HELLO, I'M
TAYLOR WOZNY
Communication Arts Student
Taylor Wozny
Event Coordinator Intern at Hanna's Riverfront LLC
Salisbury, Maryland
MY BACKGROUND
Hello everyone! I am a recent graduate of Salisbury University with a Bachelors of Arts degree in Human Communications. I also studied and minored in Psychology. I am currently an Events Coordination Intern at Hanna's Riverfront LLC located in Downtown, Salisbury. As a result, my expertise has greatly widened in reference to planning, communication with clientele, organization, creativity, and more! Furthermore, my anticipation to contribute to this industry is forever growing. Feel free to use the navigation bars above to learn more about me and my internship experience!
Hanna's Riverfront LLC- Salisbury, Maryland
Events Coordination Intern
Summer 2019
For the past 19 years, Brew River's mission has been to provide exceptional, hospitable food service to the Salisbury community. As the business has expanded, so has its purpose. It has served to host personalized events, from Family Reunions and Corporate Events, to Wedding Rehearsal Dinners and Receptions. With elegant banquet rooms, catering options, and entertainment, your special occasion will always be memorable.
Weekly Work Logs
Week 1
May 27th- June 2nd
Total: 16 hours
During my first week as an intern at Hanna's Riverfront LLC, I spent the majority of my time getting acquainted with my on-site supervisor, familiarizing myself with each of our event room venues, as well as being trained to perform the day to day tasks required of the event coordinator. I was introduced to the back office, where I will be spending most of my time responding to event inquiries via telephone and email, as well as typing banquet proposals, contracts, memos, and flyers. I created a note sheet that included pricing for rooms, linen, and catering options that I can easily refer to when in the process of booking an event. I was also able to respond to six event memos and speak to individuals seeking us to host their event. During the remainder of week one, I learned how to fill out banquet forms for kitchen and service staff. Within each banquet form contains information that is specific to every event. It includes the date and time of the event, food and appetizer choices, linen and room fees, as well as additional notes that the kitchen and service staff need to be made aware of. I created banquet forms for three different events; a Wedding Rehearsal dinner, Paint Nite, and Nurse Meet and Greet. I also created my first menu and set up my first event, which was a Wedding Rehearsal dinner that took place in our banquet room venue.
Week 3
June 10th- June 16th
Total: 24 hours
During my third week, my focus shifted more towards assisting service staff members with events. One of the first major events this week was for the WCEA. I presented staff with the banquet form I created for this event and was able to answer questions they proposed about pricing, catering, and beverages. Collectively, we worked together as a team to set up dinner, registration, buffet, and dessert tables. I also ensured that we set up enough chaffing dishes, plates, napkins, and silverware for the appropriate amount of guests. Since this event required a buffet of food, I also became familiar with our Prep Room where our catered food is prepped, prepared, and stored. I overlooked the operation of the event to ensure proper communication between guests and staff members and maintained constant communication with our kitchen staff to ensure the food was ready on time. Later in the week, I helped coordinate a guest bartending fundraiser for breast cancer called "Real Men Wear Pink". I was able to work on my marketing skills by creating an advertisement for this events' special "pink drink". During the event, I assisted our service staff members and the guest bartenders by setting up their drink station and creating a donation sign for their tip bucket. I also frequently monitored the amount of juice and alcohol in order to keep up with the demands of the fundraiser.
Week 5
June 24th- June 30th
Total: 24 hours
My fifth week consisted of carrying out a multitude of duties as an events coordinator intern. I started the week by creating banquet forms for the events this week and responding to all of the banquet inquiries that were submitted over the weekend via telephone and email. I took the time to create and update pending banquet proposals and contracts and forward them to the event hosts for their review and approval. I also was given the task of configuring a new way to advertise our weekly event; Margarita Monday. I really enjoyed this assignment as I was able to branch out and use my own ideas to create a new signage that will help promote our business's events. During this week, I was also in charge of drafting and sending an invoice for an upcoming "Walk to End Alzheimers" fundraiser. The remainder of the week consisted of organizing and setting up James M Bennett's high school reunion event scheduled in our Maryland room venue. I worked with staff members to create an atmosphere where former classmates could come together and enjoy themselves after spending years apart. I helped organize cocktail, dinner, buffet, dessert, and registration tables for the event and assisted the kitchen staff with food preparation and display. Furthermore, this event placed a lot of focus on my hospitality and customer service skills as I was able to get hands on experience helping the host of the reunion set up decorations and a memorial display of candles for those classmates whom have passed away.
