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<pre>Array ( [var] => cut_url ) </pre> Resume for Jong Hwan K. for Manager / Supervisor / Team Leader / Hotel & Lodging in Mapo, Korea, (South) Republic of. Search More Resumes for Manager / Supervisor / Team Leader on Resumark.com #ZOEFFJTZW
 

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Resume for Jong Hwan K. for Manager / Supervisor / Team Leader / Hotel & Lodging in Mapo, Korea, (South) Republic of




Occupation: Manager / Supervisor / Team Leader Industry: Hotel & Lodging
Country: Korea, (South) Republic of City: Mapo
State: Seoul-t'ukpyolsi ZIP: 121-876



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Jong Hwan K.

Yonggangdong, Riverville ,

Mapogu, Seoul, Korea

Telephone Home: Cell:

Email:  

.

Education 

to – Marina Vista Elementary School           Marina, California

to – Los Arboles Middle School.          Marina, California

       to – Seaside High School           Seaside, California

to – Monterey Peninsula College         Monterey, California to – San Jose State University         San Jose, California

Bachelors of Science Degree – Hospitality, Tourism and Event Management 

Current Employment 

       to ANS Corporation – Coach, Trainer, Hospitality Specialist    Seoul, Korea

  • Coach, train and instruct graduate and undergraduate students in preparation for English   language employment interviews.
  • Speaker for lectures in effective communication of the English language with particular emphasis in the hospitality, tourism environment.
  • Current Salary: KRW ,, to ,, per month
  •  

    Relevant Experience 

           to – ABC Tours Hawaii – Hotel/Hospitality Liaison       Honolulu, Hawaii

  • Special liaison to tourists and guests seeking personalized services and accommodations with hotels, restaurants and convention/banquet functions including wedding coordinations.
  • Consult between ABC Tours Agency, its clients and Hawaii’s Hotel/Resorts to coordinate room reservations, banquets and customized special functions and services.
  • Regularly review and evaluate the degree of customer satisfaction and acceptance of the individual hotels, restaurants and banquet services.
  • to – Independent Computer Technician/Consultant   Honolulu, Hawaii

  • Hotel and Restaurant software and hardware consultant in POS system operations and development.
  • Design and implement cost analysis spreadsheets involving product and labor management.
  • PC based hardware/software repair and installation with Windows XP OS.
  • to – ABCER Corp. Antonio’s Restaurant – General Manager  Honolulu, Hawaii

  • Liase and maintain operating relations with the restaurant and Royal Hawaiian Shopping Center
  • Manage and operate all general functions of a full service Italian, American, Asian Restaurant
  • Interview, assess and hire associate personnel for sister restaurant properties.
  • Design and implement Human Resources development and service training programs.
  • Develop and implement new menu and concept including recipe creation, cover art design, food costing and price structure.
  • Sales and budget forecasting, maintaining product inventory and cost controls.
  • Maintain relations with multiple food and beverage vendors with purchasing negotiations and bulk purchase of meats and proteins for all properties within the ABCER family of restaurants.
  •  
     
  • to – Red Lion Hotel – F&B Conventions Director          Salem, Oregon
  • Manage and direct conventions and banquet operations of the Hotel m.
  • Lead, train, schedule food and beverage service personnel within labor cost guidelines.
  • Responsive “Manager on Duty” for the hotel in the absence of the General Manager.
  • Engage proactive relations with catering clients and event coordinators.
  • Maintain stock and inventory of all food and beverage related products and equipment.
  • to – Courtyard Marriott Hotel – F&B Director    Portland, Oregon

  • Participate in Blueprint design of food and beverage facility; its serviceability and logistics.
  • Prepare and negotiate all phases of procurement for equipment and products relating to all food and beverage service and operation.
  • Participate in the preparations of opening a brand new hotel. Preopening functions.
  • to – Bell Tower Restaurant – Operations Manager      Vancouver, Washington

