- Maintained top sales results including but not limited to highest Apple Pay %, highest Apple Care %, highest Business intros/revenue along- Created thousands of owners with over 300 Net Promoters in two years - Mentored others in Business, Apple Steps of Service, Apple Services and curating complete solutions. - Championed an All in on iPhone campaign (iPhone Discovery) at our Genius Bar check-in table to increase awareness of iPhone trade-in and Apple/Carrier financing options. Directly impacted the culture of presenting all the options during the campaign store wide.- Mentored new hires in the Product Zone - Maintained and shared high level product knowledge - Assisted in inventory counts and restocks- Supported the Business team with converting leads, CRM, SSO, custom stores, quotes, briefings and the All in on iPhone Business campaign- Cultivated relationships & worked collaboratively with the internal ecosystem- Communicated openly & effectively in the culture of Feedback- Positively influenced the performance of the team with All in on iPhone- Provided leadership & inspiration to others during the Lead & Learn in role (Retail Onboarding) - Focused on the details that produce excellence through supporting the Visuals Team and the TMP with visual resets and upholding and teaching out daily visual standards- Supported timely assistance and customer focus with mentoring the One Point transition- Exemplified Apple’s standards around integrity and values

- Lead and managed team of over 35 people- Curated new procedures- Assisted with inventory & ordering- Apprenticed under Owner

Managed at least 50 employees across two stores
Upheld company policies
Trained and developed employees
Supported daily restaurant flow
Supported daily financial analysis, payroll and maintained company records
Fast paced environment
Catering support

Coordinated lodging, dinners, activities, transportation, and any and all needs required by the clients. Hosted three executive level clients and their groups from three top name companies during the 2011 Masters tournament.

- Organized and supervised up to 25 employees, 50 hours a week- Trained new employees and managers on restaurant policies and procedures, along with how to operate various work stations- reservations system, point of sales system, payroll- Interviewed and hired job applicants for server, hostess, bartender, banquet positions- Responsible for scheduling banquet and restaurant employees for shifts, up to 20 employees- Counted and tracked inventory for restaurant supplies and bar

- Maintain an inventory of vacancies, reservations and room assignments- Register arriving guests and assign rooms- Answer inquiries regarding hotel services and registration by letter, by telephone and in person, provide information about services available in the community and respond to guests' complaints- Compile and check daily record sheets, guest accounts, receipts and vouchers using computerized or manual systems

- Ensures that the client’s vision for their event is effectively executed- Prepared the event budget- Planned the event menu- Liaises with service providers such as florists, chair/tent rentals, entertainers, and linen services- Made transportation arrangements- Creating and revising plans and layouts for different events- Creating and ensuring all contractual obligations are met- Conducting meetings to persuade clients to choose our venue

- Responsible for obtaining all direct bill and credit approvals of groups arriving at the property.- Obtain all rooming lists, monitor rooming list cut off dates, get all menu details, meeting room setups, refreshment break needs, postings, and any other additional needs of the client to ensure a successful event at the property.- Work with the Director of Sales to generate a monthly/yearly forecast of meeting and catering revenues.- Responsible for the servicing of all groups that utilize meeting space at the hotel.- Act as a liaison between the sales and operations department of the hotel to ensure a successful event for the clients and all of the client’s needs are met and communicated accurately and efficiently to all departments of the hotel.- Compile all Banquet Event Orders and group resumes for groups.- Participate in weekly sales meetings and operations meetings to communicate the upcoming group’s needs.

- Provide administrative support for a team of sales representatives- Assist in answering customer calls & sales representative emails- Place orders & quotes for customers- Obtain pricing & requests quotes from vendors- Create and maintain banquet event orders

Organized and supervised up to 8 employees, 30 hours a week- Ensure that department goals are communicated, understood, and met by hourly associates
- Coordinate tasks and work with other departments to ensure that the department runs efficiently
- Work with management to ensure that newly hired hourly associates receive orientation training
- Work with management to ensure that hourly associates have the necessary resources to effectively perform their jobs- Work with management to ensure that hourly associates clearly understand their job roles, responsibilities, and performance expectations
- Address guest concerns, requests, or issues either individually or by enlisting the help of others- Collaborate with management to develop and carryout ideas and procedures to continuously improve department performance. 
- Conduct day-to-day shift or oversee department operation.- Serve as an individual contributor and department role model by performing technical or functional job duties.

- Make sure all menus are wiped down, free of spots or stains, and complete.- Make sure entry doors are clean, free of debris and inviting.- Check with phone reservationists, or answering machine messages to assure you have all reservations.- Check with manager to assure there are no large or private parties you do not know about.- Check with kitchen to see where they stand. See if they are behind or if they are out of anything.- Plan out the seating chart and organize the reservations.- Greets guests with a warm welcome, escorts them to their table, and present menus.- Make sure the server is aware they have been sat.- Keep the counts for individual server so things come out fair at the end of the night- Keep in constant contact with the servers and the kitchen to make sure you are not putting them in the weeds. - Give fond farewell to all of the guests.- Support for the servers and managers.