Segrid Knight

Event Director - Muriales Italian Restaurant

​2013

​ Coordinating events in-house and outside of the main facility encompasses different aspects each particular to the respective function. My responsibilites relative to in-house activities were to consult with clients wishing to hold their event in one of the two specialty banquet rooms, and discuss with them their options of pricing, functionality, menu, decor, time, and overall concept. I then took the information I had gathered and put together an invoice listing the terms, documented all communication, input all information into the Caterware program, generated a design concept of the rooms floor plan and design. Ordered the necessary items for decor and specialty foods. Worked alongside the culinary team to create the layout of the items needed for the menu. And ultimately, executed the event on the day of from begining to end; leading a staff of 2-10 to correctly implement each role they were respectively given, relayed neccessary time managment to the kitchen staff on food preperation, noteably administered upmost hospitality to the client and their respected guests, and finally handling their invoice-turned-to-bill through generation of the bill on Quickbooks and taking their respective payment, followed up with a note of acknowledgement on the restaurant and my behalf for letting us serve them.

 In relation to events handled off-premise, I also met with the client and discussed their overall vision, pricing, menu, decor, design, and personality of their event. This type of event deserves minute attention to detail as it is vital all items needed for off-premise events are gathered, packed, ordered, and arrive to the event location at the time they are needed - and not after! I have coordinated informal events and formal events, ranging from company picnics to noteable dignitaries personal parties.

 I strive to add my own sence of character to every event, conversation, or interaction that I put my name with and onto. I have a love for expressing my abilities and a love for my abilities evoking happiness and satisfaction from the people recieving my talents. I use this idea throughout all my work- be it big or small!

FSU Business and Event Management Internship

​2012

 In wanting to advance my opportunities as much as I could while I was in school and working in a business that incorporated my flare for event design, I created (with my FSU Academic Advisor's approval) a modification to the original internship guidleines administered for credit approval so that I might indilge myself further into my work environment by becoming accredited for what I potentially hoped as a future position (Event Director) at Muriales Italian Restaurant, all while being shadowed under the current Event Director and General Manager, Erica Duarte, and my current place of employment. Thus going to work, and earning credits towards my Business degree at the same time!

During my internship I was introduced to the concepts required to perform the Event Director duties, shown the proper protocolls and taken on off-site caterings to perform my studies.

• At this time I also created (with the help of two other team members)a supply-chain relationship between Fairmont State University's dinning hall and the Fairmont Soup Opera to increase the amount of donated un-perishable food items neccessary for the Soup Operas operation and to also increase Fairmont State Univeristy's generosity through student involvment because I knew I could make a change doing something I was experienced in, knowledgeable of, and determined to achieve.

  • This implementation was created through the use of grant writing and proposals -- items were purchased with the grant money recieved to transport the food items sanitarily and safely --and direct involvment with the current FSU dinning hall manager, Fairmont Soup Opera director, FSU School of Business Dean, and FSU Associate Dean/ Academic Advisor.

Customer Relations

​2010 - 2012

 This position allowed me to facilitated customer relations by receiving phone calls from clientele placing orders, organizing and preparing the orders. Manage the exchange of money between the restaurant and customer picking up their orders as well as simultaneously handling the exchange of money between servers and their respective customers in the dining areas.

• This position allowed me to utilize a strong hospitality approach toward the patrons, the establishment, and my co-workers to help  advance me to become the youngest Event Director for Muriales Restaurant, as described in the most recent job position, as listed above.