Justin Martinolich: Business Development and Client Relations Intern in Philadelphia, PA

Assist Business Development department on lead generation initiatives for three divisions of Spectra, including Venue Management, Food Services & Hospitality, and Partnerships • Conducted extensive research on public entertainment venues for new business opportunities highlighting key elements relative to determining the viability of a lead • Support RFP/RFI process by compiling client case studies that showcased Spectra's success in the industry and as it pertains to proof reading, customizing sections, conducting research, etc. • Assist with RFP production process (collating, binding, etc.)

• Prepared and executed walk-in hours for students as a Peer Advisor. • Welcomed prospective students and their families to discuss STHM's programs and personal experiences in the STHM program in an effort to recruit deserving students to the school. • Actively involved in planning, managing, and executing the School's operations with an important focus on delivering excellent customer service to the School's guests, students, and stakeholders. • Led student committee in STHM's hiring of a Director for Student Professional Development.

• Assisted in the creation and development of the "Big Dill Pickle Festival" • Responsible for selling vendor space and sponsorship packages for the 'Big Dill Pickle Festival' • Signed on 20 new festival vendors through grassroots marketing initiatives and cold calling. • Organized market research and contact information in order to effectively contact prospects. • Directed sponsorship lead development and communication for the Managing Director.

Responsible for assisting with fulfillment of partnership elements such as promotions, grassroots programs, tickets, VIP events, and autograph requests. • Accelerated sales process by formulating a PowerPoint sales template for the department. • Contributed to the 2019 Philadelphia Union Partner Summit held for 50 high level partners interested in improving use of assets.

• Organized and operated off-premise catering events. • Complied with health and food safety standards and regulations. • Trained new employees on day to day activities.