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1 | P a g e M J u n e R e s u m e
Marilyn M. June
PO Box 7308 CPU
Winslow, Az 86047
928-380-5644 (cell) mjune@hopiculturalcenter.com
928-734-2401 (office) junebahe@gmail.com
PROFILE
A detailed oriented Hospitality professional who offers focused leadership to increase
profitability in a highly competitive industry
Consistently achieves performance goals through drive and initiative, which compliments
knowledge in:
 Effective Guest Service
 Profit & Loss, Budgeting
 Food and Beverage/ Hospitality Management
 Banquet Events Management
 Staff Management/ Effective Staff Evaluation/ Scheduling
 Diverse Culture Organization
 Time Management/ Effective Problem Solving/ Accountability
 Continuous Performance Improvement/ Committed to lifelong learning
 Current Events & Hospitality News
 Practices Policies & Procedures, & Health & Safety Standards
A proven performer in the Food & Beverage Department. Notable for actively responding
quickly to work issues to ensure quick remedy.
Computer skills:
2007 Microsoft Office: Word, XP, Excel, Outlook, Publisher, and PowerPoint
Point of Sales Systems: Infogenesis, Aloha, and Micros
Payroll: Kronos, ADP, Paycom, Paychex
Certificates and Training:
Hopi Cultural Center 2015-2016: Good Morning Flagstaff- Power Networking, Flagstaff
Business After 5 Networking, Shamrock Shows, Easy Innkeeping, Profit & Loss, Budgeting,
Daily Sales Reports, Weekly & Monthly Reports, Marketing (working with the Office of
Arizona Tourism), Paycom & Paychex.
Twin Arrows Navajo Casino Resort 2013- 2015: ADP, Arizona Gaming License, Infogenesis,
Heartsaver First Aid CPR AED Certified 6/14-6/16, Food Handlers Permit, Navajo Arizona
Alcohol Certified, Arizona Alcohol Certified, Title 31/ Suspicious Activity Report Training,
2 | P a g e M J u n e R e s u m e
Promises Training, Ya Ah Teeh Welcome Training, General Safety, Hazard Communication/
Bloodborne Pathogen Training, & Simmons Training: Cooperation & Change, Emotional
Intelligence, Communication Styles- DISC Profile, Coaching Listening & Delegating, Managing
Conflict, Accountability & Core Values.
Casino Arizona, Talking Stick Resort 2007-2013: Supervisor Leadership Development
Certification, Managing the Performance and Behavior of your Employees, Arizona Alcohol
Awareness Training, WFC Scheduling, Knonos, MMS & SWS Requisitions, Valley Tourism
Program, Title 31, Servesafe Food Production Manager Certification 3/10-3/15, Gaming License,
and Infogenesis
Marriott 2007: Training Intervention Procedures (TIPS), introduction to Delphi, Lodgenet,
Purchase orders, Micros, Starbucks, Bartending, Safeserve, Service Excellence Training, and
Micros
Scottsdale Community College: 2004 CPR- Adult, Child and Infant
1996 Nurse Assistant Certification, Mesa, Arizona
EDUCATION
12/09 Northern Arizona University, Mesa, Arizona
Master’s Degree: Masters of Administration with an emphasis on Leadership
Course work: Principles of Leadership,Principlesof Administration, Organizational Management,
Organizational Communication, Research Methodsand Analysis, Principles and Strategies of Program
Evaluation, Leadership Skill Development,Leadership ProblemSolving, Leading Diverse Organizational
Cultures, Leading Change, Ethicsof Administration, Capstone Experience
5/05 Northern Arizona University, Scottsdale, Arizona
Bachelors of Science Degree: Hotel and Restaurant Management
Course work: Introduction to Hospitality Management, Hotel Facility Management,Guest Service
Management,Food Production Concepts, Hospitality Managerial Accounting, Commercial Food
Production, Hospitality Information Systems, Hospitality Human Resource Management, Hotel and
Restaurant Law, Hospitality Leadership Systems, Food and Beverage Cost Control,Hospitality
Marketing, International Hospitality Operations, Hospitality Sales Management, Senior Seminar
5/03 Scottsdale Community College, Scottsdale, Arizona
Associate of Applied Science Degree: Hotel and Restaurant Management
5/83 Westwood High School, Mesa, Arizona
High School Diploma
EXPERIENCE
I. 4/2015- Current, Hopi Cultural Center, Second Mesa, Arizona: General Manager
Responsible for managing the Hopi Cultural Center Restaurant, Motel (34 rooms), Gift Shop,
Conference Room, & 4 rental shops. Hires and trains employees, prepares reports, and sets
budgets.
