Philip Hawes Email and Phone Number

* Full time evening bartender at hotel bar and restaurant* As main bartender, was responsible for maintaining organization and cleanliness, keeping inventory stocked, etc.* Bartended for hotel functions such as wedding receptions, corporate events, family reunions, etc.

▪ Manage all aspects of hotel front desk operation▪ Responsible for scheduling, hiring, training, and evaluation of front desk staff▪ Attended Hyatt’s Coaching a First Place Team management course▪ Push team to ensure guests have great experiences and handle guest concerns quickly▪ Became proficient with various software systems used for managing hotel operations▪ Perform a variety of tasks when needed, including housekeeping and maintenance tasks▪ Manage billing for companies, tour groups, etc., handle A/R accounts▪ Manage inventory, ordering, pricing for hotel snacks/sundries market▪ Responsible for all cash management▪ Implemented new procedures to improve guest experience, improved guest feedback scores▪ Set up and manage events, banquets, parties, corporate meetings, etc.

- Manage the full operation of an award winning premier movie theater experience, including full service restaurant and bar, kitchen, concession stand, projection booth, and floor staff- Manage a team of over 75 employees in a high volume, high stress environment, with weekly patronage as high as 19,000 guests- Deliver excellent customer service and ensure guest satisfaction in every facet of the operation, while pushing team to consistently deliver one of the highest per capita sales figures in the area- Perform human resources tasks including hiring process, training, evaluation, scheduling, etc- Analyze trends in attendance and sales in order to minimize labor costs while maximizing sales and guest satisfaction- Accurately and responsibly handle and account for large daily cash revenue- Complete reports for analyzing sales, labor costs, attendance, cash discrepancies, etc. - Perform inventory control and ordering for concession area and full bar - Organize and host events for variety of clients, from small parties to large corporate meetings - Manage multiple IT systems for point of sale and projection booth operation

Delivered exceptional guest service as front desk concierge and dining host

- Organized volunteers, organized and led trainings, events, and campaigns - Performed extensive research and writing, both independently and with a team of volunteers - Researched and wrote article published on Huffington Post - Assisted with high-profile national Sierra Club campaigns and events

- Developed financial spreadsheets and analyses in order to track specific cost center performance, as well as to track cash and process controls- Prepared comprehensive internal financial reports, including comparing revenue and expense budgets to actual performance- Created estimates for year-end and month-end revenues and expenses- Created 2010 labor budget for Culinary Operations Department- Performed detailed examination and reconciliation of cost center revenue and cash reports- Analyzed financial performance of individual business units and specific menu item strategies- Performed labor studies and updated labor scheduling templates based on results - Extracted and consolidated financial information from a variety of forms, reports, and software - Maintained and updated Micros cash register system for all food service units in park - Created and presented project for a new revenue opportunity, including financial analysis, to top management- Worked directly with the VP and the Director of Culinary Ops, and created reports for the Busch Gardens GM and the VP of Culinary Ops for Busch Entertainment Corporation - Quickly learned new software systems for reporting and gathering information, including SAP Business Objects and SAP ERP Financials