Lonnie S. Richardson

*Managed the overall operations of hotel in the evening and all of it's departments, with emphasis on routine property walks and touching base with groups which may be in-house.

*Met with condo owners periodically to discuss occupancy and feedback.

*Assisted in other departments if needed.

* Supervised the overall operations of desk in the evening which included check ins, check outs, and checking guest balances. 

*Resolving guest issues.

* Booking individual reservations.

*3rd shift manager who oversaw the operations of the night audit staff that balanced out the hotel and closed out the day.

*Monitored guest balances and over the credit limits.

*Prepared daily 3rd shift manager report.

* Booked transient and group rooms from designated room blocks.

* Made courtesy calls to future guests informing them of package deals.

* Managed the overall operations of the hotel in the evening and all of it's departments.

* Assistant Director to a team of 90 personnel in charge of servicing 570 rooms as well as public space areas.

* Inspected sleeping rooms.

* 3rd shift manager who oversaw the operations of the night audit staff that balanced out the hotel and closed out the day.

*Monitored guest balances and over the credit limits.

*Prepared daily 3rd shift manager report.

*Evening supervisor of the front desk operations and guest services with an emphasis on communication and guest satisfaction.

*Balanced out desk clerks.

*Assisted with check ins.

*Settled guest issues.

*Each night I balanced out all 570 rooms as well as six Food and Beverage outlets.

*Compiled daily statistical reports on room revenue, occupancy, and forecasts.

*Checked incoming arrivals for special request if noted.

*Immediate supervisor for the banquet setup staff totaling five employees who preset  the four ballrooms and three meeting rooms for convention functions.

*Attended weekly convention sales meetings.

*Met with group leaders to discuss information concerning their upcoming function.

* Served food and beverages for various groups ranging from 125 guest to 600, which including buffets and plated dinners.

* Bartended for cash bar events.

*Assisted in ordering perishable and dry goods requested by individual departments.

*Stocked departments per par sheets.

*Assisted with end of the month inventory.