Special Projects• Supervision of a holistic marketing campaign targeting local tourists• Supervision of social media marketing and website development• Preparation and communication to companies and inhabitants for special events supported by the municipality• Strategic planning, internal marketing and motivating communication• Supervision and planning of a marketing campaign for the summer 2021

Managerial training of the overall function of the housekeeping department, such as planning, budgeting and increasing overall guest experience and satisfaction.

Temporary seasonal contractProcess all guest check-ins and check-outs including resolving any late and disputed chargesProcess all payment types such as room charges, cash, debit, or credit. Coordination with bell staff, housekeeping and valet for efficient guest service &Supply guests with directions and information regarding property and local areas of interest.

Key Responsibilities• Supervision of front desk agents, reservations as well as housekeeping,• Recruitment, training, planning rotas,• Ensuring standard operational procedures are met and improved upon where possibleSpecial Projects• Implementing new policies in housekeeping, including changing to environmentally friendly amenities and cleaning products• Process improvement for end-of-day cashing up, making it more streamlined and accurate• Assisted the GM with the project management of bringing F&B operations in-house, including hiring line staff for bar and restaurant, bar inventory management and quality control

Transferred from Hotel Klaustur to be part of the opening team, the hotel opened in March ’18. Training new recruits within the team in accordance with Hilton standard operating procedures.

In addition to managing the front desk, I oversaw the implementation of new PMS system at the hotel, Opera V5.

Part of my studies at Cesar Ritz College. All work I performed was subject to Ritz Carlton standards, ensuring each guest would experience a true Ritz-Carlton treatment in each & every stay. Areas of exposure include:• Arola tapas restaurant by 2 Michelin star chef Sergi Arola• Six other hotel restaurants as well as P41 Bar & Coctelarium• Banqueting & Events• Cross training with Housekeeping• Several times winner for 1st Person Problem Resolution Competition

Key ResponsibilitiesPreparing rotas for team & supervising service as well as ensuring smooth communication between front of house & kitchenManaging wine & spirit inventory levels Developing wine & drinks menu

The hotel was my introduction to hospitality and ignited my passion for the industry. I worked part-time during school term and full time during summer holidays. I was fortunate to be exposed to all departments: housekeeping, kitchen, restaurant front of house as well as front desk

The restaurant served hotel guests as well as external groups. The restaurant could accommodate up to 150 guests. Focus on swift yet friendly service was key when large groups arrived for either lunch or dinner.