Professional OrganizationThe good thingsManaged and operated food and beverage outlets in the hotel with 374 rooms and within the club membership with approximately 6,500 plus members. Was given the chance to handle various positions at the same. Was given the chance to improve skills and qualifications by being sent to various trainings, workshops, etc.
The challengesCultural barriers, however turned these challenges into opportunities to unify my team. mediated and did various team building activities to resolve issues involving staff, management. Though most staff are regionalistic, made use of this situation to bridge the gap among peers and staff.