Summary
Overview
Work History
Education
Skills
Timeline
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Nissa Svantner

Nissa Svantner

Kirkland,WA

Summary

Seeking an advancement position with a company which will require me to utilize my skills, abilities to ensure the company’s success

Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.

Overview

22
22
years of professional experience

Work History

General Manager

Matts’ Rotisserie & Oyster Lounge
06.2013 - Current
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Formulated policies and procedures to streamline operations.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Managed budget implementations, employee evaluations, and contract details.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
  • Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
  • Led team to exceed sales targets, implementing motivational incentives and comprehensive training programs.
  • Drove revenue growth by identifying and penetrating new market segments with tailored marketing strategies.

Catering Manager

Hilton Tulsa Southern Hills
10.2011 - 12.2012
  • Work as a liaison between all in house groups, conventions, meetings, and all departments of the hotel. The main purpose is to provide efficient operation of the Catering Department.
  • Handle all Catering inquiries of groups of 60 or less and weddings of 120 or less and ensure timely follow up on the same business day
  • Prepare and send out all correspondence concerning: Function Contracts within 24 hours of confirmation.
  • Maintain an accurate tracking of signed Function Contracts, House Accounts, and Billing
  • Keep a detailed account of all my meetings and inquires.
  • Organized site visits for future and repeat guests.
  • Assisted in servicing banquets from setup to breakdown as well as managing.
  • Handle client/guest complaints and problems.
  • Telemarketing to previous clients to inquire about possible future bookings.
  • Summary: Work as a liaison between all in house groups, conventions, meetings, and all departments of the hotel. The main purpose is to provide efficient operation of the Catering Department.
  • Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
  • Handled catering scheduling, ordered food and planned events.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.

Restaurant & Room Service Manager

The Historic Mayo Hotel
04.2010 - 11.2011
  • Make sure we had profitability by balancing service with costs.
  • Encouraged guest’s satisfaction for steady business, which included personalized menus for guests and events.
  • Responsible for starting customer service contest for servers and hosts for improvement of service.
  • Checked BOH for food quality, steady sanitation and presentation.
  • Provide training and advice for servers to maximize the performance level.
  • Started introduction seminars for servers to increase the sales.
  • Responsible for hiring and training new employees.

Bar Manager

Ti Amos-Downtown
01.2010 - 04.2010
  • Responsible for inventory, P.O.’S and cash handling of the operation.
  • Constantly inventing new and exciting drinks that optimized increase revenue.
  • Provide training and advice for servers to maximize the performance level.
  • Started introduction seminars for servers to increase the sales.

Cocktail Server/Banquets

Hyatt Regency Chicago
04.2003 - 10.2009
  • Providing quick and efficient service in a timely matter.
  • Encouraged guest’s satisfaction for steady business.
  • Responsible for training new employees.

Education

Associate of Applied Science - Culinary & Pastry, Hospitality Management

The Cooking And Hospitality Institute of Chicago
Chicago, IL
01.2004

Skills

  • Quickbooks
  • Efficient multi-tasker
  • Effective leader
  • Accountability
  • Training and coaching
  • Team leadership
  • Excel
  • POS systems, Micros, Aloha, Dinerware, Toast
  • Leadership and team building
  • Problem resolution
  • Operations management
  • Relationship building
  • Customer relationship management

Timeline

General Manager

Matts’ Rotisserie & Oyster Lounge
06.2013 - Current

Catering Manager

Hilton Tulsa Southern Hills
10.2011 - 12.2012

Restaurant & Room Service Manager

The Historic Mayo Hotel
04.2010 - 11.2011

Bar Manager

Ti Amos-Downtown
01.2010 - 04.2010

Cocktail Server/Banquets

Hyatt Regency Chicago
04.2003 - 10.2009

Associate of Applied Science - Culinary & Pastry, Hospitality Management

The Cooking And Hospitality Institute of Chicago

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