Virginio Giray Malooy

Bar Manager

Personal Summary

A confident highly resourceful and reliable in multiple14 bars outlet and 6 restaurants outlet management with an in depth understanding of the bar, restaurant and hospitality industry, Possessing the required communication skills and flair needed to attract customers, drive sales and develop a business. Flexible in the ability to adapt challenges when they arise while remaining aware of professionalism roles and boundaries. Having an approachable, cheerful and friendly personality and a proven ability to ensure that the customers experience is always relaxing and enjoyable. Now looking for a challenging fast pace managerial position, one which will make me best use of my existing skills and experience and also further my personal development

Work Experience

Tap Right Management and Consultancy INC.

F&B Services and Operation Instructor October 2013 – Present

Progressive Learning in Food & Beverage Service Industry for Hotel, Resort, Cruise Ship, Bars & Restaurant

PDT Bar & Restaurant Concept INC.

Food & Beverage Operation Manager February 2013 – September 2013

Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return. Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team, ensure strict compliance with all relevant Hygiene and Safety legislation and requirements, ensure that the industry standard with regard to safety and hygiene, champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer, the Operations Manager will constantly review the product range to ensure that all key quality standards are maintained, the Food & Beverage Department has a wide number of external contractors and the Operations Manager will maintain close, professional, effective links with all.

Assistant Food & Beverage Director November 2012- January 2013

HYVE Event Venue Place Bar & Restaurant

Developing and Maintaining Food and Beverage/Culinary Goals

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors’.

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.

• Establishes challenging, realistic and obtainable goals to guide operation and performance.

• Strives to improve service performance.

Le Mise En Place Hospitality/Training School February 2012 – October 2012

Hotel Services Food & Beverage Operation Instructor

Hospitality School Utilizes a variety of effective and professional teaching techniques and methods which assist students in attaining the performance objectives of the course; annually prepares and submits a course of study including program objectives, student performance objectives, and daily lesson plans; annually prepares and submits a program budget and be responsible for making requests for materials and supplies not to exceed the amount and types of expenditures set forth in the program's approved budget; develops appropriate student performance objectives to be achieved while enrolled in this course; develops appropriate “in the community” training sites for students including a contractual agreement between the community agency and the ROP and a statement of the student performance objectives to be achieved while at the training site; provides immediate supervision to all students while they are at community training sites; at the completion or termination of a student's training, submits a report of the total number of hours of training the student received and the related skills achieved.

Norwegian Cruise Line April 2008 – November 2011

Assistant Beverage Manager

Must be able to manage, organize, direct and supervise up to 14 bars and lounges with different beverage concepts. Needs to coordinate and direct a management team comprised of 1 or 2 Assistants, 1 or 2 Head Bartenders, 2 or 3 Head Wine Stewards, a Head Deck Steward and a Bar Storekeeper. Must be able to manage a brigade comprised of 30 to 150 service personnel. Needs to be able to achieve revenues as budgeted on a yearly basis in excess of $3.000.000.00 up to $10.000.000.00, depending on the guest capacity of the ship. Needs to manage and administer an operating budget of over $2.000.000.00 annually that includes cost of sales, wages, overtime, travel, uniforms and operating equipment accounts. Ensure to reach the company set target per voyage in more that 45% or more.

Orient Lines M/V Marco Polo July 2004 – March 2008

Bar Manager

Managing Performance, Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines. Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives, to develop guest-oriented quality, service, and cleanliness action plans to enhance guest satisfaction. Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests. Ensure weekly safety meetings are conducted and recommendations are acted upon as appropriate. Ensure secure, safe handling and transportation of funds. Food Preparation & Production, Ensure that all menu items are made according to recipe and presented in a Famous manner. Utilize food production and inventory tools available to support this responsibility. Maintain a working knowledge of all recipes, products and production procedures. Ensure established standards of food safety and sanitation are maintained. Good people management skills, communication and listening skills. Must be flexible and adaptable, Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Must be able to work a flexible schedule including days, nights, weekends and holidays. Oversees and manages all areas of the 4 restaurants and 9 bars. Ensures guest service meets company standards and customer satisfaction is maintained, Respond to customer complaints, taking appropriate action to solve the problem, Staff, train and develop floor managers and hourly employees through orientations, ongoing feedback and by conducting performance review, Closely monitor the safety of the restaurant guests and staff through execution of food safety and restaurant safety standards and guidelines, Lead all financial areas including sales growth, cost management, and profit growth. Part of the Opening team & Closing Team of this cruise ship, ensure to reach the company set target per voyage in more than 30% but not limited.

