Delivered exceptional guest service in a 4-star superior hotel across breakfast and à la carte operations. Managed reservations, guest check-ins/outs and billing using Protel PMS; provided tailored wine and menu recommendations. Supported evening shift handovers and upheld ISO 9001:2015 quality standards, improving consistency of guest service. Developed efficient communication with kitchen and events teams to maintain smooth service flow during peak periods.

Supervised daily front-of-house operations, coordinated staff rotas and led floor service to ensure high guest satisfaction. Trained and mentored team members on service standards, handled customer inquiries and resolved complaints efficiently. Managed dining room logistics during busy shifts and implemented improvements to seating flow and table turnaround.

Created a welcoming dining environment and provided precise order management and bartending service. Engaged guests to build rapport and encourage repeat visits, maintained high speed and accuracy during peak service, and assisted with stock management and bar preparation.

Provided event catering and service for fairs, corporate events and private functions. Gained experience in fast-paced, high-volume setups, working closely with event coordinators to deliver seamless service and adapt to changing client requirements.

Graduated with a GPA of 1.7 and a thesis grade of 1.3. Focused on product development, combining technical problem-solving and rapid comprehension—skills that support operational thinking and process improvement in hospitality settings.