Experience

Boiling Point Group, Inc.

• United States
• Restaurants
• 100 - 200 Employee

• Manager Trainee/Senior Supervisor

  • Nov 2019 - Present

  • Managing full cycle candidate recruitment process, include hiring, training, coaching, directing performance and development, addressing, and documenting of under-performance, status changes, promotions, rate changes and terminations for a team of 20+ employees • Manage daily restaurant operations (meal breaks, inventory, customer, and restaurant issues) checking daily, weekly, and monthly schedules • Inspect operational duties including daily, monthly closing paperwork, food inventory, food orders • Ability to work in all stations including bar, food prep, cook, supervisor, and server. • Managed inventory counts, shift schedules, adjustment forms, approve timecards and PTO’s • Complete and correctly maintain all closing and opening procedures to company and government regulations • Oversee and manage all areas of the store, make decisions, solve incidents, and take full responsibilities • Conduct cash management audit including register audits, cash management and orders from security guard company, daily safe audit, bank deposit preparation, sign bank deposit documentation from security guard pick-up, all documents for receiving and returning corporate goods  Responsible for daily operations of a restaurant run smoothly, schedule employees, order inventories for restaurant, making sure that customers are satisfied with their experiences at the restaurant and handle other major and minor tasks. Show less



Yujing Holiday Hotel

• Shijiazhuang, Hebei, China

• Assistant Sales Manager

  • May 2018 - Aug 2018

  • Managing emails, incoming calls and online reservations and handled the reservation between travel agency and the hotel • Implements the business development and follow-up action plans to ensure the hotel’s growth • Evaluates and defines existing and future client potential • Prepares for and prioritizes client visits accordingly • Report changes in the number of visitors staying in each travel agency to the leader. • Double check daily, weekly and monthly schedule before each team arrives  I am responsible for preparation and detailed planning. My job guarantees that tourists will have a great traveling experience, the services and environment of the hotel are well fully presented to the guests. In charge of creating and maintaining close relationship with various travel agencies. Show less



Bake Code Bakery

• San gabriel, CA

• Team Leader

  • May 2015 - Mar 2016

  • Responsible for solving customer complaints • Lead, trained and developed baker and cashier • Managed and supervised small team of employees • Create schedules and assign task lists for team members • Responsible for daily register count  Guaranteed quality and ensured the safety of foods and beverages. Generates new and old customers and maintain a good relationship with them. In charge of training new crew members. • Responsible for solving customer complaints • Lead, trained and developed baker and cashier • Managed and supervised small team of employees • Create schedules and assign task lists for team members • Responsible for daily register count  Guaranteed quality and ensured the safety of foods and beverages. Generates new and old customers and maintain a good relationship with them. In charge of training new crew members.



Warehouse (Apparel& Express)

• City of Industry, CA

• Assistant Warehouse Manager

  • May 2014 - Mar 2015

  • Managed resource allocation and scheduling of up to 15 employees • Communication with UPS&USPS and bridging between China & USA Branches • Interacted with external and internal customers via telephone, email and in-person independently and promote a positive customer service atmosphere • Assisted all warehouse operations, including shipping and receiving, distribution, and workplace safety • Ensure delivery orders and shipping schedules are available to special customers • Assisted manager in maintaining a structured work environment that benefited both the employees and customers. • Assisted manager with daily duties ensuring that maintained positive contribution towards customer satisfaction, quality and company profitability  Help and support warehouse supervisor sort and manage goods in and out of the day. Responsible for ensuring daily special shipments are sent out on time and the quality and quantity of goods. Show less



Beijing Youth Travel Agency

• China
• Civic and Social Organizations
• 1 - 100 Employee

• Travel Agent Consultant

  • Mar 2012 - Oct 2012

  • Responsible for contacting travel agencies in other counties and cities • Determining the number of people, booking hotels and restaurants • Resolving any client issues in a timely and effective manner • Selling the full range of travel products and acting as a product helpdesk for agents and affiliates • Maintain professional, courteous and timely communications with all travelers • Advise current and prospective clients about destination options  This job increased my problem-solving skill because I have to deal with emergency conditions. In charge of re-arrange pickups for late plane arrivals, comforting tourist, customer’s dissatisfaction, and assisting tour guides and manage better vacation time for guests. Show less



Beijing Caoyuan Hotel

• Beijing City, China

• Assistant Manager of Food and Hall Operation

  • Feb 2011 - Mar 2012

  • Properly arrange the work of the day, supervise and check the quality of the work of the front desk and the waiter. • Handling guest complaints and assisting general manager and related functional departments in handling various emergencies that occur within the hotel. • Providing services in an effective and efficient manner will ensure that operations are maintained • Daily routine inspection of kitchen hygiene, equipment preparation, and work environment safety • Direct day-to-day supervision of Front Desk, food and hall services. Inspect and review all assigned tasks  The most outstanding performance during the inauguration period was that there was no mistake in the provision of food in a large buffet banquet that lasted for three days and was eventually highly praised by the supervisors. Show less