Mr. Sun

Justin Sun

Compensation Analyst

Lockheed Martin

Justin Sun is a Compensation Analyst for Lockheed Martin, one of the world’s largest defense contractors. In his current role, he serves as the Compensation Lead for the Communications, Legal, and Undersea Systems functions of the newly formed Mission and Systems and Training (MST) business area. In this role, he is responsible for supporting key compensation initiatives, such as FLSA compliance, rewards and recognition programs, compression, merit distribution process for union and non-union employees, and salary treatment standards.

Prior to joining Lockheed Martin, Mr. Sun was a Human Resources Representative at PepsiCo, the world’s second largest food and beverage business, where he supported the payroll and financial planning, pricing, and accounts receivable operations divisions of PepsiCo’s North American bottling operations. Justin also worked in talent management and organizational development at Novartis where he supported the launch of the Women’s Integrated Learning and Leadership (WILL) Initiative, a career development program focused on advancing women into leadership roles. At Novartis, he also developed a campus recruiting strategy to formalize the company’s summer internship programs and to enhance Novartis’ employment brand on college campuses.

Mr. Sun’s hospitality experience includes supporting the reopening of New York’s Plaza Hotel through a $450 million renovation and helping to reposition the historic landmark into a AAA Five Diamond property for the first time in the hotel’s 102-year history. While working in the human resources and rooms divisions, he devised standard operating procedures that improved the flow and consistency of service in the housekeeping, butler, and guest reception departments and that strengthened collaboration between teams.

Mr. Sun continues to demonstrate a passion for advancing the world of work through his research conducted through Cornell’s Center for Advanced Human Resources Studies and the Cornell Center for Hospitality Research. In addition to co-authoring a case study on the use of HR analytics in decision-making, he has published research on innovative HR practices in the service industry. While at Cornell, Justin served as President of the Cornell Hotel Society, Collegiate Chapter and as the Human Resources Director for The 82nd Annual Hotel Ezra Cornell, a student-run leadership conference.

Mr. Sun holds a Bachelor of Science degree in Hotel Administration and a Master of Industrial and Labor Relations degree from Cornell University. He continues to support his alma mater as an active member of the university’s alumni association. Justin holds a Professional in Human Resources (PHR) certification.

Mr. Sun can be contacted at 206-484-8788 or js389@cornell.edu

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.