Hospitality professional with strong leadership and relationship-building skills. Enjoys juggling multiple tasks and working under pressure. Creative and client-focused, trained in various areas ranging from food and beverage and event planning, to management and marketing.
Exceptional customer service
Attention to detail
Creative problem solver
Eager, quick learner
Strong client relations
Strong interpersonal skills
MS Office (Word, Excel, Power Point)
Micros, Opera, Fidelio
Mac OS X
Food and Beverage Assistant03/2015 to 07/2015 The Landgam – Tsim Sha Tsu, Hong Kong
Worked with clients by showing the event space, discussing their needs, budget, hotel accommodations and decor.
Guided guests with enthusiasm through event menus while demonstrating thorough knowledge of the food, beverages and ingredients, and guiding them on special tea, wine and cocktail pairings based on their choices.
Managed food delivery for 200+ guests for special events.
Coordinated with outside vendors such as entertainment and floral.
Set dining tables according to type of event and service standards.
Worked at the events and resolved service-related problems in a timely manner.
After the event, followed up with host to ensure satisfaction with food and service, ensuring that they were provided friendly and attentive service and exceptional hospitality.
Routinely supported other areas of the department as requested, including answering telephones and completing financial transactions for other staff members.
Hostess Training02/2015 to 03/2015 The Langham – Tsim Sha Tsui, Hong Kong
Greeted and welcomed all guests with a smile and escorted them to their table
Displayed enthusiasm about the restaurant\'s menu, including daily specials, and g uided guests needing recommendations through menus while demonstrating thorough knowledge of the food, beverages and ingredients
Scheduled and confirmed reservations by telephone daily
Prepared seating assignments prior to service for the manager
Addressed customer requests or complaints, and escalated them to manager when necessary
Arranged special events for larger groups in the restaurant that were not large enough for the food and beverage department (up to 50 guests). Responsibilities included the coordination of menu selection, floral arrangements, hand selecting staff that would work with the party, and was held responsible for resolving any issues arising during the event
Responsible for coordination of up to 18 servers in restaurant with capacity of 200
After successfully managing several events in the dining room, was promoted to Food and Beverage Assistant
Summer Intern05/2014 to 08/2014 The Spa at Compass Health Systems – Miami, Florida
Greeted all guests in a warm and friendly manner to create a positive first impression of the spa.
Consistently followed all required protocols for scheduling spa appointments and m aintained awareness of availability, always refilling cancelations as soon as possible.
Communicated any relevant schedule changes to the spa supervisor.
Followed the pre-assigned opening and closing procedures for each spa station.
Served as a primary point of contact for guests and maintained a solid knowledge base of all spa products and services.
Designed sales flyer highlighting a "special" service and product of the week that was used in print and also using email blasts to current clients and social media, resulting in a 18% increase in sales after its inception.
Recorded inventory sales into the spa\'s weekly income report and restocked inventory as necessary.
Anticipated spa guest concerns and addressed them immediately.
Marketing and Event Coordinator06/2013 to 03/2014 Rachel's Jar – Miami, Florida
Retained clients by listening to their requests and adjusting as necessary and enlisted them to help build brand awareness and generate leads.
Evaluated marketing material with the consumer perspective in mind, and made dramatic changes to increase sales and expand key client base.
Targeted both offline and online consumers by working to design a multi-pronged and comprehensive marketing strategy.
Recruited and hired sales/representative team of 8 employees.
Streamlined operational efficiencies by implementing innovative marketing and sales strategies, including representatives, email-marketing campaigns and social media.
Led team to foster and facilitate relationships with potential large event/corporate clients to increase product sales.
Strategized to qualify potential clients within assigned geographic territories for large events rather than house parties, and foster relationships, resulting in the average home event order of 20 jars becoming event/corporate orders of 200+ jars.
In addition to customer awareness of the product with the changes to the marketing and the addition of the sales team, the increased size of the orders made delivery costs substantially lower resulting in higher profit margins.
Bachelor of Business Administration: Event Management2016Les Roches International School of Hotel Management-
Bachelor of Science: Hospitality and Tourism Management2013Purdue University-