DUSTIN I. FABUNAN
Current Address: Block 4, Marine Terrace #05-318, Singapore 440004 Current Mobile No.: +65-9852-7210
Home Country Address: Block 1, Lot 18, Marinell Subdivision, Central, Balanga City, Bataan, Philippines 2100
Home Country Landline No.: +63-47-613-5478
E-mail id: [email protected]
OBJECTIVE:
WORK EXPERIENCE:
October 2010 – March 2020 Assistant Restaurant Manager Minor Food Group Private Limited
2 Alexandra Road #05-04/05, Singapore 159919 Complete Job Description/Duties & Responsibilities (General):
• Create good working environment and develop subordinates by identifying areas that needs training and action to support it.
• Orientate and train employees so as to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual.
• Manage an efficient team of kitchen and service staff by taking an active interest in their welfare and development.
• Ensure daily opening and closing duties in the outlet are properly executed.
• Manage, direct and co-ordinate all operation-related activities in a proficient and
pleasant method.
• Maintain high level of customer service as per QSC standards.
• Ensure overall store image is maintained and the brand is well represented at all
times.
• Monitor opening and closing duties of the outlet.
• Communicate daily and act as liaison between operations staff and management.
• Ensure that POS system is operational and accurate at all times.
• Provide co-ordination and services for both kitchen and service.
• Report on time, in proper uniform and grooming.
• Provide suggestion or develop new SOP to improve on operation.
• Execute any other duties as requested by immediate superiors.
To be part of a reputable company where I can fully utilize my almost nineteen (19) years of work experience and skilled leadership to maintain and contribute further to the company’s productivity and quality of service. Result-oriented and highly motivated individual who is always willing to learn and perform new tasks.

• Achieve Business KPIs set by management.
• Achieve monthly sales target and report daily sales and cost of labour of the outlet
to the office.
• Ensure that the outlet budget is strictly adhered to and that all costs are controlled
including Shop Expense, Cost of Goods & Cost of Labour.
• Monitor food and stocks wastage in the outlet.
• Managing of daily sales transactions and cash float.
• Monitor handling of dining vouchers, discount, cash, petty cash and tips in the outlet
is adhere to company’s cash handling policy and guidelines.
• Manage overall manpower planning, including planning daily duty roster to ensure
optimum use of manpower in the outlet.
• Verify & process daily and monthly payroll.
• Ensure that all the supplies and stocks in the outlet are sufficient for the day to day
operations.
• Maintain an attractive and an orderly appearance in the outlet.
• Prepare the daily sales report.
• Monitor proper ordering, receiving, storage procedures are being followed.
• Motivate, guide and train the staff in up-selling the food and beverage items.
• Attend to guest requests and attend to guest complaints as required.
• Ensure that all staff are properly informed on the promotions and information.
Complete Job Description/Duties & Responsibilities (Outlet Operations – Opening Shift):
• Ensure the face scan machine is on, the cable is connected to the machine and also connected to the LAN network.
• Ensure the entrance and surrounding area is clean and in good condition.
• Ensure the signboard and menu box light are clean.
• Ensure the podium stand and air-conditioning are working.
• Ensure the light bulbs are working.
• Ensure the NETS, credit card terminal, POS, printer and CCTV cables are properly connected.
• Ensure the toilets are clean and dry, paper rolls and hand soaps are available.
• Ensure that all handsoap/sanitizer dispensers are clean and in working condition.
• Ensure that all tables are clean and set up according to
SOP (Standard Operating Procedure).
• Ensure that floor mats are clean.
• Ensure that the Bar area floor is clean and mopped dry.
• Ensure that the Bar area is free from leftover food, from floor area, beneath
counters, chillers, etc.
• Ensure the bar chiller/freezer is clean and working according to required chiller and
freezer temperatures.
• Ensure the bar chiller/freezer products are all labeled with shelf life sticker.
FEFO (First Expired, First Out) is in order and no expired products.
• Ensure the ice bin is clean before filling up with ice.
• Ensure the dining and bar areas’ floors are mopped, dry and free from food debris.
• Fill up all the disinfectant sprayers.
• Check for sold out items.