Week 2
June 3rd- June 9th
Total: 16 hours
My second week was centered around learning how to communicate with and respond to guests' questions regarding their event. A lot of these questions pertained to pricing of our catering options and room venues, which I was easily able to access on the reference sheet I created during my first week. I gained experience on creating event proposals which are sent to the host of each event via email for their review and approval. Within each proposal is important information that is personalized to their event including, the date and time, catering option chosen, and price of their event. I was also trained to "bcc" each email I compose regarding events to our general manager Justin Schaub, and two owners Leigh and Wes Hanna, in order to keep them up to date on all scheduled events. I also made banquet forms for the service and kitchen staff for the events scheduled for the week and posted them on the event bulletin board for them to review. One of the events this week was a Wedding Rehearsal dinner which I had the opportunity to create a limited menu for. The highlight of my second week was booking my first event. I met with a woman named Tanisha, and showed her around each of our event rooms. After discussing catering options and room fees, she booked her event that very day. I was able to add her Retirement party event in our 2019 calendar for August 31st. Later in the week I was trained on how to create invoices for each event and created one for an upcoming party for the WCEA. Lastly, I received news that we hired a new events coordinator, Natalie Matthews that would soon be taking over as my on-site supervisor. I was instructed to create a list of all pending event proposals, in order to ensure that Natalie and I would be up to date on the status of each event.
Week 4
June 17th- June 23rd
Total: 16 hours
My fourth week consisted mostly of office work. During the beginning, I spent a lot of time reviewing our 2019 event calendar for upcoming events and creating banquet forms for service and kitchen staff members. A lot of the events I coordinated and set up were small business dinners that only required minimal table set up. Because of the size of these parties, most of them requested the plated dinner option. As I result, I gained experience working diligently with kitchen staff to ensure all food needed for each event was prepared quickly and served at the same time. Later on in the week I organized my first Celebration of Life event. This event was very different from previous events, as it was a private celebration with less interaction with our guests. I also received training on how to use our Digital Dining Point of Sale system in order to charge guests for room, linen, bartender, and catering fees. I was able to use the system to charge a room fee for a private dinner event on August 14th, 2019. As the week progressed, I became very busy as our biggest event of the summer was scheduled for this Saturday, June 22nd. The "Annual All White Affair" is a ticket only event where famous musician Fabolous will be performing. I took on the responsibility of selling general admission and VIP tickets. I also responded to numerous phone calls about the event regarding ticket prices and VIP offers. Since the "Annual All White Affair" is a major event for our business, I met with both service and kitchen staff and reviewed the banquet form I created with them. This allowed for a better understanding of all important aspects of the event and ensured that each staff member was fully prepared.
Week 6
1st- July 7th
Total: 16 hours
In the beginning of week six I was informed that it would be a rather slow week for events due to it being the Fourth of July weekend as many people use the holiday to travel or take vacations. As a result, I spent a lot of time this week organizing and adding details to future events. I worked along side my on-site supervisor, Natalie to draft special limited menus for an upcoming Baby Shower and Graduation Party scheduled for Saturday, July 20th. After receiving host approval of the menu options, I typed and sent banquet proposals for these two events. We also utilized used our time this week to begin organizing a Christmas themed holiday party for a major corporate business. During planning, we brainstormed and negotiated menu ideas that reflected a traditional Christmas dinner. I suggested that we connect with a new third party catering vendor, The Ugly Pie, in order to incorporate holiday themed desserts into the event as well. I called and arranged a meeting for the following week with the owner of the Ugly Pie to discuss partnering options and bulk order pricing. Throughout the week, I responded to three event inquiries. I communicated with Wayne King, a candidate for the Mayor of Salisbury position about arranging a Meet and Greet event in our Maryland Room venue. I booked two new events on July 21st and September 22nd and was able to draft and send event proposals to the hosts of these events. During the remainder of this week, I focused on marketing upcoming events via social media. Using Google Canva, I drafted an advertisement for "The Office" trivia event scheduled for Friday, July 26th and submitted it to general manager Justin Schaub for his review and feedback.
