1. Sarah J. Marotta
Email: sarahjm7@hotmail.com Phone : 518-847-3237 Current Location: Chicago, IL
http://www.linkedin.com/pub/sarah-marotta/2a/97/b23
Education: Johnson and Wales University, Charleston, South Carolina: A.A. Hotel Management, Dean’s List
International School of Hospitality, Neuchatel, Switzerland: Hotel & Tourism Management, Magna Cum Laude
Johnson & Wales University, Charleston, South Carolina: B.A. Hotel Management, Magna Cum Laude
Experience:
Hyatt Regency July 2010 –
Present
Chicago, Illinois
Assistant Banquet Manager
Hyatt Regency Chicago
Responsible for over all F&B operations of the Banquet Department made up of 8 banquet captains, 10 coffee crew servers, 30 A list servers, 30 B list servers and
60 on call servers all of which are union employees
Department is made up of 288,00 sq ft of meeting and facility space generating an average of $38 million a year in revenue
Maintained aspects of human resources, including recruiting, hiring, training, developing, coaching and counseling, and disciplinary functions
Liaison between all support department including Stewarding, Culinary, Catering, CS Floors, Beverage, and Convention services from pre-planning phase through
event execution to insure a successful event/convention
Acting Assistant Beverage Manager
Marotta’s Pizza and Catering
Store/ Catering Sales Manager October 2009 – July 2010
Schenectady, NY
Opened and expanded family owned restaurant to new location
Managed all aspects of pizzeria and catering business to include front of the house and back of the house
Responsible for recruiting, hiring, and training of all employees
Controller of payroll, inventory and ordering
Responsible for marketing and advertising to recruit new business
Work with new and current clients to create menu for each individual’s needs
Catered and maintained relationships with corporate accounts to include GE, Time Warner Cable, Siemens, local highs schools and businesses
The Ritz-Carlton/ Marriott International June 2006 –
October 2009
Lobby Lounge Library Bar Manager (transfer promotion) December 2008 – October 2009
The Ritz-Carlton, Dubai Dubai, UAE
Managed all aspects of a 24 hour food and beverage outlet to include The Lobby Lounge (85 seats) , Library bar (45 seats), and The Terrace (55 seats).
Maintained aspects of human resources, including recruiting, hiring, training, developing of all ladies and gentleman
Controller of all financials for outlet including food cost, beverage cost, labor, expenses and revenue to stay in line with financial goals
F&B MOD covering closing shift for all food and beverage outlets, engaging with guests, handling any guest opportunities, completing MOD report and hand over
to Food and Beverage Director
Providing management lateral service to all Food and Beverage outlets on other managers days off or annual leave including banquets, fine dinning, pool
restaurant/bar and in room dining
Assistant Food and Beverage Manager (transfer promotion) September 2007 – November 2008
The Ritz-Carlton, Washington DC Washington, DC
Managed all aspects of three-meal restaurant and Lobby Bar, including staffing, budgeting and employee relations
Managed IRD 24 hour operation (300 room plus two towers of resident units)
Managed hotels private dining room (fine dining) including booking, menu planning and execution of service for high profile clientele including country
delegations, political parties, and celebrities
Oversaw closure, renovation and reopening of the hotel’s 75-seat lobby lounge/bar and lobby café
Restaurant Supervisor June 2006 – September 2007
Historical Charleston Renaissance Charleston, South Carolina
Supervised Room Service (162 rooms), The Wentworth Grill (50 seats), Starbucks, and Bar/ Lounge (25 seats)
Made weekly schedules and oversaw payroll and LMS, P&L’s, Budgets
Controlled all aspects of human resources, including hiring, training, developing, payroll and benefit administration
Managed all beverage controls, including all beverage purchasing, pricing, inventories and costing ultimately reducing beverage cost from mid-thirties to the low-
twenties for all food and beverage outlets including banquets
Task Force and Openings June 8, 2007 – June 28, 2007
Marriott International Monterey, California
Oversaw Three Flags Café (126 seats), Characters Bar (80 seats), In Room Dinning (319 rooms) and The Coffee Bar
Enacted new training procedures and employee incentives
Helped to implement and train employees on MICROS 9700
Orient Express
Hotels September 2003 – May 2006
Room Service Supervisor (promotion) September 2005 – May 2006
Charleston Place Hotel Orient Express Hotels Charleston, South Carolina
Supervisor of a staff of 15-20 people for 400+ room hotel
Maintained and trained all 5-star standards
Conduct private parties, bars, pool bar and spa functions
Lead Banquet Cook (hire after externship) Charleston Place Hotel Orient Express Hotels
2. Charleston, South Carolina
May 2004 – September 2005
Execute on site and off site catering functions of 10 – 1600 people and manage kitchen staff of 4 to 10 people
Safe food storage and handling, as well as knowledge of proper cooking methods & use of kitchen equipment
Worked multiple areas including banquets breakfast, lunch, dinner, garde manger, Palmetto Café and off-site catering kitchens
Club Lounge food supervision and food ordering
Externship Teaching Assistant September 2003 – August 2004
Johnson and Wales University Charleston, South Carolina
Coordination/assignments of Hotel Management, Food & Beverage and Culinary students completing externships at Charleston Place Hotel 50 students
successfully completed program
Assigned schedules for students and arrangements around time conflicts
Communicate with department managers to ensure student’s requirements were met and evaluation forms were completed
Conducted weekly meeting including weekly training topic with students
Taskforce and Hotel Openings
Casa De Sierra Nevada Orient Express Hotel May 17, 2006 – May 24, 2006
Helped plan and organize hotels Grand opening San Miguel de Allende,
Mexico
Assisted Executive Chef in food creations and beverage offerings
Assisted planner with floral designs, entertainment and event set up
Audited kitchen/restaurant to ensure US safety standards, ordered all necessary equipment to ensure all areas met requirements
Ordered all necessary glass, silver and tableware needed to successfully run all food and beverage outlets