Responsibilities include direction and management of maintenance, part-time and full-time employees, guest experience, and all technical aspects of managing the facility: to ensure proper operation and upkeep of the facilities and premises in accordance with BXP (building management) and View Boston guidelines. Plans, updates, manages, and coordinates all building equipment and event operations to ensure facility readiness for event presentation, execution, and operations.• Manage subordinate supervisors and managers who oversee employees in various functions. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.• Know and guarantee all laws, codes, ordinances, policies, procedures, risk management, safety precautions, rules/regulations and emergency procedures are followed.

• Responsible for easing and tracking the onboarding and continuing education of food and beverage team members resort-wide. • Facilitated orientation courses on Food Safety, Responsible Vending, Fire Extinguisher Safety, Compressed Gas Safety, and of course, Exceptional Guest Service. • Partnered with the resort's Beverage Manager to create training materials for team members and coaching them on new drinks created for their venues, updated wine lists, marquee events, or any new drink products provided throughout the parks.

Adaptable; Traveled out of state for several weeks at a time, shared living quarters, while helping open new restaurant locations. Organized; Responsible for on-boarding forms, training materials, and uniforms for newly hired team members. Relatable: I am not afraid of public speaking, I conducted a weeklong classroom-style orientation as well as supported on-the-job training to accommodate anywhere from 2 to 100+ employees. - Executed 2-3 days of mock service scenarios to engage all team members in the guest experience.- Discussed team goals and offered individual coaching opportunities daily.- Administered written exams and evaluated the team member's portrayal of the steps of service.- Provided feedback on performances to the management team as well as our Learning and Development Managers throughout training. - Recognized and assigned new training and leadership positions for the location based on prior evaluations.

Facilitated week-long orientations introducing the company culture, industry standards, the menu, food safety and sanitation, and responsible alcohol service. Toward the end of training I administered written tests as well as performance evaluations. Communicated training updates and trends upwards to managers and the Learning & Development team.

Applied and painted prosthetics supplied by Universal, to create and duplicate creatures and characters for marquee events (Halloween Horror Nights, Grinchmas, Mardi Gras).• Makeup Lab experience (fiberglass, resin, mask painting, seaming, mold cleaning, product inventory)

• UKG Kronos trained, MIMO trained. Delegated employee tasks, trained trainers, audited cashiers, supervised cash flow throughout the venue and kiosks. • Implemented SOPs to meet Florida’s health, sanitation, and alcohol regulations through ServSafe, HACCP and OSHA.• Extracurricular: Team 212 - Universal's guest relations, guest recovery, and employees engagement committee

I enforced missing safety and sanitation standards for both BOH & FOH (OSHA, HACCP). I enhanced employee morale by engaging with them using various communication sources, incentives, providing access to industry news and trends, recipes, etc.