Stephanie Bisogne

• Answered phones and emails and engaged in guest relations. I responded to telephone, email and in-person inquiries regarding reservations and guest concerns
• Motivated, trained and disciplined employees to maximize performance.
• Handled cash accurately and prepared deposits and tip-outs according to the end of night reports.
• Resolved any guest issues or complaints promptly to elevate guest approval.
• Managed team schedule with an eye for coverage needs and individual strengths.
• Oversaw inventory by ordering precise quantities of food and beverage stock and executed corrective actions to drive profitability.
• Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
• Followed company and department policies and procedures; reported accidents, injuries, and unsafe work conditions to manager; ensured uniform and personal appearance were clean and professional.

Aloft Element Tampa Midtown (Sal Y Mar)

• Managed daily operations in kitchen department as well as working closely with the banquet department to execute menus and events for guests.
• Helped with daily stand-up with staff and assisted in running the FOH and banquets when needed.
• Wrote all food menus for Sal Y Mar and the accompanied banquet space. Worked closely with the sales department to build menus for events that guests would enjoy.
• Was present at most banquet events to see that they not only had food items needed, but that it was executed smoothly.
• Attended and was integral part of weekly BEO meeting.
• I am capable of setting up and running several kinds of hotel A/V (i.e. projection screens, laptops, sound, etc)
• Managed over 20 employees from front of house, back of house and banquets team.
• Dual branded hotel with 267 guestrooms
• 7,000 square feet of total event space.
• Over 2 million dollars in Food and Beverage revenue in first year.

Embassy Suites Uptown

• Managed daily operations in kitchen department as well as working closely with the banquet department to execute menus and events for guests.
• Attended and was integral part of weekly BEO meeting.
• Managed over 20 employees.
• 3 diamond, 3.5 star hotel with 250 guestrooms
• 14,294 square feet of total event space.
• 1.1 million dollars in Food and Beverage revenue originally projected in 2020.

Beaufort Hotel

• Working as Task Force to help another Concord Hospitality Hotel.
• 3 diamond, 3.5 star hotel with 113 guestrooms
• 10,000 total square feet of event space.
• Currently the top financially producing hotel in the company.
• 3 million dollars projected Food and Beverage revenue for the year.

• Oversaw all business operations for banquets, restaurant and kitchen departments.
• Worked closely with the sales team to create cohesive menus and execute on the day of the event. I was involved in everything from setting up the room, to helping contact/bride throughout the entire event (i.e. A/V, setting tables, food, timing of the entire event, etc).
• Was MOD several shifts a week and have been briefly trained in CI/TY and lightspeed. Can interact with guests at the front desk or any front of house setting.
• Managed over 20 employees.
• 3 diamond, 3 star hotel with 119 guestrooms
• 4,757 square feet of total event space.
• Nearly one million dollars in Food and Beverage revenue in 2019
• Ranked top hotel in company for Guest Satisfaction several times 2017-2020.

• Oversaw all business operations for kitchen department, helped in banquets when needed.
• Part of BEO meetings weekly.
• Worked closely with banquets and sales departments to execute menus that guests would be happy with for their events.
• Managed over 10 employees.
• 4 diamond, 4 star hotel with 199 guestrooms
• 8,091 square feet of total event space.

• Oversaw all business operations for Front of House (restaurant, concierge lounge, room service), helped in banquets when needed.
• Part of weekly BEO meetings.
• Worked closely with banquets and sales departments to complete alcohol ordering for their events as well as any glass or silverware items they might need.
• Managed over 15 employees.
• 4 diamond, 4 star hotel with 264 rooms
• 8,701 total square feet of event space.
• Led shifts, handled beverage ordering, payroll and scheduling.
• Trained briefly in CI/TY (Consolidated Inventory/Total Yield) banquets system.

• Performed within all Food and Beverage outlets: Banquets, Bar, Restaurant, Room Service, Concierge Lounge and Kitchen.

• Line/Banquet Cook for Marriott Southpark for 8 months then transferred to Renaissance SouthPark in pursuit of advancement.

• Line cook positions: Brick oven Pizza, Catering, Pantry and Grill.
• High volume service with upwards of 400 covers a night.
• Catering Department: Set up, and performed action stations for events.
• Part of Paco's Tacos opening team. Line cook positions: Grill, Pantry, Prep.