BRIENARD T. ALAVADO

Home Address: Blk 4 Lot 37-38 Madrid St. Versailles Subdivision

Almanza Dos, Las Pinas City, PHILIPPINES

Mobile: +63 915 265 5523

Email Address: [email protected]

SUMMARY OF QUALIFICATIONS AND ACHIEVEMENTS

Seventeen (17) continuous years of professional work experience in Food and Beverage Industry and holding the position of Food and Beverage Manager at Enderun Colleges, Director of Food and Beverage at Monaco Suites de Boracay, Dining Manager at Vikings Luxury Buffet Restaurant and Discovery Suites as an Assistant Food and Beverage Manager

With working knowledge in computer use windows, Cashiering, Book Keeping.

Budgeting and Cost Control

Time Keeping and P&L Management

Profit and Growth Strategies

Possesses excellent administrative and strong analysis skills

Innovative and Pro-active skills

Excellent in public relations and communication skills.

Organizational and Planning skills in project conceptualization and execution

Training abilities according to established procedures conducts meetings to discuss operational challenges and future plans.

Knowledgeable in Supervisory Training Staff Management, and Restaurant Operations.

Multi-Tasking person performs well under pressures, enjoy new challenges, team player

Ability to receive as well as deliver constructive criticisms

EDUCATION

April 2018 WSET Level 2 Passer

March 2018 WSET Level 1 Passer

February 2018 Servsafe Certified

June 1997 to March 2001 PHILIPPINE MARITIME INSTITUTE, Manila, Philippines

B.S. in Customs Administration

PROFESSIONAL HISTORY

January 2017 to April 2019 Assistant Food and Beverage Manager

Discovery Suites

Principal Accountability:

Responsible for planning, supervising, coordinating and directing all activities of his subordinates to yield maximum quality of services, while keeping cost at a minimum.

Main Duties:

Meets with the Food and Beverage Supervisors and Captains Waiters to discuss matters which are affecting the entire Food and Beverage Operation.

Provides functional assistance and direction in all matters pertaining to the food and beverage operation and issues instructions as the need.

Coordinates with the Executive Chef and Corporate Chef in menu development, from conceptualization to implementation

Handles all guest complaints concerning his outlet in the most diplomatic and positive manner and rectifies matter accordingly

Keeps himself informed about ongoing activities of the competition

Evaluates all works activities under his supervision as a basis for developing more informative data for management decision-making, increasing efficiency and/or reducing cost without affecting service

Develops in coordination with other concern departments with regards to plan and strategies for selling Food and Beverage such as a new menu, special offers, and promotional activities

Coordinates with Materials Management regarding the proper quality of food and beverage, as well as required hotel operating equipment, making sure they conform with specification and quality standards

Review and Analyze Monthly food and Beverage report from cost control, daily reports from accounting and others

Ensures sufficient supply of food, beverage, and equipment which are necessary for the efficient operation of the Hotel

Control and Analyzes the following on a regular basis

November 2016 to December 2016 Restaurant Manager

Infinicor Restaurant Group Inc.

Ensure that restaurants operate efficiently and profitability while maintaining reputation and ethos.

Coordinate a variety of activities whatever the size or type of event.

Responsible for the quality health standard and safety of the restaurant.

Analyze and plan restaurant sales levels and profitability.

Organize marketing activities, such as promotional events and discount schemes.

Prepare reports at the end of the shift/weekly and monthly including staff control, food cost, and sales.

Sets budget and agrees with them at senior management.

Create and execute a plan for department sales, profit, and staff development.

Plan and coordinate menus with the Executive Chef/Sous Chef.

Coordinate the operation of the restaurant during scheduled shift.

Recruit, train, manage and motivate staff.

Respond to customer queries and complaints.

Meet and greet customers, organize, table reservation and offer advice about the menu and wine choices.

Maintain a high standard of quality control, hygiene, health and safety of staff.

Check stock levels, order supplies and prepare cash drawer and petty cash.

September 2012 to July 2016 Dining Manager

Vikings, Luxury Buffet Restaurant

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit, and staff development.

Setting budgets and/or agreeing with them with senior management.

Planning and coordinating menus.

Coordinating the entire operation of the restaurant during scheduled shifts.

Managing staff and providing them with feedback.

Responding to customer complaints.

Ensuring that all employees adhere to the company’s uniform standards.

Meeting and greeting customers and organizing table reservations.

Advising customers on menu and wine choice.

Recruiting, training and motivating staff.

Organizing and supervising the shifts of the kitchen, waiting and cleaning staff.

Maintaining high standards of quality control, hygiene, and health and safety.

Checking stock levels and ordering supplies.

Preparing cash drawers and providing petty cash as required.

Helping in any area of the restaurant when circumstances dictate.

December 2010 to June 2012 Director of Food and Beverage

Monaco Suites de Boracay Hotel/Resort

Boracay Island, Philippines

Responsible for planning menu, promotions and events, and parties.

Tracking programs for aiming and guidance, architectural and planning and sales for outlets are created.

Take all the responsibility of the entire operations of catering managers and the food and beverage department.

Price out of all menus for catering, room service, and restaurant.

Responsible for writing programs to territory that helps to know about the cost of food on a daily basis or on a weekly basis.

Responsible for bringing food costs and wage budgets under budget.

Responsible for cost controlling for the entire food and beverage department.

Responsible for the entire operations of the food and beverage department.

Responsible for accounting and coding of all purchases for food and beverage operations.

Calculate payroll and sales on a weekly basis.

Responsible for cost control for the food and beverage department and other duties as assigned.

February 2005 to December 2010 Food and Beverage Manager

ADF Enderun Colleges

Enderun Colleges, Taguig City, Philippines

Checks table set-ups and resets, environment, host stand, pick-up station, closing side work

Checks menus/wine lists, specials/86’d items, transfer food and wine and prepares wine requisition

Checks house count and group activities, reservations, V.I.P’s/special guests

Greets guests upon arrival; seat guests/accommodates special guest requests, monitors service flow; visit guest, departs guests

Picks up bank/drop bank monitors cashier procedures, void checks/ items; handles problem payments and reconciles checks and administers manual checks.

Closes out the end of the day (cashier work, payroll, requisitions filled out, logbook recap, maintenance requests written and passed on to Engineering, schedules and forecasts updated, employee assignments listed, event sheets posted)

July 2001 to February 2005 Food Service Worker

Dietary Department

Capitol Medical Center, Quezon City, Philippines

Distributes patients meals via room service

Maintains cleanliness of designated areas of the department

EDUCATIONAL ATTAINMENT

June 1997 to March 2001 PHILIPPINE MARITIME INSTITUTE, Manila, Philippines

B.S. in Customs Administration

SEMINARS / TRAINING ATTENDED

June 2014 First Aid Basic Life Support

May 2014 Handling Difficult Customers Training

September 2012 Food Handler’s Seminar

January 2010 Manila Black Box Culinary Challenge

October 2010 Image Management and Enderun Basic Communication Workshop

March 2007 Basic Safety Training