1. Sarah J. Marotta
Email: sarahjm7@hotmail.com Phone : 518-847-3237 Current Location: Chicago, IL
http://www.linkedin.com/pub/sarah-marotta/2a/97/b23
Education: Johnson and Wales University, Charleston, South Carolina: A.A. Hotel Management, Dean’s List
International School of Hospitality, Neuchatel, Switzerland: Hotel & Tourism Management, Magna Cum Laude
Johnson & Wales University, Charleston, South Carolina: B.A. Hotel Management, Magna Cum Laude
Experience:
Hyatt Regency July 2010 –
Present
Chicago, Illinois
Assistant Banquet Manager
Hyatt Regency Chicago
 Responsible for over all F&B operations of the Banquet Department made up of 8 banquet captains, 10 coffee crew servers, 30 A list servers, 30 B list servers and
60 on call servers all of which are union employees
 Department is made up of 288,00 sq ft of meeting and facility space generating an average of $38 million a year in revenue
 Maintained aspects of human resources, including recruiting, hiring, training, developing, coaching and counseling, and disciplinary functions
 Liaison between all support department including Stewarding, Culinary, Catering, CS Floors, Beverage, and Convention services from pre-planning phase through
event execution to insure a successful event/convention
 Acting Assistant Beverage Manager
Marotta’s Pizza and Catering
Store/ Catering Sales Manager October 2009 – July 2010
Schenectady, NY
 Opened and expanded family owned restaurant to new location
 Managed all aspects of pizzeria and catering business to include front of the house and back of the house
 Responsible for recruiting, hiring, and training of all employees
 Controller of payroll, inventory and ordering
 Responsible for marketing and advertising to recruit new business
 Work with new and current clients to create menu for each individual’s needs
 Catered and maintained relationships with corporate accounts to include GE, Time Warner Cable, Siemens, local highs schools and businesses
The Ritz-Carlton/ Marriott International June 2006 –
October 2009
Lobby Lounge Library Bar Manager (transfer promotion) December 2008 – October 2009
The Ritz-Carlton, Dubai Dubai, UAE
 Managed all aspects of a 24 hour food and beverage outlet to include The Lobby Lounge (85 seats) , Library bar (45 seats), and The Terrace (55 seats).
 Maintained aspects of human resources, including recruiting, hiring, training, developing of all ladies and gentleman
 Controller of all financials for outlet including food cost, beverage cost, labor, expenses and revenue to stay in line with financial goals
 F&B MOD covering closing shift for all food and beverage outlets, engaging with guests, handling any guest opportunities, completing MOD report and hand over
to Food and Beverage Director
 Providing management lateral service to all Food and Beverage outlets on other managers days off or annual leave including banquets, fine dinning, pool
restaurant/bar and in room dining
Assistant Food and Beverage Manager (transfer promotion) September 2007 – November 2008
The Ritz-Carlton, Washington DC Washington, DC
 Managed all aspects of three-meal restaurant and Lobby Bar, including staffing, budgeting and employee relations
 Managed IRD 24 hour operation (300 room plus two towers of resident units)
 Managed hotels private dining room (fine dining) including booking, menu planning and execution of service for high profile clientele including country
delegations, political parties, and celebrities
 Oversaw closure, renovation and reopening of the hotel’s 75-seat lobby lounge/bar and lobby café
Restaurant Supervisor June 2006 – September 2007
Historical Charleston Renaissance Charleston, South Carolina
 Supervised Room Service (162 rooms), The Wentworth Grill (50 seats), Starbucks, and Bar/ Lounge (25 seats)
 Made weekly schedules and oversaw payroll and LMS, P&L’s, Budgets
 Controlled all aspects of human resources, including hiring, training, developing, payroll and benefit administration
 Managed all beverage controls, including all beverage purchasing, pricing, inventories and costing ultimately reducing beverage cost from mid-thirties to the low-
twenties for all food and beverage outlets including banquets
Task Force and Openings June 8, 2007 – June 28, 2007
Marriott International Monterey, California
 Oversaw Three Flags Café (126 seats), Characters Bar (80 seats), In Room Dinning (319 rooms) and The Coffee Bar
 Enacted new training procedures and employee incentives
 Helped to implement and train employees on MICROS 9700
Orient Express
Hotels September 2003 – May 2006
Room Service Supervisor (promotion) September 2005 – May 2006
Charleston Place Hotel Orient Express Hotels Charleston, South Carolina
 Supervisor of a staff of 15-20 people for 400+ room hotel
 Maintained and trained all 5-star standards
 Conduct private parties, bars, pool bar and spa functions
Lead Banquet Cook (hire after externship) Charleston Place Hotel Orient Express Hotels

2. Charleston, South Carolina
May 2004 – September 2005
 Execute on site and off site catering functions of 10 – 1600 people and manage kitchen staff of 4 to 10 people
 Safe food storage and handling, as well as knowledge of proper cooking methods & use of kitchen equipment
 Worked multiple areas including banquets breakfast, lunch, dinner, garde manger, Palmetto Café and off-site catering kitchens
 Club Lounge food supervision and food ordering
Externship Teaching Assistant September 2003 – August 2004
Johnson and Wales University Charleston, South Carolina
 Coordination/assignments of Hotel Management, Food & Beverage and Culinary students completing externships at Charleston Place Hotel 50 students
successfully completed program
 Assigned schedules for students and arrangements around time conflicts
 Communicate with department managers to ensure student’s requirements were met and evaluation forms were completed
 Conducted weekly meeting including weekly training topic with students
Taskforce and Hotel Openings
Casa De Sierra Nevada Orient Express Hotel May 17, 2006 – May 24, 2006
 Helped plan and organize hotels Grand opening San Miguel de Allende,
Mexico
 Assisted Executive Chef in food creations and beverage offerings
 Assisted planner with floral designs, entertainment and event set up
 Audited kitchen/restaurant to ensure US safety standards, ordered all necessary equipment to ensure all areas met requirements
 Ordered all necessary glass, silver and tableware needed to successfully run all food and beverage outlets