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Guest Services/ Night Auditor Resume Example

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GUEST SERVICES/ NIGHT AUDITOR
Professional Summary

Hospitality professional continuously refining work flow processes, enhancing guest service, establishing effective protocols and accountability in the professional arena. Lead by example role model who pro-actively approaches employee / guest concerns. Organized and structured administrator skilled in delegating to appropriate levels and managing labor flow between departments. Proficient Manager adroit in successfully implementing service programs to increase both guest satisfaction and profitability.

Core Qualifications
  • Budget Control
  • Project Management
  • Operations Management
  • Marketing Business
  • Business Development
  • Revenue Generation
  • Market Trends
  • Capital Improvements
  • Streams of Revenue
  • ROI
  • Property Amenities
  • Human Resources
  • Quality Audits
  • Training and Development
  • Guest Relations
  • Event Planning
  • Food & Beverage
  • Banquets and Catering
  • Quality Control
  • Safety and Security
Skills

10-key, accounting software, bookkeeping, budgets, Budget, Business Development, calculators, Consultant, contracts, cooking, credit, make change, checkout process, Clientèle, databases, Debit, delivery, documentation, Event Planning, financial, Financial Operations, General Manager, Human Resources, Inspect, Inventory, Market Trends, market, Marketing, mechanical, word, natural, Operations Management, personnel, copy machines, policies, presenting, pricing, processes, profit, Project Management, Quality, Quality Control, Safety, spreadsheets, telephone, typewriters, upgrade, vision, website

Experience
Guest Services/ Night Auditor05/2014 to 09/2015Company NameCity, State
  • A Timeshare Resort that practices in all areas of a regular hotel.

  • Recognition Highlights: 2015 Employee of the Quarter ;3 months; April-June [WYNDHAM VACATION OWNERSHIP]

  • Verify customers' credit, and establish how the customer will pay for the accommodation.
  • Contact housekeeping or maintenance staff when guests report problems.
  • Issue room keys and escort instructions throughout property both internally as well as externally.
  • Make and confirm reservations.
  • Keep records of room availability and guests' accounts, manually or using computers.
  • Perform bookkeeping activities, such as balancing accounts and conducting nightly audits.
  • Post charges, such those for rooms, food, liquor, or telephone calls, to ledgers manually or by using computers.
  • Compute bills, collect payments, and make change for guests.
  • Record guest comments or complaints, referring customers to managers as necessary.
  • Review accounts and charges with guests during the checkout process.
  • Advise housekeeping staff when rooms have been vacated and are ready for cleaning.
  • Answer inquiries pertaining to hotel services, guest registration, and travel directions, or make recommendations regarding shopping, dining, or entertainment.
  • Operate computers programmed with accounting software to record, store, and analyze information.
  • Check figures, postings, and documents for correct entry, mathematical accuracy and proper codes.
  • Classify, record, and summarize numerical and financial data to compile and keep financial records, using journals and ledgers or computers.
  • Debit, credit, and total accounts on computer spreadsheets and databases, using specialized accounting software.
  • Operate 10-key calculators, typewriters, and copy machines to perform calculations and produce documents.
  • Receive, record, and bank cash, checks, and vouchers.
  • Reconcile or note and report discrepancies found in records.
  • Monitor status of loans and accounts to ensure that payments are up to date.
Housekeeping/ Inspector05/2014 to 02/2015Company NameCity, State
  • Timeshare Resort that practices in all areas of a regular hotel.

