Adrianne Snyder

• Organized the daily operations of the restaurant, including scheduling, ordering supplies and managing inventory.
• Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
• Responsible for setting up venues prior to events as per specifications provided by clients. Events ranging from plated dinners of 15 guests to full buy outs for 300 + guests.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Kept team informed of changing policies, menu changes, and hotel events through regular team meetings.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

• Managed IRD and Grand Club Globalist Lounge before moving to Sally's Fish House and Bar.

Grand Club

• Conducted regular meetings with staff members to discuss goals and objectives for upcoming weeks and months.
• Responded promptly to complaints from customers concerning service issues or quality of products served.
• Maintained cleanliness of the lounge area including tables, chairs, counters, floors.
• Participated in periodic staff meetings to discuss operational procedures or new initiatives.

Grand Eats In Room Dining

• Maintained knowledge of menu items, their ingredients, preparation methods, presentation techniques, portion sizes, garnishes.
• Processed daily paperwork related to sales transactions including completing checklists and reports.
• Ensured all safety regulations were followed during the preparation and delivery of food items.
• Adhered to company policies and procedures regarding hospitality services at all times.
• Answered phone calls from guests to take orders or respond to inquiries.
• Communicated effectively with kitchen staff regarding special requests or dietary restrictions.

• Oversaw multiple outlets my first 6 months with Hyatt. Outlets to be included are the Market, Rooftop Cinema, Grand Eats in room dining, Grand Club Globalist Lounge and both pools on property.
• Ensuring that all customer service standards are met and exceeded.
• Overseeing over 2 dozen colleagues between all outlets all while maintaining a positive outlook and handling any and all guests issues.

• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Maintained detailed inventory of bar supplies and stocked work areas.
• Resolved customer complaints regarding quality of food or beverage service in a timely manner.
• Reorganized bar stations to streamline service flow.
• Interviewed, hired and trained staff to improve customer retention and bolster sales.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Monitored swimmers' activities to prevent accidents or injuries from occurring.

• Performed opening and closing duties including restocking supplies.
• Developed good working relationships with fellow employees through effective communication.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
• Upsold customers from shelf to premium brands to help boost sales.
• Planned and coordinated special events to boost customer numbers and profits.
• Made friendly conversation with customers to provide enjoyable bar experience.
• Remained calm and poised during busy periods, promoting great customer service to guests.