Cameron Phillips Email & Phone Number

Mount Pleasant, South Carolina, United States

Head baker and staff trainer for local bakery that provides fresh baked and gourmet foods.• Responsible for opening bakery and ensuring a variety of products are available by store open• Manage inventories and create production lists in accordance with business trends• Train new employees and internship students on shop’s baking practices

Charleston, South Carolina Metropolitan Area

Morning baker for one of Charleston’s oldest bakeries producing a wide variety of pastries for retail, local restaurants and hotels.• Managed and execute daily baking needs including croissants, Danish, muffins, donuts, sweet rolls & cookies• Prepared batters and other products for future orders • Organized and prepare wholesale orders• Evaluated upcoming client orders to determine next-day production• Trained new employees on shop’s baking practices and daily production flow

Vieques, Puerto Rico

4-star boutique hotel that was awarded a 2022 Forbe's Best Hotels, 2022 Top 20 Hotel in Puerto Rico by Condé Nast Traveller and 2021 Fodor’s top-20 US Hotel. Directed day-to-day operations while managing all front office, housekeeping, kitchen and maintenance staff. Aided Ayurvedic/Vegan kitchen by providing pastries, breads and various dessert options for general sale and private dinner events.• Overlooked daily business operations and established departmental benchmarks and analyzed performance.• Hired and trained managers/entry level staff in guest relations, hotel procedures and revenue management.• Handled complaints and oversaw the service recovery procedures. • Managed scheduling and payroll for all departments.• Created hotel’s first ever employee manual detailing the standard operating procedures for each department and all aspects of hotel-guest engagement.• Created a variety of pastries and bread (vegan and/or GF) for general sale and private dinner events of 40+ people.

Chile

Joined a start up eco-hotel project as the designer of the overall guest experience with accountability for establishing all guest service standards and procedures. Guided aspects of marketing, room pricing and community service impacts while aligning strategy with organizational vision and goals. Also held concurrent responsibility for directing the resort’s volunteer program that supported project construction, organic agriculture, public involvement and animal care.• Established day-to-day guest interaction practices and benchmarks, booking policies and created the reservation-booking engine.• Created training modules and interview procedures for various departmental roles.• Facilitated communication between individual travelers and larger groups.• Enacted and evaluated green standards resulting in Chile’s first eco certification by the advisory group Earth Check.• Managed a revolving volunteer team of more than 16 people from various parts of the world developing new permaculture practices, local school programs and green practices.• Maintained two acres of various fruits and vegetables including: cultivating of land, planting/transplanting, daily maintenance, pruning and harvesting.

Chicago, Illinois

Chicago, Il

• Establishing and cultivating exceptional guest relations within a Four Diamond boutique hotel in the heart of the illustrious Gold Coast.• Facilitated communication between the hotel and travel agencies by formulating reports and processing the respective commission requests.• Analyzed and assisted in refining housekeeping and front office communication techniques, general operational processes and inventory management.• 2014 Grand prizewinner for “Best Reservations Call” for Hospitality by Signature Training Worldwide.

The Palms Hotel

• Distinguished oceanfront “condo-hotel” property near the attractive Charleston, SC market.• Daily responsibilities included processing guest reservations, welcoming and checking guests in and out, handling guest requests and inquiries including information on the surrounding area.• Gained valuable experience with customer interaction and understanding of daily operational and management procedures.• Implemented revenue management techniques for day-of reservations.

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Associate Of Arts And Sciences - Aas, Baking And Pastry Arts/Baker/Pastry Chef, 3.9

Bachelor Of Science (B.S.), Hospitality Administration/Management

Activities and Societies: Pi Kappa Phi, Club of Hospitality and Tourism, Film ClubDouble Major: Hospitality Management / Business.