Training & Development Manager @ From May 2015 to Present (8 months) The James Royal Palm- Talent & Quality Assurance Manager @ • Process all new hires and appropriate background and drug screens • Administer new hire orientations • Actively conduct employee relation activities for all departments and areas • Organize and engage employees in all community related activities • Maintain ADP HRMS database by inputting new hires, status changes, terminations, and benefit elections • Manage PTO requests and monitor PTO policies. • Communicate any payroll changes, PTO requests, paycheck errors, direct deposit requests, etc. • Conduct exit interviews and process termination paperwork • Work with payroll to audit deductions and make necessary adjustments • Conduct benefit enrollment meetings and prepare enrollment paperwork in a timely manner • Audit and invoice all benefit plans offered • Liaison between employees and insurance brokers • Work closely with department heads to analyze their employment needs • Actively recruit for all positions: seasonal, full and part time • Participate in employee progressive disciplinary coaching, investigations and meetings • Delivered all corporate and property training /compliance programs as needed • Ensure high service standards are met through observation, tests, surveys, etc. • Execute secret shops within the different departments of the hotel to ensure that the Service Standards are followed. • Establish audit check lists for follow up for each department. From November 2012 to May 2015 (2 years 7 months) Food and Beverage Manager @ Supervise and train food and beverage team members to ensure the highest quality guest service and presentation. Maintain and oversee all F&B outlets’ facilities and equipment. Complete environmental checklist for all F&B spaces and supervises related staff assignments. Monitor guest experience, touch tables, handle guest comments and perform service recoveries if necessary to ensure ultimate guest satisfaction. Examine beverage quality, preparation and presentation, providing corrective training where necessary. Supervise cost control efforts to ensure the operations financial success. Supervise bar controls, shot glass use, red lining, empty bottles, liquor par list, monitoring of liquor requisitions, etc. Complete schedules based on seasonal, budgetary and business demands, monitoring payroll and labor cost in relation to sales. Supervise staff’s punctuality and adherence to uniform and appearance standards. Assist with weekly and monthly forecasts. Complete weekly payroll and staff audit. Oversee the requisitioning of operating supplies, china, glass and silverware and beverage. Supervise the maintenance of outlets for cleanliness, sanitation, appearance and adherence to health code standards. Conduct one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. Oversee the development and implementation of Standard Operating Procedures for all food & beverage outlets. Participate actively in weekly management meetings. Build and maintain highly-interactive, service-oriented business relationships with Canyon Ranch Miami hotel guests, condominium residents and walk-ins. From August 2011 to November 2012 (1 year 4 months) Miami/Fort Lauderdale AreaClub 50 Assistant Manager @ • Management of all operations of cocktail bottle service, VIP guests and beverage sales. • Direct, coach, support and supervise the performance of head bartenders, VIP cocktail bottle servers and bar staff, while managing club alongside the Club 50 Manager and assisting in daily operation of entire bar operations. • Work closely with the sales team and marketing to enhance sales and concepts for increasing business. • Control beverage cost in accordance to budgeted numbers influencing the total cost of property. • Organized the nightlife entertainment and operation to fulfill aspirations, and balance the F&B Division • Responsible of meeting financial forecasts and development of public relations for the Food and Beverage Department. From June 2010 to June 2011 (1 year 1 month)

B.S. Hospitality Management Minor in Food Service Management, Hospitality Management @ Florida International University From 2006 to 2008 Associates, Arts @ Seminole Community College From 2004 to 2006 ABC Elisa Mejia is skilled in: Hotels, Banquets, Food & Beverage, Catering, Restaurants, Hospitality Management, Hospitality Industry, Hospitality, Pre-opening, Resorts, Front Office, Menu Development, Training, Micros, Opening Hotels