3 | P a g e M J u n e R e s u m e
 Set tools and objectives for the Hopi Cultural Center
 Develop yearly budgets
 Maintains invoices, communicates with suppliers, searches for bids & sets up ordering
 Participate in developing policies and procedures
 Manage staff. Hires, train, and terminate staff as needed. Determine salary & hourly
pay. Reviews Paychexs, and maintains overtime.
 Handle employee relations. Maintain employee records. Manage support staff. Motivate
and encourage employees. Created Training Manuals.
 Attend and preside over Managers & Staff Meetings
 Manage and direct overall operations. Set goals. Clearly communicate goals to
department Managers. Measure the success of each department.
 Delegate responsibility
 In one year: 2015: cleaned the kitchen, dining rooms, motel rooms, replace kitchen gas
lines & pilot lights, purchased kitchen utensils/ equipment, determine the needs for the
2016 Budget (got a new roof, outside painting, 15 new motel room furniture, 2 fryers, 2
motel heaters, outside security lights, & security cameras). Hired new staff.
 Participate in seminars and conferences
 Participate in business development
 Completes Marketing to increase business, search for entertainment & sets them up to
perform at the HCC
 Ensure high guest satisfaction, & solicit guest feedback
 Created Preventative Management schedules
 Ensure inventory is stocked and consistently replenished
 Collect rent from the 4 Gift Shops that rent from HCC
 Promote company's mission and Policies & Procedures
II. 3/2013-4/2015 Twin Arrows Navajo Casino Resort, Flagstaff, Arizona: Restaurant
Manager (Four Elements Café/ Room Service: American & Navajo Cuisine; $24 average check;
seating for 240; 35 staff. 24 Hour Coffee Bar Indulgence: Peets Coffee, Gelato, Sandwiches,
Salads, & Breakfast pastries, $9 average check, 5 staff).
Employs a professional approach to restaurant management to:
 Maintain a highly visible appearance in the restaurant during service and periodically
circulates through the restaurant to assist the staff or respond to guest requests.
 Part of the staff that opened the new Twin Arrows Casino Resort
 Complete all training for new staff to ensure that they are trained effectively & complete
ongoing training with current staff. Schedules staff to complete mandatory trainings.
 Ensures staff follows Policies & Procedures
 Interact with guest to obtain feedback on quality of service, food, and beverage.
Acknowledges regular guests & thank them for returning (aware of their preferences)
 Ensure all F&B outlets run successfully. Walks all areas at the beginning of the shift to
ensure floors are well maintained & touch base with all employees.
 Maintains inventory and complete inventory at the end of the month
 Orders for Indulgence Coffee Bar through the Peets Company
 Ensures optimum service levels by coordinating the schedules of the staff (Four Elements
& Indulgence) to ensure quality and service are met. Anticipate business from “groups in
house on their own.” Ensure that we were fully staff for business at all times.
4 | P a g e M J u n e R e s u m e
 Completes ADP payroll, Manages overtime.
 Coach staff & conduct daily pre-shift meetings to ensure staff are informed.
 Practices preventative maintenance to ensure all Casino assets work properly (call
appropriate departments, submit work orders to the Maintenance and/or Housekeeping
Departments, etc.)
