Data Entry General Manager
Resume:
Stacy Terril
**** ******* ** ******** **** Ks ***07
**********@*****.***
Summary
I have over 19 years of experience between hospitality industry, education and nonprofit. I have developed exceptional customer service skills through all the various industries I have worked. I have a proven record of being able to adapt to the new challenges that the various industries I have worked have put before me.
Education
Emporia State University Aug 88-May 92
Bachelor of Business Administration and Marketing
Experience
Ronald McDonald House Oct 22-June 23
Family Service Coordinator (PT)
I helped to create a sense of home for families who are receiving care at a nearby hospital. Check in and out families who stay at the houses while they are receiving care. Responsible for proper data entry of patient information and insurance information such as Medicaid. Collect and organize monetary, perishable, and non-perishable donations provided to Ronald McDonald House.
Kelly Services – Substitute Teacher Aug 17-Present
Shawnee Mission School District – Daily and Long-Term Substitute Teacher
I work to provide a fun and safe learning environment for the kids. I created detailed lesson plans based on students’ current knowledge while serving as a long-term sub. As a long-term sub I collaborate with parents and Caseworkers to update Individualized Education Programs and conduct parent teacher conferences. As a daily substitute teacher, I work to ensure that the students completed the lesson plans left for me.
Embassy Suites - Assistant Bookkeeper (part time) Sept15-June 17
I took on the task of data entry of accounts receivable and accounts payable invoices for the hotel and was responsible for reconciliation of petty cash.
Kansas City Zoo – Food and Beverage Director Jan 06-Jan 07
I oversaw three restaurants, three snack shacks and two mobile carts which included hiring and training a staff of thirty employees. By implementing a strict just-in-time ordering process we were able to reduce food costs by 4%. As a nonprofit the zoo’s main fundraiser is Jazzoo where I served as lead in staffing and supplying all food and beverage for the event.
Wyndham Garden Hotel – General Manager Mar 05-Dec 06
Oversaw seven department managers along with 50-line level associates as General Manager. Project Managed a $1.5 million dollar mold abatement renovation of the hotel. By implementing a new corporate customer loyalty program, we were able increase overnight stays by 6%. I created and maintained the hotel’s yearly budget and ensured that customer satisfaction scores were above corporate expectations.
Wyndham Garden Hotel – Food and Beverage Director Mar 04-Dec 05 Increased conference room rentals by 9% year over year by collaborating with the Director of Sales to train their staff on correct procedures when selling the rooms. Trained new Catering Manager on proper upselling techniques for all banquets and corporate meetings to increase catering sales by 6%.
Sheraton Four Points Hotel – Food and Beverage Director Mar 02-Mar 04 Responsible for the sales of the hotel ballroom and six conference rooms as well as making sure rooms clients set up specifications. Implemented an innovative marketing strategy to help drive up restaurant and meeting space rental by 8%. Collaborated with the Chef to implement new restaurant and catering menus to drive a 7% increase in revenue.
Holiday Inn – Director of Catering Mar 00-Mar 02 Oversaw a catering staff of ten employees plus seasonal help as needed for catering events. Grew the catering business by 20% by marketing the hotels facilities and food at industry trade shows. Worked with the hotel chefs to implement new catering menus to help drive year over year sales up by 8%.
Embassy Suites – Catering Manager Mar 98-Ma 00 I sold blocks of hotel rooms and meeting space along with catered meals to business clients, wedding clients and youth sports teams. Created new catering contracts to increase sales 9% year over year. Implementing the use of the hotel restaurant during non-peak times and creating new catering contracts to help capture more revenue from clients using the meeting space.
Einstein Bro Bagels – General Manager Jan 96-Mar 98 Oversaw the day-to-day operations of the restaurant to align with the core values of the company. Maintained food costs to be within +/- 3% of company standards allowing the restaurant to go to once-a-month inventory. Started the first in-store catering operation for the Kansas City Market which increased store sales by 12% in the first year.
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