Food And Beverage Manager
Hadi Clinic
Total years of experience :16 years, 9 Months
Assistant F&B Manager
Reports directly to the F&B Manager
Responsible for managing the F&B-Service in Private Dining and 2 Restaurant Outlets.
Responsible for the selection, development and performance management of all F&B-Service Staff to optimize profits and increase sales.
Manages scheduled shifts ensuring guest satisfaction.
Manages service-related issues ensuring company Standard Operating Procedures is met and value is added to F&B objectives.
Monitor effectiveness of work flow and Sequence of Service during service periods and provides hands-on support as and when required.
Closely monitor the cashiering function of the outlets to ensure compliance with company Cashiering Procedures.
Monitor customer satisfaction and respond to customer feedback and complaints ensuring company procedures for Customer Satisfaction and Complaint Handling are met.
Advise the Executive Chef of any improvements needed in relation to restaurants/outlets operation including updates to SOPs or addition/deletion of SOPs.
Actively implement strategies to increase the market share for the Outlets.
Ensure that Service staff are aware of the relevance and importance of their activities and how they contribute to the department objectives.
Determine the necessary competence for Service staff and provide training or other actions to satisfy these needs.
Provide constant coaching, counselling and discipline to Service Staff to ensure their capability to meet the needs of the customer and the organization.
Implement the marketing strategies and/to achieve results.
Attends and actively participates in the Daily Hospitality Division Briefings.
Discuss with the Executive Chef regarding requests from guests.
Train all Service Staff in suggestive selling and up-selling techniques to assist in achieving maximize profitability.
Ensure up-to-date hard copies of department SOPs are maintained at all times.
Communicate new or amended procedures to relevant departments in a timely manner ensuring they have been understood.
Maintain appropriate records of education, training, skills and experience.
Control department forms and records according to company standards for document control.
Restaurant Manager
1. Reports directly to the General Manager.
2. Responsible for managing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operations.
3. Plan, organize, train, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
4. Setting and monitoring the standards of service in the Restaurant.
5. Administrative duties such as setting duty charts, granting leave, monitoring staff positions, evaluation of performance, staff promotions recommendations and handling issues relating to discipline
6. Playing a vital role in public relations, attending guest complaints if any.
7. Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas.
8. Complies with all health and safety regulations
9. Prepares the annual budget of the Restaurant.
10. Reviews and monitors expenditures to ensure that they conform to budget limitations. Works to improve performance
11. Responsible in the requisition/ purchase of items needed in the restaurant operations.
12. Ensures that guest meets the customer satisfaction all the time.
13. Perform to other matter as may be assigned or required as delegated by the General Manager.
March, 2007 - Feb, 2011
AMANPULO RESORT (Gallivanter’s 2012 Best Leisure Resort-Worldwide / Luxury Resort)
Aman Resorts
Pamalican Island, Cuyo, Palawan, Philippines
Restaurant Shift In- Charge - August 22, 2008 - February 19, 2011
Seasonal Waiter -June 23, 2007- July 30, 2008
Responsible for delegating task to junior members of staff and ensures that all customers are happy with the service.
Provides courteous, efficient and gracious service to guests in accordance with the standards set by the Amanpulo’s F and B department.
Ensures that the Restaurant set - up is properly done and ready for operations.
Takes the guest order’s (if needs arises).
Conduct briefings for the Familiarization of the menus, drinks / wines list, daily specials and unavailable items to provide correct information to the guests.
Properly closes the checks and present it upon guest’s request.
Prepares the log books and write the guests preferences, their orders and endorsements for the next shift.
Ensures that the wines/ spirits and bars were properly kept and restaurant properly closed.
Perform to other matter as may be assigned or required as delegated by the F n B Manager/Restaurant Manager and other higher authorities.
1. Responsible for delegating task to junior members of staff and ensures that all customers are happy with the service.
2. Provides courteous, efficient and gracious service to guests in accordance with the standards set by the Amanpulo’s F and B department.
3. Ensures that the Restaurant set - up is properly done and ready for operations.
4. Takes the guest order’s (if needs arises).
5. Conduct briefings for the Familiarization of the menus, drinks / wines list, daily specials and unavailable items to provide correct information to the guests.
6. Properly closes the checks and present it upon guest’s request.
7. Prepares the log books and write the guests preferences, their orders and endorsements for the next shift.
8. Ensures that the wines/ spirits and bars were properly kept and restaurant properly closed.
9. Perform to other matter as may be assigned or required as delegated by the F n B Manager/Restaurant Manager and other higher authorities.
Graduate
1995-1999 Palawan College of Arts & Trades Cuyo, Palawan, Philippines ➢ Graduated Class Salutatorian
1989-1995 Magsaysay Central School Magsaysay, Palawan, Philippines Graduated First Honor