 Maintain sanitation, safety, and health standards (keeps an orderly restaurant)
III. 10/2007- 3/2013, Casino Arizona (CA) (Worked at the 3 Locations: CA, Tents, & TSR)
1. 6/2011-3/2013 Talking Stick Resort (TSR), Scottsdale: Lead Supervisor
Blue Coyote Café, Coffee Garden, Room Service & Pool (Blue Coyote Café, Room
Service, Pool: American & Asian meal concept; $26 average check; seating for 250; 40 staff/
Coffee Garden: Peets Coffee, Danishes/ Pastries, Bagels, Gelato, Smoothies, $12.00 average
check; seating for 100; 6 staff).
 Promote guest satisfaction (Strong presence on floor)
 Interact with guest to obtain feedback on quality of service, food, and beverage
 Acknowledges guest(s) by using the 10/5 rule & strives to use guest’s names
 Ensure all F&B outlets ran successfully. Walked the floor to ensure all are well
maintained & touch base with all employees.
 Check to see if staffing requirements are met based on business.
 Check the Pool area. Ensure that it is presentable (pick up towels, set lounge chairs,
ensure trash is not overflowing, etc). Walk the hotel floor to check for Room Service
trays or other F&B items.
 Schedules Blue Coyote Servers. Anticipate business from “groups in house on their
own.” Ensure that we were fully staff for business at all times.
 Complete Knonos payroll
 Close out Blue Coyote, Pool, and Bar staff on the POS system at the end of their shifts
 Coach staff & conduct daily pre-shift meetings to ensure staff is informed.
 Practices preventative maintenance to ensure all Casino assets work properly (call
appropriate departments, submit work orders to the Maintenance and/or Housekeeping
Departments, etc.)
 Maintain sanitation, safety, and health standards (keeps an orderly restaurant)
2. 4/2010-06/2011 Talking Stick Resort: Dining Room Shift Supervisor
Poker & Ocean Trail (Poker Room, American & Asian meal concept; $12 average check;
seating for 450; 38 staff/ Ocean Trail, Seafood Cajun meal concept, $25.00 average check;
seating for 25; 16 staff).
Employs a professional approach to restaurant management to:
 Ensure all F&B outlets run successfully. Respond quickly to work issues to ensure quick
remedy.
 Schedule Poker Servers & Maintain Poker Server Rotation. Updated the floor board
based on open tables.
 Touch base with Poker players on the Arena floor to ensure quality service
 Completed Poker Knonos payroll & ordering when needed.
 Coach staff & Conduct daily pre-shift meetings to ensure an informed staff
5 | P a g e M J u n e R e s u m e
 Practices preventative maintenance to ensure all Casino assets work properly (calls
appropriate departments, submit work orders to the Maintenance and/or Housekeeping
Departments, etc.)
 Maintain sanitation, safety, and health standards (keep an orderly restaurant)
3. 10/2009-4/2010 Indian Bend (tents): Dining Room Shift Supervisor
Wondering Horse (complete meal concept; $15 average check; seating for 50; 15 staff),
Blue Coyote (American & Asian meal concept; $25 average check; seating for 66; 15 staff),
Poker Room (American & Asian meal concept; $12 average check; seating for 322; 30
staff).
 Schedule Poker Servers & Maintained Poker Server Rotation
 Supervise the Bars (close out comps, tips, & Bartenders) until the Beverage Supervisors
arrived @ 6:30pm.
 Maintain cigarette machines (fill product, & pick up cash sales)
4. 10/2007-10/2009 Salt River: Dining Room Shift Supervisor
Eagles Buffet & Willows
 Completed Knonos/ payroll for Eagles Staff/ Maintained staff hours
 Scheduled Eagles Buffet Bussers
 Completed Eagles Buffet inventory
 Managed Banquet Events (BEOs) to ensure success.
