Richard Mejia

• Welcome guests, confirm reservations, and provide personalized solutions to meet their needs.
• Suggest activities, facilities, and other services to enhance their experience.
• Address guest complaints in a professional and calm manner, acting as a problem-solver.
• Maintain a positive and enthusiastic attitude during all guest encounters.
• Manage front-desk operations, including handling invoices, payments, and other paperwork.
• Operate phone systems and manage reservations efficiently.
• Keep guest and company information confidential.

Collaborated with other hotel departments to ensure smooth operations and consistent communication regarding guest requests.

Addressed guest concerns promptly, resulting in increased customer satisfaction ratings.

Handled transportation arrangements for guests, including coordinating car rentals and shuttle services as needed.

Continuously updated knowledge of local attractions, events, and businesses to provide accurate information to guests.

Developed strong relationships with local vendors to secure exclusive discounts and promotions for hotel guests.

Maintained front desk's concierge book to provide visitors with access to relevant local information.

• Mixology Expertise: Deep knowledge of drink recipes, ingredients, and trends.
• Leadership: Ability to supervise and motivate a team effectively.
• Customer Service: Excellent interpersonal skills to provide a positive and welcoming atmosphere.
• Organizational Skills: Dexterity, attention to detail, and the ability to manage multiple tasks simultaneously.
• POS System Proficiency: Familiarity with point-of-sale systems for order processing and cash handling.
• Problem-Solving: Skill in resolving conflicts and dealing with challenging customer situations.
• Event Planning & Execution:

Coordinate logistics, setup, and teardown for various events, ensuring they run smoothly and meet client needs.

• Menu & Service Development:

Create and update menus, develop pricing strategies, and ensure high-quality food and service standards are met.

• Staff Management:

Recruit, train, schedule, and manage catering staff, including performance evaluations and retention strategies.

• Client & Vendor Relations:

Build rapport with clients, understand their needs, provide guidance, and negotiate with vendors and suppliers.

• Financial Management:

Develop and manage budgets, monitor expenses, and report on revenue and profitability.

• Food Safety & Quality:

Uphold food safety and sanitation standards, manage inventory, and oversee food preparation and delivery.