Hayley Fowler
Wesley Chapel
Summary
Hospitality Operations Management - with 5+ years of experience operating and managing Food and Beverage departments as well as Banquet Divisions at hotel level organizations. Let me allow the pleasure to introduce myself. I started off young in the industry working and observing with my grandmother. I fell in love with the perfection and attention to detail that goes into the hospitality industry. I believe in working as a team, putting the self-awareness and discipline that goes into leading a successful team. I commit myself to my work fully and the details that follow behind that. I am determined and above my years. My knowledge is a gift, and I love teaching that to others. Gaining relationships with my employees, coworkers, as well as my guests is one of my top priorities. I believe in putting your heart and soul into your work. I am dedicated to my work and my career goals. Professionalism is my top priority, while conducting excellence every step of the way. Over the past few years, I have been blessed with numerous opportunities and learning experiences second to none. An asset is the driven goal
Overview
6
6
years of professional experience
1
1
Certification
Work History
Assistant Banquet Manager
Opal/Ocean Properties
01.2025 - Current
- Took a lead role in the grand opening of a million dollar property and department
- Leader in pre planning for opening, worked with construction company as well as sub contractors
- Took lead In the movement process of pallets of equipment. Breaking down and organizing process of getting equipment off pallets and in the building
- Held job fairs- interviewed and hired a Banquet staff
- Took lead in organizing and set up of the Banquet department
- Unboxed and organized all Banquet equipment.
- Ensured compliance with all health department regulations through regular inspections and ongoing education of staff members.
- Coordinated with external vendors for successful delivery of event materials such as flowers, linens, or AV equipment.
- Enhanced guest satisfaction by efficiently coordinating banquet events and ensuring timely service.
- Maximized use of available resources by reallocating labor where necessary during peak times or slow periods at events.
- Was the leader during on boarding and training for staff
- Maintained open lines of communication between team members, fostering a collaborative work environment conducive to problem-solving.
- Monitored facility maintenance needs, liaising with external contractors when necessary to keep premises clean, functional, and visually appealing at all times.
- Assessed employee performance regularly, providing constructive feedback and coaching for improvement as needed.
- Managed inventory efficiently, maintaining optimal stock levels for smooth daily operations.
- Implementing quality control measures ensured consistent service standards across all aspects of the business during opening hours.
- Increased overall efficiency during opening shifts by delegating tasks effectively among the team members.
- Created detailed reports on daily operations, highlighting areas for improvement and recommending solutions to upper management.
- Coordinated with vendors to ensure timely deliveries and resolve any discrepancies or issues.
- Continually reviewed operational procedures in search of areas requiring optimization or streamlining.
- Collaborated with other managers to devise strategies aimed at increasing sales revenue during early operational hours.
- Organized regular staff meetings designed not only for information dissemination but also morale-boosting purposes.
- Ran and operated daily Banquet events
- Took part in weekly BEO meetings, Manager meetings with all departments
- Pushed 90hr work weeks with quick turn around day to day
- Set standards in compliance with company standards
- Managed liquor pulls and consumption inventory
- Worked closely with Banquet Chef, Pastry Chef, and Executive Chef on food satisfaction
- Streamlined opening processes by implementing efficient scheduling and staff training methods.
- Championed excellent customer service, leading by example and providing support to staff members as they engaged with patrons during busy opening periods.
- Managed Captains and ensures flawless operation. Supporting captains in daily operation with staff
- Managed pre planning of Weekly forecast of events
- Worked 48 hours minimum weekly
- Completed daily paper work on events , submitted checks , distribution
- Apart of a dual property hotel
Assistant Food and Beverage Operations Manager
Hyatt Regency
08.2023 - Current
- Manage all P.M functions, Galas, Wedding's, Receptions, Dinners, Party's, Ext..
- Managing and planning all staff placements
- Working alongside contacts and sales manager to ensure event exceeds expectations
- Collaborating with sales during the planning and conducting of events
- Meeting regular with Chef and culinary team
- Inventory at the end of each month
- Managing all bars during functions
- Watching liquor pull and final counts
- Ensure proper procedures of clean up and breakdown take place
- Paperwork at the end of the evening (close bills, run reports, theoretical, tip pool, reports)
- Establish proper side work tasks to prepare for the following day events
- On the floor all night long during my events; working with my captains to ensure events absolute perfection
- Work with senior captain on preparing schedule
- Conducting interviews during hiring process
- Ordering materials and equipment as needed
- Filing proper procedure for ordering outside labor as well
- Manage the restaurants and bars on property
- Properly pulling recs, managing all guests in dining experience
- Holding staff accountable to side work and proper expectations
- Teaching as well as maintaining staff
- Pulling all reports from all 6 outlets at the end of the day and properly inputting them into the system
- Keeping up with reservations or guest requests
- Responding to guest surveys, through Medallia
- Working with Chefs and culinary team to create new menus, holiday buffets
- Completing orders through purchasing and liquor distributors
- Creating monthly drink and menu specials
- Completing payroll every week as well as completing the schedule
- Balancing the monthly checkbook for the department
- Daily timecards cleaned
- Creating SOP'S for the outlets
- On the floor during operating hours
- Checking in on guests and getting feedback
- During the evening shift, conduct being MOD on duty
- Communicating with front desk, housekeeping, as well as engineering
- Working close with security on main issues