VI. 10/2005- 6/2007, Phoenix Marriott Mesa, Mesa (formerly the Mesa Sheraton Hotel and
Convention Center), Arizona, held two positions:
1. 6/05- 1/07, Phoenix Marriott Mesa: Restaurant Supervisor
(Centennial grill, American meal concept; $22 average check; seating 180; 20 staff)
 Interacted with guests to obtain feedback on quality of service, food, and beverage
 Maintained an orderly restaurant, office and liquor storage
 Coach staff (Centennial Grill Restaurant, Starbucks & bar). Scheduled employees to
ensure proper shift coverage. Ensured staff maintained Marriott standards.
 Assisted Restaurant Managers with daily tasks and administrative duties
 Ensured BEO groups “on their own” received the best food & service. Also checked
groups scheduled at the City of Mesa Conference building for anticipated business.
 Covered positions when needed (Wait tables, Attend Starbucks Bar, Bartend, Expedite
food, Host, or Bus tables)
 Signed & checked orders, stocked new inventory and liquor. Completed liquor inventory
at the end of the month
 Maintained sanitation, safety and health standards
2. 10/2000-6/2005, Mesa Sheraton Hotel and Convention Center: Banquet Cook
(Currently the Phoenix Marriott Mesa; 56,000 sq. ft. of total meeting banquet space)
 Garde Manger, created artistic trays and displays for eye appeal
 Gained comprehensive knowledge in fine cuisine, service standards, and etiquette
 Directed job tasks among new and temporary employees in cold food production
 Completed Banquet Event Orders (BEOs) (large events, business conventions,
celebration parties- weddings, etc.). Plated, garnished, & delivered BEOs
 Set up kitchen (turn on ovens, warmers, hot boxes, & set up sanitizer buckets)
 Signed, checked-in, and organized food inventory
6 | P a g e M J u n e R e s u m e
 Ensured all tasks (food prep, AM BEOs, etc.) were completed before clocking out
 Maintained an orderly and sanitized kitchen and walk-ins
AFFILIATIONS, AWARDS, AND NOMINATIONS
Northern Arizona University & Scottsdale Community College ALUMNI
2009 & 1990: Awarded the Navajo Tribal Scholarship
2006 & 2002: Nominee for Employee of the month, Marriott & Sheraton
2003-2005: Awarded the Navajo Chapter House Scholarship
2003-2004: Northern Arizona University Honor Roll

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~Marilyn june's 2016 resume

  • 1. 1 | P a g e M J u n e R e s u m e Marilyn M. June PO Box 7308 CPU Winslow, Az 86047 928-380-5644 (cell) mjune@hopiculturalcenter.com 928-734-2401 (office) junebahe@gmail.com PROFILE A detailed oriented Hospitality professional who offers focused leadership to increase profitability in a highly competitive industry Consistently achieves performance goals through drive and initiative, which compliments knowledge in:  Effective Guest Service  Profit & Loss, Budgeting  Food and Beverage/ Hospitality Management  Banquet Events Management  Staff Management/ Effective Staff Evaluation/ Scheduling  Diverse Culture Organization  Time Management/ Effective Problem Solving/ Accountability  Continuous Performance Improvement/ Committed to lifelong learning  Current Events & Hospitality News  Practices Policies & Procedures, & Health & Safety Standards A proven performer in the Food & Beverage Department. Notable for actively responding quickly to work issues to ensure quick remedy. Computer skills: 2007 Microsoft Office: Word, XP, Excel, Outlook, Publisher, and PowerPoint Point of Sales Systems: Infogenesis, Aloha, and Micros Payroll: Kronos, ADP, Paycom, Paychex Certificates and Training: Hopi Cultural Center 2015-2016: Good Morning Flagstaff- Power Networking, Flagstaff Business After 5 Networking, Shamrock Shows, Easy Innkeeping, Profit & Loss, Budgeting, Daily Sales Reports, Weekly & Monthly Reports, Marketing (working with the Office of Arizona Tourism), Paycom & Paychex. Twin Arrows Navajo Casino Resort 2013- 2015: ADP, Arizona Gaming License, Infogenesis, Heartsaver First Aid CPR AED Certified 6/14-6/16, Food Handlers Permit, Navajo Arizona Alcohol Certified, Arizona Alcohol Certified, Title 31/ Suspicious Activity Report Training,
