Manager Management

Allan Parungao Tuppil

** ******** **, ***** *** Pedro Laguna, Philippines

Mobile# +639********* or +632-******* ***********@*****.*** OBJECTIVE

In quest of a challenging position for a growing organization in which successful hospitality industry experience, professional, specialized training, and a documented history of successful hotel industry management accomplishments will be of value. SUMMARY OF QUALIFICATIONS

Hospitality Consultant – Fivefold Hospitality Consultant provide developers, owners, and management with independent expertise and experience to review, evaluate, and develop feasible proposals to improve operational performance and profitability. https://www.linkedin.com/allantuppilprofile

• Over twenty years’ experience in the hospitality Industry, from bottom position elevated to performed at the management level and above positions including Hotel and Resort General Manager, Offshore Catering Area Manager, Luxury Cruise General Manager, Exclusive Club Resort, Food & Beverage Director (Manager), Chef Manager-in-Training, Coffee and Restaurant International Chain Manager, and Restaurant Hotel Banquet Maître d’ Hotel.

• Skilled in all aspects of hotel operations for large national properties, ensuring compliance with regulatory agencies, budgeting and forecasting of sales and revenue, P&L accountability, monitoring payroll, food and beverage cost controls, analysing performance trends, scheduling staff and hotel management meetings, and coordinating all departments, including Sales, Front Office, Reservations, Housekeeping, Convention Services, Guest Relations, Food & Beverage, Banquets, Security, and Owners, Senior Management.

• Human Resource experience includes recruitment, screening, hiring, implementation of training programs, effective discipline, prevention of internal theft, coaching and motivation of staff, ensuring compliance with minority hiring regulations, organizing participation in job fairs, safety and accident awareness, management development, and production of comprehensive employee rules and procedures manuals.

• Well-developed communication skills demonstrated through generation of in-depth reports, group speaking and presentation skills, extensive public relations, and the ability to interact productively with individuals from all backgrounds.

• Knowledgeable in computer operations and applications including IBM-PC, Windows 95 / 98, Microsoft Word, Excel, Works, Desktop Publishing, Internet, and E-Mail programs.

• Consistently noted by senior executive management, key clients, vendors, and staff for leadership skills, ability to execute directives, analysis and marketing skills, superior performance, detail-oriented management style, effective decision-making, and timely completion of all projects.

Allan Parungao Tuppil

29 Daffodil St, Cuyab San Pedro Laguna, Philippines Mobile# +639********* or +632-******* ***********@*****.*** CONSULTANCY PROJECTS

Fivefolds Hospitality Consultant – Business Management and General Operations setting up.

Trung Hoa Hotel, Hoan Kiem Lake – (Mr. Truc Qoung – Owner)

Sir Brookes Resort – Brookes Point Palawan (Mr. Nomie Lagan – Owner)

Bakasyunan Resort and Conference Center – Iba Zambales and Tanay Rizal (Mrs. Teresita Yujuico – Owner)

Secret Paradise Resort, Port Barton – San Vicente, Palawan (Mr. Mark Wordsdell – Owner) EXPERIENCES

Bellagio Hills Hotel and Lifestyle Resort, 4* Laoag, Ilocos Norte, www.bellagiohills.com General Manager: March 2016 to Current

Duties Performed:

Operation and management system refining responsibilities, managing both the revenue and cost elements of the Resort income (profit & loss P&L). Oversees upcoming and existing projects, Resort marketing and sales functions as well as day-to-day business operations. Planning delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results for both Resorts, Cost and Yield Management. Monitored all profit and loss statements of the hotel and prepared an annual budget for it. Coordinated with guests and monitored service trends by evaluating all comment cards. Administered various billing related issues and coordinated with accounting Manager on same. Managed and provided resolution for all media queries regarding Hotel. Ensured work as per the required Standard Operating Procedure. Head of Hotel operations Organization, Business and profitability Control. Reports to the Owners SOLMED ALLIANCE FTF CATERING – Offshore Platform Oil Rig, Ivory Coast West Africa http://solmedalliance.com

Fleet Catering Manager for OIL DRILL Canadian Natural Resources June 2013 – Jan 2016

Responsible for the overall function of Offshore and Camp Catering, Responsible for the SKD T20 – Drilling Platform for the Catering operation, manage all catering for the executive and skilled Rig Officers from Platform Accommodations and Food Services, on board events from services, health and safety management, catering supplies, catering cost and financial, manpower control and team management prospective as directed by the mother Company (CNR). Responsible for General guidelines on the Health and Safety Occupational Health department on the Set standard for health and safety of all employees. Perform in logistics functions and catering service procedures in all areas of the operations. Plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is enhanced with customers and clients service satisfaction at all times. Taking responsibility for the accommodations, housekeeping, food production and other catering services. Responsible for all aspects of food safety, HS and COSHH. Implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets.

