ANDREA GILLESPIE

• Growing membership by 100%
• Oversee day-to-day operations and logistics of the STAR Tournament.
• Develop, secure, and manage sponsor relationships, including financial and in-kind contributions
• Coordinate and fulfill sponsorship deliverables and obligations.
• Plan, manage and attend effective field promotions at fishing tournaments, youth outreach events, CCA banquets, trade/boat shows and other community events.
• Serve as a public face of STAR on media platforms including TV, radio, podcasts, and social media when needed.
• Engage and maintain active communication with anglers, tackle shops and distribution locations, volunteers and sponsors to establish strong working relationships.
• Contribute to website and social media content with appropriate and accurate information
• Help in coordinating tournament preparations including tagged redfish release, and distribution of marking materials
• Handle any tournament-related disputes professionally and promptly.
• Help in coordinating the planning and production of the STAR Annual Awards Ceremony.

• Organized community outreach events, engaging diverse audiences in conservation efforts.
• Led strategic initiatives to enhance marine resource conservation efforts across Florida.
• Developed and implemented educational programs to raise awareness of coastal ecosystems.

• Reducing overall food costs for restaurant by 25%
• Ensuring each member received a personalized experience catered to their needs and requests.

• Managed daily front-of-house operations, ensuring exceptional guest experiences and efficient service delivery.
• Led staff training programs, enhancing team performance and service standards through mentorship and guidance.
• Oversaw inventory management, maintaining accurate stock levels while minimizing waste and controlling costs.
• Facilitated communication between front-of-house and kitchen staff, ensuring timely service execution and order accuracy.
• Established strong vendor relationships to ensure quality supplies and negotiate favorable contract terms for the establishment.
• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
• Coordinating Service Flow, Ensuring that communication between the kitchen and service staff is smooth and that the dining room runs efficiently during service, minimizing wait times and managing busy periods.
• Customer Service , Ensuring that guests are greeted promptly, seated efficiently, and served in a friendly and professional manner; handling customer complaints or issues.