Miriam Fitchett

• Responsible for all day to day operations; front desk, reservations and scheduling of the twenty room inn
• Improved, streamlined and created policies and procedures to ensure maximum effectiveness with minimum employees
• Accountable for all guest's satisfaction requests and concerns
• Managed and assisted housekeeping to ensure high standard of cleanliness, room presentation and room maintenance were met

• Managing, all aspects of food and beverage for Dining Hall, Tavern and Coffee Shop
• Scheduling FOH employees, hiring and training
• Weekly inventory, tip reporting and payroll reportings

• Responsible for all day to day operations and scheduling of lodging, food and beverage, and golf bookings.
  
• Worked closely with housekeeping to ensure high standard of cleanliness, room presentation and room maintenance were met.
  
• Set up and prepared, breakfast (continental and cooked). Managed dinner period; preparing food, serving and clean up.
• Hosted post dinner history talks and fire side chats.

• Was part of opening team to assemble, clean and ensure fifty high end cabins were ready for occupancy
• All front desk responsibilities. Handling guests requirements from check -in through check-out, including shuttle and bell service.
• Concierge service including booking guest recreation and tours, answering questions while offering assistance. Consulting guests their trip to Yosemite, ensuring their best experience

• Accountable for assistant management team of four and approximately one hundred union employees at the historic Ahwahnee Hotel. Reporting directly to the F&B Director as well as the Hotel General Manager.
• Revised, developed and implemented Standard Operating Procedures for fine dining room and in-room dining
• Assisted in special events. These events included renowned Vintner's Holiday, Bracebridge Dinner at Yosemite and Chef's Holiday
• Interviewing and hiring of all restaurant and in-room dining employees. Scheduling, labor cost, payroll and tip reporting

• Essential part of original team to open Flour and Barley, at The LINQ Promenade. A concept proto-type that has expanded to multiple states
• Key roll in training, supervising and overseeing 50 plus staff during opening phases of the restaurant
• Created steps of Service Manuals and Cleaning Schedules for servers, bussers and bartenders.

• Was part of original opening management team of La Cave December. A unique dining venue at Wynn Resort. Moved to Parasol Lounges as GM in 01/13..
• Created Steps of Service Manuals for fifty plus Servers, Bartenders and Server Assistants compliant with Forbes Standards and tailored to our restaurant unique dining experience
• Inventory knowledge and ordering. End of month inventory and P&L reporting

• Managed thirty plus employees as well as: product ordering, administration, cash handling and employee training in fine dining fusion restaurant
• Daily recording/submission of financial data /DSR and management shift logs to corporate head office. Group sales/private dining, Caterease software knowledge
• Over saw all bar duties and maintained liquor and wine inventories as well as per corporate mandated menus
• End of month inventory and knowledge of P&L reporting

Server (Feb. 2000-Nov. 2002)
Manager (Dec.2002-Feb.2008)

• Supervised, scheduled, supported, and evaluated FOH employees in a fast passed Wine Bar and Bistro in Summerlin, Las Vegas
• Creation and management of extensive wine/reserve list including 80 wines by the glass. Ordering, delivery check in, and invoice management
• Scheduling general repairs and maintenance