Tennille Gailes is an experienced operations supervisor and manager in the food and beverage industry with over 15 years of experience. She has a proven track record of managing teams of up to 75 employees, maintaining costs under budget, and contributing to revenue and profit growth. Her experience includes planning, budgeting, staffing, scheduling, procurement, guest relations, purchasing, inventory management, and team training and development. She is bilingual and holds an Associate's degree in Criminal Justice and a Bachelor's degree in Interdisciplinary Studies.

1. Tennille Gailes
4301 Castle Drive Apt D Richmond VA 23223
Daytime Contact: 817-902-9854 tmgailes1913@gmail.com
OPERATIONS SUPERVISOR - FOOD & BEVERAGE (F&B):
Dynamic, Bilingual F&B Professional with experience in managing the daily operations of the fast-paced F&B
environment in the hotel, restaurant, and entertainment industries. Effective motivator, trainer and mentor.
Dedicated to quality results through strategic planning and quality control.
EXPERIENCE:
Operations Management
Management experience includes planning, budgeting, staffing, scheduling, procurement, and guest relations.
"Hands-on" management style. RESULT: Contributed to revenue/profit growth of $1 million per month during
peak season.
Customer Service
Supervised staff with care of VIP guests. Coordinated the planning, development and delivery of customized
character breakfast and special events. Maintained scheduling and food handling for UCAA Cheerleading
camps with over 400 guests per meal service. RESULT: Recognized for outstanding customer service and
management skills with priority clientle.
Team Management & Training
Directed staffs of up to 75 employees responsible for food preparation and service delivery. Planned and
coordinated employee training and scheduling. Designed incentives and other motivational programs.
RESULT: Strengthened customer retention rates in contrast to previous years.
Purchasing & Inventory Management
Planned, budgeted and managed all purchasing, inventory planning and stock replenishment programs.
Facilitated contact with hotel vendors, deliveries, and upheld vendor quality standards.
RESULT: Maintained costs at 10 percent under budgeted projections.

2. PROFESSIONAL EXPERIENCE
Sales Associate, Virginia ABC Store 350 – Richmond VA (2015 – present)
Cashier trained in product knowledge, retail, sales, and customer service. Stock team trained with assistance
in unloading the weekly shipment, fronting product, and redesigning the display by Planogram.
POS cashiering system, Micros Trained, and knowledgeable of opening and closing procedures.
General Manager, Country Inn and Suites – Chester VA (2014)
Recognized Trip Advisor Recipient 2014 for Customer Service. Managed all departments of the hotel to
facilitate the needs of the guests. Created incentive based training to develop staff for cross training tasks.
Night Audit, Front Desk, and Housekeeping Trainer for new hires and continued training as needed. Grossed
over 1 Million in Revenue within a 6 month period.
Front Desk Manager, Great Wolf Lodge – Williamsburg, VA (2013-2014)
Detailed Customer Service Manager focused on the overall guest experience. Provided staff training,
orientation, performance review, disciplinary action and/or termination as needed. Part of the hiring team
who along with others ensure that staff understand the philosophy, expectations, and details of their job.
Handled guest concerns related to their check in and experience. Performed the opening and closing
procedures. Completed Night Audit when necessary.
Supervisor, Great Wolf Lodge – Grapevine, TX (2012- 2013)
Actively manage a multi-million dollar resort in the restaurants department.
Managed food services staff and directed the operations of preparing dining solutions for more than 3200
clients on a daily basis. Duties included but not limited to food handling, scheduling, hiring/firing staff,
inventory, BOH assistance, and conflict resolution. Improved menu selection by critiquing menu items with
Executive Chefs, Bakery Department and rotating food selections. Exemplified a level of professional
expertise, which has gone unmatched in the culinary world.
Culinary Waitstaff, Main Event Entertainment (2011 to 2012)
Participated as team leader for staff of 55 preparing dishes for special events and private functions.
Maintained an average of 40 events per month, which included corporate accounts, celebrity guests, and
groups of 100+ guests
Sales, Hawthorne Suites – Dallas Market Center (1999-2006)
Drafted sales contracts for extended stay clients, outside sales, cold calls, reservations, conflict resolution
specialist. Knowledge in front desk reservations, night audit, AP/AR, and active part of the Management
Team. Rotating On site property MOD trained.

3. EDUCATION
Associates Degree – Criminal Justice
Everest College – Dallas, Texas
Bachelor’s of Arts - Interdisciplinary Studies
UTA – Arlington, Texas