1. Restructured room rate pricing in conjuction with corporate offices to increase room revenue by 7.5% over last years. 2. Implemented new service training program which has increased overall guest satisfaction scores by over 5% in the last two years. 3. Developed 2010 food and beverage budget which reulted in revenue increase of 9% and profit increase of 16% for the year. 4. Served as director of human resources during 2010 being responsible for all payroll and staff training needs. 5. Worked in conjuction with corporate sales directors to develop new marketing budget and strategy.

1. Developed and improved banquet menu pricing and packages along with executive chef and sales director to increase sales by 9% annualy and revenue by 11.5% annually. 2. Developed innovative customer-focused service styles which helped increase guest satisfaction scores by 6% over 2 years. 3. Oversaw daily operations of both the banquet department as well as the restaurant and lounge 4.

1. Restructured food and beverage menu selections and pricing resulting in annual 6.5% increase in revenue 2. Controlled beverage inventories to decrease cost of goods sold to less than 20% within 18 months becoming the most efficient lounge in the company's region 3. Developed new service training procedures which increased guest satisfaction scores by 8% over 2 years. 4. Restrucured staff scheduling and responsibilities to improve labor efficiency by 13% within 12 months.