Gracie Silver

-Oversaw daily operations of beach and pavilion facilities, delivering exceptional service to members and guests. My responsibility include supervising staff, coordinating daily assignments, ensuring the facility is clean, organized, and properly maintained, and making sure all club polices and safety standards are followed.

Supervised daily club operations, ensuring consistent service standards across dining, golf, and member areas.

Coordinated staff schedules, assignments, and coverage to maintain smooth workflow during peak service periods.

Trained team members on hospitality procedures, clubhouse expectations, and member service protocols.

• -Supervised daily operations at the blowing rock country club turn-house to provide a seamless experience for members, golfers, and visitors. Managed opening and closing tasks to maintain efficiency and effectiveness. Oversaw food and beverage operations while leveraging strong customer service skills. Collaborations with kitchen and service staff are vital to maintain high standards of quality. My focus remained on creating a welcoming environment that enhanced the overall country club and golf experience.
• Coordinated daily hospital operations, prioritizing patient placement and unit staffing needs.
• Monitored bed availability and facilitated timely admissions, transfers, and discharges.
• Communicated staffing concerns and operational issues to nursing leadership for rapid resolution.

• -Managed daily operations at King Street Grill, ensuring staff and customers received attentive service. Oversaw team management, inventory handling, and compliance with health standards to maintain a safe environment. Committed to exceptional customer service, fostering loyal clientele and creating positive dining experiences. Improvement of operational processes was a key objective to my role.
• Supervised kitchen workflows to maintain consistent food quality and service standards.
• Coordinated inventory checks and ordering to prevent shortages and reduce waste.
• Trained kitchen staff on sanitation, prep procedures, and station responsibilities.