Samantha Fernandez

Travelling consultant of full-service, luxury hotels & resorts in US:
Managed multiple parallel projects from initiation to closing.
Developed solutions to complex, property-wide issues.
Consulted leadership on operations structure and governance

• F&B Outlet Operations Manager Cavallo Point San Francisco
  Busy/High volume $25M F&B luxury property operation
  Managing operations for 350 covers average daily production
  Increased profits-per-cover $2.00 in addition to check average
  FOH/BOH Restaurant Manager during high-volume hours.
  Developed plan to increase seating capacity for volume.
  Increase online engagement 4.4- 5 OpenTable/TripAdvisor/Google
• F&B Outlet Operations Manager Renaissance Palm Springs
  Project planner/execution of 400rm IRD luxury resort
  Ops manager for Splash-House 22' Festival: 10Kppl/$1M+ event
  Project under budget/schedule - exceeded 100% of tasks.
  Improved F&B technology: MGS/Oracle/MyMicros/POS.
  Developed "F&B Marketing comp set" for Executive Chef.

Managed IRD/Minibar 800rm Luxury $30M+ F&B operation
Profit increase 37%: Q1-22 vs Q1-21. Improved EOM financial.
Developed more accurate live-guest tracking report with FD/HSK
Managed IRD dept during 4000-person 12-day group stay.

• Managed five F&B outlets in 162 room, luxury Marriott property.
• Restaurant, Rooftop Pool/Bar, Gallery Bar, IRD, Banquets.
• Responsible for hiring, training, managing successful F&B team.
• Managed FOH and BOH personnel, maintaining adequate staffing and minimizing overtime.
• Ensured state, federal and corporate compliance of policies, procedures, regulations.
• Build team stability through providing happy, supportive environment, through accurate scheduling/payroll reporting.
• Developed initiative: "World-Map-Wall" for hotel-wide staff, promoting internationally-diverse teams in hospitality.
• Created a self-sustained International Student Support Initiative to welcome students away from home countries and help them settle-in.
• Established healthy level of diversity, equitability & inclusivity, by providing knowledge, encouragement and education for healthy teams.

AGM Opening Management Team- hired/trained/managed staff
Rank #2/475 Hilton Brand. QA Audit: 95.98% SALT: 89.60%
Operational/profitable.100% staff retention thru COVID19

• Onsite Liaison to 52 countries’ teams for multi-million dollar 2019 World Rowing event - resulting in winning future events contracts.
• Managed, deepening relationships with Olympic-level and national level sports teams, events, and hotels in host cities across US; such as Hockey; Lacrosse; Soccer; Softball; Baseball; Swimming; Polo; Australian Football; etc.
• Created & managed event data tracking systems for 40+ hotels, 4,200+ rooms, and 10,500+ guests.
• Oversaw day-to-day production activities in accordance with business objectives.
• Monitored and coordinated workflows to optimize resources.
• Kept in constant communications with hotels, events and teams.
• Liaised with clients to determine live, exact event requirements.
• Built & maintained comprehensive database of industry contacts, vendors, venues
• Nurtured and built relationships to obtain best pricing and services for events.
• Remote work from home.

• Part of core opening management team for Embassy Suites by Hilton, Sarasota 180 room upper to luxury level Hilton hotel.
• Hired, trained, managed all Front Desk staff throughout hotel cleaning, QA Audits, and opening.
• Built relationships with local businesses and vendors, Created all hotel travel packages.
• Point-of-contact for 8 months of pre-sold guest reservations.
• Managed all guest-relation relocation/walks (8mths opening delays)
• Managed US Soccer World Cup 2019 “Assessment banquet”, winning contract for 1 month stay and subsequent stays.
• Accountable for US Soccer 24-hour service: Equipment and medical rooms, banquets (5 meals and 2-3 meetings daily)
• Successfully executed delivery of special nutritional requirements as outlined in US Soccer daily BEO Nutrition meetings.
• Kitchen, Bar & Restaurant Manager - including 30+ kitchen and restaurant/bar staff, Hotel MOD.