Rachel Mylett

• Managed day-to-day operations of an 84-room luxury property, scheduling staff and overseeing budgets.
• Upheld high standards for customer service and led by example.
• Enhanced customer experience with thorough training of front office, housekeeping, and concierge teams.
• Maintained inventories of multiple departments and ordering of retail products for onsite gift shop.
• Provided exceptional guest experiences by addressing complaints promptly and offering personalized solutions to meet their needs.
• Fostered a positive work environment through employee engagement initiatives, resulting in high retention rates.
• Developed strong relationships with corporate clients, enhancing brand loyalty and driving repeat business.
• Collaborated with finance department to manage budgets, analyze performance metrics, and implement cost-saving measures.
• Ensured optimal staffing levels during peak seasons, coordinating with HR for timely recruitment and training of new hires.
• Evaluated employee performance regularly, providing constructive feedback and recognizing top performers through appropriate rewards and incentives.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and implemented training program to ensure all incoming new hires were given tools to be successful in their positions.
  
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Recruited and hired employees offering talent, charisma and experience to restaurant team.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

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• Held diverse positions in Food & Beverage Departments of Deloitte University i.e. server, host, server assistant, bartender, barista and banquets.
• Promoted to Peer Trainer within one year of initial hire.
• Welcomed and trained new members.
• Completed all hiring and training paperwork for managers and human resources.
• Participated in all Trainer classes and projects under mentorship of Human Resources Directors.
• Updated and improved Standard Training Operations for Food and Beverage department.
• Created "Focus of the Week" bulletin, which highlighted different standard of service each week for staff meetings.
• Facilitated Pre and Post shift meetings to discuss daily relevant information.
• Prepared daily section plans and staff placement for over 15 staff members for 3 different service times.