Rental Manager

• Apr 2019 - Present

Operations Supervisor

• Aug 2014 - Mar 2019

• Assisted in recruiting, training, and scheduling staff of 14+ employees • Increased sales from 2015-2017 by 15% by implementing vendor product training sessions, intensive customer service sales boot camps, and daily promotions • Restructured the beach service operation in order to provide more efficient customer service • Created and enforced safety policies and procedures to reduce company insurance rates and returning employee accidents from 3 in 2013 to 0 over the past four years • Greeted members upon arrival and overseeing the services of providing lounge chairs, umbrellas, and food and beverage

Banquet Supervisor

• Oct 2011 - Feb 2015

- Certified trainer in all aspects of front of house operations - Transport meals and associated items to event venue - Monitored and maintained cleanliness, sanitation, and organization of assigned station and service areas. - Assisted other departments when needed to ensure optimum service to guests - Communicated with event coordinator for final arrangements to ensure customer satisfaction - Completed final breakdown of function, by cleaning the room, and cleaning and returning equipment to its proper location

Bartender

• Dec 2013 - Jul 2014

- Cross-trained and strengthened skills in all aspects of front of house operations to provide additional support - Certified trainer in each aspect of front of house operations - Cross-trained and strengthened skills in all aspects of front of house operations to provide additional support - Certified trainer in each aspect of front of house operations

Dining Room Manager

• Aug 2011 - Nov 2013

• Promoted from bartender to dining room manager within 6 months • Increased sales by 10% from 2012-2013 by implementing upselling and product training and incentive program • Hired, trained, and evaluated a staff of 15+ employees • Cut labor by 10% by preparing the weekly schedule based on anticipated sales and customer counts while ensuring maximum productivity. • Cut food cost by 8% by evaluating the inventory levels and reducing excess, monitoring portion control, and maintaining accountability for voids, comps and discounted sales