Responsible for directing a food and beverage operation comprised of a 60-seat fine dining restaurant, a 50-seat casual dining restaurant, bar, and beverage program.Respond to guest requests and complaints in a courteous, efficient manner.Prepare employee schedule based off cover forecast and payroll budget.Manage departmental recruitment, interviews, training, and scheduling.

Set strategic direction for various departments, including Front Office, Engineering, Housekeeping, Laundry, and Security Operations.Managed a multi-stage guest room renovation project while reducing revenue impact.Played a significant role as interim Chief Engineer, responsible for minimizing employee turnover, operating and payroll costs, as well as improving project completion efficiency.Participated in MOD program with emphasis on high business volume periods.Organized hotel… Show more Set strategic direction for various departments, including Front Office, Engineering, Housekeeping, Laundry, and Security Operations.Managed a multi-stage guest room renovation project while reducing revenue impact.Played a significant role as interim Chief Engineer, responsible for minimizing employee turnover, operating and payroll costs, as well as improving project completion efficiency.Participated in MOD program with emphasis on high business volume periods.Organized hotel revenue forecast on a weekly basis.Provided day-to-day support to all hotel departments, work with guests and associates to resolve both operation and guest issues.Maintained IT and property interfaces while coordinating with external contractor to resolve interruptions.Served as a member of the Safety Committee and implemented safety improvements.Supported the Food and Beverage Department with daily operations and capital project execution.Monitored guest satisfaction processes, recruit, hire and train associates, manage front office staff. Manage the registration and payment process of all guests. Show less