K i m P r u s a

Su mmar y
Highly accomplished event coordinator/manager with an impressive track
record of spearheading event sales, business development and restaurant
operations of large scale, high-volume hospitality establishments. Expert
in all elements of event planning, including guest communication,
contract negotiations, timeline development, budget administration and
hospitality. Accomplished in creating inspirational workplace cultures
and events teams and strategies, leading to sustained business growth.
Recognized for inspiring team members to excel and encouraging creative
work environments. Proven success in leadership, operational excellence
and organizational development with keen understanding of elements of
the event business.
Pr o f essio n al Histo r y
City Works – Event Sales Coordinator
Frisco, TX
02/2017 – 02/2020
• Performed proactive sales measures to generate leads for events
• Converted leads into booked events, resulting in booking over $1
million dollars of event revenue per year
• Increased event revenue by 20% in the second year of operating
• Communicated with clients to provide exceptional guest service and
hospitality, while leading the event team to improve operation, to
ensure each event went smoothly
• Generated client retention by proficiently organizing, coordinating and
executing all aspects of a wide variety of events
• Managed administrative logistics of events planning, including contract
signing, fee collection, event booking, staffing, creating menus and
Banquet Event Orders, and providing event sales reports
• Supported senior leadership by developing status reports on activities
related to planning, scheduling, cancellation, inquiries, and proposal
development for various events
• Trained and developed other event coordinators
• Evaluated existing plans, processes and event execution to identify
opportunities for improvement

Frisco, TX 75033
Pr o f ic ien c ies
• Balances all facets of an event sales
coordinator to enhance guest
experience while maximizing
• Exemplary communication and
persuasion skills
• Thrives in guest relations,
communication and hospitality
• Brings in extensive knowledge of event
coordination, planning and execution
• Operations management
• Motivates, inspires, and leads by
• Constantly seeks to identify and
improve upon operational
opportunities to maximize profitability,
guest, and employee satisfaction
• Experienced and skilled in conflict
• Thrives in team environment and
Edu c atio n
University of Iowa
Iowa City, IA
Bachelor of Arts: Psychology

KICK – Restaurant Owner/Operator
Chicago, IL
02/2015 – 01/2017
• Created a brand/concept for a restaurant and opened a start–up
restaurant based on that brand
• Created all SOPs for the restaurant and instituted all processes
• Managed financial and business operations, including payroll, daily
deposits and cost controls
• Executed all financial aspects of the business
• Sourced vendors, negotiated contracts and managed efficient deliveries
of high-quality supplies
• Supervised daily activities of the restaurant and employees
• Created and deployed successful strategies to boost performance,
streamline processes and increase efficiency in different areas
• Continuously evaluated business operations to effectively align work
flows for optimal area coverage and guest satisfaction
• Reduced restaurant’s monthly food and labor costs through proper
budgeting, scheduling and management of inventory
• Set employee schedules, delegated work and monitored food quality
and service performance
• Engaged with customers and provided exceptional guest experience,
offering menu information and showing genuine appreciation for
business, promoting brand loyalty and maximizing repeat business
• Maintained updated knowledge of local competition and restaurant
industry trends
• Developed menus, pricing and special food offerings to increase
revenue and customer satisfaction
South Branch / Bottleneck Management – General Manager
Chicago, IL
01/2013 – 02/2015
• Operated a $6 million (annual gross sales) restaurant in the hear t of
Chicago’s financial district
• Ensured that each guest’s experience was positive, memorable and
• Developed, coached and mentored managers, chefs, and staff to ensure
efficient operations and unparalleled guest hospitality
• Managed, trained and motivated back and front-of-house employees to
continually improve their knowledge and guest service
• Enhanced operational efficiency and productivity by managing
accounts, and costs
• Increased event revenue by 50% in the third year of operating
• Recruited and trained three internal candidates for potential
management role opportunities
• Mentored and developed two managers that were promoted to
General Managers across the company
• Increased profitability by 10% within one year of being open through
operating more efficiently
• Developed and rolled out new policies that were adopted throughout