Lauren Taylor Email and Phone Number

• Manage a team consisting of 5 Food and Beverage managers and 6 supervisors to ensure all departments provide excellent customer satisfaction, promote teamwork and run overall smooth operations• Implemented plans in all F&B departments to increase staffing and product offerings as we emerge from the Covid operations while continuing to control expenses• Planned and executed many employee events to increase employee retention, including cook outs, surprise and delight gifts, thank you cards, and goody carts • Prepare and lead monthly Food and Beverage meetings and attend all department meetings• Monitor and control all department expenses including payroll, beverage costs, food costs, and all other operational expenses• Create cost effective, appealing beverage menus and collaborate with the Executive Chef to create for all other menus• Train all in house training classes including New Hire Orientation, Make It Right, Blue Energy Service Skills and TIPS• Perform weekly, monthly and 90 day forecasting to effectively control expenses and payroll• Prepare all Food and Beverage budgets• Active on the Executive Committee to ensure the overall hotel goals are being met

• Opening Director for all Food and Beverage operations upon a complete renovation consisting of a hotel brand change and new outlets including: full service bar and restaurant, quick serve market style restaurant, full service coffee bar, and 15,000 square feet of convention space• Manage a team consisting of 7 Food and Beverage managers to ensure all departments provide excellent customer satisfaction, promote teamwork and run overall smooth operations• Created and implemented sales strategies to promote outlets including weekly cooking classes, monthly wine dinners, bounce back programs and targeted promotions to our banquet attendees • Lead banquet team to ensure accurate execution to exceed guest satisfaction and brand standards• Prepare and lead monthly Food and Beverage meetings and attend all department meetings• Monitor and control all department expenses including payroll, beverage costs, food costs, and all other operational expenses• Create cost effective, appealing beverage menus and collaborate with the Executive Chef to create for all other menus• Train all in house training classes including New Hire Orientation, Make It Right, Blue Energy Service Skills and TIPS• Perform weekly, monthly and 90 day forecasting to effectively control expenses and payroll• Prepare all Food and Beverage budgets• Active on the Executive Committee to ensure the overall hotel goals are being met

• Managed all front of house Food and Beverage operations consisting of 30,000 square feet of convention space, 2 restaurants, gourmet coffee shop and In Room Dining generating $5.8 million dollars annually• Lead a team of 5 managers, 5 hourly supervisors and 45 full and part time hourly team members• Consistently maintained budgeted departmental profit levels and led team to grow profit from 29% to 35% over a 6 year period• Lead Food and Beverage team on full renovation including new restaurant, bar, in room dining program and coffee shop and market • Reviewed BEO’s to project business volume, handle special requests, staff accordingly, and monitor equipment needs• Assisted in the preparation and leadership of weekly Food and Beverage meetings and attend all department meetings• Monitored and controlled all department expenses including payroll, beverage costs, food costs, and all other operational expenses• Responsible for all beverage operations including menu creation, promotion, inventory control, recipe standardization and North Carolina ABC compliance. • Performed weekly, monthly and 90 day forecasting to effectively monitor, control, and maximize the efficiency of all expenses and payroll• Assisted in the preparation of all Food and Beverage budgets for all expenses and revenues• Lead all in house training classes including New Hire Orientation, Make It Right, Blue Energy Service Skills and TIPS• Blue Energy Co-Chair and a certified TIPS trainer

• Managed a team of 35 employees in a high-stress environment• Responsible for hiring, scheduling, and coaching of all team members• Planned and lead quarterly staff meetings• Monitored and balanced cash flow and inventory daily• Set goals for the company and kept staff on track to exceed them• Organized events to increase business volume including Mock Holidays, The Annual Madagascar Hack, Regular Appreciation Day, Bar Olympics and Summer Fun Weekend