Patty Loyd

Prestige Beauty Advisor | Retail Customer Service and Operations at JCPenney / Catalyst Brands (2025-02 – Present)

Provide personalized customer service, explain products, recommend solutions, and complete sales transactions in fragrance, skincare, makeup, and hair care.
Operate point-of-sale systems, process purchases, support promotions, and resolve transaction or service concerns with clear communication.
Stock and organize merchandise; complete planogram and gondola resets, product placement, signage, pricing, clearance, and new-product setups.
Maintain a clean, safe department; inspect displays, monitor high-value inventory, report discrepancies, and coordinate concerns with leadership and asset protection.
Earned district-level recognition for individual sales results while supporting department operations during high-volume and reset periods.

Guest Experience & Hospitality Operations Specialist (Front Desk / Night Audit) at Sage Hospitality Group (2023-01 – 2025-02)

Supported front desk and overnight hotel operations, including check-in and check-out, reservations, room assignments, guest profiles, and service documentation.
Used OPERA and Colleague Advantage to enter and update reservations, guest information, room details, service notes, and operational records accurately.
Handled late arrivals, early departures, room concerns, transportation needs, guest requests, and complaints; provided timely service recovery and follow-through.
Answered guest questions, communicated hotel information, and coordinated time-sensitive needs with front desk, valet, leadership, and other hotel teams.
Supported VIP guests, corporate events, and hotel activations through guest flow, setup, sanitation, service pacing, and professional front-facing service.

Restaurant Operations Manager at McDonald's (2010-05 – 2022-12)

Promoted from opening-team employee to salaried management while supporting restaurant operations across multiple markets.
Managed high-volume shifts by assigning positions, coordinating staff coverage, monitoring service speed and quality, and adjusting workflow during peak periods and staffing gaps.
Oversaw customer service, POS and cash-handling procedures, opening and closing routines, inventory support, product rotation, food safety, sanitation, and workplace standards.
Trained and coached employees on guest service, register procedures, food preparation, safety, promotions, process changes, and performance expectations.
Resolved customer complaints and operational problems; coordinated menu rollouts, promotional campaigns, signage, product launches, and process updates.

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