Resort

As a resort manager, I have learned all the advantages and disadvantages to Resort and Hospitality. I focus mainly on the event planning in resorts and hotels. I have planned all of the corporate events as well as events of the hotel guests. There are many qualities that I have gained from this position. Quality and Quantity are both important but have two different meanings. For example, in an event it is a great to have lavish decorations and lavish decorations but in the end quality is just as important.

I began my journey into resort management by being a server at a resort restaurant. Through gaining observation and gaining experience I have worked my way up the corporate later from server to front desk and catering to management. I specialized in event planning for large corporate resorts because not only is it fun but it also gives a resort its reputation. A resort with elegant events will get much farther than a general hotel.

I believe that all of the positions I worked in helped me with being where I am today. Through serving and catering I learned the importance of pleasing your customer as well as the quality and quantity of food. As part of the front desk staff I learned how to work with customers and meet their needs. In my future blogs I will share in depth how each position molded me into my current stance in the resort business.