Orient Lines M/V Marco Polo February 2000 – May 2004

Assistant Bar Manager

Maintains a high and visible profile on the day-to-day operations by being on the floor during peak service hours and checking every outlet throughout the day

Directs and controls all bars and restaurants to ensure that all operational matters are handled on time and that guest expectations are met or exceeded. Provides guidance and assistance to the bars & restaurant hosts helping them with their duties and responsibilities. Oversees and prepares the operational standards of the bars and restaurant ensuring that they are properly followed. Check and Liaises with kitchen, stewarding, bars, rooms and engineering to ensure that the operation runs smoothly in areas of joint responsibility. Assists in the planning and execution of promotional activities as directed by the Beverage Director. Maximizes revenue in the outlet by implementing up-selling procedures and training hosts on up selling. The host is responsible for monitoring and controlling the financial performance of the outlet controlling costs and expenses. The host is in charge of monitoring and controlling the fire safety and the fire safety training of all food and beverage hosts. Assists in monitoring and controlling the Food and Beverage inventory and participates in inventory taking. Conducts frequent Front and Heart of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary. Assists the Food and Beverage Manager/Director in ensuring efficient administration preparing and submitting reports on time as directed. Selects, trains and evaluates hosts Hold weekly communication meetings with all bars and restaurant staff. Ensure to increase revenue in both restaurant and bars.

Orient Lines M/V Marco Polo October 1998 – December 1999

Beverage Supervisor

Responsible for the operation and supervision of all public bars, lounges, crew bar and beverage service in the restaurants and decks. In charge of the direction, supervision, performance, training and evaluation of all positions within the bar & restaurant department. Ensure guest service expectation it goes above and beyond.

Conduct Beverage Tasting the following: Wine from Old & New World, Spirits, Liqueur, and All Types of Beers.

Controlling the Bar Costs

Head bartenders are responsible for maintaining the cost flow of alcohol. Once a week, they are required to evaluate, report and make suggestions on each bartender's "free pour" technique to maintain quality and cost.

Performing Drink Demonstrations and Creating Specials

Another responsibility for the head bartender is to perform demonstrations to make sure other bartenders are capable of preparing the drinks on the menu. They are usually required to create drink specials to help attract customers and unload any overstocked products that need to be used.

Orient Lines M/V Marco Polo October 1993 – August 1998

Bartender / Wine Steward

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. Part of the Opening Team. Collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Clean glasses, utensils, and bar equipment. Take beverage orders from serving staff or directly from patrons. Serve wine, and bottled or draft beer. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Serve snacks or food items to customers seated at the bar. Order or requisition liquors and supplies. Plan, organize, and control the operations of a cocktail lounge or bar. Ask customers who become loud and obnoxious to leave, or physically remove them. Slice and pit fruit for garnishing drinks. Supervise the work of bar staff and other bartenders. Arrange bottles and glasses to make attractive displays. Plan bar menus. Prepare appetizers such as pickles, cheese, and cold meats. Create drinks recipes.

Shangri-La Edsa Plaza Hotel November 1992 – August 1993

Bartender

Collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Clean glasses, utensils, and bar equipment. Take beverage orders from serving staff or directly from patrons. Serve wine, and bottled or draft beer. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Serve snacks or food items to customers seated at the bar. Order or requisition liquors and supplies. Plan, organize, and control the operations of a cocktail lounge or bar. Ask customers who become loud and obnoxious to leave, or physically remove them. Slice and pit fruit for garnishing drinks. Supervise the work of bar staff and other bartenders. Arrange bottles and glasses to make attractive displays. Plan bar menus. Prepare appetizers such as pickles, cheese, and cold meats. Create drink recipes

SS Universe World Explores May 1992 – October 1992

Bartender

Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.

