Shawntel Randolph

• Responsible for organizing, managing and properly executing every aspect of an event.
• Conceptualizing theme and décor ideas.
• Planning budgets, booking venues, liaising with suppliers, vendors, and clients.
• Depending on client needs; the event could/ be 1.) Generate brand awareness, 2.) Build business relationships, 3.) Community Event or 4.) Networking Event.
• Identify Clients expectations, and vision for the event.
• Implement event concepts and themes,
• Preparing event budgets and processing invoices. Providing the most profitable but quality items to assist in executing a D'Vine moment (or flawless event).
• Researching and booking venues, suppliers, caterers, staff, and entertainment.
• Coordination of all logistical elements of the event.
• Creating/ maintaining floor plans, timelines, menus, inventory, banquet event orders, and seating charts, etc
• Managing set-up, tear-down, and clean-up operations.

• Manage and hold accountable staff and department operations (e.g. hiring, terminating, disciplinary actions, performance evaluations, training and development). Schedules subordinates, maintaining adequate staffing levels while adhering to labor standards guidelines.
• Accountable for managing and training staff on brand standards, policies and procedures to ensure employee development is maintained.
• Assures maximum guest service through associate training of Front Desk staff
• Successfully resolves guest complaints in a pleasant and professional manner, ensuring correct action is taken, and communication is passed through all appropriate departments.
• The ability to utilize Opera (PMS-Property Management System) to educate staff of any changes in business updates or training.
• Performs additional duties and special projects as assigned by the General Manager.

• Responsible for all day-to-day front office operations of the hotel to ensure company standards are met by delegation of the staff to maximize customer service and to achieve company goals in guest survey scores.
• Accountable for managing and training staff on brand standards, policies and procedures to ensure employee development is maintained.
• The ability to utilize On Q Insider/ Hilton Net (PMS-Property Management System) to educate staff of any changes in business updates or training.
• Responsible for vendor management and invoice processing to sustain consistent payments.
• Controlled all Accounts Receivable maintaining all aging accounts in current status.

• Performed all Event Manager Responsibilities in addition to the responsibilities as the Restaurant Manager
• Responsible for the control of the food and beverage inventory for a breakfast service restaurant as well as maintaining the inventory for the 24 Hour Market and bar.
• Scheduled staff for the kitchen and banquets
• Implemented Marriott's upgrades, programs and changes in all food and safety standards
• Increased Marriott's Quality Assurance Scores by 60%
• Took on responsibility of compiling, coding and preparing account payable
• Assisted in moderate accounts receivable duties.

Performed all reactive sales efforts with a focus to strategically price and take business to maximize potential