Bed Station Group has a collection of hotels and hostels in Southeast Asia. The chain's Khaosarn branch is one of the largest properties in its portfolio, located in the heart of Bangkok's tourist hub, Khaosan Road.From the early stages, I was actively involved in the process of the opening of the hotel. During my tenure, I directly oversaw both the F&B and front office operations.Over the years, I implemented a vast amount of procedures in the F&B department to operate more efficiently, thus resulting in a higher revenue yield. As Assistant General Manager, I developed new strategies and sales techniques to help reduce operational costs of the hotel/hostel's front desk and increase the overall revenue stream. To ensure that the changes were implemented properly I headed staff training and oversaw the operational changes. As a result of these improvements, the hotel reached record highs in revenue, outperforming all the branches in Asia.During the COVID period, I created new protocols on the check-in/check-out procedure to help reduce the risk of infection to our guests and staff. I organized an information-group for guests to ensure that they had 24/7 access to the latest airline/flight updates while stranded in Thailand during COVID, and provided assistance to those wishing to stay in Asia with visa advice, finding new accommodation, and other travel advice. Responsibilities: -Provide effective leadership to hotel team members.-Deliver hotel budget goals and set other short and long term strategic goals for the property.-Prepare monthly financial reports for the owners. -Oversee and manage all departments and work closely with department heads on a daily basis.-Ensure that monthly financial outlooks for rooms, F&B, admin, and general management are on target and accurate.-Handle complaints, and oversee the service recovery procedures.

Brooklyn Depot is an American bistro with a hint of Aussie flare, specializing in classical American comfort food in the heart of Melbourne's CBD. As an American trained chef, I was able to ensure the authenticity of the restaurant's cuisine and innovate classic American favorites. Responsibilities:-Effectively coordinated with daily operations, directed staff, and oversaw finances and inventory. -Created a staff schedule and encouraged high levels of performance.- Installed procedures to reduce food costs by 5%, simultaneously boosting revenue by 6% year-to-year.

Tampa Bay Brewing Company (TBBC) is one of the oldest gastro pubs in the Tampa Bay area. TBBC is well known for the creative craft cocktails and modern stylish gastropub dishes. In this fast-paced environment, I learned the ropes of the kitchen, not only learning culinary techniques but also how to efficiently run an F&B business, and manage a diverse group of staff. Responsibilities: -Managed food and product orders by keeping detailed records and minimizing waste while working with existing systems to improve waste reduction and manage budgetary concerns.-Ensured a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.-Worked under the head and sous chef to learn and maintain kitchen organization, staff ability, and training opportunities.-Understand and utilized all the food preparation and presentation procedures during a shift to ensure the quality and restaurant standards were met.