- Managing a union restaurant, banquet, and housekeeping operation.- Overseeing banquet staff to ensure all events run smoothly.- Conducting daily stand-up meetings with staff, reading through B.E.O.’s and analyzing what is needed to be done. - Ensuring quality food and achieving great service by monitoring staff and auditing S.O.P.’s.- Developing, editing, and updating banquet event orders when necessary. - Developing banquet checks after adjusting any changes. - Monitoring costs of labor and beverage.- Conducting monthly food safety and standards training with staff.- Scheduling staff weekly based on amount of catering and banquet events, based on projected occupancy levels, and future guest room due outs. - Observing labor costs and tips to efficiently complete payroll. - Collaborated with General Manager, Accounting Director, and Operations Director on projects: gift card program, Micros format. - Reviewing monthly P&L and budget to determine areas of improvement.- Creating and implementing new cocktail items and specials.- Inspecting rooms to ensure guests check into vacant ready rooms.- Performing property walkthrough to assign lobby attendants to clean public spaces and empty out trash.

- Guided employees through weekly safety training, covering topics such as “Tag In, Tag Out”, “Slip, Trip, and Falls”, and “Fire Prevention”.- Directed 15 to 20 employees to maintain efficient and clean work environment while achieving exemplary customer service.- Collaborated with executive chef to manage beverage inventory and purchasing.- Oversaw banquet operation, bar restaurant, and kitchen as the PM Manager on Duty.- Participated in monthly leadership meetings with managers and supervisors, discussing status of the hotel and projects to improve.

In addition to serving and bartending, I work closely with the Food and Beverage Director as well as the Executive Chef in providing exemplary customer service. I am also tasked with the role of safety trainer: training all Front-of-the-House and Back-of-the-House staff the safety standards and topics required by Cal-OSHA. I have been trained to attend the front desk to assist in checking guests in and out.

Ensure items are sent to guests efficiently, and ensure cooks are producing items consistently.Ensure menu items are produced within Executive Chef's specifications.Check BEO's and check what is needed to be prepared. Assign tasks to cooks.Communicate with Banquet Captains to ensure items are sent to banquets in a timely manner.Maintain food safety and sanitation requirements as well as standard of procedures for all F&B staff.Assist Executive Chef in new menu development.Direct FOH staff so that tasks are completed efficiently and ensure guest satisfaction.Assist in taking inventory both food and alcohol. As well as ordering products as needed.Produce daily revenue reports for the restaurant and in room dining. Email all head of departments in daily operation report.

2013 Produce menu items based on Executive Chef's specifications. Ensure guest satisfaction. Prepare for all items on the menu as well as BEO's.

Preparing and plating menu items based on Sushi Chef's specifications.