed the event calendar and administrative requirements.
• Responsible for the business vision, mission and ethos.
• Trained talent to deliver exceptional customer experiences.
• Managed human resources and employee relations.
• Produced commercial analysis on P&L and expenses.
• Accountable for business, sales and marketing strategy.
• Ensured a strong brand position across all channels.
• Achieved a 33% reduction in product costs through new inventory control procedures and waste initiatives.
• Achieved licensing law and audit compliance.
• Accountable for business accounting, bookkeeping, inventory control, payroll, sales records and administration.

Club Manager - PURPLE DOOR

(2003-07 - 2004-12)

• Managed performance of a 60-strong team.
• Specialised in events from corporate to VVIP celebrity events.
• Influenced the success of catering inventing dynamic menus.
• Monitored P&L and promoted the brand to improve revenue.
• Negotiated with suppliers for improved pricing.

Restaurant & Bar Manager - PRINCIPLE HOTELS

(2000-09 - 2003-06)

• Accountable for departmental HR, training and performance.
• Mentored teams to achieve quality and customer standards.
• Negotiated costs; managed contracts and procurement.
• Implemented enhanced waste management strategies.
• Accountable for Health, Safety and Hygiene compliance.
• Elevated the customer experience and satisfaction outcomes.

BA (Hons) - Psychology & Management - University of Leeds (2000)

A Levels - English, Business Studies, Government & Political Studies

GCE - Business Environment, Research Assessment & People in Organisations

12 GCSEs - English & Mathematics