Crowne Plaza Los Angeles Harbor Hotel: A 244 rooms hotel with 17,000 square feet of Banquet space, a full-service Restaurant and Bar. Total of 104 hotel employees. *Oversee operations of Rooms, Engineering and Food and Beverage Department to ensure that all Brand Standards are met and hotel is QA ready. Increased Guest Satisfaction Scores from low 50’s to high 60’s on the first 6 months and continuously improving. *Ensures that all trainings required by brand and Interstate Hotels and Resorts are completed. *Collaborating with the Sales team and help maximize revenue by proactively watching the market and working with the Front Desk to a maximum sell out. *Working with all departments in controlling cost and managing inventory, also making sure that all Safety Standards are in place. *Assisting General Manager in forecasting and budgeting process.
Best Western Hollywood: Responsible for providing oversight, guidance, support and accountability. *Lead the team by example and developed a service mentality and/or culture towards guests and associates alike. *Managed revenue to meet or exceed budget, increased rev par and maximize occupancy year after year by active involvement in Revenue Management. *Identified operational performance and implemented measures or action plans in correcting deficiencies for guest comfort, satisfaction, owner inspections and brand audits. *Prepared daily, weekly and monthly reports including forecasting, payroll, expense report, accounts receivable and payable. *Controlled cost and implemented plans to maximize profits. *Protected the hotel and its assets through enforcing and maintaining a preventative maintenance and deep cleaning programs. Performed daily inspection of public area, guest rooms, restaurant with monthly safety meetings. *Handled some group bookings by responding to RFP’s, prospecting and making sales calls and building relationship to local channels.
Performed Task Force duties for Howard Johnson Conference Center with 200 rooms and 11, 000 square feet of meeting space while assisting ownership in converting and opening a 100 room Holiday Inn Express.
Holiday Inn Anaheim Resort: Opening team and oversaw Food and Beverage Operations which includes, Kitchen, Banquets, Room Service and a full-service Bar and Restaurant.
Performed Task Force duties to help regain Crowne Plaza Hotel Fullerton flagship.
Sheraton Anaheim Hotel: Oversaw multiple Food and Beverage outlets. Old Spaghetti Restaurant with nightly live band and 145 seating capacity; Garden Court Restaurant an all-day restaurant with 265 seating capacity; Deli Shop for on the go guest and with 35 seating capacity; Lobby Lounge and Piano Bar and Room Service in a 500 rooms hotel.