Proficient knowledge in a Hotel and Restaurant operations.  Proficient knowledge in Wine’s and Wine Service.  Ability to handle guest’s complaints and problems.  Considered by others to be dependable and creative.  Proven to be flexible and can work under pressure.  Ability to train associates both ( kitchen and Dining room staffs) in terms of the ff: o Food and Sanitation and safety o Proper handling of guests complain . o Proper food service sequence o Customer Relations o Wine Training and Appreciation o Ability to do Food Costing o Ability to analyze Financial statement such as Food cost, and profit and loss. o Ability to do menu engineering in creating new packages