Week 8
July 15th- July 21st
Total: 16 hours
The beginning of my seventh week was centered around responding to banquet inquiries and replying to event questions via telephone and email. I contacted a customer named Terri and discussed venue and catering options for his Rehearsal dinner event on Thursday, November 7th. I also responded to event questions about an upcoming Baby shower regarding table size and placing an order for champagne flutes. Midweek, I attended a meeting with my on-site supervisor and the owner of Ugly Pies and was able to add their company to our list of third party catering businesses. Following this meeting I was able to create a dessert menu filled with holiday themed desserts for the Corporate Christmas party scheduled for December, 2019. I used the software Google Canva to create a final, completed version of this menu and forwarded it to the host of the event for her to review and approve. I spent the remainder of this week in the office creating banquet forms and finalizing menu choices for upcoming events.
During my eighth week, I took on a wide range of responsibilities. I began the week by speaking to the owner of another event planning business called the L and A team, who are seeking to book one of our event rooms for a 50 year business celebration. I created banquet forms for all events that needed to be prepped for this week and posted them on our event bulletin board for kitchen and service staff members to review. I was also able to focus on the marketing portion of my internship by creating an advertisement for the upcoming "First Responders Appreciation" event scheduled for Thursday, July 25th. Using Google Canva I was able to create a personalized Baby Shower menu. The rest of the week consisted of me creating new banquet proposals and assisting service staff with a Reunion event. I trained a new banquet employee on how to read a banquet form, complete table set up, and handle catered food items.
Week 9
July 22nd- July 28th
Total: 20 hours
As the end of my internship is quickly approaching, I centered my focus on drafting new catering ideas and networking with third party vendors this week. I met with the general manager Justin Schaub and my on-site supervisor Natalie Matthews and began brainstorming ideas and drafting "to-go" catering options for our event planning business. We discussed how adding this option would expand business to venues outside our restaurant complex and broaden our clientele. Later in the week, I attended the MCE Entrepreneur of the Year Award event in Ocean City with my on site supervisor. This event allowed us to communicate with other local businesses in order to coordinate future events with third party vendors and catering companies. I was even able to meet former Mayor and Senator Jim Mathias and discuss our upcoming events with him. During the remainder of this week, I utilized my time to respond to event questions, create banquet forms for kitchen and service staff, as well as send a banquet proposal to the host of an upcoming 20th year Reunion for his review and approval. I ended the week by assisting service staff with what turned out to be our biggest event in terms of attendance and revenue; "The Office" trivia event. I helped with table set up and created 32 reservation signs for this event.
Week 10
July 29th- August 2nd
Total: 16 hours
During the last week of my internship, I spent most of my time making sure all event information was up to date and documented. I created banquet forms for kitchen and service staff for two upcoming events that I had the pleasure of planning but would not be in attendance for; the "Walk to End Alzheimers" kick off fundraiser and a Family Reunion. I also counted the number of table linens needed for all the events scheduled for the remainder of the month, constructed an inventory of them, and placed an order through the linen company ALSCO. I took the initiative to reach out to all individuals with pending proposals to verify the status of their event. I was also assigned the task of researching fresh recipes and converting measurements with kitchen staff for a spinach artichoke dip a customer had requested. At the end of the week, I presented my on-site supervisor with a small arrangement of flowers and a card and thanked her for all the instruction and wisdom she has shared with me over the course of my internship. I made sure she knew just how grateful I was for all the opportunities I was presented with as her event coordination intern.
Week 7
July 8th- July 14th
Total: 16 hours
Weekly Work Samples
Week 1
May 27th- June 2nd
Total: 16 hours
Week 1: This is my desk in the back office. I use the computer to respond to banquet inquires and questions over email, as well as to create banquet forms, contracts, and proposals.
Week 1: This is my personal copy of the banquet food menu. I send copies of it to prospective customers for them to review via email. I also use it to create invoices of food orders for events. The red calendars are where we place the name and specific details of each event once the customer pays their room fee. The room fee is considered a form of customer deposit.
