chloesimpson491

[chloesimpson491]

About Me

Hello There! My name is Chloe, and I am a upcoming graduate from San Diego State University, graduating with a Bachelors in Hospitality and Tourism Management. I am originally from Florida, and moved here in 2013 to to attend SDSU.

When I’m not working or studying (which is 80% of my week), you can find me in the saddle, reading, going to the beach, hanging out with my wonderful group of friends, in the saddle, or staring at my horse and asking him who’s a good boy.

I have a strong passion for all 3 of the emphasis’ here at SDSU, and ultimately decided on hotel operations (changing from events) after I started working at the Pendry. My passion for restaurants comes from my strong background and experience in restaurants and bars; it’s what I’ve been doing since my junior year of high school and I just find bartending and serving so fun (on most days…..) and the flexible schedule has always been important to me, as I strongly believe in a good work life balance. I have a passion for the events side of hospitality, as I am definitely “a planner”. I keep my very detailed, color-coded agenda with me at all times, and am always coordinating the outings of my friends. My passion for equestrian sports led me to interest in the sports events sector of event planning.

After landing a job at the brand new, shiny penny of downtown The Pendry, I changed my emphasis to hotel operations. My hotel has all three of these sectors: phenomenal food and beverage outlets, a high … of conventions and conferences, and the front office/ hotel operations.

I was honestly dreading working at the front desk for 398. I pursued receiving a position at The Pendry because I have always been drawn to opening new venues, as well as high-end, luxury spaces focused on design and asthetics, as well as impeccable guest service. Luckily, I knew a bartender at Fifth & Rose, our craft cocktail bar, who was able to pass along my resume to the Director of Front Office. After 6 long and harrowing interviews, I was offered my first non-food and bev position as a front desk agent. I immediately fell in love with the property (we have a champagne vending machine…how could you not!?) as well as-most importantly-my surrounding coworkers and leadership team. 

Now that I’ve been at the desk for a little over a year, (still bartending and serving on the side), I’m not sure the front office is for me in the long run, but I am very passionate about my property as well as it’s parent company of Montage International. The company culture is unlike any other workplace that I have experienced, and my leadership team exemplifies every positive leadership behavior I have learned about in this program. I think of every single coworker and manager very highly, and have great respect for them. The front office has not only taught me an abundant amount about hotel operations, but also about myself and my own leadership style and philosophy.

I have always thought of myself as a transformational leader, even before I knew what a transformational leader was. Much less that leadership theories even existed! Although, I think what is most efficient and what my preferred leadership philosophy is a mixture of multiple leadership styles. I am passionate about transformational and think this is incredibly important in the workplace, as there is nothing more rewarding than having a leader identify change that needs to be executed, and inspire and motivate the organization to instill a positive morale and culture. I like to think I exemplify these behaviors as I identify a problem or need for change when I see one, and like to boost the morale and energy of those around me. These behaviors that I partake in, I partake in because I have been on the other end of the stick more often than not – being under a leader who is less than stellar. Being “led” by someone who is not a leader, to say the least, in my experience makes a place of employment a unfavorable & nugatory place.  Associates shouldn’t feel dull, not cared about, or insignificant in their place of employment. I strive with my leadership skills to never let this negative energy seep into a work place. As I mentioned, I believe a cocktail of leadership styles is most effective. While I am mainly passionate about transformational leadership, I do think transactional is effective in some organizations or situations. Those days where there’s so many things going on, you have a long to-do list, have to prioritize what is most important – that’s when I like transactional leadership. We’ve had many days like this at the Pendry, with a full house departing and a full house arriving, and of course 12 things go wrong and there’s 17 guests upset for who knows what. I find myself more task-oriented during these stressful times, focusing on efficiently and effectively producing results.

I began leadership at a young age – being 16/17 leading a team of girls that were hosting at a high-end restaurant. As this was my first job, it absolutely drew me out of my comfort zone and helped me find my niche in the food & bev industry. I improved my interpersonal communication, professional, and strategic implementation skills. Coordinating reservations and turning tables was intense and challenging work, and managing young girls that were also my friends was just as challenging. After I moved to the Melting Pot San Diego, I started in a leadership role over the servers there, as I was the most senior server and was in charge of training new hires and implementing best practices on busy nights.

My freshmen/sophomore year of SDSU I wasn’t a HTM major, but a International Business major until I discovered our brilliant program. I had little to no leadership skills beside “work leadership” -  I had no motivation or time management skills or self discipline, but I was really good at procrastination. My grades and motivation to be successful at school suffered. Once I realized I wasn’t going to pass a few classes, the following semester I worked harder at my GEs. I didn’t miss as many assignments, and studied farther in advance for tests. My GEs were hard for me, and I was trying as hard as I could, but not making the grades I wanted, which was mentally hard on me. I kept thinking, “If I’m trying as hard as I can but not succeeding, what’s the point?” I somehow made it through passing my under division, and discovered the hospitality program. In 201 with Rob Spooner, I immediately felt at home and passionate about the material. I wanted to go to class, I wanted to do the assignments and get to know my professors. Luckily, I was able to overcome the challenge of being in the wrong major and not being in my “place” at SDSU, and somehow talked Carl into letting me into the major. My junior year was when I really got involved with HTM and SDSU, and it all took off from there.

 During my junior year of sdsu, I pushed myself out of my comfort zone to become more involved with the program. I took 5-6 classes each semester, challenging my self-discipline and time management skills. I volunteered with Christina to assist in the orientation for transfer students, welcoming them into their new school and “home”, and advised them on classes on professors. This experience, although a short one, again was uncomfortable talking with students I had never met, but ultimating was rewarding as I was welcoming in newcomers and giving them advice on the program and their classes. Leaving, I felt as positive, and successful as a leader coaching and motivating these students to reach their highest potential within the HTM program, and giving them advice on professors and how to succeed. This experience & growing out of my comfort zone became more natural, and absolutely refined my interpersonal communication, professionalism, and coaching.

301 was a challenging course for leadership. The facilitations and simulations again, pushed me out of my comfort zone and challenged our groups to think innovatively about how to tackle our assignments and presentations. Most group projects I had had before 301 were simple – researching a topic and splitting up the presentation. Easy. 301 was a whole new world, which I dispised at the beginning and appreciated at the conclusion. The simulations forced the students to think creatively and innovatively, take on a leadership position concerning integrity, humility, and “walking the talk”. We held each other accountable and all did our part, motivated each other and praised each other.

To summarize my highlights, I believe I have refined my personal leadership traits and theories through my extensive work experience with less than stellar leaders. They have taught me what not to be as a leader.

Overcoming the challenges of being a freshmen in college and struggling to succeed, and somehow making my way into the HT program gave me a new perspective on time management, grit and dedication. Transforming to not trying hard enough and procrastination in my first two years, led me to a program that I love, and led to being involved with professors, peers, and extracurriculars, which pushed me out of my comfort zone and helped shape and mold me as a professional individual and a leader.

I will be sharing with you my leadership experience in the HTM world, promising pitfalls of my current front desk agent chronicles, and industry connections concerning professors I’ve bonded with here, as well as the many connections I have through the Pendry.