Brittany Stilson
Phoenix,AZ
Summary
Over 8 years’ experience in Food and Beverage Customer Service with the ability to lead and manage a team to achieve goals. Proven ability to manage operations including hiring, training, and supervising staff. Ability to form partnerships with internal and external customers. Able to multi-task in a fast past environment with willingness to grow and be cross-trained, and highly motivated. Dedicated professional who adapts quickly to new environments. Successful at keeping customers happy and working with cross-functional teams to achieve goals.
Overview
12
12
years of professional experience
Work History
Executive Admin & Engagement Coordinator Admin
Arrivia
02.2023 - Current
- In charge of weekly catering orders, receiving, setting up, and breakdown
- Responsible for reconciliation reports
- Provides accurate and timely administrative support to assigned executives along with CEO, including processing expense reports, managing calendars, drafting correspondence, processing invoices, and other duties as assigned
- Receives visitors, arranges conference calls and schedules meetings
- Prioritizes conflicting needs; handles matters expeditiously, proactively, and follows-through on projects to successful completion
- Coordinates varies quarterly ceremonies for US Contact Center
- Coordinates team outings/steam building
Onboarding Success Specialist
Arrivia
01.2021 - 02.2023
- Collaborates with Talent Acquisition, Training and I.T to ensure onboarding tasks are completed prior to first day of training
- Managed Technical Action Form (TAF) and confirming all system access has been granted
- Maintain class rosters in preparation for weekly staffing call
Administrative Assistant
Arrivia
11.2020 - 12.2020
- Provides accurate and timely administrative support to assigned executives including processing expense reports, managing calendars, drafting correspondence, processing invoices, and other duties as assigned
- Receives visitors, arranges conference calls and schedules meetings
- Prioritizes conflicting needs; handles matters expeditiously, proactively, and follows-through on projects to successful completion
Experience Supervisor
International Cruise & Excursions
02.2020 - 11.2020
- Supervise teams at reception, concierge, and Blue Water Café front of house
- Assisted with sales and services when needed
- Ordered, recorded, and stocked all inventory for building needs including café and concierge inventory
- Coordinated all catered events
- Worked with dissatisfied customers (visitor or employees) by offering suggestions and solutions
- Facilitate communication between departments regarding reception, concierge, and BWC services
- Adjusted labor as needed by anticipated business activity while ensuring that all positions were staffed cost effectively
- Worked closely with onsite vendors, keeping existing relationships and finding new vendors
- Ensure all areas are kept neat and clean
Front of House Supervisor
International Cruise & Excursions, Café, Barista Bar
08.2017 - 02.2020
- Oversees daily FOH operations for café and barista bar
- Efficiently resolves problems and concerns to the satisfaction of guests
- Assist with proper communication between FOH and BOH
- Train and coached new teammates
- Train existing teammates on new policies and procedures
- Submit nightly and monthly reports
- Responsible for taking inventory in café and barista bar
- Oversee stocking and ordering for FOH supplies + foods
- Conduct mid-shift staff meetings to keep team successful
- Manage and facilitate In-house caterings
- Ensures that team meets food safety standards
- Oversees FOH opening + closing duties
- Revamped food menu in cafe and beverage menu in barista bar
- Observed line cooks and provided feedback to chef to make improvements
Executive Assistant
International Cruise & Excursions
08.2016 - 08.2017
- Manage Outlook calendar(s) and Conference Room calendars
- Daily and monthly use of the following systems: MemberMaint, WFM (Workforce Management), Employee Performance Database Prepare and facilitate monthly and quarterly employee reward ceremonies
- Submit Expense Reports for upper Management
- Reconciliation report for credit card
Training Coordinator
International Cruise & Excursions
05.2015 - 08.2016
- Created Sales Tracker to Trainers folders
- Assisted with Nightly Report using SQL
- Used US Report to manage/update KPIs
- Facilitated Adobe Connect meetings for off-site vendor trainings (live and webinars)
- Manage Training Room calendars in Outlook
- Completed Expense Reports for leadership & trainers
- Assisted in creating surveys for call center floor using MonkeySurvey.com
- Assisted Instructional Design Team in LMS system
Line Cook
International Cruise & Excursions
05.2015 - 08.2016
- Effectively multitask and manage time in the most efficient way possible
- Maintained a clean, sage working environment
- Prepared short orders for breakfast and lunch in a timely manner
- Followed basic health code safety
Line Cook
Nordstrom Café
04.2013 - 05.2014
- Prepare dressings from given recipes, prep necessary items for our salad line
- Responsible for items for salads to be restocked at nights
- Prep soups for soup-of-day specials, chefs to cook off in the mornings
- Make candied pecans, helped with candied walnuts
Line Cook
International Cruise and Excursions
10.2012 - 04.2013
- Prep salad bar station, prep necessary sauces, and sandwich station
- Prepare all line cook duties that’s to be followed
- Prep mise en place, maintain cleanliness throughout shift and after shift.
Line Cook
The Village Health Club & Spa
07.2012 - 10.2012
- Responsible for entire kitchen and all preparations of all foods served in the café
- Making dressings, salsa, prep lettuces, entire station stocked, foods kept at proper temperatures
- Following proper procedures of first-in-first-out for line and stock rooms
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Banquet Cook
Westin Kierland Resort & Spa
03.2012 - 06.2012
- Prepare sauces, meats, vegetables, and other foods for consumption in restaurants
- Understanding and performance of broil, sauté, roast, grill, deep fry, and proper cooling techniques
- Responsible for buffet station setup to include quantity and quality
- Ability to execute proper knife skills and handling of required equipment
- Understanding the basic meat fabrication to include meats, seafood, and poultry
- Maintain health and safety standards
Education
Educations - Culinary Arts
Le Cordon Bleu
2012
diploma -
Red Mountain High
Mesa, AZ05.2009
Skills
- Supervisory skills (3 years)
- Hiring and Training
- Works well in high fast-pace environment
- FOH & BOH background
- Adaptable
- Aloha POS System knowledgeable
- ReciProfity knowledgeable
- Knowledge of EBI, Sterling, and E-Verify
Timeline
Executive Admin & Engagement Coordinator Admin
Arrivia
02.2023 - Current
Onboarding Success Specialist
Arrivia
01.2021 - 02.2023
Administrative Assistant
Arrivia
11.2020 - 12.2020
Experience Supervisor
International Cruise & Excursions
02.2020 - 11.2020
Front of House Supervisor
International Cruise & Excursions, Café, Barista Bar
08.2017 - 02.2020
Executive Assistant
International Cruise & Excursions
08.2016 - 08.2017
Training Coordinator
International Cruise & Excursions
05.2015 - 08.2016
Line Cook
International Cruise & Excursions
05.2015 - 08.2016
Line Cook
Nordstrom Café
04.2013 - 05.2014
Line Cook
International Cruise and Excursions
10.2012 - 04.2013
Line Cook
The Village Health Club & Spa
07.2012 - 10.2012
Banquet Cook
Westin Kierland Resort & Spa
03.2012 - 06.2012
Educations - Culinary Arts
Le Cordon Bleu
diploma -
Red Mountain High
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