*** ****** ** *** *

***** –East Boston- Massachusetts.

857-***-****

adjn7h@r.postjobfree.com

MARILYN GIL

EXPERIENCE

HLC GROUP ENTERPRISE LLC- DOUZO CUSTOMER SERVICE

September 2020 current

Friendly reception department to welcome the guest and provide inmmidialy dirrection to dining, being available to interact whith guest allowed me to glean some valuable information to cater a unique experince to them and endure a positive communicationto to our team. be proactive encorge me to continue learning and developing my communication skill taking reservations call, booking specal dinners and be connected to the food delivere department enhance multitasking skill to maintain organized making sure guest resieved the right order.

PABU MICHAEL MINA CUSTOMER SERVICE

SUMMARY Two year of customer services and interation with hospitality business, managing guest resevations, working along with company software system and memorized priortity membership request, active position open my perspetive to learn from other selective deparments and allow me to grow my interpesonal communication I am positive and paitien solve complain or referring inquiries, aiming to improve daily my skills to qualify and prove the best service to the community and members of you deparment.

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Host

March 2018- februrary 2020

Worked for Michael Mina company for more than one year connect me to hospilality buisines fine dining to inquire verbal skills to accomplihs guest expetations. I was responsible to welcome guest and introducing them to Asian values and Izakaya concept from Japan, be active to respond call and general information regarding to the buisines operations ( resevation-menu options.) great dynamic culture increase my knowlaged, complement expectations and consisttent attention motivated me to learn more about cusmuter service. BARBARA LYNCH CORP CULINARY

Baker/ Pastry Cook.

February 2017- March 2018.

I had the opportunity to work for Barbara Lynch Company as a baker and pastry cook, creating a unique recipe and experiences to the guest, unique environment allowed me to meet more of the high level in culinary further working on services and learning a new system of work-producing free allergy-creation base on customer needs, including gluten –dairy – and egg- free variation of classic recipes. I also have the opportunity to be trained and months later coordinate the whole bread program this leads me to learn more and create new recipes.

SKILL

Self-motivated creativity (music interaction-play instruments)

Patience and humor

Bilingual (Spanish-English)

Multitasking-organized

Good communication and interpersonal skill.

Developing physical and educational discipline

Safety awareness

Knowledge Child development and older activities pág. 3

Sanitation cleanliness

EDUCATIÓN Bunker Hill Community Collage

2019-Current

Early Childhood Develoment program.

Associate in Science.