Sara Nardoni

As the sole marketing executive at Center Parcs Longford, I oversee all marketing activities within the village, ensuring brand alignment and driving engagement across multiple channels. I work on the main events for our village Winter Wonderland and Winter Forest Lights. Additionally, I work as a Marketing Executive for the Aqua Sana brand in collaboration with the Head Office, managing marketing strategies across all six villages. The role involves project management, cross-department collaboration, and strategic marketing execution. Key responsibilities include.

• Event & Project Management: Lead the marketing strategy for major events such as Winter Forest Lights and Winter Wonderland, ensuring seamless execution. Manage supplier relationships, oversee logistics, and coordinate with Tech Services and Grounds Planning to meet project deadlines.
• Stakeholder Coordination: Serve as the main liaison between internal teams and external suppliers, ensuring alignment of branding and marketing objectives.
• Leadership and Team Management: My MBA training in leadership and change management has enabled me to successfully coordinate internal teams and external partners, fostering a collaborative and productive environment, particularly in projects such as the recent rebranding of the Spa, while coordinating internal teams and external partners to ensure the timely delivery of objectives
• Budgeting & Cost Management: Oversee annual budgeting, including cross[1]charging work hours for various departments involved in event execution
• ·Content Creation & Production Management: Collaborate with Head Office to source models through agencies and secure contractors for video and content production. Actively participate in content creation to ensure alignment with company objectives and brand messaging.
• Develop marketing strategy to enhance ROI
• Coordinated with sales team to ensure alignment of marketing strategies and goals.
• Facilitated cross-functional collaborations between departments leading to better project coordination.
• Maintained consistent brand messaging across multiple channels ensuring uniformity in communication and visual style.
• Devised creative content for advertising purposes, increasing consumer engagement.
• Collaborated with design team in creating visually appealing promotional materials, attracting more prospects.

• Enhanced customer satisfaction by addressing and resolving complaints promptly.
• Trained new team members, enhanced service quality.
• Oversaw budgeting and financial planning, maintained profitable margins whilst ensuring top-notch service quality.
• Ensured compliance to health and safety regulations for safe dining environment.
• Streamlined staff rotas to optimise efficiency.
• Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.
• Monitored stock levels regularly; minimised waste and over-ordering incidents.
• Conducted regular inspections for adherence to food hygiene norms and standards.
• Tracked key performance indicators on a weekly basis; identified areas needing improvement.
• Managed daily operations for smooth restaurant functioning.
• Maximised restaurant revenue through effective event coordination.
  Oversaw 15 Breakfast with Santa events, consistently hosting 200 guests each time.
  Led all six villages in achieving guest attendance and financial performance targets.
• Conducted regular meetings with staff; communicated updates and received feedback.
• Increased table turnover rate with efficient floor management.
• Cultivated a positive work environment by fostering team spirit amongst staff.
• Implemented new menus, improved dining experience.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Established safe and secure dining environment with strong sanitation standards.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.

• Conducted routine safety checks to adhere to health and safety regulations in premises.
• Developed cocktail menus, resulting in increased beverage sales.
• Fostered positive relationships with customers enhancing their loyalty towards the establishment.
• Calculated daily takings, ensuring accurate financial records were kept for auditing purposes.
• Managed cash handling procedures, reducing discrepancies in the daily tally.
• Streamlined bar operations by implementing efficient inventory management strategies.
• Coordinated events at the venue, leading to increased bookings.
• Monitored stock levels to avoid any potential shortages during peak hours.
• Negotiated supplier contracts for better pricing and improved product quality.
• Trained new staff on customer service protocols to enhance guest experience.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Created team building initiatives to encourage upselling and meet revenue targets.

• Organised schedules for efficient workflow.
• Enhanced customer satisfaction with thoughtful problem resolution.
• Oversaw daily operations, ensured smooth workflow within the department.
• Handled employee grievances with diplomacy and tactfulness.
• Developed strategies, increased operational efficiency.
• Assisted in recruitment process, added value to talent acquisition efforts.
• Promoted a culture of learning and development within the team.
• Liaised with senior management for strategic decision making.
• Facilitated meetings, fostered open communication among staff members.
• Boosted team morale by implementing regular team-building activities.
• Established performance metrics to measure team's productivity levels.
• Cultivated positive work environment by promoting teamwork and collaboration.
• Managed small projects, ensured timely completion and quality deliverables.
• Devised processes to streamline operations.
• Implemented new procedures, improved overall efficiency of the department.
• Fostered trust and transparency amongst team members by open communications.
• Devised annual business plans to grow reach and profit.
• Managed contract negotiations between clients, seeking mutually beneficial outcomes.
• Monitored consumer appetites to market products in line with demand.
• Delivered products and services in line with agreed arrangements and contracts.
• Developed clear brand voices to improve marketing image and reputation.
• Planned staff and resources within business budgets for minimised expenditure.