  • Inspect work performed to ensure that it meets specifications and established standards.
  • Perform or assist with cleaning duties as necessary.
  • Confer with staff to resolve performance and personnel problems, and to discuss company policies.
  • Establish and implement operational standards and procedures for the departments supervised.
  • Maintain required records of work hours, budgets, payrolls, and other information.
  • Inventory stock to ensure that supplies and equipment are available in adequate amounts.
  • Prepare reports on activity, personnel, and information such as occupancy, hours worked, facility usage, work performed, and departmental expenses.
  • Recommend changes that could improve service and increase operational efficiency.
Owner/ Contractor
CATERING/ CONSULTANT and FREELANCE11/2012 to 01/2014City, State
  • Consultant and Catering Service, including event planning, menu creation, ordering, delivery, setup, cooking, etc.
  • Contracted by crew agencies, charter captains, yacht owners, and free-lanced as Chef on-board and crew member for weekly or monthly contracts.
  • Created menus, ordered provisions, prepared food, maintained cleanliness, attended to guests, general maintenance and more.
  • Marketed my brand name, knowledge and service.
  • Educated catering crew in services and guest needs.
  • Delivered, set up and cleared catering and dining areas, ensuing cleanliness throughout event.
  • Garner contracts in a challenging market, with quality pricing, efficiency, etc.
  • Customize menus to clientèle specifications; Present ice sculpting, with result as event decor.
  • Maintain large presence as on-site Chef and owner of catering company.
Property/ General Manager06/2006 to 10/2012Company NameCity, State
  • Received Best Staff award in 2008 [Or type here your correction...] Earned "A" Rated Accommodations in 2010 [Otherworld] Achieved Accredited / Recommended Accommodation in 2012 [Trip Adviser] Hospitality-oriented resort hotel for primarily international travelers.
  • Managed all aspects of hotel.
  • Ensured safety and security of employees and guests, and cleanliness of entire hotel.
  • Maintained Quality Control and Financial Operations.
  • Authored manuals, reports and other necessary documentation.
  • Obtained required licensing / certification.
  • Negotiated vendor, contractor bids and approvals.
  • Marketed and planned events.
  • Resort Vision and Successes: Restructured hotel into resort-style accommodations, with original systems and processes.
  • Rejuvenated property internally as well as externally for overall aesthetic appeal.
  • Orchestrated holiday events and special occasions.
  • Created a team environment and coached personnel towards higher performance, enriched guest satisfaction, with new & returning guests anticipation and satisfaction before, during and after stay.
  • Raised profits through revitalization, website refinement, and enhanced guest requests.
  • Negotiated with new owner in 2010 to continue management, the hotel itself proving worth.
  • Recommended name upgrade due to business restructure to resort-style hotel- accepted.
  • Fulfilled vision of presenting personalized hospitality experience for each guest.
  • Yacht Management.
10/2003 to 08/2008Company NameCity, State
  • Repaired mechanical and electrical components.
  • Washed, waxed and detailed yachts.
  • Collaborated with management / clients in delivering and transporting vessels, by sea and land.
  • Acquired new contracts for company through word of mouth due to exceptional performance.
  • Gained knowledge beyond scope of position to learn Marine and Yachting industry.
Private Chef/ Steward/ 1st Mate/ Deckhand11/2002 to 08/2008Company NameCity, State
  • Contracted by charter captains, yacht owners and crew agencies as chef and crew member.
  • Created menus; ordered provisions; controlled budget; sustained yacht cleanliness and upkeep.
  • Created food questionnaire to customize menus and meals for guest and crew dietary needs.
  • Resolved issues to enhance guest satisfaction, add to profit and inspire client return.
General Manager03/2006 to 01/2008Company NameCity, State
  • Affordable accommodations for international travelers seeking a social setting.
  • Fostered business relationship with owner prior to employment, rising to management quickly due to natural aptitude and talents in business and guest service.
  • Attended to guest check-in / check-out.
  • Ensured safety and security of employees and guests.
  • Maintained cleanliness and upkeep of entire hostel, ensuring Quality Control.
  • Marketed as well as advertised and negotiated vendor and contractor bids and approvals.
  • Hostel Management achievements: Increased profits, appeal & overall guest satisfaction prior to attaining management position.
  • Refined Hostel by implementing guidelines and policies to enhance character and hospitality.
  • Defined / the General Manager position and took accountability for safety of all guests.
  • Prepared special dinners for more personalized service and social interaction for guests.
  • Improved % of 3rd party reservation companies.
  • Raised positive global awareness of Fort Lauderdale Beach Hostel.
Chef/ Manager11/1999 to 09/2000Company NameCity, State
  • Collaborated with owners to organize corporate and private events, and market business.
  • Ordered provisions; created menus; prepared food; upgraded food quality / process efficiency.
  • Improved inspections, cleanliness, atmosphere, culture, in-house and on-site productivity.
  • Inspired personnel work ethic and raised profits and guest service level.
Assistant Banquet Chef/ Production Assistant04/1992 to 05/1995Company NameCity, State
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value palatability, popularity, and costs.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Education
Bachelor of Arts: EconomicsCollege of Mount St. VincentGPA: GPA: 3.0 GPA: 3.3

Economics GPA: 3.0 GPA: 3.3

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Resume Overview

School Attended

  • College of Mount St. Vincent

Job Titles Held:

  • Guest Services/ Night Auditor
  • Housekeeping/ Inspector
  • Owner/ Contractor
  • CATERING/ CONSULTANT and FREELANCE
  • Property/ General Manager
  • Private Chef/ Steward/ 1st Mate/ Deckhand
  • General Manager
  • Chef/ Manager
  • Assistant Banquet Chef/ Production Assistant

Degrees

  • Bachelor of Arts : Economics

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