Week 1: The banquet form I created for staff for Brian and Theresa's Wedding Rehearsal dinner. Important aspects of the event are highlighted.
Week 1: This is my desk in the back office. I use the computer to respond to banquet inquires and questions over email, as well as to create banquet forms, contracts, and proposals.
Week 3
June 10th- June 16th
Total: 24 hours
Week 3: Presenting the WCEA event banquet form to service staff and reviewing it with them. Reviewing it with the staff members allowed them to propose questions about food options, table set ups, alcohol cash bar, and pricing. For this specific event, we had two bartenders and the host of the event only paid for the catering. I prepped the service staff for how to ring in alcoholic beverages on separate tabs for customers and created a tab for the catering itself.
Week 3: The WCEA event was the first event that had requested high top tables for mingling only. With the help of a service staff member Kenny we created a unique napkin display on the high top tables.
Week 3: A photo I took off the special "pink drink" used for the Real Men Wear Pink fundraiser. This photo was used to advertise the fundraiser prior to the event to increase the amount of attendees and donations.
Week 3: Presenting the WCEA event banquet form to service staff and reviewing it with them. Reviewing it with the staff members allowed them to propose questions about food options, table set ups, alcohol cash bar, and pricing. For this specific event, we had two bartenders and the host of the event only paid for the catering. I prepped the service staff for how to ring in alcoholic beverages on separate tabs for customers and created a tab for the catering itself.
Week 5
June 24th- June 30th
Total: 24 hours
Week 2
June 3rd- June 9th
Total: 16 hours
Week 2: The begin this work week, I received news that we would be training a new events coordinator, Natalie Matthews. This photo shows my supervisor Roni Jones explaining how to market one of our rental rooms: River Bar. I learned how to create a vision in prospective customers minds on how the layout of their event would look in each of our 4 banquet rooms.
Week 2: This is the first email I responded to on my own about a Fall Rehearsal Dinner. I was able to price out the cost of adding a 1/2 portion of ceasar salad and 1/2 tray of asssorted fruit and cheeses.I also gained experience on informing customers about bringing their own decorations and desserts.
Week 2: An invoice I helped create with the general manager Justin Schaub for an the WCEA's upcoming event on June 11th, 2019. Using the events contract, I created a list of all food and services in order to provide a statement to the host of the event.
Week 2: The begin this work week, I received news that we would be training a new events coordinator, Natalie Matthews. This photo shows my supervisor Roni Jones explaining how to market one of our rental rooms: River Bar. I learned how to create a vision in prospective customers minds on how the layout of their event would look in each of our 4 banquet rooms.
Week 4
June 17th- June 23rd
Total: 16 hours
Week 4: A table set up for a Celebration of Life event on June 21st. On the tables are limited menus I created for guests. I was advised to choose lighter lunch options, as the guests would be arriving following a funeral for their loved one.
Week 4: The room set up for the Celebration of Life on June 21st, 2019. Following guests request, I turned off the music in this room in order to create a peacefully atmosphere where guests who are mourning the loss of a loved one are able to talk and comfort one another.
Week 4: A booked event I placed in our 2019 calendar for Wednesday, August 14th. I highlighted and dated the day of payment for documentation purposes and made a note of the plated dinner option the host of the event chose in order to create a banquet form for service and kitchen staff during the week of the event.
Week 4: A table set up for a Celebration of Life event on June 21st. On the tables are limited menus I created for guests. I was advised to choose lighter lunch options, as the guests would be arriving following a funeral for their loved one.
Week 6
July 1st- July 7th
Total: 16 hours
Week 5: Banquet server Wesley informing Banquet bartender Rylee about specific cocktails some guests requested. I monitor the service staff communication in order to ensure the event operates efficiently and the guests are happy.
Week 5: Not only do I help the banquet servers with table and utensil set up for events, but I also assist in making sure all drinks and alcoholic beverages are served with fresh fruit per customer request.
Week 5: An invoice I created of food costs for A Walk to End Alzheimer Kick Off event on June 28th, 2019.
Week 5: Banquet server Wesley informing Banquet bartender Rylee about specific cocktails some guests requested. I monitor the service staff communication in order to ensure the event operates efficiently and the guests are happy.
