John Moses has over 15 years of experience planning and managing corporate and social events of varying sizes. He has a proven track record of delivering outstanding events through effective leadership, communication, budget management, and attention to detail. His most recent role was as Catering Sales Manager at Lowes Hotels & Resorts where he managed client relationships and oversaw day-of event activities.

1. John Moses
5445 N. Sheridan Road, #1004 (7 73) 746-7222
Chicago, Illinois 60640 jmoe5445@gmail.com
PROFILE: EXPERIENCE: Proven event/catering manager who has planned and directed
corporate/social events ofall sizes for 15+ years.
LEADERSHIP: Team builder who communicates clear expectations to staff,
vendors, and exhibitors to deliveroutstanding events.
• Event Logistics • Client Relations • Budgets & Cost Control
• Room Decoration • Menu Planning • Communication Skills
• Time Management • Respect for Diversity • Staff Supervision &Training
EXPERIENCE: LOWES HOT ELS& RESORT Rosemont, Illinois 2017 -2018
CAT ERING SALESMANAGER
Event Management Duties: Managed clientrelationships during all stages of
event planning. Met clients to determine needs for space, decorating, and
catering for as many as 500 guests. Develop budgets and costs for menus up to
$450 per plate. Servedas the liaison between clients and operations. Oversaw
day ofevent activities, interacting with clients to ensure satisfaction.
• Consistently met budget goals for diverseevents, including fundraisers.
HILTON HOT ELS 1998-2015
AssistantDirector or Catering
Drake Hotel, Chicago
Event Management Duties: Planned a range ofevents, including weddings
and fundraisers, at a landmark hotel with 36,000 square feet ofevent space and
535 guest rooms. Met clients to identify goals and preparebudgets. Guided
clients in selecting reliable vendors. Broughtvalue to clients by providing
alternatives for catering, decor, and entertainment that limited costs without
impacting quality. Interacted with clients that demonstrated respect for cultural
diversity and a range oftraditions.Co-led post-event meetingsto gauge client
satisfaction and plan future events. Scheduled and led site tours and tastings.
• High profile clients included:Special Olympics Illinois, Alivio Medical and
Trinity High School.
• Consistently exceeded performance goals.
• Managed all stages ofplanning a New Y ear’s Eve event for 2,500 guests that
included overseeing a complex budget and planning safety/security.
• Planned and managed a large formal holiday party (450-500 people) over four
years. Recognized by the client as a “consummateprofessional” who combines
creativevision with attention to detail and thorough guestservice.
• Enhanced a school fundraiser and controlled costs by working with the client to
have students createcenterpieces, which were also items in a silent auction.
• Provided guests with additional service by coordinating activities and set up
with volunteer teams for silent auction and related activities.
• Collaborated with the city’s leading event planners.
SENIOR CAT ERING MANAGER
Embassy Suites, Chicago
Managed operations and budgets for corporate events and social functions at a
20,000 square foot facility with 455 guest suites and $2.5 million in annual sales
revenue. Directed and mentored a team oftwo Catering Sales Managers and two
Conference Service Managers. Coordinated complex schedules and room resets.
Collaborated with exhibitors and vendors to make set up and break down
efficient. Supported clients with AV and othertechnical needs.

2. (continued)
John Moses
(Page Two)
• Played a lead role in doubling annual revenue.
• Developedand implemented a plan to track departmentperformance.
CAT ERING SALESMANAGER
Embassy Suites, Chicago
Marketed corporate events and social functions at a 20,000 square foot facility
with 455 guest suites and $1 million in annual sales revenue. Met clients to plan
events so they meet budgets and schedules. Planned events so timelines and
expectations were clear. Collaborated with chefs to prepare for events and cost
menus. Led banquet event order and résumémeetings. Coordinatedonsite
activities during events, proactively solving a variety ofproblems. Ensured that
all departments have clearwritten directions for each event.
• Established business with the college market (University ofChicago,
Northwestern) for business meetings and social events.
• Launched koshermarket sales initiative.
CAT ERING SALESMANAGER
Double Tree Guest Suites, Chicago, Illinois
Promoted services at a facility with 354guest rooms and 20,000 square feet.
Interviewed clients to assess needs and set up clear lines ofcommunication. Set
prices and planned menus, working closely with the directors ofsales and
marketing as well as chefs. Followed up to encouragea return customerbase of
corporate guests. Planned special events and holiday parties.
• Selected to play a key role in planning and managing the James Beard Award
Dinner (2002), which honored leading chefs in the U.S.
• Planned special events to promote the restaurant’s reopening.
• Increased sales by developing and managing wedding shows.
CONFERENCE SERVICE MANAGER
Double Tree Guest Suites, Chicago, Illinois
Planned and facilitated onsiteevents with careful attention to details (schedule,
AV needs, catering). Managed events,following banquet event orders and
quickly adjusting to meetchanging guest needs.
• Successfully generated a repeated customer base and referrals.
• Consistently upsold and cross-sold services.
EDUCAT ION: T HORNT ON COMMUNITY COLLEGE Thornton, Illinois
A.A., Business Administration
T ECHNICAL
SKILLS: Excel, Word, Delphi, On-Q (event registration software)
AFFILIATION: • North Michigan AvenueAssociation
• Streeterville ChamberofCommerce