Lisa Sprouse Email and Phone Number

Responsible for the success of the overall catering operation at Georgia Tech. Constantly working to ensure that we are providing an excellent experience for our customers by using a “manage by walking around” philosophy. In charge of recruiting, interviewing, hiring, training and developing the catering team. Constantly working with the team to ensure that they are staying productive while upholding the procedures and policies of Sodexo. Implemented a recognition program to help increase associate engagement.

Moved to Atlanta to take care of sick family member. Managed banquet team of up to 175 associates to ensure that all events are hosted brilliantly. Facilitated refresher training classes for hosts on Marriott SOP’s. Implemented a program called the “Endless cup of Coffee” program for Meeting Planners. The meeting planners could go to the in house Startbucks with a particular cup and they could get any beverage that they wanted for free.

Part of the opening Banquet team. Trained and developed Banquet staff on JW Marriott SOP’s and created LSOP’s for our department. Managed a team of up to 170 associates in over 140,000 Sq ft of meeting space to earn over $33 million in catering revenue. Educated staff on the Event Satisfaction Survey and how they played a part in ranking # 3 in Food and Beverage: Staff Service.

Manage staff of up to 150 servers to ensure that all aspects of banquet function run smoothly and efficiently. Increase awareness of ESS to staff. Implemented “Fond Farewell” program for meeting planners to improve ESS scores. Modified “Gold Coin Program” to include back of house winners. Oversaw the transition of stewarding to banquet back aisle. Trained in Event Services to oversee set up of 100,000 Sq Ft of meeting space.

Managed Banquet staff and 7 Banquet Captains. Maintain open lines of communication between Event Managers and Captains. Instrumental in implementing new Marriott Event Operations Standards. Maintaining inventory and ordering of all banquet linen and uniforms. Responsible for interviewing, hiring and training new associates. Monitored staff hours to ensure team stayed within budgeted needs.

Oversaw the Banquet Department including the Event Services Team. Facilitated final realization of Marriott Brand standards, policies and culture at a recently acquired competitor hotel.

Experienced in all areas of Banquet Department including Coffee Breaks and Beverage. Supervise staff of up to 50 for functions of up to 1200 people. Increase awareness of “10” program for ESS to meeting planners, we wore a pin that had the number 10 on it to bring awareness to our guests that our goal was “to strive to be a perfect 10 in everything that we do. Instrumental in creating and implementing action plans to improve AOS scores.

Acted as liaison between guests and hotel staff to ensure that all aspects of banquet functions run smoothly and efficiently. Ensure buffets and table decor help enhance the atmosphere and correspond with the theme of each function. Ensure facility is set and personnel are ready to begin in a timely manner. Supervise staff of up to 30 in set up of facility, service of meals, clean up of function and other tasks. Instrumental in up-selling hotel products.

Responsible for supervision of up to 15 employees. Opening and closing of restaurant and lounge and ensuring comfortable environment for guests. Instrumental in increasing sales by creating incentive programs for servers. Gained extensive Knowledge in scheduling, training and counseling of personnel. Ensured inventory was up to par and met all of Marriott’s Gold Standard requirements. Instrumental in increasing Guest Satisfaction Survey scores through research and the development of action plans.