Morgan Ely Sherer Email & Phone Number

Stephens City, Va, Us

Ashburn, Virginia, United States

Managed day to day operations of both locations, directed and coordinated all event business, and achieved consistent growth year over year.• Directly managed upwards of 25 team members, with access to additional staffing solutions as volume demanded.• Orchestrated countless private, corporate, fundraising, national, and luxury events (ranging from 10 to 12,000 people), from start to finish.• Performed all contract negotiation and fostered all necessary communication, vendor coordination, and staff management with a strong attention to detail.• Achieved continued growth and success throughout tenure (highest recorded growth of 224%, year over year).• Maintained company budgets, standards, processes, and anticipated needs over a varying terrain of conditions.• Collaborated in the growth of other departments as available (Sales, Marketing, Culinary, and Executive leadership).

Middleburg, Virginia

Served food and beverages at a prestigious quality, fine dining restaurant in the scenic Shenandoah Valley. • Completed managerial tasks on a day-to-day basis in the front of the house, front desk, special event, and culinary departments.• Managed inventory receiving, processing, and utilization.• Successfully assisted in maintaining world renowned, award winning service levels (AAA Five Diamond, Forbes Five Star, and Michelin Three Star ratings).• Received exemplary commendations for outstanding service from management, owner – Patrick O’Connell, executive team members, and numerous high-profile guests. Guests including royalty, politicians, celebrities, and other worldly influential individuals.

Served food and beverages at a high-volume high-demand restaurant in historic Gettysburg. • Consistently exceeded per-night sales averages by anticipating and fulfilling guest needs through a thorough understanding of menu options, including special orders.• Earned consistent commendations for exemplary service delivery (average of 100 guests per shift). Guest feedback included "going above and beyond expectations" and "providing outstanding service and attention to guests."• Successfully multitasked, handling crowds of up to 500 people, resolving guest issues in a courteous and professional manner.

Intern rotation through the restaurant, culinary, banquet, front desk, purchasing, and in-room dining departments.• Coordinated banquet operations including menu preparation, set-up, food service and guest relations.• Managed inventory for the entire property through receiving, processing, and transferring from department to department.• Forecasted a la carte and banquet revenues by comparing costing sheets with overall earnings for banquet preparatory meetings and daily service specials. • Maintained quality assurance procedures and participated in reviews of hotel operations. • Collaborated with employees and suppliers across multiple departments.• Demonstrated exemplary performance during internship.

Assisted the General Manager with day-to-day operations, managing food service across the club. • Assisted in managing staff and tasks during key service times, including communicating with guests, and serving as a liaison between front of house and kitchen staff to ensure smooth food service operations.• Forecasted inventory needs and coordinated orders across multiple club suppliers including alcohol, food, and restaurant supplies. • Assisted in the day-to-day management of both the restaurant and private bed and breakfast operations, including payroll, accounts payable, managing the front desk, and resolving issues.