Hannah D. Email & Phone Number

Atlanta, Ga, Us

Marietta, Georgia, United States

Columbus, Ohio, United States

Assistant General Manager of the Ohio State University's Blackwell Inn and Pfahl Conference Center.Responsible for all aspects of The Blackwell Inn and Pfahl Conference Center rooms operations, events operations, and food and beverage outlets, continually focusing on achieving hotel profitability through revenue generation and cost control, while maintaining the integrity of the hotel’s mission and exceeding guest and employee satisfaction

Medford, Oregon, United States

In this role, I was responsible for directly managing a wide and diverse team of directors at RVCC, a 27-hole club with a large membership, while investing in capital improvements.Leadership: spearheaded cultural renovation through a focus on education and implementation of emotional intelligence, service excellence, servant leadership, and employee empowerment- grew our clubhouse staff from 60 to 140 staff members during peak seasons- decreased rate of core staff turnover each year, increased the rate of seasonal rehires- facilitated and sponsored our entire culinary team’s enrollment into the American Culinary Foundation, so all our culinary employees can attain their certificationsClub Transformations: helped grow the company with a focus on remodels for improved membership amenities, and a focus on staff development, training, retainment, growth, and hiring and development of new management teams for improved membership experiences- engineered the transition of the club reservations systems from paper books to Jonas/JAM software programs- managed the dining rooms and kitchens in the absence of dining room manager and executive chefredesigned the menus, point of sales, updated product pricing, improved inventory and waste management processes through implementation of ChefTec and routine data analysisimplemented new standard operating procedures for the kitchens and outdoor food and beverage operations- hired and trained dining room manager, outdoor food and beverage manager, sous chef, executive chef, and kitchen administrator- updated and maintained the content of the club website in coordination with the marketing director- worked with the Controller to separate, detail, and create new budgetary departmentsmanaged growth from a 2.7 to 3.5 million dollar food and beverage operation

Medford, Oregon Area

Accountable for managing all daily clubhouse services throughout any member dining area, banquets, fitness, pool, tennis, building maintenance, front office, and other non-golf related activities. Provided a cohesive environment bringing together all the departments of RVCC clubhouse operations.

Charleston, South Carolina

• Maintains reservations logs and floorplans• Assists in hiring and training dining room personnel• Schedules personnel and plans dining room set up based upon anticipated guest counts and client needs• Directs pre-meal meetings with dining room personnel; relays information and policy changes to personnel• Supervises dining room staff to help assure proper service• Greets and seats members, expos, serves, and bartends when needed in support of the personnel• Serves as a liaison between the dining room and kitchen staff• Receives and resolves complaints concerning food, beverage, and service• Develops, updates, and refines policy and procedure manuals for service staff to increase quality and control costs• Assures the correct appearance, cleanliness and safety of the dining room areas, equipment and fixtures; checks the maintenance of all the equipment and reports deficiencies, and maintenance concerns • Assures local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed• Makes suggestions about improvements in the dining room service and procedures• Inventories product and supplies in the dining rooms and bars monthly• Assists in providing appropriate reports concerning sales, labor expenses, and other financial tracking• Serves as the opening, midday, or closing manager; when closing, assures that the entire clubhouse is secure at the end of the business day• Operates in the banquets department as food and beverage manager or event manager when needed

During the spring of 2017, I was promoted to Seasonal Food and Beverage Manager of the poolside food and beverage operations: the Snack Shack and Pool Grille. I have maintained this position every summer since.The duties of this job include budgeting the season's revenues and expenses, hiring, scheduling, and training of the employees, doing payroll, analyzing sales reports, and day-to-day management of the crew and restaurant operations.

Columbus, Ohio Area

After my third summer at the poolside restaurants (2017) ended, I became the front desk manager and a banquets supervisor. As the front desk manager, I managed lunch and dinner reservations, club event reservations and managed the coordination between the reservations and banquets department. I conducted training for the new receptionists as well as held monthly meetings for the front desk team. When I wasn't managing the front desk, I was a supervisor for the banquets department, helping execute and supervise the functions that were booked at the club.

Columbus, Ohio Area

After the summer supervising at the poolside restaurants, I returned inside to the main clubhouse as a full-time front desk receptionist. (I also continued to work as a server whenever the dining team was short staffed.)My duties at the front desk included greeting members and guests, directing them throughout the club, answering phones, taking lunch and dinner reservations, and booking reservations for Club Events.

Columbus, Ohio Area

After graduation at OSU, I accepted the position of Food and Beverage Supervisor at Scioto Country Club for the my second summer season, managing the two poolside food and beverage operations: The Snack Shack and Pool Grille. Being a supervisor entailed assisting with training of the new staff, and supervising the staff's performance, production of food, and service to members, as well as creating a sense of teamwork and unity among our summer employees.

Columbus, Ohio Area

After my summer internship ended, I chose to continue working at Scioto Country Club in addition to being Student Admin Assistant at the Ohio State University. At Scioto Country club, I continued to work as an a la carte server and front desk receptionist.

During the summer semester, I interned at Scioto Country Club, learning multiple jobs. These jobs included grill cook, prep cook, hostess, server, cocktail waitress, banquets server, banquet set-crew member, and front desk receptionist.

The Marketplace On Neil

Currently assisting the full-time managers running the MarketPlace restaurant and convenience store while taking classes to complete my senior year of undergrad.My responsibilities include communicating with vendors, placing daily orders, receiving and recording invoices, overseeing and helping manage the kitchens, analyzing sales data trends, inventory, and waste, as well as doing various work in the office.