Patsy Boydston Email & Phone Number

Austin, TX, US

Austin, Texas, United States

Austin, Texas, United States

Austin, Texas Area

• Responsible for creating, implementing and sustaining the labor strategy of the hotel in conjunction with the Leadership Committee and GM in order to optimize productivity and labor.
• Determined optimal mix of volume drivers to forecast labor based on current trends and historical data.
• Implemented the Kronos scheduling tools to ensure that labor hours are forecasted and scheduled appropriately based on volume, as well as analytics tools.
• Engaged department managers in the labor forecasting process to staff departments effectively and demonstrate a savings in the overall cost of labor at the property.
• Executed any payroll adjustments and added secondary job codes to employee profiles in order to ensure accuracy in the payment of our colleagues.
• Uploaded month end journal entries timely to adhere to financial standards of reporting to hotel leadership, owners and the company.

Austin, Texas Area

• Manage a large team at the hotel’s poolside restaurant to handle the business levels of the operation while controlling payroll cost. Keep revenues in line with goals set by Leadership Committee.
• Ran the day-to-day operation of poolside service with a full menu that did approximately $13-19k in revenue daily.
• Managed the par levels of beverage inventory where almost $10k was made in beverage revenue daily to ensure accurate reporting as well as keeping a low beverage cost.
• Completed payroll for the food and beverage division to ensure accurate paying of our colleagues by monitoring all employee time cards and balancing all sales and gratuities on a weekly basis.
• Implemented a more efficient pool operation, as well as one that attracts our guests to increase pool bar and restaurant revenue.
• Managed an assistant manager and summer intern who assisted in running the operation throughout the summer.

Austin, Texas Area

• Manage various teams throughout the hotel restaurants with high daily volume in order to gain a high food and beverage service score that meets and exceeds the expectations of our guests. In each of these experiences.
• Created schedules for different restaurant teams in the hotel in order to maintain a payroll goal while executing a high level of service.
• Managed a food service operation that transitioned from the golfer’s daytime 19th hole respite to a full-service family dining operation by evening, seamlessly providing a highly productive revenue opportunity.
• Managed a team to run a full service, Breakfast/Lunch/and Dinner restaurant to service up to 500 diners each meal period during the busy season. Attaining a high food and beverage scores was the intended outcome.

• Complete a program in which I trained in every department within the resort over a 6-month time period. Gain knowledge of each department within the hotel in order to have a better understanding of how all departments.
• Trained in each department and division of the hotel over a 6-week time in order to have a general resort knowledge so that I can better serve our guests while in food and beverage.
• Spent a concentrated period in the food and beverage division within each restaurant, banquets, and stewarding. This time helped to learn each operation separately while discovering how they all worked together to meet.

Columbus, Ohio, United States

• Run the front desk of the select service brand within Hyatt Hotels including various job duties such as checking guests in and out, make coffee and alcoholic beverages, complete all food orders and maintain the.
• Assisted other departments in the hotel with tasks such as setting up and tearing down meeting and banquet space, cleaning rooms and folding laundry in order to maximize efficiency within the hotel team.