Stephanie Annabelle Hillier

Seasonal, yearly position from May to September.

• Managed daily operations of the housekeeping team, ensuring cleanliness and organization throughout the camp, which contributed to a high increase in guest satisfaction scores during peak season.
• Coordinated weekly events for guests and staff to interact while collaborating with owners, guests, and staff to create seamless experiences, ultimately boosting repeat bookings.
• Implemented a new inventory tracking system for cleaning supplies and equipment, which reduced waste and helped maintain budget compliance.
• Developed a satisfaction form for all guest cabins to ensure a positive guest experience while continuing on areas of excellence and creating new implementation techniques to improve on problematic areas.

• Trained and supervised new bartenders and servers.
• Created opening/closing duties lists for all front of house employees.
• Trained staff on how to properly utilize the POS systems.
• Lead small groups of staff when handling large groups and events.
• Performed opening/closing duties during shift.
• Responsible for proper and accurate handling of bar floats and floor floats.
• Resolved guest concerns and issues relating to the company and/or staff.
• Ensured guest satisfaction and return business.

Shut-downs and lay-offs occurred at the end date due to Covid.

• Organized and executed over 100 events annually, which boosted client satisfaction ratings and solidified our reputation in the community as a go-to catering service.
• Developed and maintained strong relationships with local suppliers, helping secure high-quality ingredients at competitive prices and reducing overall food costs.
• Trained and supervised a diverse team of staff members, which improved service efficiency and led to an increase in repeat business from satisfied clients.
• Implemented an online booking and payment system, making it easier for clients to plan and manage their events, make payments to the company, receive refunds, and pay employees/vendors promptly for their services.
• Attended business events and often went business to business for marketing campaigning increasing corporate and private clientele considerably.
• Delivered catering orders while ensuring client satisfaction after the services.

• Supervised daily operations in the Food and Beverage Department, which improved service efficiency and enhanced guest satisfaction ensuring guests enjoyed their dining experiences more, leading to positive reviews.
• Trained and led a team of 15+ staff members, helping to create a cohesive work environment that boosted morale and reduced turnover. This investment in team development meant that we had more experienced staff who provided better service.
• Received and confirmed guest bookings and resolved booking discrepancies and/or changes.
• Resolved conflicts within staff environments and conflicts involving the guests.
• Assisted the general manager in staff meetings and the hiring/firing processes.
• Coordinated special events and catering services, which attracted new clientele and increased revenue by 15% during peak seasons. By planning these events effectively, we were able to make the most of busy times and create memorable experiences for our guests.