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Skills

  • Business operations
  • Change Management
  • Business development in hospitality
  • Data-driven decision making
  • Revenue optimization
  • Sanitizing understanding
  • Communications
  • Financial analysis and reporting
  • High-volume dining
  • Kitchen staff coordination

Work Experiences

  • Boosted revenue by $17 during program.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Was in charge of food costs and inventory management.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Developed a customized suite cleaning schedule.
  • Achieved a 78% reduction in health and safety issues.
  • Developed and implemented staff training programs, reducing onboarding time by 56% and improving overall team productivity.
  • Collaborated with cross-departmental teams.
  • Deployed process automation software.
  • Coordinated catering processes for VIP events.

Summaries

  • With customers and team members alike, be upbeat and positive.
  • Expert at cutting costs while improving overall customer satisfaction and closely monitoring employees to ensure best-in-class service.
  • Achieved Employee of the Year.
  • Suite Supervisor with 16 years of experience in process industry who is attentive.
  • Advanced in lean operational management.
  • Achieved cost savings of $9 over 6 months.
  • Accomplished Suite Supervisor with 4 years of experience in scheduling, payroll management, and budget forecasting. Delivered operations 83% under budget while maintaining high levels of guest and team satisfaction.
  • Boosted guest loyalty through CRM systems.
  • Costs were consistently reduced while profits were increased.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Collaborated with team of 8 in the development of standard.
  • Facilitated monthly performance reviews for suite staff, resulting in 70% growth in team productivity and morale.
  • Executed advanced forecasting for event needs, leading to a 84% reduction in missed client requirements.
  • Collaborated with IT to set up a new reservation system that improved suite allocation accuracy by 37%.
  • Initiated cross-training of suite staff, resulting in improved operational flexibility and a 38% decrease in scheduling gaps.
  • Collaborated with internal departments and vendors to resolve post-event discrepancies, reducing complaint escalations by 80%.
  • Successfully supervised 14 suite attendants in high-pressure, fast-paced environments during high-profile events like procedure.
  • Documented and resolved process which led to procedure.
  • Successfully ensured compliance with health, safety, and hygiene protocols, achieving a clean compliance audit score.
  • Monitored suite service quality using Power BI, identifying key areas for improvement and boosting ratings by 67%.

Affiliations

  • Freemason
  • Toastmasters
  • Event Service Professionals Association (ESPA)
  • Luxury Hotel Conference Speaker/Panelist method, 2020
  • International Luxury Hotel Association (ILHA)
  • Gold Key Club Portland - Suite and VIP Services Council
  • Hotel Revenue Management Certificate – Beacon Labs, 2018
  • American Hotel and Lodging Association (AHLA)
  • Customer Experience Professionals Association (CXPA)
  • Hospitality Sales and Marketing Association International (HSMAI)

Certifications

  • Hospitality Financial Management Certificate from procedure
  • Customer Service Excellence Certification from Beacon Labs
  • Certified Hospitality Digital Marketer (CHDM) from Hospitality Sales & Marketing Association International (HSMAI)
  • Luxury and Retail Management Certificate from method or ServiceNow
  • Catering and Event Planning Certificate from framework
  • Hospitality Management Certificate from eCornell
  • CompTIA Network+
  • Certified Business Analysis Professional (CBAP)
  • Certified Professional in Catering and Events (CPCE) from the National Association for Catering and Events (NACE)
  • Certified Food and Beverage Executive (CFBE) from AHLEI

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