Responsible for managing the hotel-wide purchase order process Act as a proxy for hotel management as needed, especially to address and solve vendor-related issuesManage daily communication and procedural follow through with vendors (i.e. floral, uniforms, accounting connections, monthly supplies, etc.)Handle finances for the food and beverage department, including managing the checkbook and any payroll problemsCoordinate responses to all guest payment and dining discrepancies, service issues or other concerns that impact satisfaction with the hotelAssist in the creation and updating of the hotel‘s menu, including interfacing with chefs and coordinators when neededSchedule special events and reservations (i.e. corporate parties, private social/business events, etc.)Coordinate promotional work and materials for all food and beverage outlets

Responsible for managing the hotel-wide purchase order process Act as a proxy for hotel management as needed, especially to address and solve vendor-related issuesManage daily communication and procedural follow through with vendors (i.e. floral, uniforms, accounting connections, monthly supplies, etc.)Handle finances for the food and beverage department, including managing the checkbook and any payroll problemsCoordinate responses to all guest payment and dining discrepancies, service issues or other concerns that impact satisfaction with the hotelAssist in the creation and updating of the hotel's menu, including interfacing with chefs and coordinators when neededSchedule special events and reservations (i.e. corporate parties, private social/business events, etc.)Coordinate promotional work and materials for all food and beverage outletsExecutive Assistant, Pre-Opening OfficesApril 2006 - November 2006Assist General Manager of hotel in day to day responsibilitiesManaged all human resource responsibilities due to lack of staffCoordinated Intercontinental worldwide openingIntercontinental Mark Hopkins HotelSan Francisco, CALead Hostess, Top of the Mark RestaurantApril 2005 - April 2006Served as acting assistant manager while position was vacant and filled in as restaurant manger on several occasionsResponsible for handling all reservations for the restaurant, including special events and holiday gatheringsManaged restaurant's Open Table interface, including all programming and updating activitiesAcute awareness of and contribution to this outlet's SOP'sSuite One 8 One

Assist General Manager of hotel in day to day responsibilitiesManaged all human resource responsibilities due to lack of staffCoordinated Intercontinental worldwide opening

Served as acting assistant manager while position was vacant and filled in as restaurant manger on several occasionsResponsible for handling all reservations for the restaurant, including special events and holiday gatheringsManaged restaurant’s Open Table interface, including all programming and updating activitiesAcute awareness of and contribution to this outlet's SOP's

Prepared club for all events, whether regularly-scheduled or special occasionsManaged the on-site experience of all VIP guestsResponsible for maintaining VIP areas and schedules of cocktail servers and hostessesPrepared and managed all front door financial paperwork and informationDeveloped and managed calendar in MS Excel to track weekend guest lists and activities and ensure preparations were done on-time and in line with expectationsParma Northern Italian RestaurantMattapoisett, MAServer and Bartender May 2001 – June 2003Employed as a full-service server and bartenderResponsible for planning and managing all wait staff schedules and rotation chartsCoordinated all large party functions for the business, including the managing of the vendors and events.Skills and Attributes:Experienced in pre-opening and opening process, including the interviewing, hiring and training of new staffUnion property management experienceInside catering sales experienceExpert in managing the needs of high-profile clientele Skilled in the use of Timesaver and Open Table as well as the majority of mainstream point-of-sale (POS) systemsAssisted in the design and production of menus, including updating and changing the menu over timeExperience with Mac and PC-based programs used in the restaurant industry

Responsible for planning and managing all wait staff schedules and rotation chartsCoordinated all large party functions for the business, including the managing of the vendors and events.Skills and Attributes:Experienced in pre-opening and opening process, including the interviewing, hiring and training of new staffUnion property management experienceInside catering sales experienceExpert in managing the needs of high-profile clientele Skilled in the use of Timesaver and Open Table as well as the majority of mainstream point-of-sale (POS) systemsAssisted in the design and production of menus, including updating and changing the menu over timeExperience with Mac and PC-based programs used in the restaurant industry