Bachelor of Science in Hotel and Restaurant Management
University of Eastern Philippines
University of Eastern Philippines
Managed a kitchen staff of ten workers who taught her how to deal with all types of people. She is also in charge of daily/weekly/monthly inventory, enabling her to control food and paper costs.
Managing the kitchen requires her to understand how everything is prepared from the time a stock is brought to the moment it is offered to the consumer, so she also understands the entire process of the products in the store, which allows her to be flexible in the workplace. Making sure food safety is strictly implemented.
Manage almost 10 employees which includes the service crew and the cashiers. Trains
staff in enough in knowledge on how to deliver excellent customer service throughout the
shift. Trains staff and knowledge needed by the crew in their respective position. Making
sure every customer receives the kind of service they deserve to receive. Also helping
them when they needed help in the operation especially in peak hours.
Analyzing engagement data, identifying trends in customer interaction and planning digital campaigns to build community.
Search the Internet for information on a wide variety of topics.
Professional responsible for managing the schedules and communications of key executives in their company.