As a prominent event professional, I have worked my way up from Administrative Assistant, Banquet Supervisor, Event Coordinator, to Senior Service Manager and Event Sales Manager at Shade Hotel Redondo Beach. In this position, I not only tour and sell event spaces to guests, I construct contracts and work with our clients start to finish to plan, coordinate, and detail corporate and social events. This role includes expert level knowledge of computer systems including: Delphi, Opera, All-Seated, Toast POS, Google Drive, and all Microsoft Programs.

Server at popular Breakfast Restaurant in Long Beach Marina.

Represent Ground Control Department in music-festival Command Post Receive Emergency and Non-Emergency radio calls in large-scale festival settings ranging from 20,000 - 160,000 attendees. Collaborate with multiple departments in Command Post to direct Health & Saftey, Fire Department, Police Department, Medical, and Security to reported locations. Assist with Festival Operations and flow of event production. Communicate with up to 100+ department teams using Radio's, managing up to 5 separate channels. Work in team environment to ensure the Health & Safety of all attendee's and employee's.

Establish a safe environment for music festival attendees. Health, safety, and wellness of festival goers is the main priority for Ground Control. Patrol festival grounds and monitor radio's for emergency services. Contribute to overall Festival Experience.

Manage four food outlets at the Long Beach Marriott. Conduct cost control and manage beverage service, inventory, and bar equipment. Cohesively work with the food & beverage team as well as other departments to deliver an exceptional guest experience. Adhere to all COVID-19 and California State guidelines to ensure guest and associate safety.

Deliver personable and exceptional customer service to guests upon arrival and departure from restaurant. Strategically coordinate floor plans and seating charts for upwards of 200 guests per night. Implement leadership skills while monitoring computer, phones, and guests.

Promote catering and perform corporate outreach for increased exposure. Organize catered events between clients and management including: pick-up, drop-off, and on-site server events. Design the presentation for corporate, wedding, celebratory, and many other events. Requires excellent customer service skills in order to give the guest an unforgettable experience.

Currently server, previously hostess. Provide guests with exceptional service, from greeting upon entrance to hospitable table service. If guests are new to the restaurant, I supply them with extensive knowledge of the menu, wines and beverages, as well as off menu items (cases of allergy or preference). I manage a section that can be anywhere from 7-10 tables large with parties of 1-12 people at any given time. Hosting prepared me with excellent people skills, time management, phone and register skills, money-handling, and supervising/managing.

Corporate Restaurant with excellent hands-on training methods. Provided with a team-oriented service goal, I provided excellent service in a high-paced environment. Sections held about 10-15 tables with varying size and customer occupancy. Trained with tray service and on the Aloha POS system. Maintained tables in front of house while busing, food running, and cleaning/sanitizing work place.

Processed all candy, food, beverage and merchandise orders. Opened and closed store. Regulated safe and supervised cash flow. Cash register operation. Barista experience. Managed employee breaks and shifts.

Manage and maintain specific food store/stand. Supplied amusement park food to guests utilizing all food safety and sanitation methods. Experienced use with "back of house" including: deep fryer's, grill's and griddle's, pizza ovens, cotton candy machines, soft-serve machines, dishwasher, and waffle press. Customer service oriented. Supervised employee's in store, cash-handling, and break schedule.

Irish Pub that specialized in BBQ. Cater private events of small to medium size (50-200 people). Participated in set-up/take down of serving line, tables, and decor. Once food was available to serve, then acted as busser, food runner, server, bartender, and clean up crew. Familiar with food catering equipment including: chafing dishes, hot steam trays, portable hot plates, trailer grill, tables, chairs, and linings.