Han Lee
Luxury Hospitality | Guest Experience | Wine & Sales
I am a Hospitality Management Professional from Auburn University building a career in luxury hospitality where service excellence, guest experience, and revenue performance are intentionally aligned. My experience across fine dining, high-performance events, curated wine programs, and historic luxury properties has shaped a disciplined and intentional approach to service.
I am drawn to environments where expectations are high and details matter. I believe meaningful guest experience and measurable growth are not separate goals. They are aligned, and my goal is to contribute to brands where service is thoughtfully refined and long-term relationships drive success.
What I Bring...
Luxury Service Standards
Through experience at nationally recognized venues and historic resort properties, I have developed a disciplined, detail-driven approach to service. I am committed to understanding both the guest-facing experience and the operational structure that supports it.
Guest Experience and Revenue Alignment
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Exceptional service and measurable growth work together. Through guest-facing roles, I have learned how thoughtful recommendations, clear communication, and strategic upselling strengthen satisfaction, loyalty, and revenue performance.
As a Level 1 Sommelier and Certified Specialist of Wine candidate, I view wine as both a knowledge base and a connection tool. Confident storytelling and curated recommendations elevate guest experience while increasing average check value.
Wine as a Strategic Asset
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Experience Snapshot
My professional growth has been shaped through intentional immersion in demanding environments.
At the historic Jekyll Island Club Resort, I supported front office operations within a luxury setting focused on guest satisfaction and structured service standards. Exposure to upselling strategy, communication refinement, and cross departmental coordination deepened my understanding of how systems influence experience.
During the Masters Tournament at Augusta National Golf Club, I worked within Berckmans Place, contributing to elevated dining operations serving approximately 1,500 VIP guests daily. The pace required composure and precision. Expectations were assumed. Execution had to be consistent.
At Santé Wine Bar in Opelika, I engage guests daily across a 300 plus bottle program, guiding consultative wine recommendations that prioritize both education and relationship building. Through intentional engagement, I contribute to repeat clientele and revenue growth in a highly personalized setting.
Let's Connect!
I value genuine relationships and meaningful conversations in hospitality. Whether you’re interested in sharing ideas, exploring opportunities, talking wine, or simply connecting, I’d love to hear from you.