1. 1024 Locksley Drive
Charleston, SC 29407-6506
843.817.4278
vinjin@bellsouth.net
VINCENT LAMB
OBJECTIVE To secure a front of the house or housekeeping management
position with a firm that will provide lasting, growth
oriented opportunities in the hospitality industry.
EXPERIENCE Hampton Inn - Historic Charleston
Oct 2014 – June 2015
Housekeeping Supervisor
 Reviewing and interpreting guest reviews and concerns.
 Ensured that housekeeping staff adhered to brand quality housekeeping standards
by inspecting rooms.
 Oversaw general cleaning and housekeeping duties in a supervisory capacity,
including employee scheduling, performance reviews, and training.
 Maintain and manage supply inventory for housekeeping operations, including
purchasing and distribution.
 Ensure that all health, safety and security regulations were strictly adhered to,
including proper waste disposal and key control
Embassy suites north charleston
April 2001-August 2013
Director of Housekeeping
Dec 27, 2013-Aug 2014
Responsible for the overall cleanliness of the hotel including rooms (255) and public areas.
Major responsibilities include ensuring guests are satisfied with hotel cleanliness,

2. responding to guest needs, ensuring safety and security of rooms, maintaining inventory
and cost controls, selecting, training, maintaining and managing a motivated and skilled
work force, and provide exemplary performance for the staff to follow.
ESSENTIAL JOB FUNCTIONS:
Housekeeping Operations
• Ensure quality and cleanliness standards for rooms (255) and public areas meet
brand standards.
• Empowered and mentored staff, encouraging positive guest encounters.
• Directed workload and scheduling for housekeeping staff.
• Oversaw and ultimately accountable for housekeeping department.
Embassy Suites Hotel, North Charleston, SC
Guest Services Manager, May 2011 to December 2013
Duties: Supervise Front Desk staff: hiring, performance evaluations, training and
development. Schedule staff according to labor standards & forecasted occupancy.
Maintain standards of guest service quality. Contribute to the profitability and guest
satisfaction perception of other hotel departments. Receive departmental related guest
complaints and ensure corrective action is taken. Understand and enforce hotel company
credit policies, account for cash and make deposits. Determine materials, supplies,
equipment and tools needed for front office operations and order as needed.
Embassy Suites Hotel, North Charleston, SC
Accounts Receivable Supervisor, January 2003 to May 2011
Duties: Balance daily revenues using OnQ, and Micros. Prepare pre-arrival and departure
invoices. Reconcile bank statements. Create and maintain house and direct billing
accounts. Prepare and post deposits. Execute credit checks for prospective direct billing
accounts. Perform loss recovery procedures pertaining to room, food and beverage
revenue. Prepare DAR as needed, monitor and record A&P and E&C daily using Excel
Spreadsheet.
Embassy Suites Hotel, North Charleston, SC
Front Office Supervisor, March 2002 to January 2003
Duties: Supervised staff of 12 guest service representatives and bell staff. Provided all

3. aspects of guest services. Performed company audit procedures. Perform loss recovery
procedures pertaining to room, food and beverage revenue. Address departmental related
guest complaints and ensure corrective action is taken in a timely manner. Trained new
front office staff. Maintained employee reward program for employees who exceeded guest
expectations. Responsible for ordering guest service supplies and amenities and following
up with Hilton Honors reward program. Prepared guests final billing statements.
Embassy Suites Hotel, North Charleston, SC
Assistant Restaurant Manager, April 2001 to March 2002
Duties: Managed staff of 20+ restaurant and kitchen employees. Responsible for hiring,
training and scheduling of restaurant and lounge staff. Scheduled staff according to labor
standards and scheduled forecasts. Hosted and coordinated daily complimentary breakfast
and happy hour service. Compiled, analyzed and presented monthly liquor orders and
inventory statements from the combined usage of the restaurant, kitchen, banquet, sales
department and convention center suggest and implemented revenue-producing programs
that provided maximum price value to hotel guests.