Maintain a positive relationship with client by upholding the Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,”Oversee all P&L and budgeting as it pertains to the account.Oversee in-house cateringMaintain excellent relationships with customers, guests and Client as well as other departments. Work with the Chef and management team in creating menus and providing top quality food.Roll out new culinary programs in conjunction with Eurest marketing and culinary team.

Accountable for all food and beverage outlets, including banquets, restaurants, bar, and room service. Supervise outlet and banquet staff by ensuring steps of service and hotel standards are consistently met. Assist in enforcing dynamic and consistent training programs in both banquets and outlets. Ensure all guest questions, requests, and complaints and handled in a timely manner. Assist in maintaining appropriate inventory and cash handling controls. Oversee recruitment and training of new employees. Counsel employees and issue disciplinary actions. Maintain staffing levels and scheduling based on departmental needs. Prepare, balance, and deposit daily receipts and banquet checks. Enforce standards and rules for safety, cleanliness, and sanitation. Certified Einstein Bagel Brothers Manager

Responsible for all day-to-day Front-of-the-House operations. Managed inventory and par levels for each suite to ensure optimum levels and minimize waste. Exceeded guest expectations by implementation of friendly interaction through “The Levy Difference”.Supervised staff and delegated daily assignments to ensure work was performed to high standards.

Managed between 15-20 employees on a daily basis. Created monthly forecasts to align with pre-determined goals. Managed ordering, inventory, and food and beverage costs for room service and in-suite hospitality. Responsible for all hiring within room service and in-suite hospitality. Trained staff to enhance customer service and increase profits through suggestive selling. Improved productivity and moral by initiating systems for accountability and by instituting effective training programs. Assisted accounting by coding and entering invoices, internal inventory transfers, and purchase orders. Helped coordinate group functions for companies staying at the resort. Certified hospitality department trainer