CAREER HISTORY:

LCC DELI

*A deli store & cafe that serves home cooked dishes and all day Filipino breakfast meals.

Store Supervisor

Aug 2017 – present

·       Started as a project based consultant and was absorbed after a month.

·       Assisted in setting and standardizing systems to be implemented for the operations.

·       Responsible in daily/weekly/monthly sales report.

·       Responsible in monitoring of stocks, inventories and weekly stock orders.

·       Assists in preparing food and service whenever needed.

HOOTERS

*An American restaurant chain with more than 420 stores around the globe with a minimum seating capacity of 150-350 seating capacity per store.

Assistant Restaurant Manager (Pre-opening Team)

Dec 2016 – July 2017

·       Assisted in setting and standardizing systems to be implemented for the operations.

·       Responsible in handling the Bar systems and operations, costing and gathered the best possible suppliers.

·       Assisted in Operating Supplies & Equipment set up.

·       In the absence of the GM, attends the Regional Ops meeting conducted by the CEOO and the president every weekend.

ACHIEVEMENT:

·       Was sent to Singapore (HOOTERS Marina Bay) for one (1) month to handle operations and to train the management team.

F&B CONCULTANCY

*A Food and Beverage team that provides premiere restaurant consultancy services.

Service and Operations Consultant

Nov 2015 – Dec 2016

THE BREADERY – A bakery/café of globally inspired handcrafted artisan breads, pastries and    coffee. It has 3 stores within Metro Manila with 20-30 seating capacity per store.

RAMEKIN BISTRO – A fine dining restaurant that serves Western and Asian fusion dishes. Has 80-100 seating capacity and located at BGC, The Fort.

JOSEPHINE RESTAURANT – Home of Filipino Cuisine. A Semi fine dining restaurant with 300-350 seating capacity located at Tagaytay City.

·       A project base consultancy that provided a “Standard Operating Procedures” program after assessment.

·       Organized service trainings and seminars needed.

·       Training staff to carry out the improvement plan.

·       Provides additional bar menu and personalized cocktails if needed.

TAMBAYAN SA KANTO

*A Filipino Bistro that serves Authentic Regional Cuisine with 200-250 seating capacity.

Operations Manager

Feb 2013 – Jan 2014

·       Implements and monitors monthly and daily revenue, and giving goals to the Head of Departments, and Supervisors.

·       Ensures target revenue is achieved, quality and standards of food and beverages are strictly implemented.

·       Handled in monitoring of stocks and inventories.

·       Responsible in daily/weekly/monthly sales report.

·       Responsible in handling the Bar systems, operations, and provided personalized cocktail menu.

SEALANES MARINE SERVICES, INC.

P&O FERRIES – PRIDE OF ROTTERDAM

*A Dutch flag passenger and cargo ferry that can carry 1,370 passengers. Has 59,925 Gross Tonnage with Hull, U.K. – Rotterdam, Amsterdam service route.

Head Barista – COSTA COFFEE (6 months)

Dec 2009 – June 2010

·       Supports the supervisor in ensuring all systems implemented are in place.

·       Responsible in monitoring of stocks and inventories and weekly stock orders.

·       Responsible in handling daily end-of-day sales report.

·       Responsible in logging in food temperatures, chillers, freezers and other equipments in compliance with food safety.

ACCOMPLISHMENT:

·       Manage to elevate the sales of coffee shop versus the sister ferry Pride of Hull within three (3) months.

Dec 2007 – Oct 2009

Bartender / Bar waiter (12 months)

·       Provided and served quality standard drinks and cocktails.

·       Was rotated in five (5) different types of bars around the ship to provide extra help whenever needed.

·       Responsible for handling an outside Deck Bar with 200 – 300 seating capacity for 3 months.

·       Responsible in handling daily end-of-day sales report.

Retail Shop Staff (6 months)

·       Was rotated in different Duty Free shops around the ship such as Perfumes & Accessories, Confectionery, Tobacco & Liquor.

·       Responsible in handling daily end-of-day sales report and stock inventory.

Cabin Steward (12 months)

·       Responsible for cleaning, changing of linens and maintaining passengers cabin to company standards.

·       Cleaning of corridors in passenger accommodation.

Crew Mess Staff (3 months)

·       Responsible for keeping the buffet area clean, sanitized and foods are on the right temperature.

·       Responsible in logging in food temperatures, chillers, freezers and other equipments in compliance with food safety.

BUBBA GUMP SHRIMP CO., & MARKET

*An American restaurant chain with 44 stores around the globe with a minimum seating capacity of 150-300 seating capacity per store.

Bartender

Apr 2005 – May 2007

·       Provided quality standard drinks and cocktails as per company recipe.

·       In charge of prepping and stock monitoring.

·       Responsible in doing month end inventory and does weekly stock orders.

Certified Trainer – F&B Server

Dec 2002 – Apr 2005

·       Chosen as one of the pioneer certified trainers.

·       Worked closely with the American Trainers to maintain company’s standards and enhance skills performance.

·       Trained newly hired food servers alongside with other trainers.

·       Was given the opportunity to be cross-trained with other departments such as Door Host and Retail Marketing to enhance skills.