• Top up all condiments at the side station and make sure everything is clean.
• Ensure that all water jugs are refilled and full.
• Ensure that all tablewares are clean and ready for service.
• Conduct roll call and make sure that provided forms as per guidelines are filled and
signed by all staff.
• Make sure that the bar shelves are clean.
• Make sure that the sink areas are clean.
• Make sure that all the glasses and mirror panels are clean and free from finger prints
or water stains.
• Play music at acceptable level.
• Make sure that staffs’ attires are neat and clean during operations as per grooming
standards.
• Make sure that each staff is at his/her correct station as per deployment.
• Ensure that a sign is put up when there’s a spill.
• Ensure that the floor is clean and dry.
• Ensure that foods and drinks are presented as per
SOP (Standard Operating Procedure).
• Ensure that air-conditioning temperature is at comfort level.
• Ensure that cashier area is clean and in good condition.
• Make sure that all policies, manuals, recipes, files and safe box are kept properly and
neatly.
Complete Job Description/Duties & Responsibilities (Outlet Operations – Closing Shift):
• Ensure that all floors are mopped clean and dry.
• Ensure that all dust bins are cleared, washed and overturned.
• Ensure that all condiments are topped up and kept ready for next day as per
SOP (Standard Operating Procedure).
• Communicate to the next day-opening team the dessert and beverage orders for
next morning preparation.
• Make sure that all condiments’ bottles are clean and covered.
• Discard and clear all sanitizers/disinfectants.
• Ensure that sales in tally with NETS, credit card and cash.
• Ensure that current sales report is added to void book.
• Ensure that bar and kitchen freezer/chiller doors are closed and working properly.
• Ensure that dishwashing machine and the whole area are free from leftover food or
unwashed pots, plates and other utensils.
• Make sure that all gas and electrical appliances are switched off.
• Use torchlight to check and clear all food debris or items below and above chillers,
cabinets, floors and in all areas.
• Ensure that all ice bins are emptied, cleaned, dried and covered properly.
• Ensure that all products are labeled with shelf life stickers stating the product name,
production date and time, expiration date and time and staff name.
• Ensure FEFO (First Expired, First Out) is in order, labeled and no expired products.
• Make sure that alarm is activated.

Complete Job Description/Duties & Responsibilities (Kitchen Operations-Opening Shift):
• Ensure that all gas and electrical appliances are in working condition.
• Ensure that all freezers and chillers are clean and in good condition and check the
AM temperature needed.
• Check for uncovered food containers in chillers that are left overnight.
• Check for leftover foods, and discard if any.
• Ensure all crockery/cutlery are clean and dry for service.
• Ensure that ice machine is clean, in good condition and no ice shovel in the ice bin.
• Ensure that all products are labeled, FEFO (First Expired, First Out) is in order and no
expired products.
• Ensure that all ice bins and food bins are topped up.
• Ensure that no supplier leaves food and beverage on the floor when delivered.
• Ensure that all chop boards are clean, towels are soaked overnight with chemical
and rinsed well before use.
• Ensure that no foreign objects are in the kitchen.
• Ensure that the deep fryer and oil are clean.
• Ensure that the work station is clean and tidy.
• Ensure that the deep fryer station and stove area are clean and tidy.
• Ensure that the warmer is clean and set to the required temperature.
• Ensure that the soup station and overall kitchen are clean and tidy.
• Ensure that the dry goods storage area in the kitchen is clean and tidy.
• Make sure that the soup, sauces and foods are prepared according to
SOP (Standard Operating Procedure).
• Inform service personnel of any sold-out items.
• Carry-out taste test according to brand SOP (Standard Operating Procedure).
• Ensure that there are enough garnishes for each station.
• Ensure that food is prepared and presented as per
SOP (Standard Operating Procedure).
• Ensure chef grooming/personal hygiene is maintained during operations.
• Check tong/gloves are worn at all times when touching cooked food or ready-to-eat
foods.
• Ensure that hands are properly washed before and after different food handling
tasks.
• Ensure that the floor is clean and dry during operations.
Complete Job Description/Duties & Responsibilities (Kitchen Operations-Closing Shift):
• Ensure that all equipments are cleaned and hygienically stored to dry.
• Ensure that all walls and floors are washed.
• Use torchlight to check and clear any food debris or items below or above chillers,
cabinets, floors and in all areas.
• Check cleanliness of chiller interior/gaskets.
• Switch off all electrical appliances and gas.
• Make sure that all dust bins are washed, dry and overturned.

