Tending bar at high end upscale Steak and Seafood Restaurant, serving classic cocktails, local island classics and new creations in a fast paced environment. Monthly inventory, menu creation and high service standards.

Valued member of bar team working between high volume Beach bar, Lobby and Restaurant Bars, serving to Westin service standards. Constant customer interaction focused on guest satisfaction. Input into drink menus and overall standardization of service.

Management Trainee Program in Malaysia. As an Executive Management Trainee I have to work in different areas of the F&B Department on a rotational basis, so that I understand the work procedures implied by each outlet individually and understand each role. I need to understand the broad range of the operational activities carried out by each outlet. Working closely with the GM and F&B Management Team. Looking to learn from the daily standards and operation procedures from a different Culture and Atmosphere. Looking to use this multi national exposure to add to my skills and knowledge of the hospitality Industry. Involved in daily HOD Meetings, daily operation and project discussions. Closely involved with the Beverage side of F&B implementing stock control, Inventory and basic staff training programs.

Responsibilities include monthly Inventory and stock control of 4 on- site beverage outlets, including ordering and promotions. Create staff schedules, train and supervise staff. Responsible handling of cash. Oversaw renovations and opening of new on site hotel lounge/lobby bar called Sidebar

Late night and early morning checking in and out of guests End of day outlet closure reports and ensuring all cashing out of outlets is complete. Overnight set up and preparation for next day events, meetings and Banquets.