Teaching undergraduate degree students on these subjects:- Introduction to Hospitality Industry - Food and Beverage Management- Food and Beverage Cost Control

By focusing on employee engagement, service-related training, and coaching programs, we were able to successfully raise service standards.Ensured that guests were delighted with every part of the flooring experience, from the initial greetings to the completion of their dining.Hired, managed, coached, and developed a team of over 30 employees with the purpose of integrating exceptional individuals into a team capable of exceeding all guests and corporate standards in terms of service, food safety, and restaurant cleanliness.Developed and implemented comprehensive service attitude training programs that increased guest check averages and guest counts.Monthly F&B revenue growth is driven by theme buffets, happy hour, up-selling and cross-selling training, and other promotional activities.

Successfully negotiated contracts with vendors to update the hotel's essential agreements, and updated critical contracts list.Reduced the cost of office supplies by introducing less priced but high-quality suppliers and following the reducing, reusing, and recycling principles.Implemented an effective electronic filing system to replace the old manual and inefficient one.

Improved guest satisfaction and earned many 5-star Trip Advisor ratings with accompanying complimentary comments provided by guests staying.After a year on the job, I was promoted to "Food and Beverage Executive" due to my excellent guest service and leadership abilities.Received the "Lobster Ink of the Year 2015" award. The final results were determined by online assignments, completion of lobster ink courses, and on-the-job guest service expertise.Acknowledged by the director as an exceptional guest service specialist and food and beverage promotions package salesperson.

Completed training programs in food and beverage operation management and effectively conducted service operations for food and beverage service outlets.Delivered hospitality management, food and beverage service standards, and POS system operating training to new team members.Assisted in enhancing customer satisfaction, by building rapport and successfully reacting to and resolving guest complaints, and ensuring that all guests were happy.Management complimented my progress in training, and I received several thank you notes for appropriately connecting with people and going above and beyond to help my service team.

Maintained positive customer connections and increased revenue through creating guests' interest in hotel services and features.Identified target markets, produced new marketing and revenue-generating tactics, and increased company visibility through networking.

Helped and cooperated with academic personnel to develop/update learning materials, and helped understudies find internship opportunities when they were needed.Given understudies course material assistance and special counsel, as well as assisting the Director of CTHM with understudy teaching activities.