Marlene Medina

• Lead daily operations for multiple food and beverage outlets, including a full-service restaurant, rooftop bar, banquet facilities, in-room dining, and specialty coffee concept.
• Direct, coach, and support front-of-house leadership teams to ensure exceptional service delivery and brand compliance.
• Manage labor planning, payroll, scheduling, and training to maintain optimal staffing and control costs.
• Partner with culinary and bar leadership on menu development, seasonal promotions, and special events.
• Oversee inventory, vendor relationships, and cost controls to achieve financial and operational targets.
• Ensure full compliance with health, safety, and licensing regulations while maintaining elevated hospitality standards.

• Oversaw daily operations across restaurant, rooftop bar, banquets, in-room dining, and coffee outlets within a lifestyle hotel environment.
• Championed guest experience initiatives while maintaining strict adherence to Marriott brand standards.
• Collaborated cross-functionally with culinary, events, and sales teams to drive revenue and guest engagement.
• Implemented operational procedures to improve service consistency and team performance.

• Supported management of restaurant and concierge food and beverage operations, ensuring seamless service execution.
• Assisted with staff supervision, scheduling, payroll processing, and training programs.
• Coordinated concierge lounge services with a focus on VIP and loyalty guest experiences.
• Monitored inventory, vendor relations, and cost controls to support financial objectives.

• Managed daily operations of coffee bar and lounge outlets serving vacation ownership guests.
• Led front-of-house teams through training, scheduling, and performance management.
• Coordinated events and promotions tailored to ownership programs.
• Ensured compliance with all safety, sanitation, and licensing requirements.

• Provided operational leadership and administrative support for four hotel properties across Hilton and Marriott brands.
• Partnered closely with General Managers to ensure operational consistency and guest satisfaction.
• Oversaw payroll, HR support, hiring, onboarding, training, and benefits administration.
• Developed and implemented policies to streamline operations and improve staff engagement and retention.

Previous properties:

• San Diego Marriott Marquis (San Diego, CA)
• Residence Inn/Courtyard (Marina Del Rey, CA)
• Westin Gallerias Dual Property (Houston, TX)
• Marriott Woodlands Waterway (Woodland, TX)
• Hotel Republic Autograph Collection (San Diego, CA)
• Sheraton Resort (San Diego, CA)
• Coronado Island Marriott Resort (Coronado, CA)
• Marriott Mission Valley (San Diego, CA)
• Renaissance Esmeralda (Indian Wells, CA)
• Renaissance Palm Springs (Palm Springs, CA)
• JW Le Merigot (Santa Monica, CA)
• Rancho Las Palmas Resort (Rancho Mirage, CA)
• Jacksonville Marriott (Jacksonville, FL)

Positions held:

Food and Beverage Assistant Director

Food and Beverage Manager

Food and Beverage Supervisor

Banquet Captain

Bartender

Server

Room Service

Concierge

Night Audit

Housekeeping

• Coordinated lodging contracts and accommodations for military applicants and recruits during MEPS processing.
• Served as primary liaison between recruits, lodging providers, and military personnel.
• Audited documentation and prepared compliance reports across multiple branches and offices.

• Greeted members and guests with a warm and welcoming demeanor.
• Assisted members in booking reservations for dining and events.
• Provided information on club amenities, services, and seasonal activities.
• Coordinated transportation arrangements for members to local attractions.
• Managed special requests and personalized experiences for members.
• Maintained organized records of member preferences and requests.
• Collaborated with staff to ensure seamless service delivery during events.
• Resolved member inquiries and concerns promptly and professionally.

• Coordinated event logistics for large-scale banquets and special events.
• Managed staff schedules and assignments to ensure efficient service delivery.
• Trained and mentored team members in service standards and protocols.
• Oversaw table setups, ensuring adherence to club decorum and aesthetics.
• Collaborated with kitchen staff to synchronize food service during events.
• Resolved guest inquiries and concerns promptly to enhance customer satisfaction.
• Maintained inventory of supplies needed for banquet operations and events.
• Organized banquet staff to ensure efficient service of guests.
• Supervised the set-up of buffets, ensuring quality presentation of all dishes.
• Conducted pre-shift meetings with staff to review daily events, tasks, and expectations.