Welster Tropia Email & Phone Number

Laie, Hi, Us

Kahuku, Hawaii

● Supervised an entry-level storekeeper responsible for all the non-food items which includes but is not limited to: ecoplasticwares, glassware, china and silverwares for use in the back-of-the-house of five (5) restaurants within the hotelproperty. Additionally, I supervised the consistent month-end reports off BirchStreet (ERP) with zero (0) variance fromJanuary 2019 to March 2020.● Trained two (2) other senior storekeepers and one (1) storekeeper for six (6) months on updates on BirchStreet(Procure-to-Pay Automation Software), AccuBar (Beverage Inventory Software), HotSos (Hotel Operations Software), andQtrak (Package Management Software) which resulted in decreased time spent on obsolete systems and 90% improvementon productivity rates.● Maintained the warehouse through receiving, storing and issuing storeroom’s inventory. Accurately managed and completed200+ weekly interdepartmental requisitions which decreased interdepartmental personnel complaints by 80%.● Processed 100+ invoices weekly for accounts payable department for timely payment to company vendors that upheldexceptional business relationships with individual vendors lowering wholesale costs and attributing to removing 100% of latefees and payment interests.● Initiated the transition from Aestiva to BirchStreet that led to fast implementation throughout the hotel within six (6)months that resulted in 50% more invoices processed daily compared to the old system.

Kahuku, Hawaii

● Worked with a team that is responsible for patrolling the resort, including the 850-acre property surrounding it, in detecting suspicious activities, assisting 800-1000 guests and employees, and ensuring the safety of everyone on the premises.

Laie, Hawaii

● Monitored reorder points and initiated action to replenish stock by providing data required for future orders of the mainkitchen and six (6) restaurants that led to consistent forecast estimates resulting in an increase of 25% of productivitycompared to the previous quarter.● Maintained the warehouse, with safety in mind, by following standard operating procedures in receiving, storing and issuing$50k-$75k worth of storeroom’s inventory weekly that led to zero (0) work-related accidents

Philippines

●Paved the way and became the first trained coordinator with more than 5 US-based sales representatives on design requests that resulted in achieving a monthly average of 140+ design requests.

Food And Beverage Department

● Conducted new employee orientation every week for 15 new employees regarding OSHA standards and sexual harassmentin compliance to state requirements that resulted in a 50% decerease in work related injuries amongst new employees.● Assisted the front-of-the-house and back-of-the-house in duties, on high count work days reaching up to 1500+ guests pernight for four (4) restaurants on multiple occasions in operational needs that resulted in a 90% customer satisfaction rating.● Prepared monthly leadership training to be presented to 6 managers, 15 supervisors and 30 lead workers that maintained85% employee satisfaction rating within the Food and Beverage department.

Laie, Hawaii

● Assisted and trained 20+ new staff members in understanding and implementing the standard procedures of the restaurant that led to reduced customer complaints by 20%.● Conducted weekly training resulting in 100% efficiency in co-worker’s task execution.● Facilitated the dining and kitchen area together with five leads that house an average of 400 guests per day.● Promoted to Food Service Attendant Lead due to effectively handling customer complaints

Hawaii

● Accommodated 40 international guests’ requests daily within a 1.5 hour, contributing to Food and Beverage customer satisfaction rating to 75%.● Promoted to Food Service Attendant Lead in 3 months time due to effectively handling customer complaint and faster learning of Standard Operating Procedures.

Hawaiian Islands

●Responsible for setting up food unit deliveries on time to different restaurants that have an average of 400 guests each day.●Recognized as employee of the month due to effective communication to the leads of the restaurants and to the kitchen supervisor.