Julie Clark

Julie Clark's work experience includes a role as Director of Sales and Events at Barcelona Wine Bar & Restaurant, where they provided executive-level leadership for event planning and strategy. During their tenure, they successfully increased events revenue from less than $500K to $5M annually and built a high-performance event management team.

Prior to that, they served as Director of Operations, Finance, and Client Relations at RRG Hartford, where they were responsible for financial analysis, operations tracking, and business development efforts.

Julie also worked as a General Manager at Acqua Oyster Bar and as a Manager at Max Restaurant Group, where they oversaw various aspects of restaurant operations, staff development, and promotional activities.

Overall, Julie's work experience demonstrates their expertise in event planning and sales, financial analysis, operations management, and staff development in the hospitality industry.

Julie Clark attended West Chester University of Pennsylvania from 1992 to 1996, where they studied Accounting and Finance. Additionally, they studied Hospitality and Recreation Marketing Operations at Pequot Academy.