Nicole Skei

Full CV / Resume

Director of Sales and Special Events with over fifteen years’ experiencewith special events, reservations and training.  Possessing strong written, verbal and interpersonal communication skills in both English and team building, leadership and motivational skills coupled with restaurant start-up experience. Technical experience includes but is not limited to POS, OPERA, Open Table reservation system, Sales Force, MS Office. and G Suite. Truly a “Jack of all trades” with knowledge of all departments who is always willing to learn more and be challenged with new experiences.

Professional Experience:

Director of Sales and Special Events, Myles Restaurant Group​​​​​2018-Present

Prime 112, Prime Private, Prime Fish, Prime Italian, and Big Pink

• Primary responsibility is to exceed group sales targets for all 5 venues.
• Works closely with management team to develop, manage, review and exceed all sales targets.
• Aggressively solicits and generates new Corporate Event Sales.
• Conducts client site inspections and tours.
• Establishes relationships with local Visitor and Convention Bureaus, Chamber of Commerce.
• Responsible for all contract management; correct pricing, tracking of signed contracts, securing deposits and payments.
• Responsible for overall client satisfaction, ensuring proper and successful execution of all events.
• Establishes and oversees goal setting and sales focus with direct reports.

Director of Events, Mastro’s Steakhouse​​​​​​​​2017 - 2018

• Responsible for all catered functions from planning to execution.
• Worked closely with sales managers and coordinators to generate new business while maintaining  with existing s.
• Ensured excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude and a hands-on management style.
• Worked pipeline of Inquiries, Prospects, Tentative and Definite bookings.
• Conducted client visits that are targeted and meaningful to build private dining sales.

Director of Special Events & Operations Consultant, Coya Miami​​​​2017-2017

• Developed market strategy to drive in more business, increase profit and decrease restaurant expenses.
• Established policies and pricing structures to maximize revenue thusincreasing annual profit.
• Coordinated food and beverage, set-up, entertainment, and decorations with clients.
• Communicated details crucial to event success with department heads and staff, including the Director of Operations, CEO and Executive Chef.
• Maintained a prospect inventory and tracking system of existing s and developed new clients.
• Ensured all marketing and promotions of the facility were at industry standards to increase sales.
• Coordinated vendors and clients for each event while maintaining great client relationships
• Menu Creation, in collaboration with Coya's culinary team.

Events Manager / Reservations Manager, Myles Restaurant Group​​​​2012 - 2017

Prime 112, Prime Private, Prime Fish, Prime Italian and Big Pink

• Increased corporate business by 42%.
• Solicited and negotiated private event food and beverage sales, exceeding $ million in 2015.
• Achieved exceptional customer experiences with a high cliene return rate the following year.
• Ensured staff was well-versed regarding clients’ requirements.
• Assisted Operations Manager with payroll, orders, maintenance of the building, permits and licenses.
• Maintained client database of clients served.
• Oversaw all catering and special events ranging from private intimate dinners to 200 people receptions.
• Worked in conjunction with our Executive Chef to design custom menus.
• Prepared banquet event orders and printed menus.
• Tracked all parties and sales using Triple seat.

Restaurant Floor Manager / Maître’ D Reservations Manager, Myles Restaurant Group​2010-2012

Prime 112 and Prime Italian

• Ensured staffing was complete including, runners, bussers, hosts, servers, bar backs and bartenders.
• Completed shift control sheet and ordered supplies.
• Checked dining room for any maintenance issue.
• Ensured staff was reporting for work in accordance to uniform guidelines and well groomed.
• Confirmed POS was programmed with all specials and count down items.
• Facilitated all operational items, such as menus, check presenters, special requests and reservations with hostesses prior to opening.
• Reviewed and organized any special event contracted parties.

Reservations Manager, Myles Restaurant Group​​​​​​​2008-2016

Prime 112 and Prime Ho

• Developed very aggressive reservation strategy plan to increase business and profit margin which resulted in > 75% reservation increase and extra table turnings.
• Oversaw reservations for Prime 112, Nemo, Prime Italian, Shoji Sushiand Prime Ho.
• Ensured overall guest experiences throughout the restaurant.
• In charge of concierge liaisons and acted as “Middle-man” between staff and general manager.
• Managed all hostesses, reservationists, and training.
• In charge of creating and maintaining a close relationship with VIP clients.

Assistant to the General Manager / Reservations Manager, David Bouley Evolution​​2006-2007

Ritz Carlton South Beach

• Acted as bar and dining room supervisor during peak dining periods.
• Responsible for hiring, training, initiatives, mentoring, scheduling, payroll and monitoring of hostesses.
• Maintained ambiance by controlling lighting, background music, monitoring food presentation and service.

Reservations Manager, The Forge​​​​​​​​​2003-2006

• Created BEOs, contracts and floor plan for dinner service.
• Covered different positions in within the restaurant, lead reservationist, hostess, cashier, bartender.
• Assisted with payroll and kitchen scheduling.

Administrative Assistant, ClubTropigala​​​​​​​​2001-2003

• Handled owners schedule including appointments, bill payments, and social events.
• Responsible for interviewing and training new receptionists.
• Assisted with payroll.

Education:

Everglades University, Alternative Medicine​​​​​​