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Lawson
563 Old Hollow Road Winston-Salem, NC 27105 (336) 661-0883 slawson001@triad.rr.com
Profile
Innovative thinker and hospitality professional with 27+ years of combined experience in Sales &
Marketing, Food & Beverage, and Catering. Successful in achieving sales/profit objectives, building
support among stakeholders, and creating memorable guest experiences.
Professional Experience
TANGLEWOOD PARK, Clemmons, NC, 1999-December 2008
Food and Beverage Director
• Planned and directed catering services at 1200-acre park with diverse facilities including picnic
shelters and banquet space; oversaw all operations for onsite Bed & Breakfast and cottages.
• Created annual operating and capital budgets, secured approval of funding requests from county
commissioners, controlled payroll expenses, and made product/service purchasing decisions.
• Guided development and execution of special events ranging from family cookouts and wedding
receptions to employee appreciation days and executive meetings: assessed customer goals and
budgets; conceptualized themes; determined menus, décor, and service requirements; created master
plans allocating allocated resources (e.g., equipment, staffing) to multiple events held simultaneously.
• Partnered with area resources such as the Convention & Visitors’ Bureau, university hospitality
management programs, temporary agencies, and in-house teams (e.g., golf department) in promoting
park resources and organizing delivery of services to customers.
• Supervised 30 employees, temporary workers, and outside service providers; monitored performance
to assure compliance with service standards and contract specifications.
Accomplishments:
• Dramatically improved guest satisfaction rates to 95+% through proper training of staff, emphasis on
fulfillment of all contract specifications, and implementation of accountability measures.
• Orchestrated an all-employee outing with 10,000+ guests for RJR that generated $750,000 in
revenue; created, proposed, sold, and implemented park-wide event with golf tournament, wine party,
carnival, children’s activities, and evening concert with fireworks.
• Transformed Tanglewood Barn into gourmet restaurant that provided meals for 500 people daily for
10 days, each with a unique, urban-oriented theme for the RJR Vantage Championship.
• Hired, trained, and mentored front-line employees who have been promoted to management
positions.
• Revised catering menus to align pricing with costs and profit goals.
• Created policies and authored policy manuals for all areas including employee training, purchasing,
kitchen standards, inventory control (equipment, alcoholic beverages), and catering guidelines.
• Developed caterer requirements to enable the county to outsource catering services.