Experience

The Westin Savannah Harbor Golf Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Captain

  • May 2019 - Present



Houston Marriott Marquis

• Houston, Texas Area

• Guest Event Expert

  • Dec 2016 - May 2019

  Well known and much anticipated before its grand opening, the Marriott Marquis Houston opened in December 2016 as the newest and largest convention hotel in Houston, and the only hotel in the country to boast a Texas shaped Lazy River. This location has been my first foray into opening new properties for the Marriott Hotel Company. The Houston Marquis is the host of many national and international conventions as well as the premiere location for gala events and dinners, the largest to date being a reception for 9,000 guests. My time at the Marquis has allowed me to improve upon my speed while setting up coffee breaks, buffets, and table sets. I have also learned how to insure that I create true personal connections with my guests even when we are holding an event for many hundreds or thousands of people. I continuously look for ways to make our banquet guests feel at home and cared for amid such, typically, large groups in a quite expansive hotel. I have adapted to working with and have learned how to communicate correctly and effectively with coworkers that do not share my first language. My main goal is to create as many guests for life for the Marriott Hotel Company as I can through cordial and sincere service and surpassing guest expectations. Show less



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Banquet Learning Coach

  • Jun 2016 - Nov 2016

• Banquet Server and Bartender

  • Feb 2015 - Nov 2016

  I hold a multi-faceted role that includes being a banquet server, bartender, and learning coach for my department. In my role as server I am adept at setting up and serving plated dinners, usually holding the A server position, as well as setting up buffets and waiting on tables for functions big and small. I have an eye for detail and hold myself accountable for ensuring all aspects of a function meet or exceed company standards. I consistently engage with our guests not only to learn and record preferences but also, and most importantly, to create an enjoyable and memorable experience for our guests. On numerous occasions I have been involved directly and indirectly with site visits for both potential clients as well as those that are already under contract and are in the planning stages for their functions. I am trained in setting up coffee breaks and presets and do so with both accuracy and speed. As a bartender I am proficient at all the standard requirements of the position but I also do wine and bourbon tastings for our banquet guests as well as leisure guests of the hotel. I am well versed in classic cocktails and am also called upon to create innovative, signature drinks for our guests, often incorporating the honey and herbs we produce on property as well as our salts that we infuse in house. My role as learning coach requires me to enliven new and existing standards of procedure with our ladies and gentlemen by scheduling and conducting training classes. I attend learning coach meetings, update training manuals and am responsible for training new employees. Show less



Bloody Point Golf Club and Beach Resort

• United States
• Hospitality
• 1 - 100 Employee

• Front of House Manager

  • Mar 2013 - Jun 2014

  I worked at the Eagle's Nest Restaurant within Bloody Point, a golf course and boutique resort open to both members and guests. During my time there I was able to gain experience in the management aspect of Food and Beverage as the acting Front of House manager during my last two months at the restaurant, as well as Bar Manager. As Front of House Manager I was required to; oversee activities directly related to the day to day and long term running of the restaurant, determine staffing requirements and interview, hire, and train new employees, establish, and implement policies, goals, and procedures, as well as manage staff, prepare work schedules, and assign specific duties to the Front of House staff. As Bar Manager it was my responsibility to; determine goods to be sold and set prices based on wholesale cost and customer demand, maintain beer, liquor, and wine costs at 20% to 22%, manage the movements of goods into and out of the clubhouse, and also to review sales records to measure and increase the efficiency of orders. During my employment at Bloody Point I also performed sales floor work like greeting and waiting on customers, bartending, stocking shelves, and taking inventory. Show less



Grand Lake Lodge and Spa

• Savannah, Georgia Area

• Bartender and Lead Server

  • Jan 2011 - Oct 2012

  A member's only club, Grand Lake Lodge and Spa required me to demonstrate excellent customer service skills at all times. While working at Grand Lake I gained experience in restaurant as well as banquet serving and bartending. My job as bartender required me to create drink recipes, prepare cocktails and other drinks, collect money for drinks served, balance cash receipts, clean and stock bar, work areas, and tables, arrange bottles and glasses to make attractive displays, and plan special bar menus. As lead server it was my responsibility to lead by example and ensure that the service being provided to our members by myself and other wait staff was to their highest expectations. I achieved this by knowing our menu and the ingredients used to create each dish, as well as gaining an understanding of the tastes and culinary influences of our nightly specials while making sure the rest of the wait staff gained the same understanding. Show less