I Oversee all banquet operations and ensure smooth, quality service with a strong focus on customer service and satisfaction. I communicate and coordinate with the sales team to ensure a successful event for our clients. I coach, train, and develop our team members, identifying their strengths and weaknesses, utilizing their skills and talents in the most efficient and constructive way.

I was responsible for all banquet operations including audio-visual equipment and installation. I directed and assisted our team members with all room sets, meetings and meal functions. I worked closely with hotel security to ensure safe events for all of our guests. I coordinate and delegate work activities according to the banquet event orders. Coach, motivate and inspire new associates to improve their level of service.

I worked closely with our servers and setup staff to ensure quality service for our clients. I communicated any issues to the banquet manager and sales team and worked with them both to solve any potential problems that could harm or hinder our service our quality of service. I helped the banquet manager plan events and solve staffing issues. I ensured that the banquet floor was kept neat and orderly including rooms that had no events going on in them. I helped make sure that all server areas remained clean and orderly between events.

I worked with the banquet manager and staff to provide clients with an exceptional experience and successful event. I was responsible for keeping the server areas clean, making sure the room sets met the client’s expectations and I offered assistance to any area or function that needed it. I helped keep track of inventory and helped to keep all equipment in good and working condition.

I worked mostly on call during this time. I would fill in and help on the large functions and run small events on my own. I was still recovering from multiple surgeries. I helped with all aspects of the serving side, including cleaning coffee machines and pots. Refilling salt & pepper shakers, creamer caddies and sugar boats. I would also help with rolling silverware and folding napkins.

Worked with the clients, staff and sales team to meet and exceed the client’s needs and expectations. I handled all the scheduling, billing and ordering of product and equipment for the department. I did all the interviews for hiring new employees, handled all the disciplinary actions and kept our labor hours within the company standard. I also would help with any serving or room sets as needed.

I ran all aspects of the department. I made sure all events went well according to the BEO and client’s expectations. I hired and handled all disciplinary issues. I maintained a clean banquet floor and ordered any equipment or product that was needed for daily functions. I did all of the scheduling and billing.

I did everything and anything needed given the circumstances and guests’ needs. Primarily I worked with staff to problem solve any particular client situation. I handled billing, bartender bank bags, set sheets, break sheets, product and equipment inventories, ordering rental equipment, all ordering and purchasing, disciplinary issues with staff, guest complaints, and also I was responsible for maintaining good client and staff communication to ensure they were receiving an exceptional level of service. I worked with “Meeting Matrix”, The Delphi booking system, Micros, Microsoft Word & Excel and attended weekly BEO meetings.As a supervisor, I helped keep track of product and equipment inventories. I spent most of my time on the floor. I was involved in many aspects of banquets and assisted the managers in anyway that I could. I would assist setup staff with room sets and verify that they matched the BEO. I would help with all audio-visuals needs. I would be the client’s direct contact for all food functions I was assigned to. I would communicate any department issues to the proper managers. I was also responsible for training servers, bartenders and setup staff. It was my job to provide them with the tools necessary to be successful. I also worked in other positions during 2007 and 2008. I've worked in every role

I worked anywhere needed on the food and beverage side. I would host and serve in the restaurant. I often opened for banquets, check on clients and handle any audio-visual needs for their meeting or food function. I also assisted the banquet manager with any office paperwork. I remained on-call for them till I was promoted at Marriott.

I was in charge of and responsible for all the setup staff. I planned and was responsible for all the room turns, sets and making sure they were done exactly as instructed on the BEO. I was also responsible for all of the AV equipment. I made sure everything was hooked up correctly and functioning properly as well as trouble shoot any issues with the client’s equipment. Before being promoted to this position, I also worked as a server and setup

I set up and served banquet functions. Worked part time and went to school. I just did the basic duties of most banquet servers.

I did whatever was needed at the time between banquets and the restaurant. I would also help with whatever service needs in the Hotel bar. I would cook, serve, buss tables and dishwash.