Scott Streichert

• Executed food and beverage purchasing to optimize inventory management.
• Assisted as line cook, ensuring quality meal preparation when necessary.
• Provided barista services during peak hours to enhance customer experience.
• Managed payroll processing for staff compensation and expense tracking.
• Bartended during high-demand periods, delivering excellent service.
• Worked both breakfast and dinner shifts to support operational needs.
• Maintained Marriott standards through adherence to quality and service protocols.
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-Open and close restaurant

-Manage front of house servers, bartenders,busser.

-Help expeditor.

-Answer phones

-Make reservation.

-Greet and seat guest.

-Solve guest requests and complaints.

-Used ALOHA system for servers and financial reports.

-Help maintain cleanliness.

-Maintain and seat outside seasonal garden seating area for dining.

• Manage 37+ Banquet Food servers, bartenders, set ups, 1 administrator,3 banquet supervisors.
• Pre function meetings with Team Members.
• Help with staff serving and clearing of events.
• Attend catering meetings 3x's weekly with culinary, bakery, and AV.
• Monthly meetings with Sales and Marketing and attend Pre-Con meetings with all convention groups.
• Attend monthly meetings with Special Events Team Members.
• Work closely with Kitchen and Bakery for creative ideas and presentations.
• Oversee all F & B beverage for property/casino concerts, concessions, off property functions, and city wide events.
• Micros, Excel, Word, Delphi, Meeting Matrix, Table Top,and Stratton Warren purchasing.
• Meet with outside vendors to discuss new products and latest F & B tends.
• Department ordering and inventories.
• Present department yearly budget.
• Temporarily manage and help in other F & B outlets.
• Temporarily managed Visual Design Department and floral team.
• Ordered weekly floral for entire property, outlets, special events.