• Hand picked to open this brand new hotel; opening date April 2nd 2014• Supervised & captained events for 400+ plated dinners, receptions, and meetings• Responsible for bars including managing bar staff, keeping an accurate count of consumption & ensuring our guest have a good time while maintaining a healthy safe environment • Awarded Supervisor of the quarter; January 2015• Maintained weekly schedules & Brilliant Card Hosting program• In charge of ordering linen, Pepsi & Shamrock • Property administrator for the Red Coat Direct Program• Top 10 and Level 1 MVP Audio Visual certified by Marriott International

- Provided the contact with a visible and accessible method to communicate and responded to changes, needs, and emergencies.- Responsible for answering the red coat hotline phone and following up with each request.- Created a red coat handbook and training material for setups and banquet staff- Ensured all meeting rooms and foyer space was set correctly and met Marriott standards.- Attended stand up and Event Order Meetings

- Followed recipes to maintain consistant taste and quality of food- Worked as a team to complete recipes in a timely manner in order to serve lunch - Ensured health and safety guidelines were followed in the kitchen

- Responsible for set-up, clean-up and on site problem solving- Maintained first class customer services to guarantee business growth- Worked as a team to ensure the event runs smoothly- Provided top of the line Hors d'Oeuvres service, dinner service, and cake cutting service

- Internship is one week annually- Organized meeting space, awards ceremony and awards dinner for over 2,000 nurses- Worked directly with online reservation system- Worked closely with venue staff for hotel reservations

- Supervised restaurant employees- Ensured that food was delivered in a timely manner and served at the accurate temperature- Created a coupon for the restaurant to improve service and cheat sheets to up-sell alcohol- Provided training to new associates

- Provided guests with information about the Fort Collin's community and Colorado State University- Helped plan guests vacations in Fort Collins by making reservations and itineraries- Created an easy, consistent way to track beer and wine glasses

- Responsible for cash drawer for Starbucks stand and main restaurants- Completed daily inventory and cash forms- Always had a friendly, positive attitude while making coffee

- Performed every role including: Restaurant Manager, Server, Hostess, Bartender, Line Cook, Kitchen Expo, and Kitchen Manager- Forecasted Sales- Priced menu items- Recorded inventory for alcohol and food.

Part-time cashier, gained retail and customer service experience.

Worked directly with event planners on various events; organized set-up and clean-up; observed client meetings; put together event layouts

Took care of two young children throughout the summer and occasionally weekends.

Started off as a courtesy clerk where I bagged groceries for customers. Then I got promoted into the general merchandise department, where I stocked products in the health and beauty department.