Promoted to section leader for bread and bakery items.Wrote the daily section order to keep in line with sales and company standards on spoils.Merchandised bread section to highlight specific items and to increase sales of less popular items.Increased the sales of the bread and bakery section each quarter.

Employee of the Quarter 2019.Collaborated with client in understanding of event contracts and obligations.Worked to ensure clients vision and expectations aligned with property’s competencies while maximizing profit.Ensured a seamless event from turnover to post-event by anticipating groups needs and solving problems before they arose.Communicated with clients, guests and hotel associates to obtain feedback on strengths and on areas of improvement.

Anticipated and resolved any issues as they arose efficiently and effectively.Laid out clear expectations for staff; holding them to the highest company standards.Supported a work environment for associates to take ownership and pride in their work.Acted as an intermediary between group contact, servers, and the kitchen.Sought client and attendee feedback on overall experience of their event to improve individually and as a team.

Mentored, guided and supported the front office team to exceed Marriott standards and guest expectations.Addressed concerns to provide guest and associate satisfaction for positive outcomes while keeping profitability in mind.Troubleshot issues such as floods and renovation challenges in order to affect the guest and associates as little as possible.Was responsible for maintaining gift shop inventory, maintaining budget and keeping sales within forecast.Developed and implemented department lead measure to improve scores in multiple areas.

Manager of the Quarter 2016.Supervised daily shift operations, monitored compliance with policies, standards, and procedures.Maintained operational budget by controlling labor and inventory costs.Developed goals and strategies that met company and guest expectations while improving revenue.Produced food menus for a variety of guest functions and drink menus for the Level III bar.

Promoted from server to supervisor.Team Member of the year 2012. Control financials through shift labor, proper scheduling, inventory, and posting invoices.Constantly monitor safety and security through line checks,food quality, sanitation, and employee conduct. Uphold standards through pre shift meetings, contests, counseling, and documentation. Responsible for interviewing, orientation, and training new employees.Resolve guests and employee relations.ServSafe Manager level certified.

Regularly Ranked number 1 in server rankings (check average, tip average, and table turns).Corporate Certified Trainer and lead server.

Promoted from server to conciergeVerified proper setup and listing of meetings.Ensured positive experience for the group through contact with the group coordinator. Helped meeting and convention manager review and update BEOs using Delphi.

Promoted from host to server.

Promoted from houseman to front desk agent.