FOOD & BEVERAGE ADMINISTRATOR
FRED OLSEN CRUISE LINE
Total years of experience :8 years, 3 Months
• Managing and organizing paperwork, documents, and digital files related to the culinary department.
• Scheduling meetings, appointments, and reservations for chefs and culinary staff.
• Answering phone calls, taking messages, and responding to inquiries.
• Handling incoming and outgoing correspondence and emails.
• Maintaining and updating the culinary department's calendar.
• Monitoring and ordering kitchen supplies, equipment, and ingredients as needed.
• Keeping track of inventory levels and ensuring stock is maintained.
• Managing invoices, purchase orders, and expense reports related to culinary supplies.
• Assisting with menu development and updates.
• Keeping records of recipes, ingredients, and portion sizes.
• Collaborating with chefs to ensure that menu items are cost-effective and meet quality standards.
• Assisting with the recruitment process for kitchen staff.
• Maintaining employee records and schedules.
• Coordinating training and orientation for new culinary team members.
• Assisting in budget preparation for the culinary department.
• Tracking expenses and reporting on budget variances.
Acting as an assistant to the F&B team providing administrative support to the Food and Beverage Manager
/ Director or Assistant Food and Beverage Manager, such as checking and answering emails, posting management
notices, composing routine letters and correspondence, and maintaining all Food & Beverage Department files.
Diligently assigned on implementation of United States Public Health, wherein sanitation while having
the operations was observed for the goal of passing with the standard qualification of USPH
The Food and Beverage Administrator works in close cooperation with the Crew Purser’s office to
familiarize new crew members with their assigned accommodations, uniform shop, crew laundry, and other
facilities onboard the cruise ship.
Records meal counts data and doing food consumption report and guest count information on a daily basis
and compiles the counts on a cruise-by-cruise basis for the office to review.
Prepares, the meal count reports and submits these reports to the appropriate shipboard management for
Analysis. Monitoring all the revenues of the specialty restaurants coming from the POS (Micros).
Prepares the food cost report file for Crew, Bull and the Crow's Nest, Admiral's, Champagne Breakfast,
and also rock Grill. ( for all restaurants)
Monitoring hotel amenities such as Fruit Baskets, Cheese Plates, Petit Fours, and Strawberry dipped
Chocolates and compiling a count and forwarding to charge purser
Updating the OBR and Bar and Dining Report for Bar and Restaurants.
Making of Workbook, YTD, and Pax Feeding.
Inputting the AVOs into the system and following up on completion for the F&B Department
Filing and administrating all F&B evaluations.
Sending and tracking all revenue reports to the office and shipboard management
Do minutes of the meeting for the F&B Department meeting and USPH meeting together with all
Department Managers/Hotel Directors and the Staff Captain.
Do some extra paperwork, as per required by Chef or any F&B Management and Inventory Controller
Responsible for the day to day administration and support to the beverage and dining room operations.
Compile all legal safety and environmental paperwork generated.
Ensure paperwork such as rotas and certificates are correctly processed and filled as directed. Prepare and input dietary requirements, produce correspondence and documents and maintain relevant databases including the supply and inventory management system. Update and file all records, including public health logs, training and ILO Records.
Collect and distribute gift orders voucvhers. Raise equipment defects and arrange engine control room call outs for
emergency defects. Coordinate the collection and allocation offood oreder chits in the maingalley during busy meals
period, toensure food is delivered to passenger satisfaction and in timelymanner.
Attend meetings and write up detailed minutes to ensure an accurate record is held.
Produce and maintain rotas, schedules and diaries. Maintain and adjust administrative
processes to ensure they are effective and complaint.
Collect and record required data and information in a timely and accurate manner
Attend meetings to keep minutes and provide an accurate report of proceedings
Review and prepare dietary requirements prior toeach cruise and input orders during the cruise
Ensure all information is shared with the relevant onboard contacts
Follow the correct policies and procedures regarding food hygiene at all times
Ensure all food preparation equipment and spaces are sanitized and clean at all times in accordance with the
company policy
Highlight issues immediatelyin order to minimize any impact
Ensure any chipped tableware is discard correctly
Accurately update food hygiene trainings logs
Responsible to have good customer service, to respond s calmly and quickly to
request from passengers orcrew members.
Provide basic and accurate information in-person and via phone/email
Receive, sort and distribute daily mail/deliveries
Maintain office security by following safety procedures and controlling access via the admin office (monitor logbook,
issue visitor employee name badges)
Order office supplies and keep inventory of stock
Update calendars and schedule meetings
Arrange travel and accommodations, and prepare vouchers
Keep updated records of office expenses and costs
Perform other clerical receptionist duties such as filing, photocopying, transcribing and faxing
Accomplishes staff job results; oversee store operations/ coaching employees.
