Emily Tavel

*** *. ****** ******, *******, PA, 170**-***-*** 1785 ac3366@r.postjobfree.com

Education

FALL 2005- SPRING 2007 SALISBURY UNIVERSITY

Major: Biology

SPRING 2010- SPRING 2012 UNIVERSITY OF MARYLAND

Major: Business Degree

FALL 2013- FALL 2017 UNIVERSITY OF MARYLAND

Major: Business Degree

Awards Received

ASSOCIATE OF THE QUARTER FRONT OF THE HOUSE FOR THE 4TH QUARTER OF 2009 AT BWI AIRPORT MARRIOTT

LETTER OF APPRECIATION FROM EILEEN MACELROY, AREA VICE PRESIDENT THE AMERICAS- EASTERN REGION (SEE ATTACHED)

Languages

ENGLISH

AMERICAN SIGN LANGUAGE (ASL)

Experience

WAITRESS/COOK RETRO TEA ROOM DEC 2006- JULY 2007

•To prepare and serve food to the tea house patrons. To maintain clean and sanitary conditions in the kitchen and surrounding areas. To be able to effectively close out a sale and give accurate change and receipts.

BANQUET SERVER BWI AIRPORT MARRIOT JULY 2007- AUGUST 2010

•To set up business and social events per the banquet event order. To provide excellent customer service when servicing any and all food and beverage items. Have a working knowledge of what was going on and where everything is located in the hotel on any given day. To set up any and all meal functions in a timely and efficent manner while keeping with Marriott Standards of service and presentation. To apply creative aspects to rooms and set ups so that the guests have a "WOW" moment when walking into their meeting and or social event space. To over all provide excellent service so that first time customers become repeat customers.

BANQUET CAPTAIN BWI AIRPORT MARRIOTT AUGUST 2010- DECEMBER 2011

(ON CALL JANUARY 2012- MAY 2014)

•To supervise and assist, when needed, banquet and set up staff in the setting up and execution of the event. To lend a hand when needed and to uphold a high standard of appearance, service, and customer service. To work with the event managers and kitchen to make sure all details are covered and to ask questions if there is any sort of grey area. To interact more exclusively with the events contact. To make sure that all their expectations are either met or exceeded in a timely and friendly manner. To prevent or resolve any problems that may arise. To be able to close out bills and provide the contact with a copy of the bill and answer any questions they may have in regards to billing. To create and adjust the schedule of the Banquet staff. To implement progressive discipline when necessary. Most importantly to make sure that every guest (banquet or not) feels comfortable and welcome in the hotel. To provide the best and most genuine customer service we can.

IN HOUSE NANNY AMANDA BRAASCH JANUARY 2012- MARCH 2013

•To provide child care for Amanda Braasch’s new born son, every day from 5 am until 6 pm. I would also be in charge of making dinner and cleaning the house. My main goal was to provide a healthy and happy environment so that Ronald could learn and grow in a loving and supporting environment.

BARTENDER AND MINI BAR ATTENDANT PINEHURST GOLF RESORT MARCH 2013 TO NOVEMBER 2013

•Mini Bar Attendant- To enter every room and check the mini bars, inventory the product, restock the product and charge the rooms accordingly. To complete the paper work and turn it into the appropriate department.

•Bartender- To present customers with correctly prepared and presented drinks. To take food and drink orders in a friendly and courteous manner. To greet any and all guests that come into the restaurant and seat them appropriately. To start and handle any waiting lists and make sure guests on it are seated in an orderly and timely fashion. To maintain a safe environment by using my judgment and that of the servers to "cut off" any and all guests that have consumed to much, and to let the supervisor on the shift know exactly who that person is. To assist the servers when needed, to pick up tables or to run drinks. To maintain a clean and sanitary working environment. To stock all product and glassware to par before the end of every shift. To accurately close out all checks for the restaurant, to balance the cash register and make the appropriate cash drop at the end of the shift. To run all reports at the end of the shift so that all paperwork can be completed accurately. Above all to provide excellent customer service to ensure any and every guest has an exceptional dining experience with us.

BEVERAGE SUPERVISOR HOLLYWOOD CASINO AT PENN NATIONAL RACE COURSE MAY 2014 – MAY 2015

•To coordinate cocktail waitresses, bartenders and bar-backs in all venues of the Casino to provide quick, consistent and friendly service to all patrons of the casino and its restaurants. To set the maps and let the cocktail waitresses know where their sections ae in the casino, while dictating to the bar backs which public areas and bars are their responsibility for the night. To work with my staff and the security staff to determine if someone has had too much to drink and to cut them off in a respectful, discreet but firm way. To run the cocktail waitresses and public bartender’s reports at the end of the night and deliver them to accounting to determine if anyone has a variance. To order any and all alcohol for service along with any other products we may need. To implement progressive discipline for any infractions involving attendance and performance.

ASSISTANT FOOD AND BEVERAGE MANAGER IRON VALLEY GOLF CLUB MARCH 2015 – MAY 2015 (SEASONAL)

To oversee the daily functions of The Miner’s club restaurant. Working with both front of the house and back of the house staff to ensure that all food is consistent and quick with friendly and inviting service. To coordinate, set up and run all banquet, and golf functions that are booked. To schedule the staff and help as needed when and if they get behind. To keep up with the ordering of liquor, beer and wine, along with whatever else is needed.

STORE MANAGER SHEETZ MAY 2015 – PRESENT

To oversee the daily functions of the Sheetz Convenience Restaurant. Training and developing the staff to deliver the Sheetz mission and statement every day, providing feedback as needed in their areas of strength and areas of opportunity. Administering progressive discipline as necessary. We strive every day to give every customer the WOW experience to make casual customers into long time regulars and friends. We grow community ties and community trust to ensure that the community we serve knows that we are always open and clean to service whatever needs they have. To market and sample (if needed) to customers to sell and upsell new products or slow-moving products. Participating in community events or providing donations to continue to grow our Brand. To schedule staff to fit business flow to ensure that all customers are served quickly and accurately. To ensure correct on hands of all food service and salesfloor product ordering and completing inventory as needed. To manage all cash flow to ensure proper processing and cash handling. To manage all purchases, depreciation of equipment, and work orders and to go through proper channels to complete projects in a timely and cost-effective manner. To leverage other managers and the district manager to help develop my own career and to learn as much as possible.

•

Contact this candidate