Andrea Thompson

• Responsible for the oversight of the Operational Leadership teams
• Collaborated with the Prairie Kitchen & Bar Culinary teams for menu development and costing of equipment and product needs
• Managed cost control of food and beverage outlets by selling products based around customer satisfaction to assist in creating larger profit margins
• Analyzed daily labor reports to ensure that costs remained balanced to the overall hotel revenue
• Executed record-breaking month in May of 2024 which reached $1.6M in total F&B revenue

• Oversaw teams managing 120,000 square feet of event space
• Attended weekly operation meetings to discuss Medallia scores, NPS goals, and payroll costs for each department.
• Developed new Standard Operating Procedures for Covid-19 compliance
• Supported large functions of up to 2500 guests, ensuring high-quality service

• Managed purchases and staffing using banquet forecasts and budgets
• Oversaw the implementation of perpetual banquet beverage inventory system decreasing annual liquor costs
• Led a team of 30+ event staff to organize and execute successful banquets, galas, and weddings with a proven customer satisfaction rating

• Collaborated closely with Culinary staff to ensure timely delivery of catered events, receiving commendation for efficiency and food quality
• Piloted Capitol Projects to update equipment to industry standards
• Worked closely with Catering Sales Managers to deliver five-star service by effectively managing the Banquet, Set Up & Beverage teams