Marisa Williams

• Forecasted customer demand to set prices or credit terms for goods or services.
• Directed or coordinated financial or budget activities to fund operations and maximize investments.
• Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
• Mitigated business risks by working closely with staff members and assessing performance.
• Created effective business plans to focus strategic decisions on long-term objectives.
• Performed routine audits of internal controls in order to maintain accuracy of financial records.
• Monitored progress by establishing plans, budgets and measuring results.
• Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
• Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

• Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
• Recruited, hired and trained crew members on application of projects, customer relations and customer service.
• Implemented policies and standard operating procedures and managed quality, customer service and logistics.
• Identified areas of deficiency and performed root-cause analysis to solve problems.
• Developed comprehensive plans for emergency situations such as natural disasters or power outages.
• Maintained regular engagement with key client contacts while influencing key stakeholders.
• Organized regular meetings with department heads to review ongoing projects and discuss new initiatives.

• Established and implemented programs and service guidelines, fostering ultimate guest experience.
• Monitored and maintained acceptable turnover levels by driving employee morale.
• Analyzed customer feedback to provide strategic direction to continuously improve overall rating.
• Trained and mentored specialists in application of soft skills, guest recovery strategies and performance optimization techniques.
• Recorded guest issues in response tracking system to monitor resolution and schedule follow-up.
• Emphasized employee selection, training and development to conduct proper business.
• Coordinated and directed activities of businesses or departments concerning production, pricing and sales.

Encouraged sales associates to cross-sell additional products and services to purchasing customers.

Recruited, interviewed and hired individuals who would bring passion and dedication to the company's available positions.

Handled all employee scheduling so that the Restaurant & In Room Dining was properly staffed for every shift.

Processed shipments and maintained organized stock shelves.

Efficiently addressed customer issues to ensure quick and successful resolution.

Balanced the needs of multiple customers simultaneously in a fast-paced hotel environment.

Offered direction and gave constructive feedback to motivate team members.

Performed assigned projects and completed checklists in an efficient and accurate manner.

Directed strategic and brand-appropriate marketing initiatives to improve and maximize sales.

Attended team meetings each month to voice concerns and offer constructive feedback to others.

Managed team of 40+ employees concentrated in 4 departments and divisions.

• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Oversaw food preparation, production and presentation according to quality standards.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.