Stephanie Leonard Email & Phone Number

Costa Mesa, California, United States

Costa Mesa, California, United States

Anaheim, California, United States

Irvine, California

Managed 5 food & beverage outlets generating $3 million dollars annually for a 496 room hotel with 29,626 sq. ft of meeting spaceImmediate superior for 1 Food & Beverage Manager and 3 Assistant Food & Beverage ManagersOversaw a total of 35 hourly associatesCollective Bargaining Agreement Experience; handling relationships with union employees in 2 departmentsPayroll processing weekly for the department and acting liaison to the HR departmentStrong working knowledge of budgets, forecasting, profit and loss statements, labor controlsMonitored Medallia Customer Experience Management Platform to proactively make changes and respond to negative guest feedbackManaged upkeep of facilities in conjunction with engineering department and outside contractorsEstablished training regimen and onboarding of new-hires along with 90-day feedback sessions to gauge associate satisfaction and career growth opportunitiesCoordinated and executed special events in outlets including contract negotiations, set up, and F&B arrangementsHotel Initiatives Committees: GXP Champion, BLT Coach, Q Power Champion

Greater San Diego Area

Directly managed operations of 3 food & beverage outlets while overseeing a total of 8 outlets on property for a 1,053 room hotel with 115,932 sq ft of meeting space; total outlet annual revenue achieving $9 million dollarsResponsible for 20-25 associates per outletExpert in hiring, training, scheduling and development of associates at all levelsIncreased Employee Engagement Survey scores from 64% in 2016 to 79% satisfaction in 2017Implemented cross-training program ensuring associates were effective and confident in all positions to assist guestsEstablished side-work structure, and cleaning regimen/training to maintain a safe work environment according to OSHA and food safety requirementsCoached 2 Marriott Voyager Managers in Training, allowing me to sharpen my training and development skillsExperienced in large convention business with over 1,000 people on their own for meal periodsKey Accomplishments: Manager of the Quarter 2018

Chula Vista, California

Chula Vista, California

Executed all FOH functions on an opening, mid- or closing shift, attending to all guest-related situations and helping to resolve any unexpected problemsAssessed and coordinated staffing levels—about 150 employees—on daily basis to ensure proper operationsDirectly managed 2 workgroups: Bakery and Bussers—total of 32 employeesScheduling, hiring, development and training, bakery orders and performance efficienciesWeekly reviewed operational budgeted goals and readjusted for the forecasted week to meet monthly budgetsEnsured proper food quality, recipe adherence, and maintain a safe, clean and sanitary environment according to food safety standardsManaged service requests through designated vendors for timely repair and maintenance issues

Provided excellent customer service to over 100 guests a day by coordinating requests and feedbacksResearched and developed new processes and strategies to improve the restaurant’s daily operationsSupported back of house management as the main point of contact by expediting kitchen operations and ensuring quality food and serviceManaged conflict/resolution by establishing strong relationships with all staff members and maintaining open communicationParticipated in 2 month extensive rotational training and developed expertise knowledge in both FOH and BOH operations