Samuel Thomas Email & Phone Number

Kawaihae, HI, US

New York, New York, United States

Oversee the operation of all Food & Beverage at The Graduate NY. I create plans to strategically lead the staff to success by maintaining and implementing service standards and promoting the company's culture and sales. Collaborating with all departments to exceed company and guest satisfaction. Creating activations to increase revenue.Maintaining food.

New York, United States

• Developed and implemented protocols, re-opening plans, and processes to ensure the FOH team's success in re-opening.
• Oversee daily housekeeping operations. Assist with tenants's requests and tasks. Implement a strategy to reduce requests in the queue from22 to 10 minutes by communicating with the team, providing accurate information.
• Developed policy and procedures for hotel operations as a Re-Opening Operations Manager by coordinating with the General Manager andthe Director of Operations to create SOPs for FOH, BOH, and management.

New York City Metropolitan Area

• Responsible for greeting every guest upon arrival
• Prepare documents and keys required for registration
• Register arriving guests and assign rooms
• Process guests' departures, calculate charges, and receive payments
• Make, confirm, cancel, and change reservations
• Promptly and courteously attend to telephone calls and text messages, directing asappropriate

- Manage associates- Scheduling- Food prep inspection - Guest relations- Training associates

New Jersey, United States

• Proficiently managed guests inquiries, ensuring exceptional customer service satisfaction.
• Conducted daily night audits meticulously, maintaining precise records and enhancing financial accuracy.
• Increased top-line revenue by 4% by reconciling all open accounts and maintaining no-show accuracy.
• Collaborated with housekeeping to ensure precise house status, balancing the house, and increased revenue by 7%.

North Carolina, United States

-Coordinate daily Front of the House and Back of the House restaurant operations-Deliver superior service and maximize customer satisfaction-Respond efficiently and accurately to customer complaints-Regularly review product quality and research new vendors-Organize and supervise shifts-Appraise staff performance and provide feedback to improve.

New Jersey, United States

• Oversee preparation and production of all types of cuisine.
• Manage daily kitchen operations with staff members to develop recipes and menus.
• prepare, cook, garnish, and present food to customers.
• Analyze recipes to assign menu prices, depending on labor, raw materials, and overhead costs
• interview, hire, train, and direct staff for special events.
• Collaborate with customers to create menus for special events based on customer desires and feasibility.

New Jersey, United States

Napoule, France

• Collaborate with executive chef/kitchen staff to prepare food according to pre-determined recipes and personal experience to meet customer expectations.
• Help formulate recipes and develop menus.