  • 2. 2 | P a g e M J u n e R e s u m e Promises Training, Ya Ah Teeh Welcome Training, General Safety, Hazard Communication/ Bloodborne Pathogen Training, & Simmons Training: Cooperation & Change, Emotional Intelligence, Communication Styles- DISC Profile, Coaching Listening & Delegating, Managing Conflict, Accountability & Core Values. Casino Arizona, Talking Stick Resort 2007-2013: Supervisor Leadership Development Certification, Managing the Performance and Behavior of your Employees, Arizona Alcohol Awareness Training, WFC Scheduling, Knonos, MMS & SWS Requisitions, Valley Tourism Program, Title 31, Servesafe Food Production Manager Certification 3/10-3/15, Gaming License, and Infogenesis Marriott 2007: Training Intervention Procedures (TIPS), introduction to Delphi, Lodgenet, Purchase orders, Micros, Starbucks, Bartending, Safeserve, Service Excellence Training, and Micros Scottsdale Community College: 2004 CPR- Adult, Child and Infant 1996 Nurse Assistant Certification, Mesa, Arizona EDUCATION 12/09 Northern Arizona University, Mesa, Arizona Master’s Degree: Masters of Administration with an emphasis on Leadership Course work: Principles of Leadership,Principlesof Administration, Organizational Management, Organizational Communication, Research Methodsand Analysis, Principles and Strategies of Program Evaluation, Leadership Skill Development,Leadership ProblemSolving, Leading Diverse Organizational Cultures, Leading Change, Ethicsof Administration, Capstone Experience 5/05 Northern Arizona University, Scottsdale, Arizona Bachelors of Science Degree: Hotel and Restaurant Management Course work: Introduction to Hospitality Management, Hotel Facility Management,Guest Service Management,Food Production Concepts, Hospitality Managerial Accounting, Commercial Food Production, Hospitality Information Systems, Hospitality Human Resource Management, Hotel and Restaurant Law, Hospitality Leadership Systems, Food and Beverage Cost Control,Hospitality Marketing, International Hospitality Operations, Hospitality Sales Management, Senior Seminar 5/03 Scottsdale Community College, Scottsdale, Arizona Associate of Applied Science Degree: Hotel and Restaurant Management 5/83 Westwood High School, Mesa, Arizona High School Diploma EXPERIENCE I. 4/2015- Current, Hopi Cultural Center, Second Mesa, Arizona: General Manager Responsible for managing the Hopi Cultural Center Restaurant, Motel (34 rooms), Gift Shop, Conference Room, & 4 rental shops. Hires and trains employees, prepares reports, and sets budgets.
  • 3. 3 | P a g e M J u n e R e s u m e  Set tools and objectives for the Hopi Cultural Center  Develop yearly budgets  Maintains invoices, communicates with suppliers, searches for bids & sets up ordering  Participate in developing policies and procedures  Manage staff. Hires, train, and terminate staff as needed. Determine salary & hourly pay. Reviews Paychexs, and maintains overtime.  Handle employee relations. Maintain employee records. Manage support staff. Motivate and encourage employees. Created Training Manuals.  Attend and preside over Managers & Staff Meetings  Manage and direct overall operations. Set goals. Clearly communicate goals to department Managers. Measure the success of each department.  Delegate responsibility  In one year: 2015: cleaned the kitchen, dining rooms, motel rooms, replace kitchen gas lines & pilot lights, purchased kitchen utensils/ equipment, determine the needs for the 2016 Budget (got a new roof, outside painting, 15 new motel room furniture, 2 fryers, 2 motel heaters, outside security lights, & security cameras). Hired new staff.  