Experience

Fantasy Lab

• United States
• Entertainment Providers
• 1 - 100 Employee

• General Manager

  • Aug 2023 - Present



MY Asia

• Assistant General Manager

  • Mar 2023 - Aug 2023



ARIA Resort & Casino

• United States
• Hospitality
• 700 & Above Employee

• Sky Suites Rooms Coordinator

  • May 2015 - May 2023

• Sky Suites Representative

  • Dec 2014 - Mar 2023

  • Provide excellent service consistent with the ARIA Sky Suite core service standards, AAA Diamond standards, Forbes Star standards and brand attributes.• Proactively greet, interact, and assist resort staff in a professional manner to foster and promote a cooperative and harmonious work environment.• Practice teamwork, create a positive work environment, greet fellow employees and thank them when they lend assistance.• Proactively seek to provide refined luxury service ensuring guest satisfaction.• Meet the demands of a fast-paced environment by using good judgment and the ability to multi-task.• Be and stay knowledgeable on all dining and entertainment venues in the Las Vegas area including but not limited to: restaurants, golf courses, spas, nightclubs and tours.• Suggest and book reservations for dining and entertainment venues.• Assist VIP casino and hotel guest reservations with hotel registration, hotel check out, and concierge requests, and provide all other supporting services.• Be able to describe and enroll guests in the M-Life loyalty program.• Complete all daily tasks assigned before the end of the shift.• Communicate with appropriate language free of slang or phrase fragments.• Own all requests and complaints; resolve issues immediately and follow up to ensure the guests satisfaction.• Assist registered guests in person and over the telephone.• Assist guests with billing inquiries.• Assist with maintaining the cleanliness of the VIP lounge.• Maintain a cash bank for all cash transactions.• Assist Casino VIP and Casino Marketing Executives by ensuring that their guests reservations are accurate and up to date. Show less



Mordeo Boutique Wine Bar

• Las Vegas, Nevada

• Assistant General Manager

  • Oct 2018 - Oct 2019



Ebadom

• Incheon, South Korea

• Manager of Operations

  • Apr 2018 - Nov 2018

  Operations Manager / Overseas Consultant Traveled and lived overseas consulting different restaurants, learning in depth about Korean Culture, etiquette, cooking techniques, and restaurant operations in order to formulate a new concept in the USA. Oversaw Vendors, Suppliers, FOH and BOH management and software systems. Worked with General Contractors on site and off site with construction timelines, and blueprints – oversaw development for FOH operations. Created and wrote Handbooks, Manuals, and all Training Materials, along with Policies and Procedures, Filmed and Edited Videos for Training Program, Organized Job Fair, Hiring of Staff, and Front Service Operations. Show less



Geisha House Steak and Sushi

• Operations Manager

  • Feb 2014 - Oct 2018

  • Redesigned entire restaurant operations to include more of a fine dining finesse while maintaining regular managerial duties opening and closing the restaurant • Re-established standards and procedures with hostesses, servers, supporters, food runners, bartenders, bar-backs, cocktail waitresses, and sushi chefs. • Re-wrote all training material for new hires. • Worked with employees, retraining, training, coaching and counseling to provide and lead a team oriented restaurant. • Managed, consulted and ran two different restaurants within the company. • Strategized up-selling programs with the employees. • Trained employees on proper casual-fine dining service and proper fine dining etiquette. • Assisted owners with profit and loss control. • Worked with Kitchen and Sushi Chefs to lower food costs, and controlling labor costs. • Worked with Bar Management on specials and liquor costs. • Collaborated with all Management leaders to bring a “style” to Geisha House; working and utilizing all products within the restaurant and re-establishing the “Geisha” brand. • Worked with public relations specialist to assist with publicity. • Consistently building a rapport with all guests who dine within the restaurant and learning from each of their experiences on how to better the restaurant. • Trained with a professional crisis management team. • Traveled and lived overseas to consult different restaurants, and learn about the Korean Culture, etiquette, cooking techniques, and restaurant operations in order to formulate a new concept in the USA. Show less



