Yuliana Rendon

• Marriott International/Medical Center, manage 40 housekeepers, housemen, lobby attendants, admin, and 2 assistant managers.
• Established staff objectives, monitored performance, and coached individuals to achieve strong results.

Supervised daily operations by recommending improvements, noting areas for concern, and rewarding exceptional results. G.S.S. scores in 2024 were 81.6%, exceeding the goal of 80.4%.

GSS in 2025 YTD is 83% of a goal of 80.4%.

Interviewed while making hiring decisions. Developed employee strengths to improve engagement, and remain competitive.

AES in 2024, Housekeeping Leadership was 89%, and Engagement was 98%.

• Anticipated operational needs for cost-effective labor scheduling, which includes housekeeping, housemen, and lobby attendants.

• Marriott Internacional/Houston JW by the Galleria, Houston, TX Managed team of 45 in housekeeping and 20 in the laundry employees in 516 room hotels.
• Established staff objectives, monitored performance, and coached individuals to achieve strong results.
• Supervised daily operations by recommending improvements, noting areas for concern and rewarding exceptional results. G.S.S scores 2023 YTD was 73.4% to goal of 72.3%.
• Achieved or exceeded productivity targets, leading to increased productivity.
• initiatives. In 2023 YTD finished 0.70 to 0.72 in housekeeping: and 0.16 to 0.19 in laundry.
• AES in 2023 Housekeeping Leadership was 98% and overall was 98%. Laundry Leadership was 98% and overall was 97%.
• Participated in the coordination of a multimillion dollar rooms renovation in 2022-2023.

• In charge of hiring new personnel.
• Maintained a productivity rate of over 90%.
• I ordered and kept track of over 5,000 items of inventory.
• Managed operations for seven different clothing stores for more than 70 employees.
• in charge of purchasing merchandise from different national suppliers

• Assisted with kitchen preparation during peak times as needed.
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• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Explained goals and expectations required of trainees.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Ensured compliance with all food safety regulations and sanitation standards.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Created new menu items based on customer feedback and industry trends.
• Analyzed financial statements to identify areas of improvement or cost savings opportunities.
• Coached staff on strategies to enhance performance and improve customer relations.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Oversaw food preparation, production and presentation according to quality standards.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.