CV Profile No.55355

 Oversee daily operations of the business unit or organization.  Ensure the creation and implementation of a strategy designed to grow the business.  Coordinate the development of key performance goals for functions and direct reports.  Provide direct management of key functional managers and executives in the business unit.  Ensure the development of tactical programs to pursue targeted goals and objectives.  Ensure the overall delivery and quality of the unit's offerings to customers.  Engage in key or targeted customer activities.  Oversee key hiring and talent development programs.  Evaluate and decide upon key investments in equipment, infrastructure, and talent.  Communicate strategy and results to the unit's employees.  Report key results to corporate officers.  Engage with corporate officers in broader organizational strategic planning

 Responsible for supervising and coordinating all Food & Beverage areas (Restaurants, Bars, Room Service, Mini Bar, Coffee Shop, M&E Operations)  Responsible for management of the department, including the selection, recruitment, training, and motivation of employees;  Menus; Proposing and also implementing corrective measures to address operational gaps Ensure the good condition of the materials and equipment in all F & B areas, promoting their conservation, repair and replacement; Culinary;  Planning and Administration of Food & Beverage Department.

 Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards  Preserve excellent levels of internal and external customer service.  Design exceptional menus, purchase goods, and continuously make necessary improvements.  Identify customers’ needs and respond proactively to all of their concerns.  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  Establish targets, policies, and procedures.  Provide two-way communication and nurture an ownership environment with emphasis on motivation and teamwork.  Comply with all health and safety regulations.  Report Directly to General Manager regarding sales results and productivity.

 Train, guide and mentor employees and evaluate their performance and productivity in completing their job duties.  Make all requisitions and coordinator the book of ordering supplies.  Provide proper training in Front of the House department and Back of the House Department, appropriate and immediate responses to all requests by Students, ensuring complete all courses as planning.  Develop the ability to work without constant direct supervision and remain at the assigned post for extended periods.  Provide feedback and make recommendations that increase the success of marketing efforts and the effectiveness of current marketing strategies in reaching the target market's policy and procedures.  Report Directly to the Project Manager regarding Training productivity.  Maintaining statistical and financial records.

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.  Preserve excellent levels of internal and external customer service.  Design exceptional menus, purchase goods, and continuously make necessary improvements.  Identify customers’ needs and respond proactively to all of their concerns.  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  Establish targets, policies and procedures.  Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.  Comply with all health and safety regulations.  Report Directly to Food and Beverage Director regarding sales results and productivity.