Abraham Thang

Learned and practiced 5-star standards of hotel operations and guest service, receiving cross-training in multiple departments. Handled guest check-in/check-out, processed payments, and prepared daily reports using the HMS System.

Supervised front-of-house restaurant service and managed all operations, including training new staff on service standards and menu knowledge. Maintained excellent hygiene and food safety, and communicated with kitchen staff to manage food orders.

Led daily service operations, assigned table sections to waitstaff, and trained and guided waiters on guest service and restaurant standards. Handled guest complaints and reported daily service issues to the Restaurant Manager.

Took guest orders, served meals, and checked on guest satisfaction, ensuring a friendly and efficient dining experience. Set up dining areas and event spaces according to service standards, and handled special requests.

Completed a comprehensive diploma program focusing on hotel and accommodation services. Gained practical knowledge and skills in various aspects of hospitality operations.

Acquired foundational knowledge and certification in food safety and hygiene practices. Learned essential principles for maintaining sanitary conditions in food service environments.

Pursued a Bachelor of Arts degree with a specialization in History. Developed strong analytical and research skills through the study of historical events and contexts.

Completed a certificate program focused on fundamental customer service principles. Developed skills in effective communication and guest interaction.

Obtained a certificate in food and beverage production, gaining knowledge in culinary techniques and food preparation. Learned about various aspects of kitchen operations.

Completed an advanced certificate in hospitality supervision, specializing in food production with a focus on bakery and pastry. Developed supervisory skills relevant to culinary operations.