Georgine Deason

Coordinating and executing opening of the Royal Lanai Sushi & Spirits

• Coordinating and executing the temporary relocation of Kukui's restaurant during the FOH renovation of Kukui's restaurant
• Financial task of yearly budget and monthly forecast
• Review daily stats compared to budget and forecast goals
• Follow through on required adjustments needed to meet financial goals through reviewing of daily business, assessing staffing levels, F&B purchases, and other expenses
• Maintain a presence in F&B areas ensuring open communication with staff and guest
• Follow through that standards and directives are being met
• Review and follow through of daily GSS
• Discuss and create action plan with Team for improvement
• Actively participate with Team on the follow implementation and follow through of EES
• Maintain open communication with Executive Chef and Department Heads through daily walk through, and weekly meetings
• Work with Marketing Team on creating and implementation of F&B Marketing plan
• Assessing effectiveness and identifying marketing opportunities
• Implemented and completed the requirements of transitioning from Marriott to Sonesta systems and operational guidelines.

• Direct report for 5 Managers
• 150 plus Fulltime and Casual Associates
• Demonstrate key leadership skills consistently
• Provide clear communication to team of Financial, Owner, Customer Service, Employee, and Community Relations goals
• Hold self and Team accountable to meet and or exceed goals
• Develop, mentor, assist and coach managers for career growth.

• Demonstrate key leadership skills consistently.
• Develop, mentor and coach managers.
• Provide clear communication to team of goals, standards and expectations and ensure this is met and followed on a consistent basis.
• Effectively complete and proactively manage the annual forecast, monthly forecast and 90-day forecast.
• Actively participate in F&B Marketing and promotions.
• Optimized staffing schedules based on anticipated business volumes, ensuring proper coverage during peak periods while maximizing labor cost efficiencies.
• Contributed to revenue growth by identifying areas of improvement within existing pricing strategies.
• Implemented successful staff training programs to enhance knowledge and skills of Food and Beverage employees.
• Maintained strict adherence to health code regulations by regularly reviewing safety procedures with staff members.
• Resolved customer complaints involving food or beverage quality and service.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.

• Effectively managed and assisted 52 associates in the cleaning and maintaining of standards for 11 restaurants and bars.
• Ensured Department of Health, EcoSure/Ecolab and Safety standards were followed consistently.
• Responsible for the hiring, training, and mentoring of team.
• Provide equipment needs and set up of banquet events.
• Weekly forecast, schedule, payroll and other related administrative task.
• Excellent communication skills, both verbal and written.
• Upheld cleanliness standards throughout all dining facilities, consistently. passing health inspections without issue or concern from regulatory agencies.
• Organized strategic meetings with department heads to discuss upcoming events, addressing any potential challenges or resource constraints proactively.
• Ensured timely availability of clean tableware and equipment by coordinating closely with banquet managers during events.
• Established effective communication channels between stewarding team and other departments for seamless collaboration on events and projects.
• Streamlined inventory management processes for improved efficiency and cost reduction.
• Coordinated logistical aspects of large-scale catering operations, ensuring smooth execution regardless of event size or complexity.
• Oversaw budget planning for the stewarding department, optimizing resource allocation for maximum effectiveness.

• Managed/coached 200 plus associates and 3 Assistant Managers in the expediting of Banquet events of up to 1200 attendees.
• Enhanced banquet operations by streamlining communication between kitchen and service staff.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Built strong customer relations with contacts to maintain and increase client retention.
• Insured client expectations, service and safety standards were followed on a consistent basis through training/retraining of team.
• Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
• Cultivated an inclusive work culture promoting open communication, teamwork and staff empowerment resulting in a motivated and high-performing team.
• Established rapport with local vendors leading to better negotiation terms and improved costs efficiency.
• Managed budgets for multiple banquets, ensuring cost-effective allocation of resources.

• Opening Manager of the Hyatt Regency Kaua'i: Created and implemented department operational process and procedures from construction phase to opening.
• Accomplished multiple tasks within established timeframes.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Defined clear targets and objectives and communicated to other team members.
• Assisted in organizing and overseeing assignments to drive operational excellence.