Marissa Weaver

Experience

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  State College Spikes Baseball

  May 2009 - Sept 2009

  Food Vendor
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  Penn State University

  Apr 2011 - May 2015

  •Establishing relationships with VIPs in the greater State College area•Supervising banquet staff during in house and off premise events ranging from 100-1,000 guests•Supervising service staff in luxury suites for VIPs in Beaver Stadium and Pegula Ice Arena•Assisting in staff scheduling, approving time cards, and reviewing/submitting schedules •Maintaining and reconciling inventory as per PLCB requirements and for billing and forecasting purposes

  • Banquet Supervisor

    Aug 2013 - May 2015

  • Banquet Bartender

    Apr 2011 - Aug 2013
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  Bellefonte Area High School

  Jan 2013 - Jun 2015

  Jr/Sr High Dance Team Instructor

  Coaching high school (15-18 year old) and middle school (12-14 year old) girls on the dance team. -Promoting teamwork-Teaching the girls how to have a positive attitude and still be competitive-Promoting good sportsmanship-Scheduling practice times-Working with school officials and faculty

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  The Walt Disney Company

  Jan 2014 - May 2014

  Food and beverage intern

  During my internship, I had the opportunity to study the different aspects of the restaurant business and the Disney company.Duties includedMaking reservationsWorking with TMS and A la CarteUpdating/assigning tablesProblem solving with guests

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  White Lodging Services

  Jun 2015 - Aug 2020

  • Department head responsible for overseeing outlet operations• Developed new training plans and processes to ensure brand standard execution, guest satisfaction, and associate engagement and retention.• Current duties include: new hire training, scheduling and payroll for all F&B associates, developing LSOPs, the planning and execution of private events, completing the monthly P&L critique and checkbook analysis for outlets, beverage cost control• Increased Guest Satisfaction scores throughout the year of 2018 (Q1 2018 #215 68% - Q4 2018 #29 78.2%) ultimately improving scores year over year (YE 2017 #243 67.3% - YE 2018 #115 72.2%) • Currently maintaining a ranking within the top 10% of Marriott's in North America for Restaurant Service, and the top 1% for Bar Energy & Ambiance• Improved TripAdvisor ranking by 10 spots within the first 6 months in this position, currently ranked in the top 10 restaurants in Westminster Show less • Responsible for overseeing operations in seven food & beverage outlets throughout the hotel.• Assisted in various pre-opening items including: recruiting, brand immersion, developing processes and standards, training plans for all F&B roles, scenography for all outlets, LSOPs for operations and worked closely with the corporate training team to execute a two-week training/on-boarding process for all associates.• Duties included: new hire training, scheduling and payroll for all F&B associates, developing LSOPs, ordering for the coffee café and restaurant, planning and executing private events utilizing TripleSeat, completing the monthly P&L critique and presentation for all outlets• Revinate: YTD - 4.4 to a goal of 4.0. Since opening- 4.4. Ended 2017 ranked #10 in GSS for Le Meridien.• Financial: Achieved $63 POR in Corinne to a budget of $47 in 2017 Show less • Responsible for overseeing four food & beverage outlets in the hotel including: T-Miller’s Sports Bar, Liberty Lounge, In-Room Dining, and Starbucks.• Responsible for scheduling and monitoring labor hours, adjusting costs to meet budget and reporting all variances to the hotel’s Controller.• Maintaining a beverage cost of 22% or less total hotel, including all outlets and banquets.• Reduced turnover by half year over year by focusing on associate engagement. (YE 2015 117% to YE 2016 59.2%)• Increased Guest Satisfaction Survey scores year over year in F&B Service (YE 2015 63.2% to YE 2016 65.2%) and Food Quality (YE 2015 50.0% to YE 2016 57.4%)• Creating and implementing action plans to continue the upward trajectory of satisfaction scores including but not limited to GSS, TripAdvisor, and other social media forums.• Planned and executed service success factors and revenue generation for two record breaking weekends. November 2016 (second busiest weekend in history) $58,910 three-day total. September 2015 (third busiest weekend in history) $51,517 three-day total.• Created and implemented a new leadership on-boarding process and utilized it to develop two hourly associates into supervisory roles.• Played a major role in the implementation and training on a new POS system (MICROS Simphony)• Implemented a new menu using historical patterns and market research to develop a successful menu mix.• Responsible for the planning and execution of private events utilizing restaurant event orders and constant communication with clients. Show less

  • Assistant Restaurant General Manager

    May 2018 - Aug 2020

  • Food and Beverage Manager

    Aug 2017 - May 2018

  • Outlets Manager

    Jun 2015 - Jul 2017
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  Johnny's Italian Steakhouse

  Feb 2020 - Jul 2021

  Managing Director

  • Department head responsible for all food and beverage operations in Johnny’s Italian Steakhouse as well as private events.• Johnny’s Italian Steakhouse is attached to the Hilton Garden Inn which is owned and operated by Spirit Hospitality Group. I assisted with the process of merging the two brands to comply with standards set forth by Heart of America (Johnny’s umbrella company) as well as Hilton Garden Inn’s.• Duties included: leading a team of roughly 30 associates including other leadership roles, payroll, ordering, inventory,beverage and food cost, P&L critique, working directly with partners from Heart of America and Spirit Hospitality, hiring and retention, training procedures• Responsible for all COVID-19 related decisions, closures, menu changes, ramp up, safety procedures Show less

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  Concert Golf Partners

  Jun 2021 - now

  Director Of Food And Beverage

  • The Ranch Country Club, Westminster CO 2021-2024• Hiwan Golf Club, Evergreen CO with Regional oversight over The Ranch Country Club 2024-present• Department head responsible for overseeing all front of house and back of house employees and operations at the club.• Food & Beverage is the largest department on-site with direct reports including the assistant director of food & beverage, catering director, catering coordinator, executive & sous chefs, banquet chef & kitchen supervisors, hourly line cooks, bar supervisors & bartenders, banquet supervisors & banquet staff, and hourly service & support staff.• Responsible for financial and operational performance of multiple dining outlets including the main dining room, lounge area, poolside grill, beverage carts, and events ranging from 10-300 people on property.• Current duties include: new hire training, scheduling and payroll for all F&B associates, developing LSOPs, the planning and execution of private events, weekly forecasting, cost control, developing strategies to maximize profit and sales on a daily basis, menu development, developing and updating the member events calendar for the year.• The Ranch Country Club and Hiwan Golf Club are owned and operated by Concert Golf Partners- I work very closely on a daily/weekly basis with all regional managers and corporate food & beverage directors and am responsible for upholding Concert Golf Partners’ standards and expectations for food & beverage operations on property. Show less