Payton Thompson Email and Phone Number

Administrative Assistant for Hanford Patrol Training Academy, contracted through Edgewater Technical Associates, LLC

Communicate with 10 -20 guests daily via phone and email to help answer questions, troubleshoot any possible issues with check-in, take reservations, etc. Schedule outgoing emails for guests checking in over the weekend.Place holds for all guests checking in that day. Send out check-in information to all guests arriving that day.Ensure additional room add-ons are communicated to our property manager on the property prior to check-in.The Strawberry Inn is a unique boutique hotel and private cabins, designed for road trippers, adventure seekers, and nature-lovers, located in Strawberry, Arizona. The Inn, cabins, and airstreams operate much like a vacation rental, with all reservations and check-ins via online, although our Scottsdale office is an off-property reservations desk designed to help book or answer any guest inquiries.

Spread community awareness about The Nature Conservancy to 50 - 100 people a day. Creating lasting impressions about The Nature Conservancy by having fun, entertaining, and meaningful conversations with everyone we speak to. Getting nature enthusiasts involved in The Nature Conservancy's projects locally, nationally, and globally either through donations or volunteer work. Helping fund The Nature Conservancy's projects by receiving 1 or more continuous donations a day.Interviewing at least one person each week to build my own team within the office. Representing the world’s leading environmental non-profit - The Nature Conservancy - by marketing and spreading community awareness about the conservation projects the non-profit is working on, as well as ways for community members to get involved in helping to fund the local projects. POP is a marketing and fundraising firm that provides essential resources to world-class nonprofits by setting up events and creating awareness around the Phoenix, Arizona metroplex.

Serving a wide variety of food to guests at several different styled events. I worked passing hors d'oeuvres, serving at buffet stations, delivering plates during setting dinners, and refilling self-serve tables.