Echo & Rig

• Office & Restaurant Manager

  • Aug 2013 - Feb 2014

  • Opened the restaurant. • Worked with the Bar Manager and Chefs to create training programs for staff based on food and beverage, as well trained on fine dining service, health standards, and point of sales. • Formatted and created all documents and templates for management – daily safe reconciliation, employee check outs, etc. • Created restaurant and employee “Standards and Procedures”. • Established relationships with vendors and representatives to allow for quicker and more sustainable sourcing of products. • Managed pay-roll and accounts payable, invoices, and the overall maintenance and safety of the restaurant in accordance with SNHD regulations. Show less



Poppy Den

• Restaurant Manager

  • Dec 2012 - Aug 2013

  • Opened the restaurant. • Established strategies to uphold standards and procedures for areas such as customer-service, sanitation according to Southern Nevada Health Department, increasing sales. • Worked with staff; training, coaching and counseling them in useful work tactics that can benefit them and the restaurant’s operational objectives as a whole. • Completed tasks such as scheduling, auditing, working with profit and loss reports, ordering and researching vendors to assist with keeping costs down. • Worked collectively with chefs to plan new menu changes, specials; help with food costs and profits; resolved conflicts peacefully, without losing my temper or letting guests take over problematic situations. • Interacted with every guest and held a professional relationship using it as a prospect to assist with marketing plans. • Worked with public relations specialist to assist with publicity. • Managed online social networking and urban city guides for the restaurant. • Worked banquet event orders off and on property – such as Sake Fever, The Epicurean Foundation, and numerous of other events. Show less



Culinary Dropout

• United States
• Restaurants
• 100 - 200 Employee

• Server

  • Aug 2012 - Jan 2013

  • Opened the restaurant. • Ensured hospitality and exceptional customer service to guests. Going above and beyond their needs, ensuring all expectations and inquiries were met; not solely obligated to food and beverage- ie. booking shows and retrieving tickets from the box office at the Hard Rock. • Maintaining the cleanliness of the restaurant. • Followed procedures for running side work and making sure that all the staff obliged to it as well. • Up kept knowledge of food and beverage; partaking in staff enhancement classes. • Trained and traveled for the company as a corporate trainer. • Filled in as a manager on off days for managers and upheld managerial duties such as ordering front of the house items, schedule maintenance through HotSchedules, dealt with customer complaints and over saw all front of the house operations. Show less



Coconuts Beach Bar and Mexican Grill

• Hostess/Server - Cocktail and Bottle Service Server

  • Mar 2012 - Dec 2012

  • Opening and closing duties of a full service restaurant. • Seating customers, in accordance to desire and as well server availability. • Informed management if necessary in regards to complaints. • Took orders for food and beverage and as well ran food and bussed tables. • Transitioned from a full service restaurant to a night club. • Managed guest list. • Properly stocked for bottle service replenishing garnishments, supplies and clean the work areas during the shift to maintain an organized workspace. • Took beverage orders, offered options to upsell basic well spirits, sold and ran bottles to tables. • Ensured payment was always obtained (cash or credit); credit cards held and pre-authorized for table or bottle minimum. • Cleanliness of tables were quickly and constantly maintained with assistance of bussers. • Up kept the atmosphere of the club, ensuring that guests were always having the time of their life and anticipating their needs. Show less



Trump International Hotel™ Las Vegas

• Hospitality
• 1 - 100 Employee

• Guest Reception Specialist

  • Jan 2010 - Apr 2012

  • Welcoming guests to the property and making sure all prior and requested accommodations are met beyond expectations. • Arrival and departure process based on a "Trump Standard" - evaluation by AAA. • Managed cash on a daily basis; equipped with a bank at a value of $1500; as well credit cards and traveler cheques. • Agent in VIP services; assisting VIP clientele, and as well call center (if necessary). • Welcoming guests to the property and making sure all prior and requested accommodations are met beyond expectations. • Arrival and departure process based on a "Trump Standard" - evaluation by AAA. • Managed cash on a daily basis; equipped with a bank at a value of $1500; as well credit cards and traveler cheques. • Agent in VIP services; assisting VIP clientele, and as well call center (if necessary).