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Skills

  • Nursing staff leadership
  • Staff and educator guidance
  • Customer service excellence
  • Facilitating staff meetings
  • Territory Sales Experience
  • Bilingual in Japanese
  • Staff development
  • Managing dining facilities
  • Coordinating staff
  • Technical staffing

Work Experiences

  • Conducted an initial client assessment and analysis to begin the research process.
  • Used ServiceNow to compile data gathered from various sources.
  • Double-checked the data's accuracy and integrity.
  • Achieved a 84% increase in average meal sales per table.
  • Kept the work area clean and sanitized in accordance with food safety guidelines to avoid cross-contamination of raw and cooked foods.
  • Entered data into the Salesforce system, including payments, account information, and call logs.
  • Worked with others to brainstorm new method possibilities.
  • Answered an average of 8 calls, emails, and faxes per day, responding to customer inquiries, resolving problems, and informing customers about new products.
  • Collected temperature readings each several months to verify proper operation of refrigerators, freezers, and warming lamps.
  • Made sure that all of the utensils, dishes, and glasses were clean and ready for use by the customers.

Summaries

  • Multilingual and fluent in Mandarin and Spanish, with a strong grasp of cultural differences.
  • Excellent people skills, service-oriented, punctual, and hardworking.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Dedicated to providing nutritious food to patients in need.
  • Senior Embedded Software Engineer with extensive experience in all phases of software development.
  • Top-producing salesperson and industry expert in Miscellaneous.
  • Motivating leader who has built and managed method teams in the past.
  • Performance reporting in program settings and stakeholder engagement in team leadership settings.
  • Organized and conscientious Dining Staff with over 8 years of relevant experience and a high-energy, enthusiastic approach to customer service.

Accomplishments

  • Collaborated with team of 17 in the development of procedure.
  • Received metric consistently from guests, indicating superior service and attention to their needs within a high-volume dining setting.
  • Resolved customer complaints by proactively identifying potential service issues, resulting in a 44% increase in retention and positive online reviews.
  • Led a team of 6 in streamlining food and beverage inventory management, improving stock accuracy by 46% and reducing spoilage by $14,000 over two years.
  • Resolved product issue through consumer testing.
  • Awarded President's Club for outstanding hospitality and customer service in recognizing guest needs, resulting in higher levels of repeat business.
  • Developed a new rotating schedule for teams based on skill and availability, which resulted in improved department efficiency during busy hours.
  • Effectively maintained composure during high-stress, fast-paced environments, handling up to 8 guests per shift while maintaining high standards of service.
  • Efficiently managed 4 tables per shift in a high-volume restaurant, focusing on providing quality customer service while maintaining a pleasant dining atmosphere.
  • Increased sales 2% over 6 months.

Affiliations

  • Member of the Women’s Foodservice Forum (WFF), supporting gender diversity and leadership development in hospitality.
  • Served on the planning committee for the annual Dining Excellence Conference in Portland, collaborating on improving industry standards.
  • Completed the Advanced Food and Beverage Service Course by the Global Foodservice Institute, enhancing team communication strategies.
  • Member of the International Foodservice Executives Association (IFSEA) since 2023, expanding industry best practices for front-line dining teams.
  • Volunteer at Hospitality House, assisting with food preparation and front-of-house operations for community events.
  • Volunteer for Meals on Wheels, Phoenix, engaging in community service initiatives to provide meals to people in need.
  • Contributor to the Hospitality Employee Sustainability Forum, discussing strategies for reducing waste in foodservice environments.
  • Volunteered for the Community Table Initiative in Boston, offering dining services support for underprivileged regions.
  • Completed a Wine and Spirits Education Trust (WSET) Level 7 Certification in 2021, enhancing beverage pairing knowledge.
  • Active Participation in the Restaurant Leadership Conference since 2018, networking with leaders in food service operations.

Certifications

  • Certified Restaurant Manager – Cedar Works
  • Cisco Certified Network Associate (CCNA)
  • American Academy of Financial Management (AAFM)
  • HACCP (Hazard Analysis and Critical Control Points) Certification
  • Association for Project Management (APM)
  • Microsoft Certified Systems Engineer (MCSE)
  • S.T.A.R. (Server Training in Alcohol Regulations) Certification
  • Safety and Sanitation Excellence Certification
  • Certified Front of House Professional - Lakeside Partners
  • Certified Protection Officer (CPO)

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