Responsible for front office operations, including training and personnel decisions, overseeing a team of 15; seven (7) guest service agents, three (3) concierges, and five (5) bellman. Worked with the sales and marketing director to execute the yield management strategy by harnessing relationships and deploying initiatives through corporate marketing partners, electronic distribution channels, advertising, e-marketing, and other collateral campaigns.
Additionally, created and implemented the training program for each of the four (4) food and beverage outlets (150 employees); and, was responsible for overall execution of catering and event functions, including all client administration, menu planning and design, internal communications between departments, 3rd party operating vendors, and general oversight and management of each event.