Experience

Shisheo Desserts & Lounge

• Outlet Supervisor

  • Sep 2020 - Present

  • Responsible for the organization of the outlet • Executed and coordinated the set requirements for food establishments by Country Regulations • Haired, trained and guided team members on Food and Beverage service techniques • Created menus with twist of outlet concept and market’s trends • Created suppliers network and builded the partnerships • Negotiated optimal terms and conditions with suppliers • Implemented various check systems focused on service and product quality • Implemented a revised inventory system focused on storage conditions and exploitation of items • Maintained positive behavior in high-stress situations Show less



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Food and Supervisor

  • Oct 2017 - Aug 2020

  • Responsible for the organization of 5 outlets: 24 Hours Room Service, Café Shop, Bar, All-Dine-In Restaurant, Banquets • Ensuring smooth operation during serving periods• Guiding and supervising team members in their daily activities• Assuring all team members are delivering high quality of service and going beyond and above to exceed guests’ experience • Ensuring guests’ experience is up to their expectations • Oversaw all outlets operation and their spotless condition • Implemented check lists to maintain consistency in service and work process • Keeping optimal level between stock-to-order and stock-at-hand minimizing wastage and overstocking • Handled in a quick and timely manner guests’ problem and complains • Trained team members on guests’ service skills, food & beverage knowledge, health & safety practices • Increased monthly sales by specially developed promotions and training team members on upselling and cross-selling techniques • Self-crafted encouragement, appreciation and recognition programs for team members with incentive which increase productivity and revenue • Participated in new business development strategies, menu selection, menu engineering • Promoted and maintained a professional and positive atmosphere between co-workers • Promoted and maintained a welcoming and cozy atmosphere with all guests to best ensure positive results during challenging situations • Operated CRM and ERP Software • Processed payrolls and scheduled team members for all outlets Show less

• Management Intern

  • Sep 2016 - Oct 2017

  • Ensuring smooth operation of all outlets during serving periods • Assuring team members are engaged positively with guests • Increased sales by coaching, observing team members and services• Implemented SOP’s to make working process more efficient • Coached and trained new team members on sequence of service, menu, Micros POS, CC Machine • Managed all meeting venues, break down and set up equipment as well as coffee breaks • Implemented new controls to keep cost well below norm • Maintaining accurate accounting records for office administration Show less



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Management Intern

  • Jul 2015 - Feb 2016

  • Ensured each guest receive outstanding service and recognition • Ensuring team member are engaged in a positive matter with guests • Run FOH and BOH teams to ensure efficient working process • Scheduled team member’ shifts and assigned them to outlets • Performed trainings for new team members and refreshments on regular basis • Ensuring • Trained team members of menus, Micros POS, CC Machine and upsell technique • Handled guests complain in timely and efficient manner Show less



GroupoMoga

• Ecuador
• 1 - 100 Employee

• Barmaid

  • Jul 2014 - Sep 2014

  • Preparation of signature and classic cocktails • Ensuring all served drinks are consistent in taste, presentation and garnish • Managed pastry section, streamlined the position by implemented SOPs • Kept bar in spotless condition • Kept track of accurate outlet performance • Was incharge of purchasing, wastage optimization and minimizing operational cost • Preparation of signature and classic cocktails • Ensuring all served drinks are consistent in taste, presentation and garnish • Managed pastry section, streamlined the position by implemented SOPs • Kept bar in spotless condition • Kept track of accurate outlet performance • Was incharge of purchasing, wastage optimization and minimizing operational cost



PortBlue Hotels & Resorts

• Spain
• Hospitality
• 1 - 100 Employee

• Waitress

  • Jun 2013 - Oct 2013

  • Ensured each guest receives outstanding service • Handled exposition of food to guests and handled carry out orders • Assisted colleagues in other areas in order to coordinate smooth service flow • Maintained clean and tidy environment in the FOH and BOH areas • Maintained friendly and professional environment within the team for efficient and optimal work level • Greeted guests as they come in and sat each according their preferences and availability if the outlet Show less