Household Manager

Top Standards
Administrative
Housekeeping
Culinary

 

 

 

 

 

 

 

The Hensley Settlement still exists today as a tourist stop in the Cumberland Gap National Historical Park, where my family members first settled in 1903. I was born about 35 miles away in Harlan, Kentucky in 1964. My father was a mining engineer who ran a construction company along with his brother. My mother was a homemaker and entertainer, throwing casual barbecues and holiday parties for friends and family. Although money was occasionally tight, my parents instilled in me values of hard work, honesty and integrity that I carry with me in the way I serve.

My mother later employed a housekeeper and nanny to help around the house and with my two siblings and me. When I was 7 years old, I remember playing with matches and I set a bowl on fire. The nanny ran into the room screaming, and after she stomped the fire out, she sternly told me, “You promise me not to do it again and I won’t say a word.” She was part of the family, and I have fond memories of her. I never did it again!

At the height of my father’s business, he employed more than 1,000 people and was very successful. For one Christmas, the entire family—18 people—took an expensive trip to Disney World. Not too long after that vacation, my father’s company collapsed and shrunk down to five employees. My father signed over his car to me so that the IRS wouldn’t take it, and I remember counting pennies from a jar for Christmas. Even though times were tough, I never felt sad, but woke up every day with a smile on my face. It’s something I still practice.

I was 26 when I enlisted in the U.S. Navy in Florida. The cooks—in charge of feeding between 800 and 1,200 people, were all miserable and disorganized. I came in and wrote down jobs and timelines for all the cooks in the kitchen on a whiteboard, which everyone obeyed as if it were an order. It was the first time I realized my knack for creating process and order that improved the cooks’ jobs as well as the quality of the food.

During my 12 years with the Coast Guard, I held multiple roles, including inventory management of the cleaning supplies and food, for 110 people aboard the USS Lager during its eight-week tours. I also managed an inn in Kentucky, where I increased annual revenue from $250,000 to $625,000 over the course of three years.

With my military and hospitality backgrounds, I have had the privilege of working in multiple homes as a Household Manager for the past few years. I always bring a positive and humble attitude to the people I am serving. I listen well to my supervisors and those who report to me, and I create order and processes to get work done in the most efficient way possible. I have a Southern gracious work style, always with a sense of family. I also take notes and make lists as to not forget a single request. Thank you for the opportunity.

My top three Service Standards are Administrative, Housekeeping and Culinary.

Administrative:

  • Skilled with identifying and completing yearly projects
  • Skilled with HR responsibilities, including hiring, training, managing and terminating staff
  • Capable of organizing files for receipts and maintenance records
  • Maintains household calendars and schedules for Principals and staff
  • Develops and implements household rules and regulations
  • Oversees small remodeling projects
  • Specializes in inventory and logistics
  • Makes lists for all household tasks and accomplishes tasks in a timely manner

Housekeeping:

  • Trains staff in proper housekeeping methods, including cleaning silver, crystal, chandeliers and china
  • Experienced with hands-on housekeeping responsibilities, including proper bed-making techniques, bathroom cleaning, mopping floors and more
  • Skilled with creating zones and task sheets for proper and timely cleaning of a home
  • Experienced with proper care of valuable artwork and high-end antiques
  • Organizes staff and personal tasks
  • Evaluates the skill level of the housekeeper
  • Knowledgeable of cleaning products and their uses on various materials
  • Performs daily graces in a home

Culinary:

  • Supervises methods of cooking and plans menus for the principal, taking into account their allergies and ages
  • Knowledgeable of shopping for organic products and healthy foods
  • Capable of storing food properly and rotating inventory
  • Creates daily menus and special event menus
  • Performs staff training regarding food safety and hygiene
  • Proficient with proper food presentation