Keisha Arscott-Gray

Provide high standard of service suitable for individuals seeking the very best service. Offering Service Excellence that will satisfy every single customer.

• Manages guests challenges and concerns ensuring total guests satisfaction, through being consistent, innovative and creative while maintaining a positive attitude.
• Coordinate guest stay meeting guest demands.
• Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Manages room inventory and room assignment
• Manages PMS including report generation, analysis and simple configuration changes in consultation with IT
• Motivated staff to perform at peak efficiency and quality.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Foster a supportive and collaborative environment, working with all departments to identify and maintain best practices.

• Conducted regular inspections of guest rooms and public spaces, ensuring adherence to established cleanliness standards and addressing any issues promptly.
• Implemented regular performance evaluations for staff members, identifying areas for improvement and providing constructive feedback for personal development.
• Completed schedules, shift reports, and other business documentation.
• Evaluated employee performance and developed improvement plans.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Conducted regular room inspections to verify compliance with housekeeping standards.
• Investigated guest complaints and resolved issues to increase customer satisfaction and establish trust.
• Collaborated with human resources to refine recruitment strategies for the housekeeping department, attracting top talent and reducing time-to-fill open positions.
• Ensured compliance with safety and sanitation regulations, maintaining a clean and hygienic establishment at all times.
• Coordinated scheduling and staffing to accommodate fluctuating occupancy rates, maximizing efficiency and minimizing labor costs.