Stephanie Ruppert Email & Phone Number

Carlisle, Pa, Us

Carlisle, Pa, Us

Minneapolis, Mn, Us

Bentonville, Arkansas, Us

St Louis, Mo, Us

Hershey, Pa, Us

Supervised service staff; scheduling, training, evaluating, and enforcing service standards in accordance with Forbes 5 star standardsCreate floor plans; designed creative buffet presentations Monitored labor and supply costsMaintain positive employee and guest relations by anticipating needs and responding promptly to requestsAbility to multi-task and react quickly and effectively to service challengesResearched and implemented a "build your own Bloody Mary bar to enhance the Sunday Brunch experience, which increased the Sunday Brunch beverage sales by 25%Participating in property Manager on Duty rotationExperience managing a union environment

Hershey, Pa, Us

Strong knowledge of 4 and 5 star/diamond service standards and various styles of service Worked with the Sommelier and restaurant Chef to pair wines with menu items Supervised service staff; scheduling, training, evaluating, and enforcing service standardsWrote the departmental budgets for the yearBooked entertainment for the Jazz on the Veranda summer concert seriesExperience managing a union environmentSelected by the General Manager to be a Talent Plus Staff Interviewer

Hershey, Pa, Us

 Supervised service staff; scheduling, training, evaluating, and enforcing service standards in accordance with Forbes 5 star standards Create floor plans; designed creative buffet presentations  Monitored labor and supply costs Maintain positive employee and guest relations by anticipating needs and responding promptly to requests Ability to multi-task and react quickly and effectively to service challenges Researched and implemented a “build your own Bloody Mary” bar to enhance the Sunday Brunch experience, which increased the Sunday Brunch beverage sales by 25% Participating in property Manager on Duty rotation Experience managing a union environment

Us

 Supervised service and culinary staff to ensure excellence in service and food quality Selected, trained and coached team members Accomplished at maintaining labor and food cost standards Conducted weekly food and beverage inventories Ordered food, beverage and produce for weekly or bi-weekly deliveries Scheduled staff in accordance to “putting aces in places” Wrote daily prep lists for the culinary staff  Assisted in service training for new store openings