Mandi Bullard-Whiting Email & Phone Number

Buford, Ga

I am the Front Office Manager which includes Front Desk, Concierge/Guest Services, Reservations, PBX, Bellstand, Valet, Transportation and Group Rooms Controller. Our Legacy Lodge has 286 rooms inclusive of 36 Lakefront Villas and 30 Lake Houses. I am also responsible for all donation requests company wide. I receive, approve and produce gift certificate and donation items for all approve donation requests. With the assistance of my Assistant Front Office Manager and Legacy Kids Supervisor, we have created new Legacy Kids Program. This program provides kid's camp, Kid's night out and other activities for all kids checking into the Lodge. We have a VIP check in process for the children. We've incorporated arts/crafts, wellness and educational aspects to all of our Camps. This is the inaugural year of the Legacy Kids program and have seen great excitement and success so far.

Buford, Ga

The Lodge

The Lodge is a Forbes 5 Star/5 Diamond 40 room Boutique hotel which has maintained 5 Stars/5 Diamonds since opened in March 2001. It is the sister property of the Cloister (Forbes 5 Star) on Sea Island. Resort guests staying at the Cloister, Beach Club Suites, Ocean Villas, Exclusive Resorts and including Sea Island private members have full access to The Lodge. It hosts multiple Golf Tournaments including the McGladrey PGA event. I am the Area Food and Beverage Manager for the Lodge reporting directly to Resort F&B Director. I manage the Oak Room bar Resturant (100+ seater) as well as the Fine Dining Restuarant, Colt & Alison. The Lodge also hosts multiple banquet functions as well as wine cellar dinners. I have 50+ employees under my leadership including 3 supervisors and 2 wine captains.

Report directly to the F&B DirectorResponsible for providing 5-Star dining experiences 24 hours a day to 280 rooms/suitesResponsible for providing 5-Star dining experiences 24 hours a day to 20 newly opened Exclusive Resorts cottages.Assist and execute deliveries for all amenities in houseResponsible for a staff of 15 including 3 supervisorsWorks closely with the Chef of the Georgian Room, 5-Star dining room, in executing all private chef dinners for Exclusive Resorts cottagesActs as a liaison between In Room Dining and Exclusive Resorts concierge to produce menus for Exclusive Resort guestsAssists the Director of Wine and Spirits in wine pairings for all new menus and implementation of new wine lists.Responsible for all payroll and P&L processesEnsures departmental trainers update and implement all TITBs (task inventory, task breakdowns)Member of Sea Island 5

Advisory board executes Employee Recognition ProgramAdvisory Board performs selection process to name 5 Employees of the Quarter and Employee of the Year.Advisory Board is responsible for holding quarterly celebration events to announce and recognize Sea Island's 5-Star employees of the quarterAdvisory Board hosts luncheons for all winners of Employee Recognition ProgramAdvisory Board meets monthly to discuss "Best Practices" to better develop and execute Mobile 5-Star Standards

Report directly to F&B Director. Responsible for all FOH scheduling including management scheduleIn peek season managed a staff of 60 including two supervisors.Assisted the Human Resource Department in the recruiting, hiring and termination process.Worked closely with the Chef de Cuisine in the additions, subtractions and the execution of the menus for the outlet.Responsible for all purchasing orders and inventories for the outlet.Responsible for implementing and following a yearly budget as well as rectifying a monthly P&L.

Supervised a staff of 40 including servers, bartenders, expos, hostesses, and server assistants.Responsible for all FOH schedulingDeveloped and implemented service and performance standards to assure consistency and improve guest satisfaction. Responsible for purchasing and inventory procedures.During peak season, supervised a high volume facility including 3 meal periods and an average of 750 covers daily.Performed bi-annual performance reviews for the staff in the outlet.Developed and implemented task inventories and task breakdowns for the expo/food runner

Performed basic bartending functionsResponsibly served alcohol and non-alcoholic beverages in accordance to the law established by the State of GeorgiaServed tables and bar guests food options as well as drink optionsAssisted the management team in ordering and inventory processes

Responsible for 7-day training program and implementation.Responsible for scheduling and training 70 staff members.Designated bar manager and responsible for all ordering and inventory procedures.Designated Administrative assistant that included all code and ledgering procedures, payroll, and all accounting procedures.Designated certified trainer in all FOH positions.Volunteered in monthly promotional dinners in the community to help clubs and organizations raise money for their cause.

Responsible for initial hiring of 110 employees for a brand new restaurant concept started by former restaurant manager colleagues.Responsible for the development of all training guides, materials, and tools for the Brunswick location and the Jacksonville location.Worked closely with the Managing Partners in the development of the menu concept and wine list for both locations.Responsible for programming the micros systems for both locations.In charge of day to day accounting processes during the four month opening process using Microsoft QuickBooks in the Brunswick location.

Completed Certified Trainer criteria for all Front of House positions.Completed the Manager in Training program in Aug 00.As a Kitchen Manager, I was responsible for creating and implementing daily prep sheets, food/produce ordering procedures, and inventory processes. As a Kitchen Manager and Front of House, I was responsible for weekly P&L processes.As a Front of House manager, I was responsible for hiring and firing procedures, bi-annual performance reviews, and all scheduling.

Pursuing Bs, Accounting

Education record

Associates Degree, Business Administration

Business