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net Objective Hospitality Management professional with extensive experience in Four and Five s tar Hotels, Restaurant, banquet, and meeting management for exclusive hotels, re staurants and and country clubs, and conference centers. Areas of expertise , s trategic planning, project management, process and system improvement, operation s, marketing, cost analisis, budgeting, expence control, staffing , training and quality management. Proven leader with strong orgainizational, analytical, pro blem solving, communication, and relationship management skills. Employment History Heritage Inn 01/2008 - 01/2010 Leased victorian Bed and Breakfast. Upgraded and increased sales by 70%, Made the business the number one place to stay in SLO with Tripadvisor and yelp. Senior General Manager 04/2001 - 06/2007 PIZZA HUT Plymouth, United Kingdom UK, Plymouth. England Introduced cost control initiatives, which significantly r educed operating expenses. Oversaw all aspects of business operations including budgeting, cost control, payroll, accounting functions, sales forecasting, and g rowth objectives. Directed all marketing and franchising opportunities. Develope d solutions as part of quality management team. Selected to turnaround poor prod ucing locations. Increased sales and achieved secret shopper ratings of 100%. A nalyzed economic conditions, business trends and potential markets. Developed a strategy for making quick decisions under high stress conditions, maintaining co mposure while prioritizing and orchestrating the many job functions.. Major Play er in a special team that picked and trained new General Managers. Supervised, t rained and mentored up to 80 staff including General Managers. Wrote operations manuals and procedures. Hotel General Manager 03/1998 - 10/1999 WASHBOURNE COUNTRY HOUSE cotswalds, United Kingdom HOTEL, Oxford England Maintained and developed a high end 56 bedroom Country Hou se Hotel. Developed effective internal controls and always operated within budge t. Brought Cost controls and high standards back to Washbourne. Established repu tation for outstanding customer service resulting in repeat business.Supervised, trained and mentored 90 staff. Manager 04/1996 - 09/1998 HARTWELL HOUSE HOTEL aylesbury, United Kingdom Aylesbury, England Managed a 5 Red Star country house hotel. Organized and execu ted up market Functions and weddings. Managed top class restaurant and food serv ices. Implemented new menus and wine lists. Managed recipe development, menu pla nning, and menu design functions for special events, which encompassed determini ng nutritional value, palatability, and cost for each serving. Supervised 40 sta ff. Wrote the Food and Beverage Department Manual. Deputy Manager 01/1995 - 04/1996 HAYLEY CONFERENCE CENTRE Evesham, United Kingdom Evesham, England Managed an upscale conference centre. Supported major meetings and functions up to 500 attendees. orgainized and managed all operations Restaurant management 01/1993 - 02/1996 QUEEN ELIZABETH 2, worldwide worldwide, United Kingdom Restaurant Management Provided highest quality of service onboard world famous s
hip. Manager 01/1990 - 02/1993 Chilston Park Country House Lenham, United Kingdom Managed all Hotel Operations and implemented high standards and controlled them. Worked with all departments to ensure smooth running of this 5* Hotel. Manager 01/1988 - 01/1990 Oakley Court Hotel Windsor, United Kingdom Covered all aspects of this 5* Hotel and Spa. Worked in every department and ga ined key skills for my future. Education History Completion Date Issuing Institution Qualification Course of Study 1988 Sussex University Bachelor's Degree Hospitality/Hotel Management Additional Information Have just given up a 2 year lease on my own Business in the United States. I a m a permanent resident with no restrictions and have been in the United States f or 3 years. I built a great Bed and Breakfast Business while my husband was on back to back deployments. I now wish to get back into my profession and I am lo oking for a great opportunity. i am very good at what I do and have a huge range of experience, my standards are very high and I also strive always for the best in all I do.