Hannah Hill

I have over 10 years of culinary and hospitality expertise, specializing in team empowerment, guest retention, deescalation, service recovery and more.

In Room Dining Coordinator - Loews Atlanta Hotel - Atlanta, GA

(2026-1)

• Assist guests with placing their food orders over the phone and in person, answering all questions regarding the menu and other miscellaneous questions
• Coordinating with all departments such as security, housekeeping, front desk, sales and marketing, etc., placed service requests through system called (Hot sos) and Opera.
• Handling all amenities and service requests for guests, coordinating with front desk and housekeeping assigning rooms to ensure products were delivered to the proper room
• Processed orders through micros, opening and closing checks, reported and recorded calculated room servers' tips for the day and end of day reports

Banquet Server on Call - Loews Atlanta Hotel - Atlanta, GA

(2022-11)

• Provide exceptional service to guests, passing hors d'oeuvres, table setting, polishing glassware, silverware's, taking guest orders, offering and pouring wine, etc.
• Working as a team to make sure banquet event exceeds our guest expectations.

Restaurant and Lobby Bar Server - Loews Atlanta Hotel - Atlanta, GA

(2026-09)

• Greet guests with exceptional hospitality
• Assist guest with placing their food and drink orders, answer questions regarding the menu, put in the order correctly into micros.
• Make sure guest receive their drinks and food in a timely manner. In addition to preparing cocktail drinks, wine pours, etc.
• Set up restaurant/lobby bar for service, side work (polishing silverware and glassware, napkin folding, etc.). End of shift cleaning and sanitizing, label and date perishables (juices, garnishes, etc)
• Communicate with chefs, server assistants, manager when applicable to make sure all patrons have a great dining experience.
• Close checks, processing card payments, room charges and cash handling.

Market Supervisor - Loews Atlanta - Atlanta, GA

(2022-08)

• Ordering inventory
• Training new team members
• Team scheduling
• Maintains market standards (for five coffee standards and procedures)
• Ensuring a safe and healthy work environment
• Updating food and beverage manager of daily events, supervising in room dining and restaurant when managers are unavailable In Room Dining operator/Overnight Delivery Attendant - Loews Chicago Hotel - Chicago, IL

(2017-07 - 2020-03)

• Place setting tables, trays, polishing glassware and silverware, folding napkins.
• Delivered guests food order, exceeding their in room dining expectations.
• Assisted guests with placing their food orders over the phone and in person, answering all questions regarding the menu and other miscellaneous questions
• Coordinating with all departments such as security, housekeeping, front desk, sales and marketing, etc. and placed service requests through system called (Hot sos) and Opera.
• Handling all amenities and service requests for guests, coordinating with front desk and housekeeping assigning rooms to ensure products were delivered to the proper room
• Processed orders through micros, opening and closing checks, reported and recorded calculated room servers' tips for the day and end of day reports
• Cross trained in minibar as well as delivered room service orders while upholding the Loews standards of service
• Worked closely with food and beverage mangers, keeping them in the know of day to day challenges, solutions and daily reports

Lead Garde Manger Cook - GT Fish & Oyster - Chicago, IL

(2016-07 - 2017-04)

• Daily mise en place for cold food items
• Creative presentation of salad, hot and cold food items, etc.
• High regard for safety and sanitation in addition to proper product handling
• Daily inventory and ordering

FT Cook - Xoco Bistro - Chicago, IL

(2015-06 - 2016-11)

• Setting up food stations in the restaurant for open service
• Cooking, frying, prepping, multi-tasking, maintaining a clean and organized working environment
• Executing food ticket items in a timely manner and plate presentation.

Line Cook - Kanela Breakfast Club - Chicago, IL

(2016-02 - 2016-07)

• Assist the Chef in all prep, baking, sauteing, and poaching, etc.
• Support with weekly menu specials
• Proper food handling and storing- practice safety and sanitation

Breakfast/ Pastry Chef - Brooks Lake Lodge - Dubois, WY

(2013-06 - 2014-03)

• Prepared staff and guest's breakfast in addition to setting up buffet and omelet station
• Showcase customer service while cooking food in front of guests
• Baked from scratch breads, pastries, cakes, cookies and other dessert items at high altitude (9200 ft. elevation)
• Occasionally worked on the line firing and plating ticket food items while keeping area safe and sanitary.

Prep Cook/ Garde Manger Cook - Mana Food Bar - Chicago, IL

(2012-03 - 2013-06)

• Prepared batches of menu items consistently according to chef's expectations in a timely manner such as: soups, sauces, sorbets, brulees, etc.
• Properly store foods and other received product
• Small plating during service

Bachelors of Science - Hospitality & Tourism Management - Roosevelt University (2013-05 - 2013-05)

Associates - Applied Science - Monroe College (2010-12 - 2010-12)