Participate in seminars and conferences  Participate in business development  Completes Marketing to increase business, search for entertainment & sets them up to perform at the HCC  Ensure high guest satisfaction, & solicit guest feedback  Created Preventative Management schedules  Ensure inventory is stocked and consistently replenished  Collect rent from the 4 Gift Shops that rent from HCC  Promote company's mission and Policies & Procedures II. 3/2013-4/2015 Twin Arrows Navajo Casino Resort, Flagstaff, Arizona: Restaurant Manager (Four Elements Café/ Room Service: American & Navajo Cuisine; $24 average check; seating for 240; 35 staff. 24 Hour Coffee Bar Indulgence: Peets Coffee, Gelato, Sandwiches, Salads, & Breakfast pastries, $9 average check, 5 staff). Employs a professional approach to restaurant management to:  Maintain a highly visible appearance in the restaurant during service and periodically circulates through the restaurant to assist the staff or respond to guest requests.  Part of the staff that opened the new Twin Arrows Casino Resort  Complete all training for new staff to ensure that they are trained effectively & complete ongoing training with current staff. Schedules staff to complete mandatory trainings.  Ensures staff follows Policies & Procedures  Interact with guest to obtain feedback on quality of service, food, and beverage. Acknowledges regular guests & thank them for returning (aware of their preferences)  Ensure all F&B outlets run successfully. Walks all areas at the beginning of the shift to ensure floors are well maintained & touch base with all employees.  Maintains inventory and complete inventory at the end of the month  Orders for Indulgence Coffee Bar through the Peets Company  Ensures optimum service levels by coordinating the schedules of the staff (Four Elements & Indulgence) to ensure quality and service are met. Anticipate business from “groups in house on their own.” Ensure that we were fully staff for business at all times.
  • 4. 4 | P a g e M J u n e R e s u m e  Completes ADP payroll, Manages overtime.  Coach staff & conduct daily pre-shift meetings to ensure staff are informed.  Practices preventative maintenance to ensure all Casino assets work properly (call appropriate departments, submit work orders to the Maintenance and/or Housekeeping Departments, etc.)  Maintain sanitation, safety, and health standards (keeps an orderly restaurant) III. 10/2007- 3/2013, Casino Arizona (CA) (Worked at the 3 Locations: CA, Tents, & TSR) 1. 6/2011-3/2013 Talking Stick Resort (TSR), Scottsdale: Lead Supervisor Blue Coyote Café, Coffee Garden, Room Service & Pool (Blue Coyote Café, Room Service, Pool: American & Asian meal concept; $26 average check; seating for 250; 40 staff/ Coffee Garden: Peets Coffee, Danishes/ Pastries, Bagels, Gelato, Smoothies, $12.00 average check; seating for 100; 6 staff).  Promote guest satisfaction (Strong presence on floor)  Interact with guest to obtain feedback on quality of service, food, and beverage  Acknowledges guest(s) by using the 10/5 rule & strives to use guest’s names  Ensure all F&B outlets ran successfully. Walked the floor to ensure all are well maintained & touch base with all employees.  Check to see if staffing requirements are met based on business.  Check the Pool area. Ensure that it is presentable (pick up towels, set lounge chairs, ensure trash is not overflowing, etc). Walk the hotel floor to check for Room Service trays or other F&B items.  Schedules Blue Coyote Servers. Anticipate business from “groups in house on their own.” Ensure that we were fully staff for business at all times.  Complete Knonos payroll  Close out Blue Coyote, Pool, and Bar staff on the POS system at the end of their shifts  Coach staff & conduct daily pre-shift meetings to ensure staff is informed.  Practices preventative maintenance to ensure all Casino assets work properly (call appropriate departments, submit work orders to the Maintenance and/or Housekeeping Departments, etc.)  Maintain sanitation, safety, and health standards (keeps an orderly restaurant) 2. 4/2010-06/2011 Talking Stick Resort: Dining Room Shift Supervisor Poker & Ocean Trail (Poker Room, American & Asian meal concept; $12 average check; seating for 450; 38 staff/ Ocean Trail, Seafood Cajun meal concept, $25.00 average check; seating for 25; 16 staff). Employs a professional approach to restaurant management to:  Ensure all F&B outlets run successfully. Respond quickly to work issues to ensure quick remedy.  Schedule Poker Servers & Maintain Poker Server Rotation. Updated the floor board based on open tables.  Touch base with Poker players on the Arena floor to ensure quality service  Completed Poker Knonos payroll & ordering when needed.  Coach staff & Conduct daily pre-shift meetings to ensure an informed staff
