Adams Mark Hotel
October 2012 — Present
My duties associated with this job have included setting rooms for functions that range in size from 20 to 1100 people, and providing our guests with the standard of service they have come to expect from this hotel. My responsibilities include assigning jobs to the crew that have been assigned to me, and to meet with the contact to respond to their requests in a timely and professional manner. I have interaction with the kitchen for special requests, to keep them informed of the guest count and inform them of food inventory for our buffet stations. At the end of my shift I print all bills and give them to accounting for auditing purpose. Each week I do the ordering for any items we need in the banquet department to make the functions run smoothly, I also do the monthly inventory.