Corporate Meeting Manager - Spark Events, LLC - Miami Beach, FL
(2010-01)
Provide executive management for large-scale corporate conferences and meetings, supporting enterprise clients such as Amazon Web Services, Microsoft, Oracle, Deloitte, and Sanofi Pharmaceuticals.
- Manage end-to-end event logistics, including registration, venue coordination, vendor management, food and beverage planning, facilities management, and on-site execution.
- Coordinate timelines, staffing, and resources to ensure seamless pre-event, on-site, and post-event delivery.
- Serve as primary liaison between clients, vendors, and internal stakeholders to ensure expectations, compliance, and service standards are met.
- Oversee contracts, negotiate vendor agreements, and monitor budgets to control costs.
- Align accessibility needs with health and safety requirements to ensure compliance.
Operations Manager - Barry University – Department of Theology & Philosophy - Miami Shores, FL
(2013-01 - 2023-12)
Managed daily administrative and operational functions supporting the department chair and 17 faculty members.
- Provided calendar management, meeting coordination, records organization, and administrative support.
- Improved efficiency of administrative processes and departmental events through process documentation and workflow optimization.
- Developed and maintained a data collection and reporting system using Microsoft Access to support accreditation requirements for the Association of Theological Schools.
- Oversaw departmental budget tracking, expense reporting, and reconciliation.
- Served as department liaison, coordinating with university divisions through proactive communication and cross-functional collaboration.
- Trained staff and work-study students on office procedures and compliance standards.
- Improved and maintained departmental website and social media platforms.
Food and Beverage Director - The Savoy Hotel - Miami Beach, FL
(2006-01 - 2010-12)
Directed daily operations for five food and beverage outlets within a hospitality environment.
- Handled staffing management, scheduling, payroll processing, and staff training programs.
- Launched a catering department, achieving initial food and beverage profit and building a loyal repeat client base.
- Coordinated weddings, meetings, receptions, and pool events to ensure high customer satisfaction and excellent service quality.
- Developed menus, managed vendor relationships, and implemented cost-control measures to enhance operational efficiency.
