SKILLS Strengths include staf?ng and development including: training, coaching, scheduling, and inter-staff communication. Servicing the unique needs of an upscale clientele. Creating events to promote business development. EXPERIENCE OWNER, RESTORATION CHIROPRACTIC, AUSTIN, TEXAS 2010 TO PRESENT Helped develop the practice from the ground up. Responsible for staf?ng, scheduling, employee development and staff communication. GENERAL MANAGER, OCEAN REEF CLUB, KEY LARGO, FLORIDA – 2006 TO 2010 Responsible for the ef?cient operation of the Ocean Room Dining Room and Room Service for the entire resort, on a daily basis. Accountable for all hiring, training, scheduling, and daily management of both departments. Focused on developing employees to achieve the proper training to accommodate our members and guests in a superior manner at this exclusive club. Dedicated to ensuring strong relationships with our members and guests and to provide consistent, excellent, hospitality service. GENERAL MANAGER, OSPREY POINT, ROCK HALL, MARYLAND – 2003 TO 2006 Strived to improve the quality of service at this Fine Dining Restaurant and Inn on the Eastern Shore of Maryland. Focused extensively on developing the restaurant to a higher standard that resulted in a higher quantity and quality of clientele and repeat business. Strived to update menus with the Executive Chef to increase all banquet business, began orchestrating weddings, and outdoor social events.?1015 West Lynn Street, Austin, TX 78703 NATA S H A PA R K S S C H M I D T

BANQUET SALES MANAGER, CHESTER RIVER YACHT AND COUNTRY CLUB, CHESTERTOWN, MARYLAND – 2002 TO 2003 Responsible for all Banquet Sales of the club to include solely booking all private and social events for the club and increased revenue. Implemented new menu’s, developed new staff, improved standards of service quality to maintain accuracy and consistency. Planned and managed all member events, holiday dinners, golf outings, as well as all other Banquet Events. DIRECTOR OF SALES AND CATERING, RUSTY SCUPPER, BALTIMORE, MARYLAND 2000 TO 2002 Responsible for the sales of this 500 seat restaurant in Baltimore’s Inner Harbor. Managed restaurant staff in executing all banquet scheduled events. Assisted in developing new Banquet Menu’s to increase sales and revenue. Developed repeat clientele and relationships to also increase business. CONVENTION SERVICES MANAGER, RESTAURANT MANAGER HARBOR COURT HOTEL, BALTIMORE, MARYLAND – 1998 TO 2000 As Restaurant Manager: Accountable for the managing of this 65 seat dining room at Harbor Court Hotel on Baltimore’s Inner Harbor. Oversaw all employees, scheduled staff, and worked to achieve professional standards of service. Responsible for overseeing all restaurant Front and Back of the House personnel and daily restaurant activity and procedures. Worked in planning all private events and parties for the restaurant. The Food and Beverage Director was from Ritz Carlton Hotels and I strived to develop my talents as a Restaurant Manager, under his guidance. Quickly promoted to the Convention Services Manager within 6 months of employment at this exquisite hotel. Detailed and planned all meal functions and events for scheduled hotel groups at this upscale hotel in Baltimore’s Inner Harbor. Worked with group contacts, Hotel Executive Chef, and Sales Department to ensure all planning accuracy and detail was ef?cient and outstanding. Worked hand and hand with other hotel departments to enable all group functions to run precisely accurate and effective. 1015 West Lynn Street, Austin, TX 78703

DIRECTOR OF ROOM SERVICE, BANQUET MANAGER, SALES ASSISTANT OMNI HOTEL, BALTIMORE, MARYLAND – 1996 TO 1998 I experienced multiple promotions, as I found my path during this period of my professional development. Hired as a sales assistant, I developed my skills in customer service extensively throughout my daily responsibilities. Trained extensively in the hotel computer system, Delphi. Assisted Sales Managers daily in client contact and daily procedures in achieving sales. Promoted to Banquet Manager. Responsible for managing the Omni Banquet Of?ce, this was a 786 Room Hotel near Baltimore’s Inner Harbor. Responsible for Producing the payroll for 50 banquet employees using Excel. Worked closely with all meeting contacts to ensure all events were precise and accurate. Inspected all rooms daily to oversee that set-up was satisfactory for clients. Worked closely with the Director of Banquets and three Banquet Manager’s to achieve daily success throughout the department. This was the largest convention hotel in Maryland during my employment at his property.Omni, Baltimore, continued Promoted to Director of Room Service. Planned, developed, and implemented new standards to bring the Room Service Department to a new standard of service, accuracy, and consistency. Developed new amenity packages and began promoting these through the Hotel Sales Department to increase sales. Worked to increase sales, standards of service and departmental team work. EDUCATION SALISBURY UNIVERSITY, SALISBURY, MARYLAND