Allan Parungao Tuppil

29 Daffodil St, Cuyab San Pedro Laguna, Philippines Mobile# +639********* or +632-******* ***********@*****.*** HOTRAM BEACH RESORT, Vung Tau, Vietnam

http://www.hotramresort.com/ General Manager, Dec. 2010 to March 2013 Oversee the daily operations of Eco Tourism-themed beach resort hotel remotely located in Vung Tau, South of Vietnam. (109 rooms, 2 restaurants, and 5 acre property with 10,000 sq. ft. banquet space, and 85 employees including organic farming). Took over operations from the Life Resort Management contract end, appointed as GM to manage the resort independently, achieved on the completion and operations setting of an extensive half million dollar renovation of the facility which resulted in the successful repositioning to a 4 star resort rating. Responsible for all aspects of hotel operations, overseeing daily front desk operations, coordinating housekeeping, maintenance, and food and beverage service, and ensuring high quality customer service and satisfaction. Managed all hotel and resort activities, with duties including hiring, firing, supervising, and training a staff, reviewing of P&L statements, room division operation, accounting and bookkeeping, management of individual department managers, budgeting and forecasting revenues and expenses, sales strategies and yield management, staffing levels, security-related matters, and all other property issues. Key responsibilities:

Motivating a resort hotel team to deliver service standards Driving a sales and marketing strategy

Meeting budgets and exceeding revenue targets

Networking at dinners and functions

Liaising closely with the sales and revenue team to make sure business is coming in at the right price BHAYA CRUISES, Halong Bay, Vietnam https://www.bhayacruises.com/ Cruise General Manager March 2007 to Nov. 2010

Worked as General Manager, For this Luxury full-service Wooden Yacht, Opening Management of Bhaya Cruises, Hired as a Cruise Manager on March 2007, Promoted to be the General Manager Dec. 2007 to 2010:

Key Responsibilities:

Plan and Develop Work policies, administer and control the Cruise hotel revenue and expense budgets, All section work procedures. Staff Training, product development, On board services, Review and Create New Cruise Routes and Tour Itinerary, Tours and Activities. Analyse Profit & Loss and General Ledger statements. Submit P&L Variance Reports in a timely manner. Review and approve the General operations payroll. Review and approve transmittals and other front office paperwork and reports. Authorize direct bill accounts and monitor the administration of Accounts Receivable. Facilitate lead management processes within the Cruise and provide sales support to team. Maintain relationships with target accounts, direct contact with top 100 travel agents in Vietnam. Sustain pieces of business that are core business. Review all hourly personnel performance appraisals. Conduct all management performance appraisals, member disciplinary procedures and documentation. Follow progressive discipline steps, up to and including termination, to correct team member performance deficiencies. Ensure team member attitude of attentiveness and anticipation of guest needs. Ensure proper delivery of guest special requests. Meet with and solicit comments from guests on a regular basis to determine their level of satisfaction with guest services and facilities. Monitor results of guest comment cards. Take appropriate corrective actions on a timely basis. Respond and follow up on all written guest complaints. Allan Parungao Tuppil

29 Daffodil St, Cuyab San Pedro Laguna, Philippines Mobile# +639********* or +632-******* ***********@*****.*** PALAU ROYAL RESORT, NIKKO HOTEL JAL HOTELS, Koror Palau F&B Director Cum Executive Chef - from: Feb. 2004 to Jan. 2007 http://www.palau-royal-resort.com/en/default.html

Palau Royal Resort with 150 rooms prime resort property, three food and beverage full-service outlets and centrally located in Koror. Member of Executive Opening Team: Develop policies and implements as per JAL Hotel Standard, Worked to ensure compliance with all corporate policies and procedures, as well as Jal Hotel – Nikko Intl., and local safety and health regulations. Conceptualized business concept of all F&B outlets including Product development and Service applications. Managing all food and beverage services including catering and room service, On board yatch private tours, Coordinating with all departments heads on the F&B Busin3ess plan as per calendar of event. Such as 120-seat, high-volume Waves Restaurant, 85 seat The Breeze Bar & Grille, 40 sit Lobby the Café Lounge and the hotel room service operation. implement F&B Policies and Procedures, Menu Development for each outlet, managed cost controls for food, labour, and overall budget and positive result on profitability and Guest satisfaction.

