Suzanne Rodriguez

Opening team for the Drai’s Rooftop Venue in 2014, a landmark venue on the Las Vegas Strip.

• Leadership and Team Management: Annually, recruited the Beach Club seasonal team. Managed staff recruitment, onboarding, and full venue training. Implemented and conducted performance evaluations for diverse teams.
• Operations Management: Directed daily operations for Service, Security, Culinary, and Entertainment teams at a high-energy entertainment venue with a 2,000 capacity. Ensuring exceptional industry hospitality services.
• Guest Experience & Service: responsible for guest experience, continual team training, and delivering the industry’s newest items and processes to a high standard. Resolved customer complaints quickly while maintaining high quality standards of service delivery.
• Financial and Strategic Management: Oversaw budget planning and financial management to ensure operational efficiency.
• Project Management: Developed strategic marketing initiatives to enhance brand visibility.
• Compliance & H&S: Management of the venue according to H&S standards (F&B & Aquatics), and gaming regulations.
• Operations: Managed all aspects of daily business operations, including budgeting, staffing, scheduling, inventory control, customer service, and sales.
• Created a positive work environment by developing team building activities that encouraged collaboration among departments.
• Event Management – Onsite management of private events, groups.

Opening team for the renovated, iconic Fontainebleau Miami Beach Hotel in 2008. Initial recruitment team for the 12 restaurants and 8 bars. Food and beverage management for 3 specific venues, managing the full-service experience, inventory, training, reporting, budgets, and guest satisfaction.

• Driving food and beverage programs.
• Developed beverage programs to enhance guest experience and brand identity.
• Managed inventory levels to ensure product availability and minimize waste.
• Trained staff on cocktail preparation and beverage service standards.
• Implemented cost control measures to optimize operational efficiency in bar operations.
• Managed budgets related to beverage purchases, labor costs and supplies in accordance with set targets.
• Tracked guest satisfaction scores from surveys related to food and beverage service and offerings.

Opening team for the new hotel property for Four Pillars Hotels. Recruiting the team for Event Services. Food and Beverage & Event Management for an event space of 26,000 ft., managing the full-service experience, inventory, training, reporting, budgets, and guest satisfaction.

• Implemented all food and beverage processes for the new venue, continually reviewed, and made improvements to enhance service delivery efficiency.
• Managed daily service operations and ensured team adherence to standards for all events and banquets, exceeding expectations and ensuring repeat guest events.
• Trained and mentored staff on customer service protocols and best practices.
• Coordinated scheduling and staffing to meet operational demands effectively.
• Monitored service quality through regular assessments and feedback sessions.
• Collaborated with cross-functional teams to align service strategies with business goals.

• Company Overview: leeds, UK
• Leeds, UK

• Company Overview: leeds, UK
• Leeds, UK