Teresa Teel
Conway
Summary
Accomplished General Manager with a proven track record at Choice Hotels, enhancing operational efficiency and customer satisfaction. Excelled in leadership and multi-tasking, driving significant business growth. Demonstrated expertise in staff management and quality management, fostering team building and consistently meeting goals. Achieved notable success in customer retention and sales, showcasing a commitment to excellence in food and beverage operations.
Overview
39
39
years of professional experience
Work History
General Manager
Choice Hotels
03.1999 - Current
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Interacted well with customers to build connections and nurture relationships.
- Approached guests and employees with personable and welcoming attitude to promote friendly environment.
- Serviced guests with food and beverage requirements.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
General Manager
Foxfire Hotel
01.1997 - 03.1999
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee evaluations, and contract details.
- Formulated policies and procedures to streamline operations.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Reported issues to higher management with great detail.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Shift Leader
Captain D's
01.1994 - 01.1997
- Trained new employees and delegated daily tasks and responsibilities.
- Completed cash and credit card transactions accurately using POS software.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
- Managed inventory and ordered supplies to keep location well stocked with necessary supplies.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed recipes and chef instructions to prepare food correctly.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Assisted in setting up and breaking down kitchen stations.
- Monitored food temperature, discarding items not stored correctly.
- Followed food safety practices and sanitation guidelines.
- Maintained high personal grooming standards and uniform presentation.
Housekeeping Executive
Montego Inn
01.1989 - 01.1994
- Emptied trash containers and vacuumed carpets, rugs and upholstery.
- Designed all housekeeping policies and procedures according to required standards and scheduled all rotational duties for staff.
- Performed laundry cleaning services and mopped, swept and polished floor surfaces.
- Conducted final inspections of offices and common areas and notified manager of space requiring immediate cleaning.
- Maintained excellent relationship with cleaning staff while merging lines of communication with front desk employees to achieve timely execution of cleaning duties.
- Established and enforced safety protocols and guidelines for staff.
- Implemented daily, weekly and monthly cleaning routines for staff to follow.
- Maintained required records of work hours, budgets and payrolls.
- Addressed customer feedback and complaints to maximize satisfaction.
Kitchen Line Cook
Morrisons Cafeteria
01.1986 - 01.1990
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Grilled meats and seafood to customer specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
No Degree - Basic
Church Hill High School
Church Hill, TNGED -
Horry County Adult Education
Conway, SC02-2025
Skills
- Multi-tasking
- Sales
- Communication skills
- Staff management
- Customer retention
- Team building
- Consistently meet goals
- Leadership
- Quality management
- Food and beverage operations
Timeline
General Manager
Choice Hotels
03.1999 - Current
General Manager
Foxfire Hotel
01.1997 - 03.1999
Shift Leader
Captain D's
01.1994 - 01.1997
Housekeeping Executive
Montego Inn
01.1989 - 01.1994
Kitchen Line Cook
Morrisons Cafeteria
01.1986 - 01.1990
No Degree - Basic
Church Hill High School
GED -
Horry County Adult Education
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