Megan Bunck is a detail-oriented sales and marketing professional seeking a new role. She has over 15 years of experience managing clients, budgets, and large-scale events. Most recently, she worked as the Association/Government Sales & Catering Manager for Biltmore Farms Hotels, where she increased sales by $600,000 over 8 years and averaged $1.3 million in annual group revenues. Prior to that, she was the Food & Beverage Director at Biltmore Forest Country Club, managing a staff of 50 and a $1.6 million business. She is proficient in various software programs and is an articulate communicator skilled at establishing long-lasting professional relationships.

1. MEGAN GARVEY BUNCK
5421 Green Hills Dr. | Brownsburg, IN 46112 | 828.279.1375 | mgbunck@gmail.com
CAREER OBJECTIVE
Detail-oriented management professional seeking role as Sales and Marketing Professional, leveraging customer
service and organizational skills to create and develop large-scale events. Strong background compiling and
organizing information, managing clients, and generating / monitoring budgets. Articulate communicator who
interacts well with clientele to address needs and exceed expectation. Excel at establishing and cultivating long-
lasting professional relationships built on mutual trust and respect. Proficient with Microsoft Office Suite, Publisher,
Delphi, Cvent, and Meeting Broker.
EXPERIENCE
Association/Government Sales & Catering Manager Biltmore Farms Hotels, Asheville, NC
 Responsibleforgroupandcatering salesfor all associationandgovernment
roomsfor the Hilton,Doubletree,Residence Inn,SleepInnBiltmore,QualityInn&
SuitesBiltmore South.
 Responsible forkeylocal corporate accountsthatincludedthe largestemployerin
the area, MissionHealthandothers
 Balance the focusof sales,revenues,andprofitsbetweenfivedistinctlyunique
properties.
 Maintainand grow current clientele relationshipsviasalescallsandsite visits.
 Relayguestneedsandexpectationstomultiple departmentheads.
 Seekandestablishnewaccountsbyparticipatinginlocal andnational
organizations,attendingtrade shows,andmarketresearch.
 Workedwiththe developmentof marketingmaterialsfornew hotel andthe
renovationof anexistinghotel
 IncreasedAssociationandGovernment marketproductionby$600 thousandover
the past 8 years.
 Average annual salesof $1.3 millioningroup generatedrevenues.
 Createdall BanquetEventOrdersfor assignedmarketsaswell asactingas
conference servicemanagerforothermarketsaswell
 Delphi Administratorforthe salesoffice
 Frequentlyleftincharge of salesoffice while directorof salesoutof office
 Able tomeetandexceeddesignatedsalesgoals,forbothovernightroomsand
food& beverage,ona consistentbasis.
September
2007-May
2015
Food & Beverage Director Biltmore Forest Country Club, Asheville, NC
 Managementof staff of 50 inclusiveof frontof house,kitchenstaff andvalets.
 Maintaining of a 3,500 bottle wine cellaranddynamicwine program.
 Responsible forbudgetanddayto dayoperationsof a $1.6 millionfood&
beverage business.
 Planand manage all aspects of private parties,weddings,clubevents,andala
carte restaurants.
 Work closelywithmembershiponeventsandthe longrange planningof the
food& beverage department.
 Completeda$8 millionrenovationthatincludedanew wine cellar,kitchen,
diningrooms,andlounge.
April 2003-
August 2007

2. Sous Chef/Pastry Chef A Southern Season Restaurant &Gourmet Retail Store, Chapel Hill, NC
 In charge of deli andcatering,createdmonthlymenusanddidthe preparationfor
these menus. Managedstaff of up to 10 people.
 In charge of all pastryfor retail bakeryaswell asrestaurant. Implementedbiweekly
menuchangesand increased salesin retail bakery by 400% over thepreviousyear.
Captain Nana’s Restaurant, Chapel Hill, NC
 Trainednewstaff andimplementedand maintainedpointsof service. Thisposition
was PMwhile Iattendedthe Universityof NorthCarolina- ChapelHill duringthe day.
Restaurant Service Manager The Washington Duke Inn and Golf Club, Durham, NC
 Wine purchaserandfine diningroommanagerfora 4-star and4-diamondhotel.
 In charge of wine listaswell asmaintainingthe winecellar.
 In charge of trainingservice techniquesandmanagingstaff of 14 people,scheduling,
traininginservice andwine skills.
Assistant Lounge & Café Manager The Four Seasons Hotel, Newport Beach, CA
 Supervisedandmanagedstaff of 15 at lounge andcafe in 4-star / 5-diamondluxury
hotel.
 In charge of creatingbimonthlyfoodandliquorpromotionalmenusandinvolvedwith
dailyplaningof costcontrol methods.
 In charge of creatingnewandinnovative methodsfortrainingof staff.
Additional experience as Wine Intern at Westgate Hotel and Assistant Restaurant Manager for Le
Fountainbleau.
October
2001-
November
2002
September
2000-March
2002
April 2000-
September
2000
April 1999-
March 2000
SPECIAL TRAINING AND EXPERIENCE
Courses at UNC Chapel Hill that included marketing and spanish
Business Management Institute II through CMAA
Member of CMAA
Member Association Executives of NC 2007-2015
Board Member Association Executives of NC, tradeshows
FRG(Family Readiness Support Group) Treasurer2010-2014 105th National Guard, Lenoir, NC
Member NC Military Veteran Partnership
EDUCATION
Associate in Occupational Studies Culinary Institute of American, Hyde Park, NY 1998