Experience

Classic Vacations

• United States
• Travel Arrangements
• 200 - 300 Employee

• Travel Sales Specialist

  • Oct 2019 - Present



Courtyard by Marriott

• Hospitality
• 700 & Above Employee

• Guest Service Agent

  • Jun 2019 - Oct 2019

  I welcome guests and take care of check ins or check outs. I take reservations over the phone and in person. I handle money, make deposits, and help out in our Bistro when needed. Dealing with customer complaints is a huge part of my job, and finding the best way to make everyone's day a little brighter. I am trained in the AM, PM, and Night Auditing positions. I welcome guests and take care of check ins or check outs. I take reservations over the phone and in person. I handle money, make deposits, and help out in our Bistro when needed. Dealing with customer complaints is a huge part of my job, and finding the best way to make everyone's day a little brighter. I am trained in the AM, PM, and Night Auditing positions.



Fairfield by Marriott

• Hospitality
• 300 - 400 Employee

• Guest Service Agent

  • Dec 2018 - May 2019

  I welcome guests and take care of check ins. I take reservations over the phone and in person. I clean up the lobby, finish with laundry, and make sure the property is taken care of. I also handle money, make deposits, and recently started helping with inventory. Dealing with customer complaints is a huge part of my job, and finding the best way to make everyone's day a little brighter. I welcome guests and take care of check ins. I take reservations over the phone and in person. I clean up the lobby, finish with laundry, and make sure the property is taken care of. I also handle money, make deposits, and recently started helping with inventory. Dealing with customer complaints is a huge part of my job, and finding the best way to make everyone's day a little brighter.



Tascosa Golf Club

• United States
• 1 - 100 Employee

• Manager

  • Aug 2017 - May 2019

  I greet/seat customers, I take orders, run food, organize different supplies, I handle money, take phone calls, deal with complaints, take inventory, bartend, bev cart, and cook when needed. I also make multiple schedules, set up and help direct events and or tournaments. I greet/seat customers, I take orders, run food, organize different supplies, I handle money, take phone calls, deal with complaints, take inventory, bartend, bev cart, and cook when needed. I also make multiple schedules, set up and help direct events and or tournaments.



Cili Restaurant at the Bali Hai Golf Club

• Las Vegas, Nevada Area

• Hostess

  • Aug 2016 - Jun 2017

  I'm known as the "face of the restaurant" I greet any guest coming to or passing by the restaurant. I take guests to their tables, give them menus, and answer any questions they may have. I answer calls, take reservations, and transfer calls to whoever's needed. I'm known as the "face of the restaurant" I greet any guest coming to or passing by the restaurant. I take guests to their tables, give them menus, and answer any questions they may have. I answer calls, take reservations, and transfer calls to whoever's needed.



Hungry Howie's Pizza

• United States
• Food and Beverage Services
• 500 - 600 Employee

• Shift Lead

  • Jul 2016 - Jan 2017

  I manage anywhere from three to ten team members per shift. I handle food, money, customer complaints, etc. I deal with all the money at the end of the night and count the nightly inventory. I make sure all customers and employees are satisfied at all times. I manage anywhere from three to ten team members per shift. I handle food, money, customer complaints, etc. I deal with all the money at the end of the night and count the nightly inventory. I make sure all customers and employees are satisfied at all times.



Pizza Hut

• United States
• Restaurants
• 700 & Above Employee

• Shift Lead

  • Mar 2015 - May 2016

  I oversaw five to seven team members per shift. I answered phones, handled food inventory, made sure computer systems were running smoothly, handled all money, and made sure customers were happy and satisfied with their experience at our hut. I oversaw five to seven team members per shift. I answered phones, handled food inventory, made sure computer systems were running smoothly, handled all money, and made sure customers were happy and satisfied with their experience at our hut.