Leah Spradlin

• Post-Covid opened up several opportunities for my catering business that quickly became full time. Through my work contacts, chefs, and guests, I was able to provide my catering services to various groups. My team and I planned, cooked, and serviced birthdays, holiday parties, anniversaries, Quinceañeras, business meetings, etc. We catered anywhere from 12 people to 165 people.

Contact Reference: Stephanie Harrison (client) 760-285-9098

• My responsibilities include, but are not limited to, hiring, training, scheduling, ordering and managing all food and beverage venues within the casino
• I was over 3 stand alone bars, 1 express market, 1 restaurant and bar along with outside events
• I held weekly meetings with the tribe to report on all aspects of F & B operations, including financials
• Upon arriving I was tasked with opening our new bar, Top Shelf
• 3 months later we opened our new restaurant and bar, Taproom 29
• I wrote the curriculum and set up classroom training and on-the-job training
• As a team, we worked to overcome the obstacles of Covid and succeeded
• For ordering, we REQ directly from our warehouse
• I worked closely with our shipping director to create pars and order guides
• We are currently in transition with programs for a more updated and efficient system
• Contact: Monica Minor 760-775-5566

• My responsibilities remained same as listed in previous jobs as well as executing all banquet events indoors and outdoors
• We had 17 indoor ballrooms and conference rooms as well as pool events
• Frequently, the event space was fully booked simultaneously
• I was the on site contact for the client and would meet for pre-cons prior to their time with us to discuss the details and special requests
• I was responsible for renting equipment, supplies, linen, and staff for events up to 5,000 attendees
• I ordered directly through vendors for all product FOH/BOH
• I worked directly with the Convention Center team to orchestrate events that included our hotel
• This included working with their F & B team, and Audio/Visual teams for wifi, projectors, microphones etc
• During off season, I would also assist with the restaurants, bars and pool service
• Contact: Bill Hetu 760-322-6000

• I held the same basic responsibilities as listed previously with the increased responsibilities in banquets and the opening of the new restaurant at the private clubhouse
• I was responsible for negotiating with vendors, creating the signature drink menu, setting up tastings and private dinners
• I ran the 3 meal a day restaurant, named Twenty6, at the main hotel and spa
• Ordering, scheduling, inventories, and overseeing all aspects of our P & L as well as day-to-day operations
• The last year I was there, I took over the event planning and execution at 2 of the 5 clubhouses at PGA West including golf tournaments, weddings, memorials, and celebrations
• We exceeded our budgeted sales last 3 quarters
• Contact: Paul Cherrett Linked In

• My responsibilities included, but were not limited to, conducting daily pre-shift, weekly department meetings, recruiting, training, scheduling, inventory, ordering, daily operations, directing team, touching all tables, caring for every guest
• As the MOD, I solved problems or concerns to the satisfaction to all involved parties
• Preformed shift manager duties including setting up floor map, touching all tables to ensure quality in food and service and responded appropriately
• Minimized loss and misuse of equipment training and coaching
• Preformed weekly inventory for all food and beverage
• Developed and maintained exceptional guest service interactions and relationships
• I was to ensure proper cleanliness was maintained in all areas of bar and FOH
• Optimized profits by controlling food, beverage, labor costs etc by training, coaching and following up continuously
• Nothing less than a 97 is acceptable according to our standards with the Health Department
• My last 5 years with the company, I on-boarded and trained new managers that joined our team.

Contact: Peter Knaust GM 760-668-5425