Maricel Doria

Oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet/restaurant staff.

Responsible for managing Guest and front office operations such as check in/check out of Guests. Answers inquiry regarding rates and availability. Take reservations using the hotel reservation system,ensuring maximum occupancy and rates are obtained. Anticipates and intervenes in all incidents of Guests disatisfaction and attenpts to satisfy all such Guests,with in the hotel policy.

Responsible for overseeing the efficient running and profitability of the restaurant.Plans menus with the Chefs;estimate food costs and pofits.Maitains ambiance by controlling lightning, background music,linen service, Glass ware,dinner ware, and utensilquality placement,monitoring food presentation and service.

Supervise daily restaurant and hotel operations ,maintains sanitation standards and assists servers and host on the floor during peak hours.Strives to continually improve guests and employees satisfaction and maximize the financial performance in areas of responsibility.Determines training needed to accomplish goals,and then implements. Coordinates with the Chef and plan and pricing menus, ensuring proper equipment operation/maintenance and ensuring suitable safety and hygiene in kitchen.

Achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds.

Assist the Restaurant owner/director in Interviewing, selecting, training, supervising, counseling and disciplining staff. Supervising the floor during meal periods to ensure that standards and steps of service are met through all guests interactions. Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.

Hotel and restaurant management Catering Management