Gregory Scott Ramin Email & Phone Number

Chicago, Illinois, United States

Houston, Texas, United States

Supervised 20 to 50 agents in multiple customer contact areas. Provide guidance, training, and accountability for lobby, gate, customs, immigration, and customer service center agents throughout the airport. Supervisor at United Airlines’ largest hubs with departures to Europe, Asia, Central and South America with 500 to 700 plus flights with 30,000 to.

Houston, Texas, United States

Was part of the start up team for this new JSX Station. Was trained in all positions of customer service and also worked as a valet for the operation. Worked charter flights as well.

Houston, Texas

Supervised 20 to 50 agents in multiple customer contact areas. Provide guidance, training, and accountability for lobby, gate, customs, immigration, and customer service center agents throughout the airport. Supervisor at United Airlines’ largest hubs with departures to Europe, Asia, Central and South America with 500 to 700 plus flights with 30,000 to.

Chicago, Illinois

Supervised 20 to 50 agents in multiple customer contact areas. Provide guidance, training, and accountability for lobby, gate, customs, immigration, and customer service center agents throughout the airport. Supervisor at United Airlines’ largest hubs with departures to Europe, Asia, Central and South America with 500 to 700 plus flights with 30,000 to.

San Francisco Bay Area

Started as a lobby agent and within six months promoted to Global Services agent, an invitation only customer program. Next learned and worked the gate operations. Within two years was promoted to Lead Agent and Supervisor in Training at United Airlines Pacific Gateway Hub. Adapted to the daily operational need and went where my skills were needed within.

Food and Beverage consultant for budget-conscious organizations, high end golf events, and classic car show events. Taught Sanitation 101, Food Service Fundamentals, Restaurant Operations Management, and food service lab classes at world class hospitality education programs. Arrived onsite for special events as needed throughout the country working with.

Nashville, Tennessee, United States

Cross-trained agent and supervisor performing check-in, gate agent, aircraft movement, and baggage services. Resolved guest concerns and maintained operational efficiency as a supervisor in training. · Chosen to assist Savannah, GA station personnel in learning passenger service system and new processes. · Gate agent responsible for passenger.

Stillwater, Oklahoma, United States

Developed operations manuals and training programs for general team member training, Karsten Creek (culinary and dining room) team members; Training Table (servers and culinary teams), and Game Day (bar tenders, servers and culinary staff). Suite Level Events coordinator that ensured food and beverage items where requested, ordered, and delivered to suites.

Taught a five day a week lab class in the spring, summer, and fall semesters. I also taught a class during the summer in connection with my lab class. (12 lab sessions and 1 class)

During this time I have taught a total of 14 classes for UNLV as an adjunct professor including: Quantity Food Management, Food Service Operations Fundamentals, and Food Service Sanitation. During the last three years that I taught as an adjunct for UNLV I was teaching these classes in the summer while going to school at either OSU or Texas Tech. In.

During my six years associated with this organization I was responsible for creating a menu for seven days of camp on a limited budget. During three of those years and one additional year after I stoped working for the organization I got donations for the food that totaled over $25,000 and the money was partly responsible for the ability in the camp to.

Was chef for fraternity for a year. Was responsible for feeding over 100 young men 14 meals a week on a budget of $29 person for food.

Taught two semesters in the culinary lab housed in the Atherton Hotel on the OSU Campus. The average covers went from 40 people in Septemeber of 2004 to an average of 100 by May of 2005. During the Fall semester 2005, my class was juggled between three classrooms/kitchens and worked with two different chefs in various facilities within the HRAD program at.

I started in the Food and Beverage Industry back in 1999 with the Boy Scouts at Summer Camp. This is were I first started working in kitchens. During my seven summers at Scout camp I moved from dish washer to Reservation Food Service Liason responsible for implementation of the SHAC food service contract to feed approximentaly 8000 campers that summer. In.

Was a line cook and intern working many positions in the restaurnt kitchen.

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Education record