“She’s done a good job, she understands organizational policy well and has a good background in food and beverage from the back of the house to the front of the house, which is a sought-after set of attributes,” said Anderson.
“That was a promotion waiting to happen.”
As food and beverage director, Eggimann worked many late evenings and weekends, but she has adjusted to standard weekday hours as general manager. Sometimes she stays late or works weekends for large events and weddings.
“The greatest reward for me is to see all the pieces of the puzzle come together — food and beverage, housekeeping, front desk, and maintenance working together to get through a busy weekend or event,” said Eggimann. “You know everybody worked really hard to make the event go even better than expected.”
Eggimann can pitch in anywhere in the hotel. You might find her hosting or waiting tables at the hotel restaurant — 101 Main — during the weekday lunch rush. Eggimann is quick to remind locals that the 101 Main is still open and offering a Sunday brunch buffet.
“We have a really excellent chef, good food, a salad bar and lunch buffet Monday through Friday,” added Eggimann.
Day-to-day Eggimann oversees operations, helps out in housekeeping and front desk during peak times, resolves employee issues and completes administrative tasks.
“Everyday is really different. I come in most days with a mental list of what I’ll do. I have to always be on my toes ready to respond to what happens. Days never go as planned,” said Eggimann.
Eggimann’s youth does not hinder her as a manager. She strives to treat employees fairly and hold them accountable. Working in food service, Eggimann has seen many management styles and learned early that a manager should never show favoritism.