1. Francis Wilkinson
711 Broadway Cape May, NJ 08204
Phone: (609) 634-3516
E-mail: wilkinsf@go.stockton.edu
Objectives
Seeking a position in an upscale hotel as an experienced Conference Service Manager (CSM)
who can plan, execute and finalize corporate and social events.
Provide a leadership role with excellent communication skills, gaining employee’s trust and
maintain high levels of confidence in the workplace. Give employees a role model and to
always project a positive attitude. Using foreshadowing to prevent problems that could occur
during events.
To successfully lead a team and execute events efficiently there must be even distribution of
job responsibilities, point out strengths and weaknesses and improve job performances for future
events. Keep a level head when problems arise and fix any issues as quickly as possible.
Encourage employees to learn from mistakes. Be supportive of your team and provide a
positive work environment.
Timeliness is a key factor of coordinating an event. Keep your team one step ahead to ensure
we exceed the clients expectations. Precisely coordinate between hotel departments with details
of the clients requests. Ensure the client feels confident throughout the planning process and be
prepared to offer new ideas that will benefit the client’s event.
Communication with director of sales is essential to successfully plan and execute an event.
Details must be provided in a timely manner in order for each department to excel. Front desk,
banquets, housekeeping, kitchen staff and maintenance departments must exist as one cohesive
unit.
Provide a memorable experience for each guest and create a surreal atmosphere that will make
a business trip feel like a vacation. Maintain a strong and prosperous relationship with return ing
clients in order to create new relationships with other businesses. Networking is vital in the
hospitality industry. It allows your brand name to expand across new market sectors. Prepare
your team to provide excellent service for the hotel’s clients. Create a professional yet leisure
atmosphere and provide them with a welcoming attitude.
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2.  Resume: Francis Wilkinson
 Page 2 | [Type your phone number]
Education
Stockton University, Bachelors Degree Hospitality (2015)
Experience
Conference Service & Event Coordinator (2012 – Present)
Congress Hall Hotel (200 Congress Place Cape May, NJ 08204)
Currently managing corporate and social events for Congress Hall hotel, Virginia hotel and
Cottages, Beach Shack hotel and the Sandpiper. These properties are located in Cape May, NJ
under the umbrella of Cape Resorts Group. I have also managed events for Baron’s Cove,
which is also affiliated with Cape Resorts located in South Hampton, NY.
Responsible for planning and coordinating events at each of these properties, overseeing
guestroom reservations, food and beverage details and meeting space configurations.
Communicating with front desk managers is vital when maintaining room blocks for group
businesses. Room blocks are very delicate as they must be balanced with transient hotel
business. Room release dates are also important aspects of a group block. To ensure room
revenue is maximized, group block release dates must be monitored to avoid holding rooms that
could be sold at the Best Available Rate (BAR). This is why it is imperative to manage your
clients when it comes to holding guestrooms.
Coordinate with banquet managers to ensure a steady flow throughout the service of food and
beverage as well as meetings. Making sure we are available to assist clients at any given
time.
Coordinate with kitchen managers and provide specific details as to what kind of food service
the client expects. Accommodate guests with any type of allergies or special food related
requests to ensure that each individual is happy with the service that we have provided. Be as
detail orientated when preparing large buffets or plated meals for group events.
Coordinate with housekeeping and maintenance managers so that meeting spaces and
guestrooms are clean, organized and represent a professional yet comfortable atmosphere.
Being a reliable point of contact between the sales director and clients. Responsibilities and
goals are to successfully meet the plans of a large scale event within the hotel’s parameters.
Meeting demands of the client without breaking hotel policies and regulations. Having multiple
backup plans ready for any challenge your team faces.

3.  Resume: Francis Wilkinson
 Page 3 | [Type your e-mail address]
As a team leader you are responsible of providing up-to-date details to each department. It’s
important to understand changes occur frequently within room reservations, food and beverage
orders and meeting space requirements. As a result, preparation is paramount for hosting a
successful event.
Skills
 Maestro (PMS), a program used for room reservations, meeting spaces, food and
beverage and billing of events.
 Gathering group event details in a timely manner and ensuring that all needs are met. Able
to make immediate adjustments to accommodate the guests needs.
 Multitasking skills for booking guestrooms and managing multiple meeting spaces with food
and beverage orders. Maestro allows for consolidating rooms and meeting spaces for quick
access, in case changes need to be made.
 Preparing contracts, group rosters and generating banquet event orders with extreme detail.
Creating timelines for events with specific timeslots for group meetings, meals and
breakouts. Encourage strong communication between front desk managers, food and
beverage managers, and sales directors.
 Ability to maneuver hotel guestrooms in order to achieve the highest occupancy rate.
Effectively quoting meeting space configurations to clients to ensure the event runs smoothly
without having to make last minute adjustments.
 Preparing and issuing invoices to clients at the conclusion of events. Billing clients for event
deposits, site fees and extra curricular activities during an event.
 Excellent phone skills. Ability to provide detailed information in regards to meeting spaces
during site inspections.
 Always ready and willing to achieve the highest level of hospitality.