REDENTOR FERNANDEZ MIKIN

Outlook Drive, Cottage *21, Country Club Road,

Baguio City, Philippines

Mobile :+639*********/917-***-****

Email: ac2o85@r.postjobfree.com

Objectives and Skills:

I am a dynamic Food & Beverage professional with over 23 year’s experiences in managing the daily operations of fast–paced hotels, restaurants, resorts and entertainment industries. Being an effective motivator and trainer dedicated to quality result’s is my main strength.

Education:

College

Bachelor of Science in Customs Administration

University of Cebu

Cebu City, Philippines

1982 to 1985

Secondary

Maryknoll High School

Maco, Davao del Norte

1978 to 1981

Primary

Maco Heights Elementary School

Maco, Davao Del Norte

1972 to 1977

Experience:

General Manager

Allegra’s Food Resource Systems Corporation (Restaurant Chain)

Sto. Tomas Batangas, Philippines

April 18, 2016 – Till Date

On September 8, 2015, driven by the entrepreneurial spirit of the founding chairman, Allegra’s Kitchen a fast growing casual dining restaurant chain opened its first store located in the Lifestyle Strip of Sto. Tomas, Batangas. The Chairman of the company has always wanted to put up something of his concoction on top of venturing with franchising business of other food outlets.

Food and Beverage Director

Baguio Country Club

Baguio City, Cordillera Administrative Region

November 2014 – March 2016

Baguio Country Club is a landmark institution in the City of Pines, dating back to more than 100 years. It is an exclusive member’s only club whose facilities and services were given a “Triple AAA Resort” rating by the Department of Tourism. In the Club’s Food and Beverage Division, there are 7 outlets, most notable of which is the Hamada, voted as one of the 100 best restaurants in the Philippines by the Philippine Tatler. The Club’s banquet facilities include the W.C Forbes Ballroom which can accommodate up to 400 pax and Multi-Purpose Hall that can accommodate up to 2,000 pax and 5 meeting rooms.

Duties and Responsibilities:

•Responsible for financial performance of the various F&B outlets, preparation and adherence to the departmental budgets, setting of the annual operating budget that will be part of the F&B business plan and cost management.

•Ensures that all outlets, including the Banquet division, kitchen and bakeshop adhere to the standard operating procedures and quality standards as set by the club.

•Identification of market needs and current trends and the planning and implementation of sales and promotion activities for revenue generation of the various outlets.

•Selection and training of Food and Beverage Department Heads and ensuring that each manager is properly guided in their operations of their outlets.

Alta Vista Golf and Country Club August to October, 2015

F&B Consultant

•Food and Beverages Market re-positioning.

•Come up with F&B business plan and directed strategic planning for the department.

•Organized and re-lay outing of the kitchen for service efficiency.

•Introduced new menus based on market assumptions, current trends.

Princesa Garden Island Resort and Spa

Brgy.Bancao-bancao, Puerto Princesa, Palawan City.

April 2014 to July 2014

Princesa Garden Island Resort and Spa is situated in its very own piece of paradise with 78 suites and villas with an authentic-themed architecture that blends with the beauty of nature that Palawan offers. It features first class amenities making it the first 5 Star Resort hotels in Puerto Princesa.

Pre-Food and Beverage Consultant (Market Work Asia)

•Pre –Opening Team.

•Responsible for strategic direction of Food and Beverages Department.

•Implemented Critical Path Analysis and Project Management for the opening of the hotel.

•Responsible for financial performance of F&B Department.

•Preparation and adherence to the departmental budgets, setting of the annual operating budget that will be part of the business plan and monitoring of costs.

Seda Hotels and Resorts Ayala, Cagayan de Oro and Davao City - 2012 to 2013

Food and Beverage Manager/Acting GM (Davao)

•Pre –Opening Team.

•Set up the Critical Path for the opening of the F&B Department. Implemented P&P’s of the department as approved by the corporate office.

•Responsible for the menu planning in conjunction with the Executive Chef.

•Reviewed and recommended actual market strategic direction.

•Acting GM during his absence.

Eagle Point Resort - 2011 up to 2012

Food and Beverage Manager (Consultant)

•Reviewed the F&B business direction and operational procedures.

•Formulated F&B business plan and financial projections

•Define the direction and objectives of the F & B Department in relation to the Sales and Marketing business assumption.

•Responsible for repositioning of the F & B Department to attain company’s projected direction.

Harolds Premier Business Hotel - 2011

Food and Beverage Director

•Responsible for overall planning, budgeting, staffing, scheduling, procurement, employee trainings, and menu planning/pricing. "Hands-on" management style.

•Created comprehensive business plans, financial projections, and operations strategies for F & B and define the direction and objectives of the department in relation to the hotel’s total plan.

Montebello Villa Hotel –2009 up to 2011

Food and Beverage Manager

•Responsible for entire operations of the food and beverage department which includes production and service section.

