Jessa Feagins, Banquets and Catering Department Manager, River Spirit Casino Resort
I have been in the food and beverage industry for 19 years, and in the banquet and catering industry for 12 years. I graduated from Oklahoma State University in 2011 with a degree in Interior Design. Throughout college I worked at a wine bar where I began cooking for and catering 5 course wine dinners. My first job out of college was a Banquet Captain for Sodexo Campus Services at the University of Tulsa. From there I moved up into varying banquet management roles until I landed at River Spirit Casino Resort in Tulsa, OK, where I have been working for the last 6.5 years, and am currently the Banquets and Catering Department Manager. The casino went through a huge expansion period and in 2016 we opened up our first official event space. With the knowledge I had gained from previous banquet experience, I and put my heart and soul into building our banquet department from the ground up. We went from having no event space to having a 30k square foot conference center, a 483-room hotel, a 36k outdoor event space, a resort style pool with cabanas and a swim up bar and a 2,500 capacity theatre where we host concerts and events. Our department generates approximately $3 million in banquet operating revenue per year. We execute events in all areas of the casino resort, ranging from small private receptions in hotel suites, corporate parties at the pool, company holiday parties in the theatre, large conferences and social events in our Conference Center, to luau's on the lawn.