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I am a banquet captain which entails coordinating special events, managing service staffs up to 300, and overseeing events with up to 5,000 guests. I am also a bartender trainer and involved in customer service development, as well as safety education.I started off my tenure at the resort in entertainment, more specifically the character department, but jumped ship to hospitality and customer service. I entered the hotel's banquet department as a seasonal bartender and gradually… Show more I am a banquet captain which entails coordinating special events, managing service staffs up to 300, and overseeing events with up to 5,000 guests. I am also a bartender trainer and involved in customer service development, as well as safety education.I started off my tenure at the resort in entertainment, more specifically the character department, but jumped ship to hospitality and customer service. I entered the hotel's banquet department as a seasonal bartender and gradually worked my way up to full time. After a few years of experience, I was promoted to banquet captain and became a part of the leadership team. Show less

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Supervising in a management capacity. Running lunch and dinner shifts with staffs of up to 35 employees. Cash handling. Opening and Closing duties including shipment receiving, food line checks, inventory, and bank deposits. Develop hospitality and service/bar protocols within the Santa Ana location.Regional Trainer for bartenders at brand new locations within my region.I began my path with this company as a server. After a couple months of service I was promoted to… Show more Supervising in a management capacity. Running lunch and dinner shifts with staffs of up to 35 employees. Cash handling. Opening and Closing duties including shipment receiving, food line checks, inventory, and bank deposits. Develop hospitality and service/bar protocols within the Santa Ana location.Regional Trainer for bartenders at brand new locations within my region.I began my path with this company as a server. After a couple months of service I was promoted to bartender. From there I became lead bar trainer, classroom trainer, and hospitality trainer. After a few months experience with that I began with leadership training and am now a certified Supervisor at my Santa Ana location. I was asked by corporate to join their team of regional trainers in assisting in opening brand new locations within our region. On a consistent basis, I develop protocols involving guest engagement and bar operations. Show less