Kriztel Mae Hulip

Experienced service professional with strong leadership skills in customer service, team supervision, inventory and cash management, staff training, and quality assurance, committed to maintaining high standards and improving operational efficiency.

SERVICE CREW at CABALEN (2020)

• Consistently maintained sanitized service areas, counters, and tables to ensure high hygiene standards.
• Kept workshop clean and tidy, especially to ensure the safety of team members and visitors.
• Monitored dining area to quickly identify and address any issues or needs, ensuring a smooth service flow.

FRONT DESK RECEPTIONIST at CASA VERDE (2024)

• Handling appointments and scheduling.
• Managing phone calls and emails
• Providing general administrative support and Maintaining office organization security.

SUPERVISOR at TEALIVE (2024 – 2025)

• Led staff training sessions on customer service excellence, enhancing team skills and knowledge. Assisted in the recruitment and training of new staff members, building a strong, efficient team.
• Interacts with customers to provide information in response to inquiries about products and services and also empower to handle and resolve minor complaints.
• Monitored compliance with workplace policies and safety objectives. Responsible for making high quality beverages and related products while exercising good customer relations.

CASHIER & CAFE STAFF at YOGREEKA (2025 – 2026-01)

• Handled cash and cashless transactions and issued receipts.
• Prepared and served food, yogurt, and smoothies and Operated yogurt machines and café equipment.
• Maintained cleanliness, safety, and hygiene of café areas
• Monitored, recorded, and controlled inventory and stock levels.
• Ordered and received supplies and ingredients.

ALL ROUNDER at VILLAGE CUP (2026-02 – 2026)

• Oversee day-to-day café workflow while maintaining full compliance with health and safety regulations.
• Deliver efficient customer service by taking orders, operating register systems, and issuing accurate receipts.
• Prepare a diverse menu of handcrafted coffees, smoothies, and light food offerings.
• Perform routine inventory audits to monitor stock control and streamline reordering.

Bachelor of Science in Hospitality Management – SAINT FRANCIS OF ASSISI COLLEGE (2020 – 2024)

Accountancy in Business Management – SAINT FRANCIS OF ASSISI COLLEGE (2018 – 2020)