Jean Hoell

Experience

• 

  Delaware North

  Mar 2013 - Mar 2016

  Yosemite Lodge Food Court includes a fast food grill, grab and go offerings of fresh sandwiches and a variety of salads, a home style hot food station and a coffee and ice cream corner, with an average daily guest cover of 2,000 during breakfast, lunch and dinner. My responsibilities include interviewing, training and supervision of 36+ year round and seasonal associates in a union environment. Guest services include guest recovery, group services for tour groups receiving box lunches. I prepare the weekly schedule, administer discipline in accordance with the union collective bargaining agreement, review and approve vacation requests to ensure proper staff coverage of all areas while maintaining daily labor cost expectations. Show less I facilitated multiple training classes for all new associates and returning associates. I presented information using a variety of instructional techniques including role -playing team exercises, group discussions, video presentations and lectures. I prepared the weekly training payroll report, ran query reports to track classes required and maintained accurate record keeping. I have also implemented new training programs such as a Manager’s Cash Accountability class, and a Train the Trainer program for the company’s environmental management system, GreenPath. Show less

  • Assistant Food Service Manager

    May 2015 - Mar 2016

  • Human Resources Training Faciliator

    Mar 2013 - May 2015
• 

  Yosemite Hospitality, Inc.

  Mar 2016 - Mar 2017

  Assistant Food and Beverage Manager

  Yosemite Valley Lodge Food Court includes a fast food grill, grab and go offerings of fresh sandwiches and a variety of salads, a home style hot food station and a coffee and ice cream corner, with an average daily guest cover of 2,000 during breakfast, lunch and dinner. My responsibilities include interviewing, training and supervision of 36+ year round and seasonal associates in a union environment. Guest services include guest recovery, group services for tour groups receiving box lunches. I prepare the weekly schedule, administer discipline in accordance with the union collective bargaining agreement, review and approve vacation requests to ensure proper staff coverage of all areas while maintaining daily labor cost expectations. Show less

• 

  Delaware North

  Mar 2017 - Feb 2025

  My responsibilities include both back of house and front of house operations for all staff recruiting, hiring, training and scheduling. Food & Beverage inventory and purchasing to adhere to all food cost, beverage cost and labor budget requirements. My duties extend to collaboration with the Executive Chef for menu development for the dining room, lounge and catering menu options. Additionally, updating and maintenance of the Halo POS system to reflect accurate menu items and pricing, falls under my purview. Respond to all guest reviews and train staff to ensure guest standards for food quality, consistency and service. Show less

  • General Manager

    Nov 2019 - Feb 2025

  • Food and Beverage Manager/Director

    Mar 2017 - Nov 2019
• 

  ExplorUS

  Jan 2025 - now

  General Manager