Nicole Liuzzo Email & Phone Number

San Diego, CA, US

San Diego, California, United States

San Diego, California, United States

San Diego, California, United States

• Direct an upscale three-meal restaurant, rooftop bar, and in-room dining with 20 employees and 2 supervisors.
• Effectively deliver superior guest satisfaction at all times by upholding hotel standards and quickly resolving guest issues.
• Schedule employees in accordance with staffing guidelines and forecast labor costs while adjusting to meet business demands.
• Adhere to local, state, corporate, and union contract laws while maintaining the standards set in place by management.
• Mentor and guide a highly engaged and collaborative team by cultivating an open-door workplace environment.
• Conduct regular walk-throughs of FOH and BOH areas to ensure quality standards are being maintained at all times.o Achieved highest guest satisfaction scores for the month of January 2020 and February 2020.

Chico, California, United States

• Guaranteed excellent service in two operational areas (restaurants and events) while concurrently managing a team of 30 employees.
• Sold, planned, and executed successful planned events including corporate dinners and large elegant weddings.
• Boosted profits by managing labor and food and beverage (F&B) costs through proper ordering and inventory practices while adhering to budget.
• Engaged with all club members to develop professional and personal relationships and create a strong customer focused culture.
• Managed full cycle of employees including sourcing candidates, conducting interviews, onboarding, training, employee performance, and terminations.
• Accountable for all menu design, marketing, and advertising for F&B operations including flyers, promotional events, and email blasts.o Exceeded F&B budgeted revenue ($1.5MM) target by 10% in one year.o Reduced.

Cambridge, Maryland, United States

• Supervised a three-meal restaurant, in-room dining, lobby bar, and poolside bar and grill while effectively directing a team of 80 local and international employees including a leadership team of six consisting of.
• Administered payroll for food beverage department with up to 100 employees ensuring accuracy of hours worked, departmental transfer codes, sales reports, and gratuities.
• Travelled internationally to recruit, hire, and facilitate training to international students for seasonal positions.
• Facilitated weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
• Reviewed and approved weekly schedules to ensure both business demands, forecast, and budget needs were met.o Improved overall food and beverage satisfaction scores month over month and from LY as a result from.

Indian Wells, California, United States

• Managed banquet and convention services departments including 10 supervisors, 40 full time employees, and 30 on call employees.
• Oversaw the planning, setup, execution, and servicing of events from intimate dinners to elaborate corporate conferences ranging from 300 person conferences to 1,000 person dinners.
• Facilitated training and feedback to banquet and convention services teams to improve delivery.
• Collaborated with all hotel departments including in house catering, front office, and engineering to ensure client expectations were exceeded.
• Managed off premise events at a variety of locations including private homes and polo grounds.
• Scheduled all employees to meet changing needs while following corporate staffing guidelines and forecasted labor costs. o Increased employee morale by 4% YOY based on Hyatt’s employee satisfaction survey results.

Incline Village, Nevada, United States

• Directed a lakefront fine dining restaurant and maintained corporate fine dining standards while serving 800 guests on peak days.
• Managed staffing administration for the restaurant including scheduling, coaching, training, and hiring of up to 40 employees.
• Oversaw inventory levels on all dry goods to ensure consistency and cost controls.
• Delivered highest levels of guest satisfaction by anticipating guests’ needs, responding promptly, and acknowledging all guests.
• Actively supervised floor during meal periods to engage in various points of service and enhance guest experience.
• Provided support to employees by running food and drinks, opening wine, and seating guests.

New York, New York, United States

New York, New York, United States

Cambridge, Maryland, United States