My career began in the heart of the house, working my way up from a dishwasher to sous chef before expanding into the front of the house where I grew into a successful food and beverage manager. In order to continue growth, I turned toward the hotel front office where my drive for delivering excellence was able to shine. With the covid-19 pandemic severely impacting the industry, I jumped at the opportunity to follow my true passion of traveling the world. I have dedicated myself to building a brand across various social media platforms in order to share my story.

Experience

Galleria Park Hotel San Francisco, California
A boutique hotel within the Joie de Vivre portfolio, located in the heart of San Francisco’s Financial District. The property contains 177 upscale rooms in a unique and historic building.
Front Office Manager November 2016 - March 2020
  • ▸ Room Revenue increase 2.8% from budget through instituting an Urban Amenity Fee
  • ▸ Scheduling and Ordering efficiently, resulting in Gross Operating Profitability 2.7% over yearly budget
  • ▸ Creating Standard Operating Procedures to enhance service levels, proven with a year over year 2.3% increase in service scores
  • ▸ Net Promotor Scores increase from 43.2 to 50.4
  • ▸ Increase in TripAdvisor ranking from #36 to #28, out of 245 hotels in San Francisco
  • ▸ In 2017 and 2019, Galleria Park Hotel achieved the number 3 ranking of all San Francisco hotels in the Conde Nast readers review
Hilton San Francisco Financial District San Francisco, California
539 room hotel located Chinatown. Onsite restaurants and bars include The 750 Restaurant and Lounge, Flyte Wine Bar and Chinese Culture Center.
Front Office Manager November 2015 - June 2016
  • ▸ Promoted to Front Office Manager due to success in driving Satisfaction and Loyalty Tracking scores
  • ▸ Oversaw a team of 28 full team employees
Assistant Food and Beverage Manager August 2014 - October 2015
  • ▸ Executed seasonal drink specials, including all marketing materials, lending to quarterly 2.2% increases in beverage sales
  • ▸ Enacted a par level program of dry goods and liquor, streamlining inventory and ordering processes, allowing for a 5% savings from previous year’s budget
Mission Bay Foods San Francisco, California
Mission Bay Foods is a privately owned restaurant group located in Mission Bay and Potrero Hill neighborhoods; operating 5 free standing, fast-paced restaurants offering Mexican and Delicatessen fare.
Restaurant Supervisor June 2013 - August 2015
  • ▸ Oversaw multiple locations during the course of a single day. Performed counter duties including greeting customers, collecting orders, ensuring accuracy in orderings and money tendering
  • ▸ Addressed all on-site service challenges, ensuring customer satisfaction in resolution and communicating all issues to management
  • ▸ Responsible for all cash and inventory was accounted for. Delivered cash deposits to central office daily
Universal Orlando Resort Orlando, Florida
Universal’s Islands of Adventure is a premiere theme park in Orlando, Florida with millions of guests visiting the park annually. The park has 21 restaurants serving different varieties of food.
Assistant Restaurant Manager December 2010 - May 2013
  • ▸ Oversaw smooth operations of all food and beverage outlets within the Toon Lagoon section of the park, including 3 restaurants, 4 food carts and 2 vendors
  • ▸ Communicated with Stockers to ensure proper inventory levels were available at each location Conducted spot audits with all cashiers for till accuracy
  • ▸ Provided ongoing training with the food and beverage team in relation to Safety and Security concerns
Vendue Inn Charleston, South Carolina
Vendue Inn is a luxury boutique hotel catering to business travelers and tourists alike. The hotel is in the heart of French Quarter in South Carolina with two restaurants and 66 rooms . My role at Vendue Inn was managerial solving guest challenges and coaching staff members.
Service Manager February 2008 - September 2010
  • ▸ Maintained supplies inventory for use during breakfast service and The Library restaurant
  • ▸ Hired, trained, scheduled and disciplined breakfast and The Library restaurant teams

Education

Johnson & Wales University Providence, Rhode Island
2004 Bachelor of Applied Science - Food Service Management
Concentration - Beverage Service Management
2002 Associate of Applied Science - Culinary Arts

Skills and Certifications

  • ⁞ Sertifi
  • ⁞ Saflok
  • ⁞ Zingle
  • ⁞ TrustYou
  • ⁞ Revinate
  • ⁞ Food Handlers 2019
  • ⁞ TIPS On Premises 2019
  • ⁞ Photography
  • ⁞ Videography
  • ⁞ Web Design
  • ⁞ UI/UX
  • ⁞ SEO
  • ⁞ Digital Marketing
  • ⁞ Opera PMS
  • ⁞ OnQ
  • ⁞ ALOHA
  • ⁞ Micros POS
  • ⁞ Microsoft Office
  • ⁞ MacOS
  • ⁞ HTML5
  • ⁞ CSS3
  • ⁞ PHP