At Omni Los Angeles, our duties are to ensure that our guests at the hotel are taken care of. My role essentially is at the Front Desk but with extra responsibilities to assist the guest in any way possible. Primary responsibilities are to ensure a smooth check in/check out process, assist guest with any issues with billing, help with any baggages/luggages, develop interpersonal relations with guests, settle all folios and due outs, and helping with any attentive needs. One plus about being here is my ability to speak multiple languages to further develop the experience.With my role here at this property, I am also able to act as a concierge service for guests that would like to attend to different outlets such as: Restaurant reservations, Theme park tickets, and local events happening around the area.

The opportunity to be an Assistant Manager was phenomenal here. My responsibilities included: training staff on service standards, scheduling, diffusing problems/conflicts with guests, ordering inventory, andtranslating different languages to accommodate needs.

At Commerce Casino, being a chip runner involves a lot of responsibilities. Some of these responsibilities include: Handling financial transactions between players, manage floor operations, collaborate with floor personnel to ensure smooth flow of casino games, and help overall hospitality to make players feel welcomed.

This is a craft gastropub that specializes in very crafty cocktails and chef driven food. The cocktails and liquor selection is constantly being rotated to create a fresh and unique environment for guests.

My responsibilities include: Open/Closing, maintaining consistency, operating at high levels of stress, communicate in different languages to staff and customers, serving/taking orders from guests and ensuring efficiency with cocktails/drinks.

A cocktail crafting site that I have created. It hosts life events, food, crafted concoctions, spirits, and instructions about bar related tools.

I helped established it and created dishes together with them. I've also done inventory, food yield/costing, recipe construction, maintaining consistency for busy services, assigning staff/employees, and etc. I don't work here as much as I did before, but I still come in whenever I can to keep the flow going.

I stocked inventory for this restaurant and I also manage co worker relations. Making and designing cocktails is also another part of this glorious establishment. As being a bar manager, I have to keep the inventory updated for as much as possible. Despite creating new beverages and costing prices, I am always researching new trends of the drinking scene.

The name of the restaurant is "Spoon by Alain Ducasse." It currently has two michelin stars and is one of the most popular restaurants in Hong Kong. I performed essential duties through the entire cooking line ranging from Garde Manger, Meat/fish, Garnish, and plating. I have worked with expensive and fine dining ingredients to ensure the best experience for diners. There was constant pressure for perfection and has been maintained the entire time that I have been there.

I cook breakfast in a live omelet station in front of people. After breakfast is finished, I work in three other restaurants to cook food for guests and prepare for the next service.I switched to Food and Beverage to further help serve guests. I not only serve guests, but I also help the guests feel more comfortable at their stay. This hotel is part of the AMAN chain. Right next to the establishment is AMANPURI, the flag ship of the entire hotel chain. I was recognized as the hardest and most efficient worker at this establishment.