• Oversee the daily operation of a central reservations call center with 60+ agents• Monitor and manage call center agents’ performance, i.e. calls handled and sales rate• Conduct sales training classes based on Aspire Sales Training techniques• Monitor the guest’s experience and respond to guest complaints • Develop SOP’s for call center operations

• Oversee the daily operation of full service dining room• Assist with special functions such as wedding, conferences and local community events• Conduct Cost of Sales Analysis• Act as Property Manager in the absence of the General Manager and Front Desk Manager• Hire, train and supervise 30+ Associates• Develop SOP’s for dining operation

• Open a 150 seat buffet and 80 seat sports bar in a newly established casino• Design Micros System’s Point of Sale layout for restaurant and bar • Create Food & Beverage policy and procedures• Hire and train over 80 food & beverage employees• Assist Executive Chef with menu development for buffet and bar• Develop and maintain an operating budget for the Food & Beverage Department

Manage 200 + seat Food Court, serving breakfast, lunch and dinnerManage seasonal poolside eatery that specializes in items such as ice cream, hot dogs and nachosSupervise Entry - Level Managers (2) and hourly Associates (40) Involved in hiring, training and disciplining all employeesResponsible for daily and weekly revenue forecasting and labor analysisWorks with Executive Chef on Food Court menu development

Manage a fast food establishment and a casual dining pizzeria within Yosemite VillageSupervise Entry - Level Managers (2) and hourly Associates (35) Involved in hiring, training and disciplining all employeesMaintain projected cost of sales for each establishmentResponsible for weekly food and dry goods inventoryResponsible for daily and weekly revenue forecastingCoordinate special functions and private partiesDevelop seasonal menu for casual dining pizzeria

Responsible for the operation of a gift/grocery store that generates more than 3.2M dollars in annual revenueResponsible for the operation of a secondary, seasonal gift/grocery store that generates more than 1M dollars in annual revenueAssisted with developing the annual Retail Division Operating Budget that included operating budgets for fourteen retail storesSupervised an Assistant Manager and hourly Associates (25)Involved in hiring, training and disciplining all employeesImplemented new grocery buying policies that better served guests needs, increased grocery selection and boosted grocery sales

Directed the operation of gift/grocery store that generates more than 2.5M dollars in annual revenueManaged a secondary, boutique-style gift shop that specializes in natural and sustainable gift itemsCreated monthly employee incentive programs that helped increase revenue and employee moraleDeveloped the On - Hand Inventory Check which insured accurate inventory levels beyond company requirementsIntroduced niche grocery items that were popular among foreign tourist

Assisted the manager in the daily operations of the gift/grocery storeHandled all grocery ordersCreated task lists and Standards of Operation for the staff in order to ensure maximum productivity

Assumed management responsibilities in the absence of the store managerResponsible for opening and closing the gift shopOperated point of sale system and was responsible for maintaining accurate cash handling policies and procedures

Responsible for the general operation of the main restaurant barPlaced bulk liquor and wine ordersWorked with other bartenders on drink development Worked special functions for groups that ranged from 50 to 1,500 people