Seattle, Washington, United States
Optimistic and Driven. I have had the heart and willingness to serve for as long as I could remember. Due to this, I have found different outlets where I can do so including volunteering at a soup kitchen and working with the youth in my community. I soon realized that hospitality is an industry that connects my passion to help others with a touch of global perspective and bringing people from other locations together. My experiences have resulted in a diverse working background that includes event planning, food and beverage, finance, and non-profits. After I complete my degree, I am eager to immerse myself in the world of hotel and resorts, and hopefully have the opportunity to work internationally.
•Supervised and guided 30-35 students in their Introduction to Professional Cooking Lab •Demonstrated basic knife skills, cooking techniques, and sanitation and safety practices for students to observe and follow •Provide assistance to students and prospective students as well as administrative duties for faculty and staff
• Check-in and service up to 250 guests with a team of 10 interns • Individually made sales between $2,000 - $3,000 a day when averaging between 30 – 50 covers • Participated in a committee to organize the company picnic for 200 employees • Recognized for excellent services from guests and the management team
•Work with a team of 10-15 coordinators to help set up and execute corporate events and weddings • Check- in, and accommodate 100-2,000 guests at events as well as hosts •Assist in break-down and checking inventory