• Trained incoming banquet bartenders on service expectations, inventory management, and event execution.• Utilized Square POS, distributed tips to support staff, and managed bar inventory and cash register for events.• Delivered a memorable and a consistent dining experience for customers through prompt and accurate service• Maintained knowledge of the rotating food and drink menu to answer any questions and keep satisfaction rates high.

• Presented actionable recommendations around waste management, building design, and energy use, which projected a reduction of 13,000 lbs. of carbon emissions.• Achieved carbon neutrality through PV systems and the purchase of carbon offsets to counter carbon-intensive procedures. • Provided a positioning strategy based on local market research and surveying, which signaled the value of a sustainable clinic.

• Performed extensive research on CGE modeling, price and income elasticities, and multiple economic functions.• Built models using GTAP software to analyze the economic impact of COVID-19 on the service, energy, transportation, and agricultural industry within the Hawaiian economy.• Our research group lead this project with the ambition of local publication. • Developed team rapport and comfort collaborating through virtual engagement platforms such as Zoom and Teams.