•Responsible for repositioning the department to attain corporate directions.

•Overall responsible for planning, budgeting, staffing, scheduling, procurement, employee trainings, and menu planning/pricing.

One MGM Boracay Resort Hotel – 2007 up to 2009

Food and Beverage Manager

•Successfully opened and operated the F & B department and played a significant part of the pre-opening team.

•Establish a strategic business plan for F&B by defining corporate direction and objectives of the department to achieve the hotel’s goals.

•Coordinated the planning, development and delivery of excellent service programs

•Responsible for achieving sales, profitability and quality goals for F&B department.

•Developed and executed marketing strategies, controlling costs and providing quality products to customers.

Pine Hills Hotel - 2006 up to 2007

Operations Manager

•Responsible for over –all operations focusing on Rooms and F&B Departments

•Assisted in sales and negotiating with clients to enhance revenues of all Banquet functions, Rooms and F&B outlets.

•In-charge of preparing annual budget forecast

•Responsible for Hotel financial stability (Profit and Loss)

Plantation Bay Resort & Spa - 2005 up to 2006

Assistant Food & Beverage Manager

•Responsible for all F&B Operations in both Production and Service Departments.

•Closely coordinated with the Sales and Marketing Staff for Banquet Packages and F&B Promotion.

•Streamlined the F&B Procedures which drastically brought down costs within two months of implementation.

•Introduced new Banquet Packages and upgraded the Buffet presentation

Plantation Club Resort And Casino –2003 up to 2005(Seychelles)

Food & Beverage Manager

•Responsible for F&B Cost Control, Buffet Services, and Food Presentation.

•Reviewed and introduced new F & B Policies and Procedures.

•Revised and improved training programs within the F&B Department.

•Presented new formulas and formats for profit and loss and a yearly budget preparation scheme in every F&B outlet.

•Created new packages and promotions as well as theme parties for F&B to further enhance revenue and increase sales.

•Responsible for the improvement of service standards.

Berjaya Praslin Beach Resort –2001 up to 2003 (Seychelles)

Food & Beverage Manager

•Revised existing procedures and implemented the latest International Standard Operating Procedures

•Conducted a comprehensive training program within the F&B Department

•Closely collaborated with Sales and Marketing staff on various F&B promotions

•Identified and established possible additional revenues for South African, Italian and French markets and created different vacation promos including cruise ship packages.

•Managed and supervised all F&B outlets and Bar for day to day operations.

WaterfrontAirportHotel& Casino - 1997 up to 2000

Food & Beverage Manager

•Managed all F&B and Bar Outlets including Banquet Operations

•Prepared F&B Department Budget based on the Business Plan

•Worked closely with the Sales and Marketing Team for F&B packages and outlet promotions

•Created F&B Standard Operating Procedures Manual

•Conducted Profit and Loss meetings with all F&B section heads

Shangri-La Mactan Resort & Spa –1992 up to 1995

Banquet Supervisor/Room Service/Coffee Shop

•As a member of the pre-opening team, assisted the Banquet Manager in hiring, organizing, and setting-up of all Banquet operations.

•Introduced new concepts to routine services which translated into delighted guests and therefore, satisfied clients

•Closely monitored each and every function and ensured that all requests are properly and efficiently accommodated and serviced

Pryce Plaza –1989 up to 1992

Banquet Head Waiter

•Assisted the Banquet Manager in organizing VVIP functions and responsible for scheduling regular waiters

•Conducted Service Banquet Standard Training to all regular and casual Banquet Staff

Certificates & Trainings:

•Leadership Workshop, August 11 to 12, 2015 at Baguio Country Club

•Management Development Program (Cornell School Program) August 3 to 7, 2015 at Baguio Country Club

•Certified Guest Service Professional (American Hotel and Lodging Educational Institution) October, 2012

•One Month Basic Seminar of Marketing (MBA) (Montebello Villa Hotel) and June 2011 (Harold Premier Hotel)

•Management Strategies (Plantation Bay)

•Basic Barista Seminar

•How to hire, train, supervise and motivate peak performance (Euro-Asia)

•Strategic Planning (Waterfront Hotel)

•Basics of Food and Beverages (Waterfront Hotel)

•Service and Professionals (Barbara Harlow and Associates)

•Managing the Professional (Barbara Harlow and Associates)

•Basic Supervision (Barbara Harlow)

•Interaction Management (Shangri-La Mactan)

•Train the Trainers (Barbara Harlow)

•Service Plus (Shangri-La Mactan)

References:

Rey L. Fuentes

Chief Operating Officer

Market Work Asia

092********

LORENZO TANG

General Manager

Belmont Hotel

091*-***-****

JEFFREY ENRIQUEZ

General Manager

Seda Hotel Nuvali

091*-***-****

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