Steffan Dawson

• Proved successful working within tight deadlines and fast-paced atmosphere.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Developed and maintained courteous and effective working relationships.
• Offered friendly and efficient service to customers, handled challenging situations with ease.
• Developed strong relationships with colleagues, collaborating on curriculum development and sharing best practices in teaching strategies.
• Evaluated student progress through regular assessments, providing detailed feedback for improvement and growth.
• Selected and designed lesson plans and curriculum to meet academic objectives.
• Collaborated with faculty and staff to create meaningful learning experiences.
• Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carry out day-day-day duties accurately and efficiently.
• Demonstrate respect, friendliness and willingness to help wherever needed.
• Teach Graduate and Undergraduate at various Hospitality units.
• Cultivated critical thinking skills through challenging assignments that required analysis, synthesis, and evaluation of information from various sources.
• Increased student interest by incorporating real-world examples into lessons and connecting material to relevant experiences.
• Evaluated and revised lesson plans and course content to achieve student-centered learning.

- Training and Assessing Diploma and Advanced Diploma Hospitality students

- Moderating and Validating the Assessments

• Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
• Gathered data about course success and participant experiences to help with future course planning.
• Provided recommendations for process improvements and discontinuation of ineffective or outdated methods.
• Liaised between trainers and course participants.
• Provided assistance for delivery of training courses by scheduling virtual meeting rooms and managing team calendars.
• Trained and mentored two new personnel hired to fulfill various roles.

• Verified compliance in preparation of menu items and customer special requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Produced revolutionary menu offerings.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Collaborated with staff members to create meals for large banquets.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Increased Guest Satisfaction by 8% year on year.
• Managed Labour cost and Food costs well and stayed within budgeted numbers.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Maintained sound financial footing by overseeing department profit, loss and budgeting delivered 60% Profitability in food and beverage, still recognised as the benchmark at the Westin Hyderabad hotel, Telangana, India.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.