•Assist and build relationships with a minimum of 100 potential and futures guests per day over the phone. •Provide ongoing customer service throughout the duration of guests stay.•Facilitate the transfer of information from both in-house and incoming calls to the department of end service. •Situationally provide recommendations for local eateries or activities and frequently make the reservations for the guests. •Ensure housekeeping, maintenance and services are provided to guests by forwarding requests to the appropriate department using StarGuest, Starwood’s internal guest and facilities management software.

•Fostered community relations by organizing events tailored towards family development and engagement. Events ranged from 20-100 people, throughout my tenure attendee retention increased by 20%.•In efforts to increase retention and bring in new guests I curated events target towards teens/young adult demographic, an untapped market prior to me starting. The success of these events lead me to earning a spot to lead a committee specifically aimed at targeting this demographic.•Continued to develop my knowledge of event planning by learning how to manage food ordering, predict attendance, appropriate activities, and how to manage a team. My main take away is that you cannot successfully plan an event without having both meticulous planning and team execution. •I was able to not only internalize my leanings but I was able to demonstrate them to my peers and bosses. In turn I was promoted from Recreation Associate to Lifestyle Assistant, where I was given more responsibility as well as more liberties.

•While serving I developed a passion to provide relaxed and enjoyable dining experience by delivering acute orders, timely service, and a polite demeanor. •As a hostess I organized the floor plans to accommodate for a combination walk-in patrons as well as daily reservations. Systematic organization led to decreased wait time, increased customer flow, and heightened satisfaction.•During off-peak hour I was able to pursue my interest in restaurant operations by assisting and or shadowing fellow coworkers. During my extracurricular learning I was able to learn about a multitude of restaurant skills including kitchen flow and understaffing management.•Actively made myself available in order to anticipate being called in or needing to cover someone else’s shift. An essential task in a sporadic, ever-changing work environment.