Leta Thomas

•Worked with banquet team of 1 to 20, catering manager, and client from setup to conclusion of contracted events.

•Made any necessary changes to room set, timing of food function, break stations, and/or special accommodations, if any.

•Stocked service areas in support of service staff

•Stayed in constant communication with service and kitchen staff during food service

•Maintained clean, safe service stations and pantry areas

•Immediately addressed any guest concerns or complaints

•Address any staffing needs

•Kept accurate account of food and beverage required or specifically contracted amounts for break stations

•Made adjustments for accuracy in billing via Salesforce software and printed final tickets for closing

•Secured banquet spaces

•Completed closing paperwork for accounting purposes

•Duties were very similar to Doubletree

•Carryout policies and procedures of a union based hotel as it applies to staff