  • 5. 5 | P a g e M J u n e R e s u m e  Practices preventative maintenance to ensure all Casino assets work properly (calls appropriate departments, submit work orders to the Maintenance and/or Housekeeping Departments, etc.)  Maintain sanitation, safety, and health standards (keep an orderly restaurant) 3. 10/2009-4/2010 Indian Bend (tents): Dining Room Shift Supervisor Wondering Horse (complete meal concept; $15 average check; seating for 50; 15 staff), Blue Coyote (American & Asian meal concept; $25 average check; seating for 66; 15 staff), Poker Room (American & Asian meal concept; $12 average check; seating for 322; 30 staff).  Schedule Poker Servers & Maintained Poker Server Rotation  Supervise the Bars (close out comps, tips, & Bartenders) until the Beverage Supervisors arrived @ 6:30pm.  Maintain cigarette machines (fill product, & pick up cash sales) 4. 10/2007-10/2009 Salt River: Dining Room Shift Supervisor Eagles Buffet & Willows  Completed Knonos/ payroll for Eagles Staff/ Maintained staff hours  Scheduled Eagles Buffet Bussers  Completed Eagles Buffet inventory  Managed Banquet Events (BEOs) to ensure success. VI. 10/2005- 6/2007, Phoenix Marriott Mesa, Mesa (formerly the Mesa Sheraton Hotel and Convention Center), Arizona, held two positions: 1. 6/05- 1/07, Phoenix Marriott Mesa: Restaurant Supervisor (Centennial grill, American meal concept; $22 average check; seating 180; 20 staff)  Interacted with guests to obtain feedback on quality of service, food, and beverage  Maintained an orderly restaurant, office and liquor storage  Coach staff (Centennial Grill Restaurant, Starbucks & bar). Scheduled employees to ensure proper shift coverage. Ensured staff maintained Marriott standards.  Assisted Restaurant Managers with daily tasks and administrative duties  Ensured BEO groups “on their own” received the best food & service. Also checked groups scheduled at the City of Mesa Conference building for anticipated business.  Covered positions when needed (Wait tables, Attend Starbucks Bar, Bartend, Expedite food, Host, or Bus tables)  Signed & checked orders, stocked new inventory and liquor. Completed liquor inventory at the end of the month  Maintained sanitation, safety and health standards 2. 10/2000-6/2005, Mesa Sheraton Hotel and Convention Center: Banquet Cook (Currently the Phoenix Marriott Mesa; 56,000 sq. ft. of total meeting banquet space)  Garde Manger, created artistic trays and displays for eye appeal  Gained comprehensive knowledge in fine cuisine, service standards, and etiquette  Directed job tasks among new and temporary employees in cold food production  Completed Banquet Event Orders (BEOs) (large events, business conventions, celebration parties- weddings, etc.). Plated, garnished, & delivered BEOs  Set up kitchen (turn on ovens, warmers, hot boxes, & set up sanitizer buckets)  Signed, checked-in, and organized food inventory
  • 6. 6 | P a g e M J u n e R e s u m e  Ensured all tasks (food prep, AM BEOs, etc.) were completed before clocking out  Maintained an orderly and sanitized kitchen and walk-ins AFFILIATIONS, AWARDS, AND NOMINATIONS Northern Arizona University & Scottsdale Community College ALUMNI 2009 & 1990: Awarded the Navajo Tribal Scholarship 2006 & 2002: Nominee for Employee of the month, Marriott & Sheraton 2003-2005: Awarded the Navajo Chapter House Scholarship 2003-2004: Northern Arizona University Honor Roll