-Focus on the mission and well-being of the department, hotel and company.-Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.-Process payroll after accurately calculating number of hours worked and gratuity distribution.-Monitor, measure, and recognize performance of employees. Assist in the annual performance evaluations.-Assists in planning (with Catering and Convention Service Manager) and arranging all food and beverage details for all functions including visually inspecting room set-ups (linens, table set ups and decorations) and equipment for 65,000 sq. ft. of space to ensure adherence to quality standards.-Ensure all Sonesta safety and sanitation standards are adhered to.-Maintain proper inventories of supplies and equipment as needed (including ordering and receiving).-Respond to guest requests and ensure proper follow-up is completed.-Coach team by providing specific feedback to improve knowledge, skills and performance.

-Monitored performance of the department through analysis of guest feedback and financial results-Supervised day-to-day activities of three food and/or beverage outlets. Planned and organized work. Communicated and enforced policies and procedures.-Constantly monitored associate’s performance in all phases of service and job functions, ensuring that all procedures were carried out to departmental standards; rectified any deficiencies with respective personnel.-Ensured that all restaurant equipment (coffee and soda machines, registers, etc.) were in proper operational condition and cleaned on a regular basis.-Maintained complete knowledge of service requirements for assigned functions: prices for specified selection on cash function, groups’ names and background, type of functions and expected attendance/guarantee numbers, special requests/arrangements, V.I.P.’s.-Inspected the scheduled function area/room for cleanliness, working condition and proper furniture/equipment setup; rectified any deficiencies with respective departments.-Conducted special projects throughout the department in collaboration with department heads to improve overall service, efficiencies, and processes.

-Managed all aspects of banquet and bar events for St. Louis’ premier private dining club. Averaged 15+ events per week with parties ranging from 6-person meetings to 250-person wedding receptions.-Worked closely with members and their representatives to create detailed event itineraries.-Coordinated with vendors to ensure flawless execution of events. -Lead 20+ staff before and during events, including training in areas of fine dining service, food and beverage knowledge, and member preferences. Cross-trained restaurant staff for larger events. -Confirmed proper room setup and directed staff & vendors before an event begins.-Built and maintained staff schedules and modified schedules as required by business levels. -Resolved staff conflicts and enforced Saint Louis Club rules and policies, coordinating with HR as needed.-Conducted performance reviews annually for all employees and after 90 days for new employees. -Worked with assistant GM and Maître d' to review applications and interview applicants.-Responded to member complaints, questions and compliments. -Managing a la carte restaurant operations as needed.

-Ensured all guests experienced five-star service from start to finish.-Worked closely with GM, Executive Chef, and Owner Lidia Bastianich to manage labor, boost sales, and minimize loss.-Developed and implemented training programs for all FOH and management positions.-Hired and onboarded all new employees through the corporate office in NYC. -Managed scheduling and payroll for 70+ FOH staff in all areas of service. -Implemented transition to use Sevenrooms and OpenTable simultaneously for greater cost efficiency.-Developed and managed the Hotel Outreach Program, forming and maintaining relationships with area concierges.-Managed monthly inventory and developed new cocktails for seasonal menu changes. -Provided consultation for bar renovation in May 2016 to enhance aesthetics and efficiency of the bar.