Crystall Kveton is seeking a challenging position that allows growth. She has a high school diploma and was involved in business clubs. Currently, she is an assistant manager at a pizza restaurant with responsibilities like overseeing all areas, ensuring food safety and quality, and providing excellent customer service. Her skills include leadership, multitasking, training staff, and adapting to operational challenges in hospitality.
Leituras bíblicas para o Domingo da Trindade - Ano B
Tema: "NOSSO DEUS É ÚNICO E DIFERENTE PORQUE É LIBERTADOR"
- Textos da Bíblia em português Brasil. Tradução de João Ferreira de Almeida, Revista e atualizada no Brasil.
- AS PERÍCOPES Tem como base o Lecionário Dominical: PALAVRA DO SENHOR A-B-C, Editora Paulus 2009, / http://www.cnbb.org.br/liturgia/app/user/user/UserView.php?ano=2013&mes=3&dia=24
- AUTORIA DE TEMAS E COMENTÁRIOS: Pe. José; Bortolini, Roteiros Homiléticos, Anos A, B, C Festas e Solenidades, Editora Paulus, 3ª edição, 2007
- ORAÇÃO E BENÇÃO: LIVRO DE ORAÇÃO COMUM, Forma abreviada e atualizada com os Salmos Litúrgicos, Conforme o uso da Igreja Episcopal Anglicana do Brasil
- COMENTÁRIO TEOLÓGICO E EXEGESE BÍBLICA:
http://pt.slideshare.net/josejlima3/ssma-trindade-ano-b-2015
http://www.dehonianos.org/portal/liturgia_dominical_ver.asp?liturgiaid=933
http://www.luteranos.com.br/conteudo/proclamar-libertacao
SOBRE LECIONÁRIOS:
- LUTERANOS: http://www.luteranos.com.br/conteudo/o-lecionario-ecumenico
- LECIONÁRIO PARA CRIANÇAS (Inglês/Espanhol): http://sermons4kids.com
- LECIONÁRIO COMUM REVISADO (Inglês):
http://www.lectionary.org/
http://www.commontexts.org/history/members.html ;
http://lectionary.library.vanderbilt.edu/
- ESPANHOL: http://www.isedet.edu.ar/publicaciones/eeh.htm (Less)
Patrick A. Harrison is a highly experienced professional with years of executive level expertise in healhcare,contract feeding,hotels and senior dining services.A resourceful, senior leader with a track record of success in leading people,departments, client services and strategic leadership for single and multi-unit operations.A charismatic leader, coach, mentor and team builder, delivering forward-thinking, business-focused solutions that produce strong sustainable results while driving top and bottom-line growth.
Currently, I am working with the Evolve Back Resorts Coorg & Kabini, Karnataka India.
I am the Learning & Development / Training Sr. Executive.
I am looking forward for better opportunities to build and enhance my career path.
I am looking forward to join an esteemed organisation in the Training department.
Worked for Westin Hotels and Resorts Caribbean, Starwood Hotels and Resorts, Sheraton, Royal Caribbean International, Crowne Plaza Hotels Caribbean, Emmbassy Suites Covention Centre, Hilton Hotels, The Cove of Eleuthera Luxury resort, Melia Hotels international
1. kvetoncrystall@yahoo.com 171 Bloxam Avenue Clermont, FL 34711 352-702-8559
OBJECTIVES
To work for a progressive organization in a highly motivating and challenging environment that provides the best
opportunities to grow and utilize my potential to the fullest to achieve the organization’s goal while achieving my
personal goals. To enhance my knowledge in a new and healthy environment and to help and learn from my
coworkers and teachers.
EDUCATION
East Ridge High School; Clermont, FL
Graduated with diploma; June 2013. Specialized in Business, marketing and management
Heavily involved in the Eco-Club after school hours, and participated in DECA (Distributive Education Club of
America) which specializes in marketing, management, and entrepreneurship in business, finance, hospitality, and
marketing sales and service. The organization prepares leaders and entrepreneurs for careers and education in marketing,
finance, hospitality, management, and other business areas.
EXPERIENCE
DiRomio’s Pizza & Grill 101 Divine Drive Davenport, FL 33897
Assistant Manager/Supervisor February 2012 – Currently employed
General;
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Financial;
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage,
supply, utility and labor costs.
Food Safety and Planning;
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure
compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for
ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including
restaurant cleanliness, proper uniforms, and appearance standards. Supervise portion control and quantities of
CRYSTALL M. KVETON
2. 2
Crystall m. Kveton
preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh
food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines.
Guest Service;
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn
dissatisfied guests into return guests.
Operational Responsibilities;
Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe
working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the
event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning
while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality
and service.
SKILLS
Applying Technology to Meet Operational Challenges within Hospitality
Assessing Quality Standards within Hospitality Operations
Attention to Detail
Collaboration
Composing Responses to Customer Reviews on Social Media
Critical thinking
Critiquing Hospitality Operations
Evaluating Staff
Event Planning
Event Preparation
Fast typing skills
Great grammar, punctuation, and an extensive vocabulary
Gathering feedback from customers
Leadership
Minor skills in all Microsoft programs
Multitasking
Patient, and understanding
Providing constructive criticism
Providing more than adequate customer service
Scheduling
Time management
Training staff in terms of proper business and presentation standards
Working weekends, and evenings. Whenever needed, very flexible