Ashawntia Kelly

• Manage the food and beverage staff of two hotels
• Assisted in leading a weekly leadership meeting on stats and strategics ways of improvement and heighten the intent to recommend in every department.
• Assisted (Sales Department) in communication with other corporate offices to help enhance the return on corporate clients
• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
• Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
• Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
• Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
• Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
• Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Monitored food inventory and supplies to prevent waste.
• Monitored food preparation, production, and plating for quality control.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Monitored budgets and tracked profit and loss for each functional piece.
• Facilitated ordering, receiving and coding invoices.

• Scheduling Clients
• Providing outstanding services to all clients
• Budgeting and Accounting needs fulfilled daily
• Traveling to meet the needs of emergency clients
• Servicing Funeral Home Families
• Achieved company growth by implementing strategic plans and streamlining operations.
• Fostered strong relationships with industry partners to expand business opportunities.
• Delivered consistent revenue growth by identifying new markets and devising targeted expansion strategies.
• Established and maintained strong relationships with customers, vendors and strategic partners.
• Maintained a successful contract and relationship with Duke Cancer Center, patients and their families

• Full time remote hiring recruiter
• Remotely scheduled talent for seven different states on the east coast for a full time or part time position working with several reliable companies based on their interests
• Solely managed an average of 100-120 calls a day while communicating via email and text with talent and team members.
• Managed a portfolio of suppliers, ensuring compliance with contractual terms and conditions, as well as quality standards.

District/Regional Audit Prep

• Beverage and Hospitality manager
• Schedule staff
• Staff recruitment/ hire
• Sales and data logs
• Lead orientations and management team meetings
• Corporate meetings, conference calls and assignments
• Conducted regular performance evaluations of staff members in order to identify areas for improvement or recognition.
• Scheduled and coordinated staff meetings to discuss policies, procedures and goals.
• Trained and supervised staff on proper cleaning techniques, safety protocols and customer service to increase quality standards.
• Investigated and resolved customer complaints to establish trust and increase satisfaction.
• Oversaw budget to manage expenditures and control costs.

• Hostess/Take out/Bartender assistant
• Put orders together, take orders, restock, cashier
• Bar Prep and recipe studies/updates
• Enhanced customer satisfaction by efficiently managing reservations and accommodating special requests.
• Streamlined the seating process for increased efficiency and reduced wait times for guests.
• Trained and mentored new staff members to ensure consistent service quality and adherence to restaurant policies.
• Collaborated with management to develop strategies for improving overall guest experience and increasing repeat business.
• Established a welcoming atmosphere by greeting guests promptly and professionally upon arrival.
• Handled guest complaints with tact and diplomacy, working to find satisfactory resolutions promptly.

• Dining Assistant/Team Manager
• Wait staff trainer
• Host, cashier, and occasional server
• Enhanced community relations through timely communication with residents and local businesses.
• Booked and prepared meeting rooms, making arrangements for availability of refreshments.
• Processed payments for fines and fees, maintained accurate drawers, issued receipts, and updated account balances.