Logs and handles cash and sales purchases.
Setting daily/weekly/monthly objectives and communicating them to employees.
Organize a workflow by assigning responsibilities and preparing schedules.
Check production output according to specification. Identifies issues in efficiency and suggest improvements
Train new employees on how to safety use of machinery and follow procedures of equipment
Enforce strict safety guidelines and company standard
Identify opportunities for improving service delivery methods and procedures; identify resource needs;
review with appropriate management staff; implement improvements.
Direct, coordinate and review the work plan for assigned operations and customer services and activities;
assign work activities and projects; monitor work flow; review and evaluate work products,
methods and procedures; meet with staff to identify and resolve problems. Ensure high
quality service is given to waterworks services customers; quickly resolve service complaints and billing disputes
Checking Daily Progress Reports signed by managers for sending to TOYO THAI Phils. JG SUMMIT Phils.Inc.
Handles petty cash vouchersrequesting and preparing purchase orders.
Attending meetings with the Project Manager /HR/Admin Manager; discussed about company’s development and
improvements.Preparing memos and notice report.
Monitoring the attendance of all manpower’s and coordinating them with the company managers and engineers.
Meeting with HR manager; discussing about the company’s improvement on manpower issues etc.
Overall checking of “Man hour Summary” report for payroll every cut off.
Overall checking of timekeepers’ responsibilities as far as daily attendance is concern.
Monitoring of “YariKiri” and Bonus Hours forms prepared after approval by the assigned managers.
Overall checking of tax status updates in Bureau of Internal Revenue (BIR) for all workers.
Preparing of employment certificates as per request of resigned employees
Doing initial interviews on applicants and endorse it to the recruitment dept.
Issues absent without leave, employee’s termination of contract as per advised and instruction bymanagement.
Accepting resignation notice of employees and assisting them in their needs on clearance filing.
Issues updating form to the employee who needs to update their information about their status and etc.
Preparing payroll and assisting on giving payroll thru CASH and ATM card.
SouqWaqifDOHA, Qatar(19th Dec 2013 - 29th, August 2015 )
Responsible for organizing all activities that facilitates smooth running of the organization system, dealing with business correspondence, (using Microsoft Office, Word Excel Spreadsheet, Microsoft Outlook, Microsoft PowerPoint)
Prepares and provide Payroll Report using database of OASYS
Preparing and verifying Purchase Orders request through Fidelio Micros or FMC
Compiling and monitoring hotel and restaurant amenities /complimentary requests and submit it to Cost Controller on a weekly basis.Coordinates to Event/Banquet Coordinator & F&B Secretary for the updates of clients
check ins /incoming guests and visitor’s.Follow ups and requestregarding maintenance issue on engineering department for the proper functions of kitchen machine and equipment like; maintaining right temperature of fridge,
enough supplies of gas, fixing broken tiles lavatory cabinets &etc.
Applying leave applications, overtime hours, in lieu days, public holidays using EDOCS System.
Preparing and updating of menu’s check and verified by the Executive Chef and agreed by Food and Beverage Directors.
Working with Learning and Development Directors and Manager for the timely meetings, seminars and cross trainings to be conducted by all concerned and assigned staff.
Coordinates and work with security department and hygiene department for timely trainings or drills for
security and safety purposes like Fire Accident Awareness, and Basic HACCP Training. Preparing memorandum make and advice a solution on concerned issues on the department .
Efficient, professional and courteous liaison to customers and staff at all times.
Manages phone calls and email correspondences on a timely manner.
Deal with both customers and company sales consultants.
Maintain relationships with clients by providing support, information, and guidance; recommending new opportunities.
Identify product improvements or new products on industry trends, market activities, and competitors.
Prepare reports by collecting, analyzing, and summarizing information.
Maintain quality service by establishing and enforcing organization standards.
Contributes inteameffortbyaccomplishing related results as needed.
Acknowledge the schedules of all depot personnel attendance.
Encode the daily monitoring of transactions.
Prepares presentation materials needed in higher management meetings.
Update weekly operations records and spreadsheets.
Key-in all data on StokTrak system as advised by accountant.
Extract batch according to Spoolhop and Phil number that will be sending every month-end to Australia through e-mail.Monitor the operations during the absence of supervisor.
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION Major in MANAGEMENT
EXECUTIVE COMPUTER SECRETARIAL Major in OFFICE AUTOMATION
