Leslie Ross Email & Phone Number

Sunbury, Pa

Long Beach

Assistant Outlet Manager• Managed 4 separate departments of a 528-room hotel including a full service restaurant, In Room Dining, Starbucks Coffee Outlet, and the Lobby Bar, which included 45 employees.• Handled all employees scheduling using Microsoft Excel in all 4 departments based on given rooms forecast and accounting budget.• Managed weekly payroll reports making sure all employees were paid out correctly including tipped employees using Workforce Management System and various reports populated weekly.• Input all scheduling in Workforce Management System required by hotel.• Organized daily pre-shifts given to staff for hotel communication and awareness. • Attended daily executive meeting focused on customer service and any in house issues that needed solving.• Researched and compiled all corporate PowerPoint presentations given to Hyatt Owners on a monthly basis.• Completed all office supply ordering on a monthly basis using Staples online ordering system.• Handled all menu ordering through various online vendors.• Analyzed previous year budget and month end profit to enhance current year income.• Published all Corporate Comparison reports for month end numbers showcasing profit improvements as well as labor reductions.• Coordinate events with in house groups from pre-planning stage to tear down for events with $500 to $5,000 revenue.• Complied all Menu analyses for the Executive Chef using Microsoft Excel data sheets to effectively plan menus and have best income return.• Supported other areas of hotel in need, answering phone calls on multiple line phone to direct calls to correct departments.• Resolved all customer complaints regarding service, food, and overall experience.• Created professional PowerPoint Presentation for in house Hotel marketing displayed in the Hotel Lobby approved by all management committee including the General Manager.

• Monitor customer preferences to determine focus of sales efforts.• Resolve customer complaints regarding food service.• Train employees in food preparation, service, sanitation, and safety procedures.• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.• Control inventories of food, equipment, small ware, and report shortages to designated personnel.• Observe and evaluate workers and work procedures in order to ensure quality standards and service.• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.• Implement sales building tactics.