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Sarah J. Marotta Email: firstname.lastname@example.org Phone : 518-847-3237 Current Location: Chicago, IL http://www.linkedin.com/pub/sarah-marotta/2a/97/b23Education: 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 LaudeExperience:Hyatt Regency July 2010 –Present Chicago, IllinoisAssistant Banquet ManagerHyatt 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 ManagerMarotta’s Pizza and CateringStore/ Catering Sales Manager October 2009 – July 2010Schenectady, 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 businessesThe Ritz-Carlton/ Marriott International June 2006 –October 2009Lobby Lounge Library Bar Manager (transfer promotion) December 2008 – October 2009The 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 diningAssistant Food and Beverage Manager (transfer promotion) September 2007 – November 2008The 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 caféRestaurant Supervisor June 2006 – September 2007Historical 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 banquetsTask Force and Openings June 8, 2007 – June 28, 2007Marriott 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 9700Orient ExpressHotels September 2003 – May 2006Room Service Supervisor (promotion) September 2005 – May 2006Charleston 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 functionsLead Banquet Cook (hire after externship) Charleston Place Hotel Orient Express Hotels
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 orderingExternship Teaching Assistant September 2003 – August 2004Johnson 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 studentsTaskforce and Hotel OpeningsCasa 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