Jose Cipriano

Address:          Shangri – la Boracay Resort and SPA, Malay Aklan

Mobile    : +639173016112

Email      :         [email protected] / [email protected]

Visa Status:     Employed

Desired Position: Banquet Manager / Restaurant Manager

Objectives – To manage the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and ensuring maximum guest satisfaction while operating within budget, to ensure the financial success of the outlet.

Experience:

Banquet Manager                             Shangri – la Boracay Resort and Spa

December 17– Present                                                            Malay Aklan

To manage the assigned department on planning and operations.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests to obtain feedback on product quality and service levels.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from Assistant Director of Food and Beverage as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behavior.
Strives to improve service performance.
Sets a positive example for guest relations.
Supervises Banquets and all related areas.
Communicates to Executive Sous Chef Banquet and Director of Banquet Operations any issue regarding food quality and service levels.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To be hands-on and be present at all times in the Outlet, especially during busy periods.
To establish a rapport with guest maintaining good costumer relationship.
Controlling and daily settlement of the outlet account
Accountable for the monthly inventory equipment’s and beverages.

Meeting & Events Manager                                                                         Movenpick Hotel & Resort

Banquets & Outside Catering, Lobby lounge and Pool Bar In charge    Riyadh Kingdom of Saudi Arabia

February 17, 2015 – December 17 2018

Pre – Opening

Responsibilities:

Banquet Manager to manage the Banquet department on planning and operations.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests to obtain feedback on product quality and service levels.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from  Assistant Director of Food and Beverage if as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behavior.
Strives to improve service performance.
Sets a positive example for guest relations.
Supervises Banquets and all related areas.
Communicates to Banquet Chef and Asst. Dir of food and beverage/ dir of food and beverage any issues regarding food quality and service levels.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To be hands-on and be present at all times in the department, especially during busy periods.
To establish a rapport with guest maintaining good costumer relationship.
Controlling and daily settlement of the banquet account
Accountable for the monthly inventory equipment’s and beverages.

Other experience:

Banquet Manager                                                                                JW Marriott Marquis

August 2012 – November 2014                                                         Sheikh Zayed Road, Business Bay

Pre – Opening

To manage the assigned department on planning and operations.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests to obtain feedback on product quality and service levels.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from Assistant Director of Food and Beverage as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behavior.
Strives to improve service performance.
Sets a positive example for guest relations.
Supervises Banquets and all related areas.
Communicates to Executive Sous Chef Banquet and Director of Banquet Operations any issue regarding food quality and service levels.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To be hands-on and be present at all times in the Outlet, especially during busy periods.
To establish a rapport with guest maintaining good costumer relationship.
Controlling and daily settlement of the outlet account
Accountable for the monthly inventory equipment’s and beverages.

Outlet Manager – The Grill                                                               Grand Hyatt Doha

December 1, 2010 to April 20, 2012                                                West Bay Lagoon

Responsibilities:

To prepare and update the Outlet’s Departmental Operations Manuals.
To attend Daily and weekly Food and Beverage and Department Head Meetings, as scheduled.
To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
To maintain and utilize other departmental and employee communications channels, e.g. notice boards, log books, handover reports, etc.
To provide the Materials Management Department with detailed product specifications for items used in the outlet.
To ensure that all employees in the outlet deliver the brand promise and provide exceptional guest service at all times.
To ensure that outlet employees also provide excellent service to internal customers as appropriate.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner following through to make sure problems are resolved satisfactorily.
To ensure that the monthly forecasted food and beverage revenues are achieved.
To proactively manage all costs.
To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible Scheduling in order to meet the financial goals of the outlet as well as the expectations of the guests.
To assist in the preparation of the Annual Business Plan and the monthly reforecast of revenues and expenses.
To assist in the maintenance of the outlet point-of- sales system.
To ensure that all sales are properly recorded, following prescribed procedures for issuing, voiding or correcting outlet checks.
To oversee the proper use and security of cashier/waiter/waitress floats
To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
To establish the service standards for the outlet, overseeing the consistent implementation of the service standards and training the employees as necessary.
To monitor all outlet operations, especially during peak business periods, assisting and making adjustments where necessary.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
 

Assistant Banquet Manager                                                              Grand Hyatt Doha

January 2009 to November 2010                                                     West Bay Lagoon

Pre – Opening

To assist the Banquet Manager on planning and operations.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests to obtain feedback on product quality and service levels.
Ensures all associates have proper supplies, equipment and uniforms.
Empowers associates to provide excellent customer service within guidelines.
Handles associate questions and concerns.
Handles guest problems and complaints, seeking assistance from Manager as necessary.
Monitors associates to ensure performance expectations are met.
Provides feedback to associates based on observation of service behavior.
Strives to improve service performance.
Sets a positive example for guest relations.
Supervises Banquets and all related areas in the absence of the Banquet Manager.
Communicates to Chef and Banquet Manager any issues regarding food quality and service levels.
Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
To be hands-on Manager and be present at all times in the Outlet, especially during busy periods.
To establish a rapport with guest maintaining good costumer relationship.
Controlling and daily settlement of the outlet account
Accountable for the monthly inventory equipment’s and beverages.

November 01, 2006 – January 17, 2009         Park Hyatt Dubai

Banquet Team Leader                                                                         Dubai Creek Golf & Yacht Club

Professional Development:

Food and Beverage Trainor ( Movenpick Riyadh )
Meeting and Event Departmental Trainor Certified ( Movenpick Riyadh )
Food Safety Intermediate Certified ( Movenpick Riyadh)
HACCP Certified ( Movenpick Riyadh )
Dynamic Team Certified ( Becoming Managers ) at Marriott Int’l
Foundation Of leadership Certified ( Becoming Managers ) at Marriott Int’l
PIC ( Person In Charge ) Certified At Marriott Int’l
HACCP Level 3 ( Intermediate ) Certified At Marriott Int’l
JW Marriott Wine Ambassador ( Certified )
Harvard Management Mentor, Intern based, theoretical management training for                hospitality Certified ( Online training ) ( Grand Hyatt )
Hyatt on Skills Training Certified ( Train the Trainor )
HACCP Basic Certified ( Grand Hyatt )
Basic Food Hygiene Training Certified ( Grand Hyatt )
Johnson Divercy  Training Certified ( Grand Hyatt )
First Aider Training Certified ( Park Hyatt )
Fire Training  Certified ( Park Hyatt )
Part of the Creation Team of SOH Certified (School of Hospitality) Grand Hyatt

Other Skills:

Opera V5 – Sales ( Intermediate can train others)
FMC – Food Material Control software ( Intermediate can train others)
Scala – Food and Beverage software ( Intermediate can train others)
Resolution – Food and Beverage reservation software  ( Intermediate can train others)
Respak – Food and Beverage reservation software ( Intermediate can train others)
Delphi –Sales ( Intermediate can train others)
Outlook

Personal Information:

Date of Birth          October 9, 1975

Nationality        Filipino

Height            5’5”

Weight            144 lbs

Gender            Male

Education:

Saint Louis University Baguio City Philippines, Bachelor of Science in Civil Engineering graduated in year 2001.

References will be provided upon request.