Four Seasons Hotels and Resorts
Food & Beverage
October 2011 — Present
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Develope and directe the flow and production of an array of Weddings, Bar mitzvahs, Chamber luncheons, Corporate round tables, and guests desires.
Sales, Account Management, Purchasing, Web development, Customer Relations, New Account Generation, Manufacturing, Accounting, Packaging, New Product development, Marketing ... as a small and growing new business I have my hands in just aobut everything our company touches, and take great pride in our products from the very beginning when we hand pick our supplies from around the world to the moment they are enjoyed by our customers.
- As part of the opening team for this brand new property I helped organize, and create many amazing memories, during the first year of this hotel, from the smiles on the faces of our many elated brides that walked down the aisle in our junior ball-room, to the satisfied businessman that just closed the deal on that major account he was trying to land.
- Coming together for the first time as a new team we forged new bonds as we went along and created many lasting friendships as we overcame many obstacles, as we journeyed into uncharted territory when we hosted the the first Four Seasons general manager conference held outside of the home office ever, and took out all the stops as we proved that we had what it takes to help lead and innovate the company as it moves on to new heights.
Creating a warm comforting environment for my guests I tended bar to the president, helped Suzan Komen raise half a million dollars for breast cancer, and facilitated the desires of 1500+ guests routinely during city wide conventions.
After three months of increasing responsibility I was recruited as chief of stewarding operations of this seven year old venture into the high end catering operation of a 520,000 sq ft building (2007 sales 3.6 million) by the director of event operations, who’d previously been unable to fill this position for five years prior.
Hiring, training, and supervising, a diverse staff of on-call, part time, and third party associates between eight and twenty-five people I created a new standard operating procedure for developing and implementing my rotating schedule that identified needs (based on dish load, functions type, and food service) and delivered time saving results (10 LH/wk planning and 30 LH/wk staffing). Reorganizing and maintaining our 3,000 sq ft store room (6,000 pieces of china, 7,000 pieces of silver, 230 various tables, and other items used during functions) I decreased labor hours wasted trying to find and clean items by forty percent and increased team morale by 50%.
In charge of FIT, and convention sales I secured wholesale contracts with Telluride Event Managers and established TRC as primary lodging/ air provider for multiple venues in the area. Filtered, contacted, and managed new lead generation from our on-line clearinghouse. Input and created new lodging/transportation/restaurant reservations with affiliated companies. Exceeded monthly and quarterly sales goals, for increased revenue shares.
Designed, Implemented, and distributed print media for TMVOA exclusive festivals and events through varied written, poster, magazine and electronic communication channels. Recruited, trained, scheduled and motivated volunteer/part time event staffing of 3-30 for TMVOA exclusive festivals and events.
Telluride Outside who operated excursions in a five county radius, was independently owned and operated; who’s clients placed their lives in our expertly trained (65 river hours, swift water rescue certified, Wilderness First Responder, and CDOT licensed) hands and included clientele from SMERFS, to the stealth wealth, allowed me the opportunity to know what it means to build a lasting relationship with customers. As a three-season operation and in pursuit of furthering my resort knowledge my managers recommended me to one of their sales partners who recruited me as a Vacation Specialist.
As a group/ FIT sales associate in a small privately owned affordable 87-room hotel, and 69-unit condo operation in the heart of Telluride, I was responsible for room blocks, hotel/condo reservations, group check-ins, key packets, multi-day lift ticket orders, and night operations management.
Joined as a houseman of a 16,000 sq ft banquet facility and later promoted to concierge, and director of loss prevention, where I reorganized the shipping and receiving department procedures for increased accountability and efficiency. Maintained associate chemical and safety training logs and materials. Updated and developed new guidelines to the Emergency and Preparedness book and always responded quickly to all guest related incidents.
The University Club welcomes faculty, staff, retirees and alumni with an inviting atmosphere for networking, socializing, and conducting business. The Club offers members a continental breakfast Monday - Friday, Thursday afternoon Happy Hour, and a variety of social functions, live entertainment, receptions, and other special events. Additionally, the club can be reserved by members for weddings, receptions, dinners, parties, and other special occasions.
I Created a spreadsheet program to monitor volume and shrink of a $35,000 liquor inventory for a small private upscale event club owned by the University.
The Mesa Verde Company is a wholly owned subsidiary of ARAMARK, Inc. -- the nation’s leading provider of food, transportation, health care and distributive services. ARAMARK operates in all 50 states and 10 foreign countries. ARAMARK serves 15 million people daily.
Mesa Verde Company operates the 150 room Far View Lodge, Metate Dining Room, Sipapu Cocktail Lounge, Morefield Village Campground (with more than 400 sites!), Far View Terrace Cafeteria and Gift Shop, Spruce Tree Terrace snack bar and gift shop, complete sight-seeing tour services, and the Point Look Out service station. Mesa Verde Company also operates a general office and warehouse in Mancos, Colorado.