To

The Human Resources Manager

Human Resources Dept.

Subject: Curriculum Vitae

Dear Sir,

During my years of working with different group of companies, I have learned a lot of skills and carried great knowledge of the business and the systems within, I have learned about profit and loss, sales growth and projections, Breakeven, all aspect of control, managing food safety and managing different type of races, finding the right balance of business focus and staff morale to deliver outstanding finished products, generating repeat customers and ultimately-profit.

Coming from management background, I would ideally like to find a placement within management to further broaden my business skills. I am open to wide range of placement contracts as I love learning new things.

Thank you.

Sincerely yours,

Rizalino T. Cabauatan

Applicant

Encl. : CV (3pages)

Rizalino T. Cabauatan

Mobile: /0563941810/0581874608

E-mail: [email protected]/[email protected]

OBJECTIVE

Seeking a Challenging and rewarding managerial position where my managerial and analytical

Skills can be fully utilized.

·   Coffee Shop Manager (Sharjah)

·   Sales and Marketing Manager(Dubai)

·   Purchase Manager(Dubai, Sharjah)

·   Kitchen Manager (Dubai/Philippines, Sharjah)

·   Chef (Hot & Cold Middle East, United Kingdom)

·   Supervisor Kitchen/Dining ( Philippines)

·   Production Controller/stockman (Philippines)

·   Cost Controller/Fryer man/Oven man( KSA)

·   Barista/Pizza maker/Grill man(Middle East)

·  Cook/ Dough Master (Philippines, Uk, KSA)

·   General Manager (International Chain of Restaurant Dubai)

·   Project Manager (Fast Food Restaurant Dubai)

·   Area Manager (Group of Restaurant Philippines)

·   Head of Operation (Dubai)

·   Operation Manager (Dubai)

·   Franchise Manager(Canadian Chain Dubai)

·   Consultant ( Dubai, Abu Dhabi, Al Ain, Qatar, Philippines, India)

·   Restaurant Manager (Semi Fine-dining Saudi Arabia)

·   Catering Manager (Dubai)

BACK GROUND SUMMARY

PROFESSIONAL EXPERIENCES

Operation Manager/ Business Food Consultant

Khalid Bin Harib Group of Company

Jan 2017 – Present

Creating and Developing  different concept , from A to Z. -Concept Design -Location analysis -Outlet Deco -Product concept -Standardization of all procedure –Breakeven  point -Staffing -Training -Marketing -Advertising -Franchising -A lot more

–          Camelo Sport Café                                Pizza Hurrah                                                        Pinoy food express

–          Irish Potato                                            Topolino                                                               Health Kitchen

–          Batata Mon                                            Pizza Napple                                                        Emirates Catering Star

–          Call Me Al                                               Slice of Italy                                                         Food Connection

–          Felix & Norton                                       Hot & Fresh Restaurant &Bakery                    Al Rozanah Restaurant

–          Bon Fete                                                 Al Hana Restaurant & café                               M R Mama Recipes

–          New York Coffee                                   Season Burger                                                    Food ology Cafe

–          Krush burger                                          Qatar fried Chicken                                           Thai Restaurant (Charm)

–          Let wok Restaurant                              Café de Paris                                                       Muscle Fuel healthy eating rest.

Operation Manager

Group of Restaurant

1.       Wok Wok  – Thai, Malay ,Indo, Chinese, and Japanese cuisine (Warzan, Mirdif, Silicon, IBN Battuta Mall, Al Manzar)

2.       Doner 34  –  Turkey origin, Persian, and Arabic (Warzan, Mirdrif, Silicon Dubai)

3.       Taste of Bosnia –  ( Silicon Dubai)

4.       Burger World –  ( Dragon Mart International City, IBN Battuta Mall, Silicon Dubai)

5.       Cookie Rookie – ( IBN Battuta Mall Dubai)

6.       E- Kitchen- ( Healthy food Concept)

Under the umbrella of Bin Harib Group

Overall responsibility for directing the daily operation of the 5 different food concepts, ensuring compliance standard set by the company of each outlets, all areas of operation, such as scheduling, outlet managers, supervisors, staffs member, delivery drivers. Review, check, analyzing all reports, especially income and expenses, Create a promotional in house menu. Talk to customer to receive feedback on service, staff motivation especially if they are busy. Control purchases and inventory. Setting target, cottas, advance planning, hiring a new staffs, and retraining the old staffs, for more productivities. Set up a new outlet, give the budget, and review the quality of the product, service, cleanliness, and customer complaints.

Head of Operation

Dine Well Restaurant LLC

Nov 2012 – Dec 2016

To oversee the entire operation, of coffee shop, restaurant, school canteen, food counter in hypermarket, Mall outlets, outdoor catering, function, special event, seminar, and etc… Formulating day to day in house menu. Logistic for catering, production, and all kind of report with regards to day to day operation, hiring, firing, training, and the back of the house and front of the house staffs members as well as supervisor, chefs, outlet manager. Review the P&L, finding a potential outlet.

