Office Administrator

• Oct 2023 - Present

Banquet Captain

• Feb 2023 - Aug 2023

I was hired to create the Banquet Captain role at Kimpton's Hotel Fontenot in New Orleans. This involved creating a standard for service, quality, and event presentation. I worked with the Executive Chef to ensure quality cuisine is served at all events. I coordinated with the Catering and Sales department to ensure all guest's specific needs were met before, during, and after events. I was responsible for accurately invoicing and charging all items consumed and requested during events, as well as presenting and explaining these charges to event Hosts. Show less

Assistant Manager

• Feb 2021 - Feb 2023

I was hired as a Barista, then promoted to Kitchen Manager which transitioned to Assistant Manager. As with my previous positions, I was quickly identified as a leader and offered growth opportunities. I spent a week in Memphis, Tennessee with the Director of Operations and the Senior Regional Manager to ensure the smooth opening and proper training of their newest location. My responsibilities included hiring, staff development, ordering, inventory control, and Food Safety. I am ServSafe Certified. Show less

Maintenance Coordinator

• Dec 2019 - Feb 2021

I was hired into a role that did not exist, but was sorely needed. I developed the Maintenance Coordinator position for all of Southland's Louisiana locations. This was a great experience for me because I was allowed to stretch my problem solving, organization and communication muscles. I created an organized effective system involving spreadsheets, meeting schedules and communication standards for nine service departments across the region. Though I was based in Harahan, I regularly traveled and checked in on the effectiveness of the new program. Show less

Food And Beverage Supervisor

• Sep 2016 - Feb 2019

The Windsor Court Hotel reached out to me to supervise and assist the opening of their high-end coffee shop located in the lobby. For the first three months of my employment, my time was spent building menus, calculating price points, establishing relationships with vendors, creating training literature, staffing and stocking the café. Upon opening the outlet, my time was spent scheduling, developing my team, ensuring accurate daily deposits, and coordinating with other outlets. The Windsor Court Hotel reached out to me to supervise and assist the opening of their high-end coffee shop located in the lobby. For the first three months of my employment, my time was spent building menus, calculating price points, establishing relationships with vendors, creating training literature, staffing and stocking the café. Upon opening the outlet, my time was spent scheduling, developing my team, ensuring accurate daily deposits, and coordinating with other outlets.