William RK LEE

Managed the day-to-day stewarding operations of 35 stewards and 24 hours of operations at a luxury resort, ensuring seamless collaboration between kitchen and front-of-house teams in supplies and deliveries

• Oversaw cleanliness, sanitation, and inventory management in compliance with health and safety standards.
• Developed and implemented staff training programs to promote operational excellence and teamwork.
• Played a key role in coordinating equipment drop offs and cook action stations for catering and convention services for high-profile events, ensuring timeliness and accuracy to ensure unforgettable guest experience.

• Daily Operations for IN-Flight Catering Company. Client Airlines include Hawaiian, United, Alaska and American.
• Uplift Service, food production and transportation daily for Ellison Onizuka International Airport.
• Using Key Data Metrics to coordinate production of Carts and Carriers, load diagrams for uplift trucks and Kitchen Departure Times to avoid delays.
• Multi-Unit operations with Hot Kitchen, Production and Loading of Uplift Trucks and Warehouse.
• Access to United Service First Programs and SSD Flight Boards.
• FFG Safety Awareness and Training Programs, A1 Inspection Audits for all Drivers and Transportation vehicles monthly.

• Company Overview: Resort combines two World Class 5 Diamond Resorts: Mauna Kea Beach Hotel and the Westin Hapuna Beach Resort. Combine total of 600 rooms, 7 restaurants, 5 bars, Weekly Luaus and Seasonal Clambake.
• Originally hired to reorganize and re-market the signature restaurant Coast Grille. With updating innovations on the wine by the glass programs, menu tasting for concierge programs and semi-monthly wine, beer or spirits dinners for homeowners and club members.
• Increased nightly cover count reached an average of 150 diners an increase of 30% from PYD.
• Guests Satisfaction ratings increased and the captured Hotel% increased by 8%.
• Was key player in re-branding the Prince Hotel into the new Westin Hapuna.
• Helped concept and design 3 restaurants and 1 Lobby Bar.
• Focused on selecting CGU's, Uniforms and Menu presentations with other key leaders.
• Worked with F&B Director to Designed and Implemented Cultural Training Manual and training Classes.
• Outlined and instructed 6-week classes for all F&B Staff.
• Promoted to Director of Special Events, MKR.
• Staffed and Operation for twice weekly Luau.
• Seasonal Clambake and Holiday events for up to 600 guests.
• 80% of all events were designed and setup outdoors and designed for the needs of the clients and detailed menus and bars.
• Key leader to convert to all Westin Wine and Spirits mandates into the F&B Operations including IRD and Banquets.
• Introduced On Track Scheduling Software for accurate staffing needs to help to streamline labor costs for daily shifts and total number of employees.
• Resort combines two World Class 5 Diamond Resorts: Mauna Kea Beach Hotel and the Westin Hapuna Beach Resort. Combine total of 600 rooms, 7 restaurants, 5 bars, Weekly Luaus and Seasonal Clambake.

• Company Overview: Family Operated Restaurant.
• Worked on wine specials and beverage specialty list.
• Maintained cost control for purchasing for spirits and wine.
• Maintained Future POS System.
• Built Cafe web page and Facebook link pages.
• Family Operated Restaurant.

• Company Overview: Operations Manager for a Hawaii Based Cleaning and Service Company.
• Worked on all Major Hawaii Islands helping set up new accounts, training new staff and Division Managers.
• Properties under contract includes Hyatt Regency Maui, Marriott Ocean Club, Andaz Wailea Resort, Ste Regis Princeville, Halekulani and Tommy Bahamas Waikoloa.
• Primary focus for Resort and Hotel cleaning and general services includes kitchen and public areas cleaning, overnight deep kitchen cleaning, floor and carpet care.
• Operations Manager for a Hawaii Based Cleaning and Service Company.