Martin T. Email and Phone Number

Create and implement plans for group classes for students , including Meditation, Pranayama and Asana practice

During my time in Venus I supported the company by working on the pricing, bookings, maintenance coordination and customer service. All around job.

Sharing the Yoga experience with others at university, privately, and group classes. Including Meditation, Pranayama and Asana practice.

Create and Implement plans for group classes for University Students. Classes including Meditation, Pranayama and Asana. One week Hatha and one week Vinyasa.

-Create and Implement plans for group classes. Classes including Meditation, Pranayama and Asana(Hatha).

Being out at sea, attending guest on the biggest cruise ship in the world, up to 6,500 guest travel weekly on the ship, on board we have quick resolutions for problems, team work within different departments, knowledge everyday procedures of departments, using credit card machines and using cash that require paper work and proper balancing, trainings online, use of 4 different systems for reservation, authorization, and account details (Fidelio). Multi lingual use during cruises, handling complaints from all departments, creating an exciting experience and great service.

As Assistant Guest Relations Manager I was in charge of managing two different teams: Executive Lounge and Guest Relation Officers; total 12 people. Duties included: Welcoming guest; issuing reports; reporting to the Assistant Front Office Manager, to the Front Office Manager and to the Director of Rooms; English training for all departments; Etiquette and service training for Executive Lounge and GRO team; handling all kinds of guest complaints; keeping the internal guest comment system up to the standards and raising the bar in consumer satisfaction (we moved 15 places higher than the previous year); enrolling guests into the Loyalty Program; heading the V.I.P desk and first time guest arrival room set-ups (we were able to be creative and manage guest satisfaction); checking on staff hygiene; creating a happy and professional relationship among staff, as well as guests; use of the reservation system (OPERA); forging an excellent customer service; leading, learning and gaining experience.

As a Restaurant Service Specialist I was in charge of managing and supporting my team, making sure all material objects worked accurately in the outlet in their proper place; checking that set-ups for A la Carte or Buffet service were properly done; checking name tags and certifying that everything was set-up correctly; checking staff hygiene and uniform regulations; handling guests complaints and helping guests; teaching staff service etiquette; English training; helping the Executive Assistant Manager with direct reports and PPT presentations. I also performed work in banquet and catering that included meetings, weddings and luxury events.

As a Bartender, I was responsible of making and serving cocktails, alcoholic and non-alcoholic beverages. As a Che Junior Assistant, I was in charge of putting the final touch on the dishes before leaving the kitchen for service, and having the Executive Chef double-check. All this benefitted me by getting a better grasp and understanding of the business of catering.

Through my Paid Internship at this five star Wyndham in one of China's favorite tourist destinations, I was introduced to the hotel tasks of: Management; coordination and communication among staff and other departments; Food and Beverage Department; Banquet, A la Carte (Thai) and Buffet Restaurants (Western and Asian cuisines). I had extensive practice in understanding of staff and a management relations; organizing and creating events at the Buffet Restaurant; handling guest complaints, and training staff.This internship was complemented with online training.

Greeting and attending guests, receiving orders, handling and charging bills. Handling complaints and handling inventory. Also performed as a Bartender, making and serving cocktails.Since I was involved from its inception, I consider myself a contributor to the success of the business, which grew rapidly thanks to the fine service, excellent atmosphere, high quality and well-received original dishes. I was able to acquire fine knowledge about F&B both in front and back of house, and got used to how things work within the industry.

Responsible of greeting and attending guests; receiving orders; handling and charging bills. Also performed as a Bartender, making and serving cocktails.In Las Adelitas I perfected an original cocktail created there called "Mezcaliña," which was a success not only at the restaurant but in many other events where it was presented as a trade-mark cocktail. I was also involved in events that included catering and open air activities, which provided me with valuable insight on organizing and handling such activities.