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  • 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/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
  • 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 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