Chin Chin Sydney, an iconic restaurant by The Lucas Group. Role taken while studying a diploma of nursing during Covid.

Overseeing a business centre lounge along with 5 boardrooms and 120 seater all day dining restaurant, including a private function room. Main focus was change management; streamlining outdated procedures and inefficiencies as well as strong emphasis on team development. Worked very closely with a small team of diverse skill levels as well as cultural backgrounds.

One of Hyatt's flagship restaurants comprising of nine different concepts and experiences, including a restaurant, party room (gin bar), award winning martini bar and retail shop, with a combined seating capacity of 340 pax. Main focus on increasing guest satisfaction and generating revenue through sustainable strategies. In charge of financial reportings and analysis of the outlet and events; as well as all Human Resource related tasks and projects, reporting directly to the Assistant Director of Food & Beverage.

Working closely with the Outlet Manager to drive all outlets towards higher guest satisfaction, associate engagement and profitability. Supporting in recruitment and training of associates of various levels of experience and knowledge. Assisting Outlet Manager with writing and reviewing rosters according to payroll budgets and business forecasts. Establishing and implementing revenue initiatives. Achieving our hotel’s highest score and maintaining high standards for food safety and hygiene.

Managing daily operations in all outlets (Collins Kitchen Restaurant, The Lounge & Bistro Bar); supervising services during all meal periods and ensuring highest guest satisfaction. Effective control of labour cost. High focus on Medallia analysis & strategies, reflecting in constant growth in scores. Implementing checklists and systems for smoother more efficient operations.

Implementing organisation & efficiency, creating standards and developing comprehensive communication across the teams. Processing prepayments using Opera and strongly assisting organising festive season reservations. Training new hosts to be efficient and use reservation and email systems. Similar tasks as below, in addition to simultaneously overlooking and being responsible for casual dining service. Later overlooking allocations, microster exceptions, organising the team and managing dinner service – Acting Team Leader.

In addition to general hostess tasks as below, further tasks include; overlooking and managing hostess team, rostering, organising and conducting monthly meetings and trainings. Assisting with microster payroll software to ensure it is accurate and labour costs are minimised. Monitoring comments from HySat and other online platforms, communicating them to team members and management team. Working closely with the Food and Beverage Assistant to maximise reservations and revenue, assisting other outlets and departments on reservation trainings and other administrative tasks.

Greet and escort guests during all meal periods according to Hyatt International standards. Administrative tasks: reservation and general inquiry emails and phone calls, allocating seatings, maintaining and restocking printing and stationery supplies as well as menu upkeep and printing. Cashiering and ensuring correct cash ups after all services liaising with Front Desk and Finance when needed. Created complete training guide for hostesses, in charge of the distribution of gratuities. Involved in organising reservations and payments for events such as Christmas and New Year’s Eve.

Section waiter, continuously adhering to Hyatt International standards. Section waiter over all meal periods and positions - barista, pass, heart of house, constantly focused to exceed expectations while maintaining a high level of product knowledge. Part of the reopening team.

Sustaining 3 Hat restaurant standards, specialising in degustation menus, requiring extensive detailed product knowledge.

Liaising and organising reservations and events/functions with customers. Overlooking the website, database and facebook pages keeping them updated. Designing newsletters, vouchers, menus to suit the target market and style of the restaurant.

Experience gained as a barista, bartender, waitress, acting shift leader. Responsibilities included opening breakfast buffet restaurant autonomously, supervising staff, training other staff members on restaurant standards and procedures, cash-up, delivering exceptional service to all guests. Others include opening day bar and working independently throughout the day as well as night shifts in the bar and helping with set up and service of events.