• Managing daily operations of 5 premium service lounges with absent of General Manager, supervising 160+ employees including supervisors, lounge attendants, bartenders, porters and appearance care staff • Product ordering and inventory management • Menu planning and execution • Weekly scheduling/ Creating schedule bid • Staff recruiting, training and development • Focus on client relationship development and maximizing passenger satisfaction • Optimized profit by controlling food and labor cost • Proven record of customer satisfaction (from 11%to 55% in 3 months) • Maintaining positive relationship with unions • Responsible for food and physical safety and sanitation practices in compliance within the regulation of airport, Sodexo and county health department

Assist Director and GM in long range strategic and/or operational planning and goal setting through comprehensive operational and financial analysis of existing contract operations and the identification and analysis of new business opportunities • Responsible for complete coordination and execution of daily catering and concessions operations involving all on and off campus ceremonies and events. • Provide supervision and coach, motivate & effectively direct the catering and concessions work force • Supervise department standards of performance & ensure those standards are maintained by personnel directly & indirectly supervised • Train staff and monitor adherence to service & quality standards, including driver safety • Monitor adherence to service & quality standards with appropriate staffing levels of guest service & fiscal effectiveness • Responsible for safety and sanitation practices and compliance, maintenance upkeep of facilities and vehicles, menu management, cash management, time reporting and other financial controls • Evaluate and make recommendations for programs by leveraging data analysis, business requirements and customer feedback

Attending weekly financial reporting meeting with Catering Director, doing financial matching and analyzing variances between budget versus actual on each categories, including sales, labor, product cost, controllable cost, non-controllable cost, field contribution • Product ordering, weekly inventory and product information updating • Approving all vendor invoices by the end of the financial period • Maintain a focus on improving sustainability initiatives and sustainable purchases while managing targeted food costs. • Menu customization and costing on client’s special request • Create production spreadsheets to help Executive Chef to determine weekly workload for Production team and they are also the main guidance for the cooks while preparing food for catering events • Provide culinary support to Catering Executive Chef when needed, including but not limited to catering food preparation, restaurant line cooking, last minute store purchasing

Economics Major with Chinese minor