STEPHEN YARDE

• Took reservations over phone, in person, and via computer for guests and provided confirmation information.
• Collected room deposits, fees, and payments.
• Answered customer telephone calls promptly and appropriately handled needs.
• Used internal software to process reservations, check-ins and check-outs.
• Calculated billings and posted charges to room accounts, reviewing charges with guests at checkout.
• Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
• Welcomed each new arrival pleasantly and confirmed reservations and identification.
• Contacted housekeeping staff and maintenance department to resolve issues with guest rooms.
• Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
• Maintained clean and organized front desk areas to uphold polished company image.
• Issued room keys to guests upon check-in and answered questions regarding proper use.
• Oversaw fast-paced front desk operations and guests' needs at busy facility.

• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Greeted and assisted guests by gathering information pertaining to reservations or requests.
• Provided exceptional service and assistance to guests upon check-in.
• Monitored and evaluated performance of personnel to confirm compliance with standards.
• Developed and implemented marketing strategies to promote hotel services.
• Supervised front desk agents and helped to resolve issues arising during shifts.
• Oversaw day-to-day operations of 100-room hotel .

• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Motivated staff to perform at peak efficiency and quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Mentored team members to enhance professional development and accountability in workplace.

JUNIOR NON COMMISIONED OFFICER

CXC GENERAL PROFICIENCY

• English Language Grade 2
• Principles of Business Grade 2
• English Literature Grade 3
• Caribbean History Grade 3