· Managed 20 Bar staff and 4 Bar outlet and served beverages to over 500 guests · Increased profits with enhanced inventory oversight and strategic pricing adjustments. · Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands. · Upsold daily specials and beverage promotions to exceed daily sales goals. · Assisted servers with specialty drinks orders by preparing on-demand items without delay. · Completed bar opening and closing procedures.

· Managed 20 Bar staff and 4 Bar outlet and served beverages to over 500 guests · Increased profits with enhanced inventory oversight and strategic pricing adjustments. · Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands. · Upsold daily specials and beverage promotions to exceed daily sales goals. · Assisted servers with specialty drinks orders by preparing on-demand items without delay. · Completed bar opening and closing procedures.

Managed 60 Bar staff and 12 Bar outlet, 1 Main Restaurant, 5 A La Carte Restaurant, 2 Snack Restaurants and served beverages to over 1500 guests · Assisted servers with specialty drinks orders by preparing on-demand items without delay. · Kept alcoholic beverages well-stocked and organized to meet expected demands. · Improved customer service rankings by resolving issues quickly and accurately. · Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty. · Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers. · Motivated and disciplined employees and implemented new mentoring program, which increased worker morale. · Maximized customer service by training staff, overseeing operations and resolving issues. · Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

Managed 45 Bar staff and 10 Bar outlet and served beverages to over 1500 guests Assisted servers with specialty drinks orders by preparing on-demand items without delay. · Kept alcoholic beverages well-stocked and organized to meet expected demands. · Improved customer service rankings by resolving issues quickly and accurately. · Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers. · Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean · Motivated and disciplined employees and implemented new mentoring program, which increased worker morale. · Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests. · Maximized customer service by training staff, overseeing operations and resolving issues

·414 rooms, 9 outlets, In room dining, 478 minibar and 7 meeting rooms Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with hotel policy. Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards Ensures guest satisfaction with all aspects of the restaurant and dining experience. Handles guest complaints, resolving issues in a diplomatic and courteous manner. Ensures compliance with alcoholic beverage regulations. Estimates food and beverage costs. Manages inventory and purchases food and supplies. Conducts daily inspection of outlet and equipment to ensure compliance with health, safety, food handling, and hygiene standards. Prepares and submits operations reports and other documentation requested by the F&B manager. Performs other duties as assigned.