Manager
Food & Beverage Operations
Nashville, Tennessee Market
Current Job & Responsibilities:
I currently work for the Operations Support Resource Team, a branch of Marriott International. I support Nashville, Tennessee's Full-Service Luxury, Lifestyle, & Convention Hotels for both Marriott managed and franchise properties. I work directly with property executive leadership teams to assess support needs in a short-term capacity for restaurant and banquet operations. When I am not working on property in Nashville, I also have the opportunity to work with our Program Management & Hotel Openings & Transitions teams when support is needed. In addition, I co-support the on-boarding and training for all newly hired in-market rooms, food & beverage, culinary & events managers for the Americas.
What I Learned From the HRTM Program:
I really appreciated the hands-on approach to learning. Many of the teachers brought previous industry experience to the table and applied that to their teaching and leadership styles. I also respected that while I was a single college student among many, I felt the faculty in the HRTM program made it a point to support you in any way possible. The School of HRTM's supporting programs like NSMH, a student run organization which promotes new generations to get involved in the hospitality industry, was an incredible investment. It was through this program I networked with Marriott recruiters to begin my journey with Marriott International.
What I Most Enjoy About My Career:
In pursuit of progressing through my career with Marriott, I really have enjoyed the opportunity to move around and work in some amazing properties in four different cities over the past 8 years and experiencing different cultures, city life, food, personal growth in each venue. The hotel industry is consistently evolving with new trends, technology and service standards. I enjoy learning new things nearly every day, working with some of the best teams and leaders in the industry.
Memorable Experience:
Making the choice to apply for a job on the East Coast made a lasting impact on me and how I look at life in many aspects. Having lived in Austin for a few years and ready for the next move, I accepted a position in Boston, MA. This was a big step out of my comfort zone, having never been to Boston, not knowing a soul that lived there. I transitioned from my previous hotels that were 273 & 492 rooms to a 1147-room property in the middle of the city. Taking this opportunity allowed me to work in one of the most diverse, high volume and challenging hotel markets in the US. I was able to learn from and work with some amazing people in the industry and I still connect with them today. It also helped me grow as a person and I would encourage others to take that step and get out of your comfort zone to learn something new!
Experience:
Most recently, in the Spring of 2019, I moved to Nashville in my current position as a Manager of Food & Beverage and Banquet Operations.
In my experience over the last eight years, I have been exposed to hotel openings, hotel's union contracts, and property renovations. I have also been able to work in cities with unique events such as the opening of COTA Racetrack in Austin, the Super Bowl, NFL Draft, Baseball's World Series and Hurricane Harvey.
Marriott Marquis Hotel Opening Team - Houston TX (2016-2018)
- Restaurant Manager - 60,000 sq. ft. Restaurant and Pool Deck Facility
- Restaurant General Manager, Biggios Upscale Sports Bar (a bi-level 392-seat restaurant)
Copley Marriott Hotel - Boston, MA (2014-2016)
- Assistant Restaurant Manager
- Bar Operations Manager
Renaissance Hotel - Austin, TX (2012-2014)
- Management Program
- Rooms Operations Supervisor
- Food & Beverage Supervisor
Inn of the Mountain Gods Resort & Casino - Ruidoso NM (2007-2012)
- Valet/Bellman
