Caroline Chang

As a flex position, I held various job codes and was scheduled according to business need. My roles included FOH Manager, FOH Supervisor, Banquet Captain, BQT Server/Bartender/Set-up, Restaurant Server/Bartender, and Social Media Administrator. My most valuable takeaways from my time at The Melby were learning the role of F&B Manager, being a part of the opening team of a property, and working consistently with the executive team and ownership to continuously brainstorm ideas to improve the property.

• Worked closely with the Catering Sales Team as well as various vendors to ensure seamless events.
• Led training for FOH restaurant and banquets (onboarded new hires, created and maintained menu/service tests and ran training meetings)
• Managed daily financial transactions, accurately recording sales data through Excel & Banquet Checks, and reconciled cash registers at shift end.
• Boosted revenue through effective upselling techniques and promotion of special menu items or events.
• Reviewed customer feedback surveys regularly, identifying areas for improvement and implementing necessary changes.
• Contributed to a positive work environment by consistently demonstrating professionalism, respect, and genuine care for staff and guests alike.

During my time at Crowne Plaza, I worked closely with the banquet manager and restaurant manager to ensure cleanliness of the property and equipment, and satisfaction of guests and employees. My job codes included Lead Server, Restaurant Bartender, Banquet Server and Bartender. This was the first property I learned to run a shift and problem solve on my own with no Restaurant MOD (AM shift).

• Trained new hire servers, food runners, hosts
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Responded to guest questions and requests with friendly and knowledgeable service.

The Doubletree by Hilton Melbourne Beach was my first food and beverage job in a hotel setting. This is where I realized I belong in hospitality and chose it as a career path. I was introduced to a different, more nurturing style of guest service, room service operations, banquet operations, and I received my first bartending training here.

• Provided exceptional hospitality by anticipating guest needs and promptly addressing any concerns or inquiries, resulting in repeat clientele.
• Maintained an organized and clean work area by consistently clearing tables, resetting place settings, and restocking supplies as necessary.
• Served as an integral part of the restaurant''s success by consistently achieving performance goals and contributing to a positive work environment.
• Successfully executed large-scale banquet events through meticulous attention to detail and clear communication among team members.