Week 6: A proposal I created for a Family Gathering event scheduled for September 22nd, 2019. A copy was sent via email to the host of the event, Faith.
Week 6: A proposal I created for a Business Luncheon event scheduled for July 21st, 2019. With approval from my on site supervisor, I was able to give the guests an "off menu" food option, even though the capacity was over 30 guests.
Week 6: A copy of an email containing a proposal for a booked Baby Shower along with a receipt for their room fee.
Week 6: A proposal I created for a Family Gathering event scheduled for September 22nd, 2019. A copy was sent via email to the host of the event, Faith.
Week 7
July 8th- July 14th
Total: 16 hours
Week 8
July 15th- July 21st
Total: 16 hours
Week 7: After speaking with Thomas about his upcoming Rehearsal Dinner event, I finalized his food option. I placed a note in the event calendar with the date in order to create a banquet form closer to the time of his event.
Week 7: A banquet form I created for kitchen and service staff for an upcoming Baby Shower scheduled for July 20th, 2019.
Week 7: A banquet form I created for kitchen and service staff for a Graduation Party event scheduled for July 20th.
Week 7: After speaking with Thomas about his upcoming Rehearsal Dinner event, I finalized his food option. I placed a note in the event calendar with the date in order to create a banquet form closer to the time of his event.
Week 8: After speaking with an L&A Team events coordinator via telephone, I booked a meeting with them on Thursday, July 25th in order to discuss hosting an event in 2020 for a 50 year business celebration.
Week 8: A draft of an advertisement I created for a First Responders Appreciation event scheduled for Thursday, July 25th. After presenting it to my on site supervisor, I was asked to add the company logo onto the advertisement and to change the font.
Week 8: A menu I created for a Baby Shower on Saturday, July 20th. I designed the border on Google Canva and incorporated a blue tone, as the mother is expecting a boy.
Week 8: After speaking with an L&A Team events coordinator via telephone, I booked a meeting with them on Thursday, July 25th in order to discuss hosting an event in 2020 for a 50 year business celebration.
Week 9
July 22nd- July 28th
Total: 20 hours
Week 10
July 29th- August 2nd
Total: 16 hours
Resume
Week 9: My on site supervisor, Natalie Matthews and I attending the MCE Entrepreneurship of the Year event in Ocean City. During this event we were able to communicate with local businesses in order to coordinate future events with third party vendors and catering companies.
Week 9: The Ugly Pie set up at the MCE award event in Ocean City. I was lucky enough to be able to meet with the owners of the Ugly Pie during my internship and begin ordering their pies as dessert options for events we hold at Brew River.
Week 9: Tables I set up with reservations for our "The Office" trivia event on July 26th. I created 32 reservation signs with "The Office" logo which are placed on the tables. This trivia event was on of the biggest events during my internship in regards to number of attendees and revenue made.
Week 9: My on site supervisor, Natalie Matthews and I attending the MCE Entrepreneurship of the Year event in Ocean City. During this event we were able to communicate with local businesses in order to coordinate future events with third party vendors and catering companies.
Week 10: During my last week, I created banquet forms for all upcoming events I had the pleasure of planning. This is a banquet form for the Walk to End Alzheimers Kick off event on Thursday, August 8th. Since this event is a fundraiser, I made sure to inform the service staff that all tips would be donated to the foundation.
Week 10: A banquet form I created for an upcoming Family Reunion on Saturday, August 10th. This is the first event that requested a DJ for entertainment so I made note of it in the banquet form so service staff are prepped to set up our DJ stage, as well as tables for dessert and prizes.
Week 10: On my last day of my internship I presented my on site supervisor Natalie Matthews with a small arrangement of flowers and and thank you card. The small gesture showed how grateful I was to have an events coordinator mentor and train me on all aspects of event planning. All the wisdom and advice she has given me over the past couple months will ensure I'm ready to take on event planning as my future career.
Week 10: During my last week, I created banquet forms for all upcoming events I had the pleasure of planning. This is a banquet form for the Walk to End Alzheimers Kick off event on Thursday, August 8th. Since this event is a fundraiser, I made sure to inform the service staff that all tips would be donated to the foundation.