Branch Manager

UK Domino Pizza

Mar 2010 – Jun 2012

As a full time Manager in Domino Pizza in UK (London, Warrington, Wolver Hampton, Manchester and other place in United Kingdom) Multi-Unit Operation Management Multi- Pound P&L Management Report -Food, Labor, Marketing cost control -Sale, Product, Marketing kit analysis -Risk Management and Inventory Control -Customer Relation -Team building and staffs retention -HR Management -Manage anywhere from 25 to 50 employee during scheduled shift – Responsible for all store operation

Restaurant General Manager

Dixie Lee Canadian Fast food/Casual Dining (Franchisee from Ontario Canada)

Nov 2006 – Jan 2010

All aspect of operation (FOH & BOH) Trainee by Canadian Management from Canada) -Monitor/study Project Location -Decoration/ Design lay out implementation -Positioning menu awareness ( Dubai Market) -Sale target/all aspect of control -Decision for best deal/suppliers -Employee Hiring/ visa processing -Implementation of company regulation -Redesign Employee training program

Operation Manager/Project Manager/Franchise Manager/Chef

SnB Shawarma & BBQ

Oct 2001 – Mar 2005

-To formulate and develop the concept of a fast food that has no preparation but has a central kitchen for production. -Oversee the whole operation such as construction of the outlet, applying and getting the approval of Dubai Economic Department for the Trade License, Dubai Municipality for inspection, and Civil Defend. -Menu planning, Food cost percentage, presentation of food, testing, and standardization and etc.. -Budgeting, marketing, purchasing, training and set up the target and future plan.

Assistant Restaurant Manager/ Opening Restaurant Manager

Al Ghurair Group of Company

Aug 1998 – Sep 2001

– Assisting the restaurant manager in controlling all cost, setting a standard goal, menu planning, implementation such policy or policies, monitoring the productivity of the entire operation, decision for the source of supplier for what they can offer the best deal. -Helping to recruit and train personnel in every aspect of operation. -Planning for a meal deals, monthly meal offer, and special event meal deals.

Area Manager/ Marketing Head

Marrakesh Express Mediterranean Restaurant

Feb 1993 – Mar 1997

-Introduced the new product SHAWARMA as the healthy for the Filipino, evaluate the product by studying the taste, developed on how to be attractive to the Filipino market. -Improving and adding some ingredients that can be beneficial to the product, waste, costing that can be limited according to our budget and to our resources as well. -To oversee the entire operation of 15 to 35 outlets, then organize all the junior supervisor, senior supervisor, assistant manager and outlet manager to give them a full orientation and training about company policies, standard of production and food, services and set a vision of the company goals, Assigning them in different workstation and outlet location around metro area. -To update their present standard, Re-trained the old staff, design a training program for manager by laws of operation step by step in closing and opening procedure. – Sale target, cota per day, staffs company benefits, HR procedure

Trainee Manager/ Restaurant Manager

Pizza Hut (Kingdom of Saudi Arabia) Mawarid Food Ltd

Nov 1989 – Dec 1992

-Rating and evaluating the staffs by giving them exams, preparing the banking money , ordering the daily stock to be needed, checking the daily sale report, production, waste, spoilage, staffs meal, and guiding the staffs for monthly inventory. -Train the new management trainee from different nationality (Egyptian, Pakistan, Filipino, Indian and other) – Monitoring the speed in service, no mistake, no food complaint, and no delivery order delay. -All need to be 100% before opening and closing the store operation

Service Crew/Promoted as kitchen /dining supervisor

Shakeys Pizza International ( IFFSI)

Aug 1985 – Sep 1989

SUPERVISOR (FOH & BOH)

-Assuring the daily production is equal to the need or flow of the customer, Letting the production cost will be limited, the quality of food must always be observed, cleanliness must be in accordance with the company standard, oversee all the kitchen staffs if they are in their proper uniform as well their position. -Observe the cooking time, Temperature, Quality of the product, Delivering time – All kitchen report must be submitted (Production, requisition, waste, leftover, sold food items and etc.) SERVICE CREW

-Dishwasher -Food preparation -Dough helper -Dough master -Fryer man -Pizza Maker -Oven man -Make up table -Stockman Dining Area: -Bus boy -Food runner -Food server -Bar helper -Bartender -Counter helper – Cashier

Bottom of Form

·       Top of Form
·       Purchasing Management : Total Quality Management

Makati Institute for Business Development

Oct 2003 – Nov 2003(1 month)

·       Catering Business Operation

Technology and Livelihood Resource Center

Oct 2003 – Nov 2003(1 month)

·       Coffee Shop Management and Operation

Technology and Livelihood Resourse Center

Aug 2003 – Sep 2003(1 month)

·       Catering, Carinderia and Restaurant Business Operation

Nego-Skwela

Aug 2003 – Sep 2003(1 month)

·       Diploma in Hotel and Restaurant Management

Overseas Course HRM

Mar 1989 – Mar 1991(2 years)

·      Bachelor of Science in Business Administration

Isabel College Philippines

Jun 1985 – Oct 1989(4 years 4 months)

Major in Management

Pursuing a master degree.

Education

·    Bachelor of Science in Business Administration, (Major in Management) 1985-1989

·    Diploma in Hotel & Restaurant Management, (H.R.M.) 1989-1991

·    Certificate in Coffee Shop Management and Operation

·    Certificate in Catering, Fast-food, Restaurant and Carinderia Business Operation

·    Certificate in Catering Business Operation

·    Certificate in Purchasing Management Total Quality Management (TQM)

·    Has passed the TSI Quality Services Person –In-Charge Level 3 ( Dubai)

·    Certificate Of Achievement For Correct Handling, Environmental and Health & Safety Practices

·    Successfully completed Basic Food Hygiene Training

On the Job Training

·   F&B / Front office /Housekeeping/other hotel operation.

·   Barista

·   Bartender /wine & beverage

Memberships

·   National Restaurant Association- U.S.A.

Special Skills

·   Technical Skill

·   Interpersonal skill

·   Conceptual Skill

·   Excellent communication skills

·   Excellent leadership

·   Flexible and able to handle managerial positions independently

·   Can cook difference cuisine

Computer Familiarization

·   MS Windows Word & MS Windows Excel

Holder of UAE Driving License