Ocean Cruise Line March 1991 – February 1992

Bartender

Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language.

Ocean Cruise Line February 1990 – January 1991

Bar Waiter

As a Bar Waiter/Waitress, you are responsible for providing Guests with food and drinks as requested in an efficient manner and according to proper procedure and bar regulations. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage an efficiently operated bar shift that is in accordance with the agreed standards and regulations, Use every possible opportunity to gain knowledge in all areas of bar supervision, Ensure all tables receive their drinks and food as requested, Maintain the cleanliness of all equipment used during shifts, Maintain cleanliness of the bar and stores to Health, Safety and Hygiene standards at all times., Show complete awareness of all the drink and food menus and readiness to explain and recommend food and drink contents, Comply with Company Health & Safety, and Fire Regulations and procedures, Adhere to the Company disciplinary policy when necessary, Maximize revenue and increase average spend per person through up selling, high customer service standards, effective training and motivational techniques, Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possess this knowledge and the application of it, Meet or exceed the monthly drink profit margin target

Via Mare Restaurant and Catering Services June 1984 – December 1989

Restaurant Waiter / Bartender

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, and texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of correct maintenance and use of equipment.

Duties and Responsibilities:

Managing Performance, Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines. Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives, to develop guest-oriented quality, service, and cleanliness action plans to enhance guest satisfaction. Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests. Ensure weekly safety, revenue, marketing, product knowledge and guest service, meetings are conducted and recommendations are acted upon as appropriate. Ensure secure, safe handling and transportation of funds. Food Preparation & Production,

Key Skills and Competencies

Confident and articulate when communicating with customers, A deep understanding of food and beverage Hygiene, health and safety issues, Strong customer facing skills, Ability to present and persuade in articulate fashion knowledge of food and drinks and retail development and implementation. Having a detailed knowledge and understanding of food, wine, spirits, beers champagnes, liqueurs and cigars.

Areas of Expertise

Bar & Restaurant Management, Stock management, Food & Beverage Forecasting, Food & Beverage Costing, Pricing strategies, Promoting Sales, Preparing budget, Client retention, Facilities management, Event planning, Cellar Management & Wine and food pairing, Mixology Old & New trend managing skills, The Art of Barista Service

Training & Development

Food & Beverage Service Training, Food Hygiene & Sanitation, Customer Service Training, Front Office Training, Housekeeping Service Training, Up-Selling Service Training, Employee Motivation and Guest Retention Training

Personal Skills

Sales driven, Charismatic, Entrepreneurial, Smart & presentable

Computer software

Word, Excel, Power point, Publisher, Outlook, Micros, Fidelio, AS400, MXP, NVS, PMI

Reference:

Name: Andrea McGinty Murdock Name: Philipp Reutener

Title: General Manager Title: Hotel Manager

Company: The Whitcliffe Hotel Company: Sandals Royal Caribbean Resort

Cleckheaton, Bradford, Phone Number: +1-876-***-**** ext. 4333

West Yorkshire, BD19 3HD UK Mobile Phone Number +1-876-***-****

Department Head Email Address: ac3829@r.postjobfree.com

Phone Number: +44-787-***-**** Department Head

Phone Work: +44-127*-*******

Email Add: ac3829@r.postjobfree.com

ac3829@r.postjobfree.com

Philipp Reutener

Am Leewasser 1

CH - 6440 Brunnen

Switzerland

Mobile: +41-79-288-**-**

Email: ac3829@r.postjobfree.com

Personal Details: D.O.B.

Virginio Giray Malooy 14-06-1962

8A Saint Peter Hilltop Street

Cubao, Quezon City 1111 Government ID

Philippines S.S.S. # 03-7236899-1

Telephone: +63 2 2635913 T.I.N. # 126-567-146

Mobile: +63-995-***-**** Phil Health #: 02 025487309-9

Email: ac3829@r.postjobfree.com Passport: EB4442000

ac3829@r.postjobfree.com Expiry Date: 01-17-2017

Skype: borgy2malooy USA Visa Expire June 2013

Academic Qualification:

Business Management Graduated June 1980 – April 1984

Divine World University

Certificates & Training Upon request

Contact this candidate