Wilson Balcita

Restaurant Supervisor at Kharafi Global, Johnny Rockets

• September 2014 to November 2016

Oversee and Coordinate the Planning, Organizing, Training and Leadership necessary to achieve the stated objectives in Sales, Cost, Employee retention, Guest service and satisfaction, Food Quality, Cleanliness and Sanitation.

Area Retail Supervisor Cum Restaurant Supervisor at M.H. Alshaya Co.

• United Arab Emirates
• May 2011 to October 2011

Achieved annual sales target & budget
Job Profile: Handle a specified restaurant standards agreed by brand & company
Key Performance areas:
Ensure restaurant is properly set up and ready prior to the opening
Ensure audio visual & lighting levels are highly maintained in the restaurant
Ensure guest always welcomed in a warm and friendly manner to establish and maintain good customer relationship
Guest service and team working
Supervise table reservation and effective controls the flow of guest to ensure maximum turnover
Conduct table visit to ensure customer satisfaction
Receiving and data entry of daily purchases, ensuring stocks/inventory are on appropriate level
Responsible on Monthly P&L
Highly engage on preventive maintenance
Liaise with kitchen on daily operations to ensure the food quality is up to the specified standards (HACCP)
Responsible on training of staffs (FOH & BOH)
Monitor and ensure high level of cleanliness and maintenance of the restaurant at all times.

Restaurant Manager at Café (Kuwait Free Trade Zone-+965 24613030)

• September 2007 to April 2011

Directing 36 staffs (AM & PM shifts) in five departments (Dining, Kitchen, Delivery services, Take Away & office)
Daily flow of operation reports (Daily sales, Handling comments& complaints along with quick solution, promotions of special menu)
Meeting & review with department supervisors reports & suggestions for appropriate productions outputs
Direct purchase orders (Store & Suppliers) in accordance with cost control towards Inventory system
Daily ongoing food quality check & wastage (Food cost control)
Daily stock physical inventory, sensitive inventory, kitchen & bar items line check for stocks consistency, cleanliness & organization along with preventive maintenance
Monthly P&L meeting with Managing partners
Staffs documentation & filing (Documents Control)
Execute managing partners request in relevant with general operational issues as per outlined in relevant with financial objectives.

Restaurant Manager

• February 2006 to September 2007

Administrative & Staff documentation/filing
In charge of training new staffs, evaluations, & staff appraisals
In charge of professional development of store employees along with complete internal operation
Ensure store budgets are met as outlined by operation manager
Interprets sales &financial results and recommends solutions to meet financial objectives
Ongoing kitchen & dining operation quality products & service assurance
Daily &Weekly reports & Inventory Management
Daily game plan, Staffs scheduling/, briefing & regular weekly administrative meeting
Review of customers comments cards & execute solutions to any issues on general customer service operation.
Can fully interact with people with different culture & society

Training manager

• November 2005 to February 2006

Supervisor at Zaatar w Zeit - Jabriy

• August 2005 to November 2005

Head waiter at Zaatar w Zeit - Salmiy

• May 2004 to January 2005

Captain at Jahan Fine Dining Restauran

• Saudi Arabia
• June 1997 to September 1999

Banquet Waiter at Manila Pavilion Hotel (4 Star)

• Philippines
• November 1994 to May 1997

Assistant Restaurant Manager at Kharafi Global

• United Arab Emirates
• to

Oversee and Coordinate the Planning, Organizing, Training and Leadership necessary to achieve stated objectives in Sales, Cost, Employee retention, Guest service and satisfaction, Food Quality, Cleanliness and Sanitation.