Supervising evening housekeeping operations including laundry, guest rooms, and public spaces.Assigning and demonstrating projects and tasks that maximizes the efficiency of the department.Coordinating with all departments to ensure guest rooms and public spaces are well maintained and up to standards.Maintaining a positive and professional relationship with housekeeping colleagues and assisting with their needs and concerns.Working directly with overnight cleaners on hotel needs, performance, and project work as well as acting as a connection between managers.Responding to guest issues quickly and appropriately to recover guest satisfaction.Maintaining record of lost and found items and their return to guests.

Warmed guest rooms to inspect cleanliness and create a positive and welcoming arrival experience for guests.Exceeded guest expectations by recognizing and anticipating preferences and updating loyalty profiles in accordance. Created and enhanced Fairmont Gold loyalty by interacting and connecting with guests and providing engaging service.Provided an authentically local experience to current and future guests with concierge services as well as local information and activities.Maintained the Fairmont brand and hotel standards in the presentation of food and beverage services.Generated daily additional upsell revenue by informing guest of Fairmont Gold services and facilitating upgrade. Updated the front office colleagues with rates and availability for upsell.

Welcomed and checked guests in while familiarizing them with the hotel and surroundings.Settled guest accounts including processing payment and correcting billing discrepancies.Worked cohesively in a team environment to ensure quality guest service.Handled cash effectively and accurately in daily transactions.Resolved guest issues in a timely manor to achieve guest satisfaction.Followed the procedure and service standards of the hotel brand.

Responsible for the management of food service operations for Kensington Metro Park.Managed and trained 14+ employees and two assistant managers in accordance to company procedure.Tracked inventory weekly in order to determine product use.Strategically ordered product through multiple vendors to match sales needs.Analyzed sales to project staffing needs and created schedules accordingly. Completed weekly operating reports to measure performance based on labor, sales, and product use.

Responsible for the management of food service operations for Kensington Metro Park.Managed and trained 14+ employees and two assistant managers in accordance to company procedure.Conducted bi-weekly collections and deposits for multiple locations up to $15,000 cash.Tracked inventory weekly in order to determine product use.Strategically ordered product through multiple vendors to match sales needs.Analyzed sales to project staffing needs and created schedules accordingly.Completed weekly operating reports to measure performance based on labor, sales, and product use.

Handled cash and balancing daily.Ordered products.Scheduled and managed 14 employees.Completed weekly operating reports.