Ashton Ling

• Directed intelligence analysis operations and led team
• Directed team of 5 junior soldiers in the creation, review, and distribution of intelligence documents.
• Created and disseminated intelligence documentation for senior military personnel.

• Led operations to enhance guest satisfaction and loyalty through effective service management.
• Implemented cost-control measures to optimize budget allocations and increase profitability.
• Developed training programs for staff to improve performance and ensure compliance with brand standards.
• Coordinated marketing strategies to boost occupancy rates during peak seasons.
• Streamlined front desk operations, resulting in reduced wait times and improved check-in processes.
• Fostered a positive work environment, promoting teamwork and enhancing employee engagement levels.
• Increased hotel occupancy rates through effective marketing strategies, partnerships with local businesses, and revenue management techniques.
• Developed comprehensive budget plans, closely monitoring expenses and optimizing cost-saving opportunities.
• Maximized revenue generation through strategic room pricing, inventory management, and upselling techniques at the front desk.
• Hired and trained new employees, demonstrating best methods for serving clients and guests.

• Led program development initiatives to enhance food distribution efficiency and community outreach efforts.
• Managed cross-functional teams to implement strategic goals and improve operational performance across programs.
• Collaborated with stakeholders to identify funding opportunities, resulting in increased resource allocation for community services.
• Developed training materials and conducted workshops to empower volunteers in food handling and safety protocols.
• Coordinated partnerships with local organizations to expand service reach and maximize impact within underserved communities.
• Analyzed program outcomes to inform strategic planning sessions, aligning resources with community needs and organizational objectives.
• Managed and supervised administrative and daily program operations, complying with policies and regulations.
• Managed cross-functional teams for successful project completion within deadlines and budgets.
• Identified program obstacles and communicated possible impacts to team.
• Coached team members on professional development opportunities, contributing to improved overall performance.

• Prepared high-quality, consistent dishes in fast-paced environment.
• Assisted in menu development and seasonal offerings to enhance customer experience.
• Trained junior kitchen staff on food preparation techniques and safety protocols.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Executed cooking techniques for diverse cuisines while adhering to recipes and presentation standards.
• Developed efficient workflows that improved kitchen productivity during peak hours.

• Executed daily cooking tasks under supervision, demonstrating adaptability in fast-paced environment.
• Developed recipes that aligned with seasonal offerings, contributing to menu innovation and variety.
• Implemented safety practices during food handling, promoting compliance with health regulations throughout the kitchen.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Developed strong communication skills by working closely with chefs and other team members during high-pressure situations.

Facilitated collaboration with staff members to develop educational materials for distribution to families and children.

Designed and crafted culinary menu items emphasizing flavor and nutritional balance.

• Cashier, Cook, Customer Service

• Assisted in developing wellness programs focused on nutrition and lifestyle management.
• Conducted research on dietary trends to support program enhancements and client education.
• Collaborated with team members to create engaging content for social media platforms promoting wellness initiatives.
• Organized workshops and events aimed at educating clients about healthy eating habits and cooking techniques.
• Evaluated client feedback to refine program offerings, ensuring alignment with wellness goals and preferences.