  • Manage the logistics and operations of a full service restaurant and beer brewery.
  • Participate with the Chef and Chief Beer Brewer in the creation of product and merchandising menus designed to attract a predetermined customer market.
  • Train, develop and implement servers and associates in the “F.A.S.T.” style of service.
  • Elevate net profit through innovative sales initiatives and personal customer relations.
  • Orchestrate all floor operations in a high volume, high quality F&B service environment.
  • to – Holiday Inn PDX Hotel – F&B Banq/Conv Director      Portland, Oregon

    to – Holiday Inn Hotel/Casino – F&B Banquet Manager      Reno, Nevada

  • Direct logistics of operations for a ,m banquet and convention facility.
  • Orchestrate and direct over floor service staff members in multiple and simultaneous events.
  • Staff, hire, train, schedule and develop teams of capable associates in leadership building rolls.
  • Manage finances, labor cost, budgeting and procurement of products and equipment as necessary within corporate budget guidelines.
  • Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department in a Human Resources role.
  • Perform as the Active “Manager on Duty” for the entire hotel/casino and its operations whenever in the absence of the General Manager.
  • to – Independent Restaurant Consultant/General Manager

    Yanks Bistro – Penny U Bistro – City Espresso Café     San Jose, California

  • Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
  • Consult with the owners, chef, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
  • Implement effective control of food, beverage and labor costs among all subdepartments.
  • Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet services.
  • Develop and implement new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the makeup of the customer market, or a change in the competitive environment.
  • Develop operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc…
  • Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage service department.
  • Plan and administer a training and development program within the establishment to provide welltrained employees at all levels and permit advancement for those persons qualified and interested in career development.
  • Restaurant concept and menu development in various culinary styles and ethnicities.
  • to – Highlands Inn Hotel – Banquet Manager/Trainer   Carmel, California

  • Lead and manage a high volume Star; Diamond banquet/wedding facility.
  • Schedule staff according to the dynamics of events for the highest standard of service and customer satisfaction.
  • Orchestrate room setup, turnover and break down in a high volume banquet environment.
  • Trainer for Coastal Hotels Group Management trainees in star Hospitality service standards with emphasis on banquet/wedding service, fine wine service, food service and room service.
  • Original service team leader and concept developer for “The Masters of Food and Wine” event.
  • Implement innovative methods and floor service techniques for optimum service performance.
  •  

    Special Achievements 

  • Recognized and awarded as of the top of ,+ candidates for outstanding Hospitality service professionals by the Monterey County Hospitality Association.
  • Original service and concept developer for star “Synchronized Clock Service” for “The Masters of Food and Wine” in Carmel at The Highlands Inn.
  • Recognized for Excellence as Restaurant Entrepreneur in introducing new and innovative standards and product trend development in Santa Clara County by the San Jose Mercury Newspaper.
  • Recognized and listed for Excellence in new restaurant concept development by “This WeekOahu Magazine” in Honolulu, Hawaii.
  • Proven track record in generating record breaking sales as well as first time profits.
  • Food safety and Liquor service certified in Nevada, Hawaii, Washington, Oregon and California, USA.
  •  

    Special Skills 

  • Proficient knowledge of POS operating systems including Micros, NCR and Remanco OS.
  • Indepth knowledge of star dining room and banquet room service logistics, layout and operational schematics design and implementation.
  • Efficient in MS Office, Word and Excel OS.
  • Capable in leadership, teambuilding and career advancement training and development.
  • Excellent communication skills with complete mastery of the English language both in the written and oral form.
  • Semi fluent in the Korean language speech and speech comprehension.
  • Excellent leadership and motivational assets with particular emphasis on human resources, personal growth and career advancement.
  • Corporate Trainer and effective communications specialist.
  • Speaker and Orator in effective training seminars and lectures.
  • Public speaking and speech composition proficiency.
  •  

    Hobbies and Interests  

  • Freelance writer of nonfiction, fiction, sports articles and poetry.
  • Instructor and expert downhill snow skier.
  • Avid sea surfer
  • Cooking
  • Photography
  • Volunteer Youth Counselor
  •  
     
     
     

    Telephone : H: C: International: +  Email:


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