• Make sure that the dishwashing area is free from leftover food or unwashed pots and other utensils.
• Ensure that all dry store are neatly arranged.
• Make sure that cooking oil is changed regularly and covered.
• Ensure that all products are labeled with shelf life stickers stating the product name,
production date and time, expiration date and time and staff name.
• Ensure FEFO (First Expired, First Out) is in order, labeled, no expired products and
discard if any.
October 2002 – October 2010
Senior Assistant Restaurant Manager Tummy Lite Food Corporation
(Kentucky Fried Chicken Philippines) #80-82 RAMCAR Building, Roces Avenue, Diliman, Quezon City, Philippines
Complete Job Description/Duties & Responsibilities:
• Ensure the highest food, service and cleanliness at its quality standards.
• Responsible for efficient completion of all assigned shift duties.
• Coach, lead, direct, discipline and motivate all staff towards a more productive indi-
vidual and group performance.
• Handle speedy delivery service.
• Handle labor management, doing inventory and store operations
• Handle sales and promotions.
• Handle product planning and forecasting.
• Handle store profit & loss.
• Ensure implementation of operational systems and procedures such as cash and
security control, kitchen management, crisis management, customer service, etc.
November 2000 – April 2001 Restaurant Team Member – Cashier Smiley Chix Corporation (KFC Balanga)
#80-82 RAMCAR Building, Roces Avenue, Diliman, Quezon City, Philippines
Complete Job Description/Duties & Responsibilities:
• Exercise product knowledge and understanding of POS terminal operation.
• Complete cash and non-cash transactions accurately and completely as quickly and
as efficiently as possible.

• Assure that warm and sincere contact is established with each and every customer.
• Consistently provide excellent customer service in compliance with the highest
professional performance standards.
February 2000 – July 2000 Service Crew / Crew Trainor – Dining Crew Rainia “G” Foods Corporation
(Greenwich Balanga)
Centre Plaza Mall, J.P. Rizal Street, Balanga, Bataan, Philippines
Complete Job Description/Duties & Responsibilities:
• Train newly-hired service crew according to dining service standards.
• Assure that warm and sincere contact is established with each and every customer.
• Consistently provide excellent customer service in compliance with the highest
professional performance standards.
January 1999 – July 1999 Service Crew / Crew Trainor – Dining Crew Balanga Chow Food Corporation
(Chowking Balanga)
Aquirre corner Lerma Street, Poblacion, Balanga, Bataan, Philippines
Complete Job Description/Duties & Responsibilities:
• Train newly-hired service crew according to dining service standards.
• Assure that warm and sincere contact is established with each and every customer.
• Consistently provide excellent customer service in compliance with the highest
professional performance standards.

KEY SKILLS / INTERESTS:
EDUCATION:
• Skilled in food preparation of different assigned dishes such as American, Chinese and Filipino cuisines.
• Skilled in major relevant computer applications such as MS Outlook, MS Word, MS Excel.
• Well-versed in oral and written English and Filipino.
• Playing electric/acoustic guitar, drums, organ/piano, back vocalist, song lyrics/poem-
writing, dancing, reading.
Electrical Engineering
Bataan Polytechnic State College Balanga, Bataan, Philippines 1997 – 2002
Tomas del Rosario Academy (Currently Tomas del Rosario College) Balanga, Bataan, Philippines
1993 – 1997
Cupang Elementary School Balanga, Bataan
1987 – 1993
CERTIFICATIONS & SEMINARS:
• Certificate of Clearance (COC 905326/20)
Criminal Investigation Department, Singapore Police Force March 20, 2020
• Shift & Supervision Management
2 Alexandra Road #05-04/05, Singapore 159919 July 24, 2018
• Follow Food and Beverage Safety and Hygiene Policies and Procedures 2 Alexandra Road #05-04/05, Singapore 159919
June 14, 2017
• Train the Trainer
2 Alexandra Road #05-04/05, Singapore 159919 July 14, 2016

• Interact with Guests
2 Alexandra Road #05-04/05, Singapore 159919 June 14, 2016
• Maintain Safe and Secure Working Environment 2 Alexandra Road #05-04/05, Singapore 159919 March 15, 2016
• Restaurant General Manager Development Program
Auditorium Ramcar Center, Roces Avenue, Quezon City, Philippines July 24, 2009
• Senior Assistant Restaurant Manager Development Program Auditorium Ramcar Center, Roces Avenue, Quezon City, Philippines September 18 – 22, 2007
• Junior Assistant Restaurant Manager (JARM) Development Program Auditorium Ramcar Center, Roces Avenue, Quezon City, Philippines August 09-16, 2005
• Local Store Marketing Workshop
Auditorium Ramcar Center, Roces Avenue, Quezon City, Philippines February 22-23, 2005
• Restaurant Management Trainee Seminar
Basic Operations Training
Developing Champions – Leading a Shift
Auditorium Ramcar Center, Roces Avenue, Quezon City, Philippines February 28, 2003
PERSONAL INFORMATION:
Age:
Date of Birth: Place of Birth: Civil Status: Citizenship: Height: Weight:
39 years old December 02, 1980 Balanga, Bataan Married
Filipino
5 ft. 4 inches
86 kilograms
__________________
DUSTIN I. FABUNAN