Hired as the opening housekeeping manager to help build the department from scratch. Wrote department standard operating procedures and assembled a team of twenty-five. In charge of day-to-day operations including room inspections, schedule creation, inventory management, ordering, interviewing, and performance management, while exceeding management goals and keeping standards high. Averaged scores of 95% for cleanliness, room upkeep, and service.

Collaborated with and assisted the room operations team with daily procedures to ensure the highest level of guest satisfaction. Organized, confirmed, processed, and conducted guest check ins/outs, requests, changes, and cancellations. Operated PBX switchboard and created room reservations. Posted charges and adjusted guest bills.

Oversaw inn-like operations for guests of the College, handling guest reservations and occupancy management. Created and analyzed financial reports, administering guest bills and filing payments. Responsible for creating new ways to enhance guest satisfaction while overseeing property management. Worked closely with contractors and maintenance departments to upkeep historic homes.

Attended to customers handling guest purchases, returns, issues and exchanges. Trained new associates and managers on front-end operations. Catered to guest needs while maintaining a traffic-efficient floor.

Performed room inspections for both beach houses and hotel units paying attention to detail in compliance with AAA Four Diamond standards. Documented any electrical, physical, plumbing and textural damages and repairs that needed attention. Met strict time management requirements to adhere to resort operations and housekeeping operations. Responsible for training new housemen and other room inspectors.

Managed multiple food and beverage restaurants and kiosks, overseeing forty associates, six supervisors and one location manager. Created weekly schedules and handled location sales revenue and inventory reports. Responsible for generating new concepts to increase branch sales and development. Planned, organized and executed annual events and attractions. Hosted annual new-hire training classes on proper food serving etiquette and company policies.