Jojilyn Jimenez

• Overseeing the daily operations of the restaurant, ensuring exceptional
customer service.
• Maintaining brand standards, and driving sales performance.
• Ensuring the operational excellence, and a deep understanding of luxury
hospitality.
• Ensure smooth service flow and high-quality food and beverage presentation.
• Delivering outstanding guest experience aligned with Bacha Coffee’s luxury
standards.
• Handle customer feedback, complaints, and special requests professionally.
• Recruit, train, and supervise staff members. Schedule shifts and manage staff
attendance.
• Motivate and coach team members to achieve performance goals. Enforce
company policies and discipline when necessary
• Ensure consistency in service and product quality.
• Achieve sales targets and maximize profitability.
• Monitoring daily revenue, expenses, and cost control.
• Implement upselling strategies and promotions.
• Maintain cleanliness, hygiene, and safety standards at all times.
• Entering invoices, inventory counting and purchase order.
• Ensure adherence to Bacha Coffee brand guidelines.
• Maintain visual merchandising and café presentation standards
• Handling administrative duties such as reports, documentation, inventory
monitoring, records management, sales reports, transfer report and operational
paper.
• Coordinated reservations, ordering, and communication with suppliers or
management.
• Used Microsoft Office for reporting, tracking, and administrative task

Supervised daily café and restaurant operations to ensure smooth service
and high customer satisfaction
Managed and guided staff performance, shift schedules, attendance, and
daily task delegation
Ensured excellent guest service by handling customer concerns and
maintaining premium hospitality standards
Assisted in administrative duties including reports, inventory monitoring,
sales tracking, documentation, and record keeping
Coordinated cash handling, POS operations, and daily sales reconciliation
Monitored food and beverage quality, cleanliness, hygiene, and
compliance with operational standards
• Assisted in stafftraining, onboarding, and performance monitoring to improve team efficiency.
• Coordinated with management regarding stock levels, operational needs, and service improvements.
• Oversaw catering operations, including coordination oforders, preparation timelines, event requirements,
and delivery arrangements.
• Coordinated with clients and internal teams to ensure catering requests were accurately prepared and
executed.

• Supervised daily restaurant operations ensuring smooth service in both American casual dining and Italian
fine dining concepts.
• Managed and coordinated front-of-house staff including servers, hosts, and runners to maintain efficient
service flow.
• Ensured high standards ofguest service, hospitality, and customer satisfaction in a fast-paced dining
environment.
• Handled guest complaints and special requests professionally to maintain positive dining experience.
• Monitored food quality, presentation, and service standards in coordination with kitchen and chefteam.
• Managed staffscheduling, shift assignments, attendance, and performance monitoring.
• Assisted in training staffon menu knowledge, service standards, and upselling techniques for both cuisine
styles.
• Coordinated table service, reservations, and restaurant seating arrangements during peak hours.
• Oversaw cash handling, POS transactions, and daily sales reporting.
• Ensured compliance with hygiene, safety, and restaurant operational standards.
• Supported management in inventory tracking, stock control, and operational reporting.

• Provided excellent table service in a fast-paced bakery-café environment with a focus on natural and organic
dining concepts.
• Welcomed and seated guests, presented menus, and explained food and beverage offerings clearly.
• Took accurate food and beverage orders and ensured timely coordination with the kitchen.
• Delivered food and drinks efficientlywhile maintaining high service standards and presentation quality.
• Ensured guest satisfaction by anticipating needs and handling requests professionally.
• Maintained cleanliness and organization ofdining area, tables, and service stations.
• Supported cash handling, POS transactions, and billing procedures when required.
• Followed strict hygiene, food safety, and restaurant operational standards.
• Assisted in upselling bakery items, beverages, and seasonal menu specials.
• Collaborated with team members to ensure smooth service during peak hours.

• Assisted in the preparation, cooking, and portioning of food items in a high-volume central production
kitchen.
• Followed standardized recipes and production guidelines to ensure consistency and quality across all outlets.
• Prepared ingredients including washing, cutting, peeling, marinating, and measuring according to daily
production requirements.
• Supported senior chefs (Chef de Partie / Sous Chef) in daily production tasks and bulk food preparation.
• Ensured proper labeling, storage, and rotation of food items following FIFO (First In, First Out) system.
• Maintained strict hygiene, cleanliness, and food safety standards in accordance with HACCP guidelines.
• Operated kitchen equipment safely and assisted in maintaining tools, machines, and workstations.
• Packed and organized finished products for distribution to different restaurant branches.
• Assisted in inventory control by reporting shortages, spoilage, and stock requirements.
• Followed production schedules to meet deadlines and ensure timely delivery to outlets.