Sharline M. Yoon, Ms Email & Phone Number

• Represent as a liaison to stakeholders to ensure high-quality patient care, safety, and satisfaction in a level 1 trauma center, magnet designated 495-bed teaching hospital in the region.• Prioritize, and execute tasks effectively. Order supplies and dispatch support departments according to appropriate circumstances. Follow protocols and maintain order during emergencies.• Protect patient privacy by scrutinizing individuals attempting to access information. Examine patient charts for accurate records. Consistently score 98-100% on chart audits.

• Answer 20-30 inbound calls daily and demonstrate hospitable service while navigating up to 19 systems per call. Safeguard proprietary information by authenticating users and accounts.• Migrate customers to strategic products aligning with the company’s long-term financial goals and objectives. Credit and waive fees as negotiated and justified.• Top 6th representative, produced 257.5% in overall statistics, and exceeded all metrics with revenue at $78.12 per call.

• Answered 15-20 incoming calls daily on behalf of Suddenlink Communications regarding video, internet, phone, and other services within the Southern and Western region of the United States.• Displayed proper phone etiquette, prospected current and potential customers' inquiries, practiced top-down selling, counteracted objections, and closed sales.• Achieved top 8th out of 200 agents by exceeding all metrics: product service units, tier four internet speed, mobile, ancillary and overall revenue. Scored 100% on quality assurance.

• Oversaw 15-20 staff members working in five sub-departments (restaurant, lounge, room service, gift shop, & club lounge) per shift at the only four-diamond and AAA hotel in the area.• Tailored service training based on quarterly revenue goals and specific needs according to shift, seasonality, and special events.• Integrated suggestive selling using bar knowledge along with an advanced palate to complement meals and increase the per person average (PPA) during pre-shift meetings.

• Managed 5-10 employees per shift including lower management and completed budgeting and administrative paperwork for $25,000+ in weekly revenue.• Inspected food production process for quality control, tracked inventory daily to control food and beverage costs, and ordered weekly based on forecasting and demand.• Screened, interviewed, hired, processed HR paperwork, onboarded, designed a training program, and subsequently trained 10 new employees.

• Facilitated and redesigned distance courses in group sales & services and human resources (RHIM 3308 & 3358) with a more user-friendly experience while providing Blackboard support to 40-60 students.• Performed cooking demonstrations and critiqued 50-60 students per week on their ability to replicate scientific food preparation and quantity food production techniques (RHIM 3360).• Mentored 35-50 students per lunch and dinner (RHIM 3370 & 4315) shifts in a restaurant laboratory on best practices in front- and back-of-house operations.

• Formulated sales pitches and presentations to better market various samples of sushi products to potential customers.• Conducted taste tests and consulted with the franchisee and chefs to create new and modify existing recipes according to customer preferences.• Invited by the Regional Director to train all Texas franchises in similar methods after increasing 500% in sales and contributing to opening a second franchise.

• Transitioned to appropriate positions as business demanded due to staff shortage, high volume, or peak hours, including expediting food or refilling beverages.• Booked reservations, greeted, assigned, and rotated guest seating among wait staff. Monitored guest flow to quote accurate wait times. Escorted, presented menus, and explained promotions.• Cleared, wiped down, and reset tables efficiently to maximize table turnovers. Prepared, portioned, and complied with food safety and sanitation guidelines.

• Established a safe and supportive environment up to 12 (per employee) primary-age children before and after school hours and during school holidays or breaks.• Developed weekly lesson plans and coordinated various program activities daily to nurture children’s physical, cognitive, and emotional development according to their interests.• Modeled positive behaviors and implemented approved positive guidance techniques to develop children’s healthy self-concept and leadership skills.

• Received, entered, and modified ingredients on orders according to customer request into the point of sale system accurately.• Processed payments, served beverages, and delivered orders according to dine-in, to-go, or drive-thru procedures promptly.• Replenished condiments and supplies while maintaining cleanliness in service areas, particularly the front counter, dining room, restrooms, and dish pit.

Master Of Science - Ms, Hospitality And Retail Management

Activities and Societies: Student Event Planners Association: Outreach & Opportunities Coordinators • Professional Convention Manangement.

Bachelor Of Science - Bs, Human Sciences

Concentrations in Human Development & Family Studies, Nutrition, and Social Work