Provided concierge services and thorough knowledge of meeting and banquets space Built strong relationships with onsite clients to secure return businessCommunicated all challenges and changes made by clients to necessary departments.In charge of all buffet labels and directional signage for hotel functionsEnsured accuracy of all event times and locations Implemented use of multiple templates and procedures relevant to my positionOversaw incoming and outgoing packages for all conference and meeting servicesKept inventory of Fed Ex and UPS shipping suppliesRecorded and presented all package charges for groups and their vendorsProvided daily copies of banquet checks for clientsOperated and maintained the on site business center to include handling all technical issuesKept office and desk in well organized condition for efficiency and presentation purposes Responsible for ensuring rooms are locked and all sensitive information kept protected Assisted banquets team with set up, break down, and execution of event servicesOrganized daily batches of Banquet Event Orders to ensure consistency Assessed and reported all IT issues and property damages to EngineeringProvided concierge services and thorough knowledge of meeting and banquets space Worked closely with many departments to ensure requests were met with satisfaction

Built strong relationships with hotel guests within a private setting (130 guest occupancy)Implemented several changes in food and guest services to include: buffet set up/ presentation, sanitation standards, and selection of musical ambiance.Evaluated and assisted the improvement of JD Power scoresCoordinated with all departments of the hotel to ensure the best quality serviceProvided detailed concierge services for guest needs and inquiries.Personally inspected all aspects of service standards to ensure perfection.Received multiple colleague recognition/ employee of the month nominationsMentioned several times on Trip Advisor for excellent service.

Assisted in the writing of SOPs for the department prior to openingTrained and executed exceptional service in multiple hotel departments Operated OPERA guest services system (Reservations, C/I, C/O)Provided concierge services to private guests Practiced and executed standards in cleanliness, guest interactions and attention to detailHand wrote personalized welcome cards, thank you notes, and celebrations for guests

Operate and maintain high volume brunch kitchen (80-100 covers per hour)Actively guided and led kitchen staff to ensure consistency and quality of food and serviceReceived, checked, and put away orderscoordinated with the executive chef about ongoing purchasing.In charge of creating menu specials to utilize product over stock. Modified numerous operation procedures, equipment uses and daily cleaning. Led and trained prep cooks on recipes, knife safety and sanitation guide lines Handled customer complaints to ensure satisfactory service

Provided customer service by providing food knowledge and using creativity for personal requestsLed operation in sanitation standard implemented new procedures with noticeable improvement on product quality adjusted standard procedures.Ensured food quality by practicing rotation of stockAnswered questions about allergens in foodsTook delivery, pick up and walk in ordersMade adjustments by request to ensure repeat customer business.Built strong relationships with regular customersOperated Aloha system

Garde Manger(Intern) Assisted lead chefs and line cooks while preparing all deserts, small plates and brunch.In charge of all cold food preparationsFollowed recipe and restaurant standards to ensure food qualityIn charge of daily station preparationInventory and label dating experiencedHigh volume order plating (60-80 covers per hour)