- Calling in the Police/Fire Department when needed- as well as directors
- Overseeing guest issues as well as resolutions
- Making direct reports to all superiors
- Assisting in all departments as needed and felt appropriate
Banquet Captain/Manager of Operations
DoubleTree by Hilton
08.2022 - 07.2023
- I started as a banquet captain
- Following direction from banquet manager at all times
- Following and observing almost everything
- Set buffet/beverage stations - work with houseman on setting room accordingly
- The last few months took over all management responsibilities and duties
- We did it all from intimate events to big galas to weddings
- Started my bartending experience here
- Working behind banquet bars on high volume functions
- Managed scheduling, approval for hours
- Oversaw ordering equipment and inventory at end of each month
- Worked 16+ hour days regularly
- Managed all staff placements
- Gained numerous relations with clients and employees
- I worked closely with customers like JBS, Mumford's, Hensel Phelps, Colorado education department, Colorado government, local police stations and departments, Colorado Rockies, Queen of peace
- Colorado Rockies owned the hotel in which we performed weekly, monthly meetings for
- I gained such a great experience working for the DoubleTree
Banquet Captain
Hostess with the mostest
04.2019 - 03.2023
- Banquet lead on events
- Mainly weddings and private affairs
- Very formal procedures
- I learned almost everything I know by working alongside my manager at the time Jersey
- Worked co-side with her on all events
- Helped tremendously at The Stanley Hotel
- Worked with outside vendors, catering companies, and different venues
Sales Associate/Cashier
Bed Bath & Beyond
10.2021 - 07.2022
- Handled and understood money exchanges
- Worked with customers- gained relationships on a daily basis with reoccurring guests
- Followed all expectations given by company as well as management
- Worked full-time during summer and Part-time during school season
Service Advisor
Wollam Landscape
01.2020 - 09.2021
- Worked with customers; heard and learned about the service they received
- I also worked with the money side of the business as well
- Balancing checkbooks, completing invoices, fax bills, as well as collecting monthly payments
Education
High School -
Rocky Mountain High School
Fort Collins, Colorado05.2023
Skills
- Hotel Management
- Pricing
- Payroll
- Event Planning
- Pos system
- Catering
- Staff management
- Management
- Guest relations
- Microsoft Office
- Food safety
- Menu Creating
- Menu planning
- Event management
- Table setting expertise
- Forecasting
- Supervising Experience
- Schedule Management
- Problem management/resolution
- Inventory Control
- Leadership
- Restaurant Management
- Merchandising
- Budgeting
- Purchasing
- Culinary Experience
- Microsoft Excel
- Salesforce
- Customer service
- Banquet Captain
- Labor Cost Analysis
- Cash handling
- Banquet Manager
- Profit Loss
- Hospitality Management
- Payroll Management
- Guest Services
- Upselling
- Fine dining experience
- Food Safety
- Bartending
- Mixology
- Succession Planning
- Holiday Menu Planning
- Team Building
- Operations management
- Decision-making
- Employee relations and conflict resolution
- Operations oversight
- Employee motivation
- Staff development
- Customer relationship management
- Goal setting
- Interpersonal communication
- Project leadership
- Schedule management
- Performance management
- Workforce management
- Continuous improvements
- Organizational management
- Customer relationship management (CRM)
- Delegation
- Conflict mediation
- Business administration
- Logistics management
- Performance evaluations
- Revenue generation
- Process improvements
- Policies and procedures implementation
- Invoice processing
- Social media marketing
- Project management
- Performance monitoring
- Crisis management
- Cultural awareness
- Negotiation
- Document control
- Food pairings
- Labor management
- Allergen awareness
- Menu development
- Vendor negotiations
- Tableside etiquette
- Nutrition expertise
- Sustainability practices
- Multilingual communication
- Wine history
- Hygiene standards
- Staff leadership
- Food presentation
- Staff supervision
- Waste reduction
- Quality assurance
- Recipe creation
- Teamwork and collaboration
- Time management
- Reliable and responsible
- Attention to detail
- Multitasking
- Problem-solving abilities
- Reliability
- Excellent communication
- Critical thinking
- Team leadership
- Active listening
- Effective communication
- Money handling
- Adaptability and flexibility
- Operational efficiency
- Relationship building
- Team building
- Recruitment and hiring
- Kitchen equipment operation and maintenance
- Hospitality management
- Professionalism
- Food plating and presentation
- Written communication
- Employee performance evaluations
Accomplishments
- Gained management experience and trust very early on
- Apart of a Hotel Closure after fifty years operating
- Opening Management team for Brand new million dollar hotel on Clearwater beach
- Won Manager of the quarter X5
Goals
My current career goal is to take the next step in Management and or Director status. I have been in middle class management for a few years now and I need more. I am ready to take on and operate my own hotel or department. I am young and have no restrictions, I want to land somewhere so I can dedicate the next decade with a company and become the biggest asset. I desire and want the challenge on a day to day basis , operations is where my passion lays. I need a lot on my plate and at a bigger level. General Manager, Director of Operations, Director of Food and Beverage is my next career step I need to make.
Certification
ServSafe Manager Certification
Tips Certified
Timeline
Assistant Banquet Manager
Opal/Ocean Properties
01.2025 - Current
Assistant Food and Beverage Operations Manager
Hyatt Regency
08.2023 - Current
Banquet Captain/Manager of Operations
DoubleTree by Hilton
08.2022 - 07.2023
Sales Associate/Cashier
Bed Bath & Beyond
10.2021 - 07.2022
Service Advisor
Wollam Landscape
01.2020 - 09.2021
Banquet Captain
Hostess with the mostest
04.2019 - 03.2023
High School -
Rocky Mountain High School
Similar Profiles
Shauna FroelichShauna Froelich
Area Sales Manager at Ocean Properties Hotels ResortsArea Sales Manager at Ocean Properties Hotels Resorts
Brandon BurkBrandon Burk
Director of Food & Beverage at Ocean Properties Hotels ResortsDirector of Food & Beverage at Ocean Properties Hotels Resorts
Brian BirdBrian Bird
Front Office Manager at Ocean Properties Hotels ResortsFront Office Manager at Ocean Properties Hotels Resorts