COSTA COFFEE, Manama Bahrain April 2001- January 2004 http://www.jawad.com/our-brands/costa-coffee/location Area Manager cum Chef Training Manager

Worked as Area Manager and Training and Product Development for Costa Coffee. Managed and oversee all day-to-day functions and all store operations, including review of P&L statements, management of individual outlets managers, budgeting and forecasting revenues and expenses, room night and product analysis, product development, coordination’s with clients and suppliers supply standards compliance, staffing levels, security-related matters, and all other property issues, Barista trainings, new and introductory of products, upselling technique’s. Ensured the highest standards of guest relations and product quality meets value for money. NANDOS RESTAURANT http://nandos.sa/en/ 1997 - 2000 Portuguese Style Chicken, South Africa and Saudi Arabia Operations Manager and Central Kitchen Manager for Saudi Arabia Appointed as Franchise coordinator base in South Africa, Coordinated all aspects of new store development across Africa, such as Botswana, Zimbabwe, and Nigeria in coordination with the New Owners on store opening, marketing approach, store setting, supply sourcing, including conducting research, gathering data and information, analysing data, and constructing graphs of local competitors, market segmentation. 1999 Appointed as Operations Manager for Saudi Arabia opened first 4 store in 1st year, two in Jeddah and two in Riyadh Saudi Arabia. Allan Parungao Tuppil

29 Daffodil St, Cuyab San Pedro Laguna, Philippines Mobile# +639********* or +632-******* ***********@*****.*** PENINSULA DE PUNTA FUEGO, Nasugbo Batangas, Philippines Food and Beverage Manager 1995 - 1998

Under Roxaco Property, I was Appointed by the Developer, Landco Pacific Corporation to be responsible for all aspects of resort development and on hotel management and operations, including performing and coordinating front desk, housekeeping, restaurant, kitchen, banquet, and sales functions. Specific duties included performing food and beverage outlets concept and setting, product development, guest and member’s reservation procedures, developing and implementing a policies and procedures, to determine resort booking patterns and marketing segments, practicing opening and closing procedures, conducting room inspections and inventory control, and developing and executing a telemarketing project aimed at increasing guest utilization of resort convention centre. Additionally supervised dining room, assisted Chef with side preparation, managed and cooked pool grill, and assisted Banquet Manager with banquet planning. Other Experiences:

Ruwi Novotel Hotel: Muscat Oman, Restaurant Manager 1992 to 1995 Doha Sheraton Hotel: Head Waiter – Al Shaheen Restaurant 1990 to 1992 Annabels Restaurant and Fine Dining: Tomas Morato, QC., Head Waiter EDUCATIONAL

Professional Development 1985-Present

Areas of Emphasis: all aspects of hotel operations for large national properties, ensuring compliance with regulatory agencies, budgeting and forecasting of sales and revenue, P&L accountability, monitoring payroll, food and beverage cost controls, analysing performance trends, scheduling staff and hotel management meetings, and coordinating all departments, including Sales, Front Office, Reservations, Housekeeping, Convention Services, Guest Relations, Food & Beverage, Banquets, Security, Food Preparation, Beverage Operations, Ordering & Inventory, Food Presentation & Quality, Food & Labor Cost Controls, Maximizing Profits, Kitchen Management, Customer Service Skills, Supervision of Employees, Handling Difficult Employees, Computerized Cash Register Operations, Security, Safety, Security, Sanitation, Cash Management, Daily Accounting, Sanitation Hospitality Management Certificate from Cornell School of Hotel Administration, Online learning through the World’s most adventurous Business School: March 2008

Certified in the following subjects: Food & Beverage Management, Front Office Operations Managerial Accounting for the Hospitality Industry, Hospitality Human Resources Recipient of the Distinguished Award conferred by the Belau Tourism Association, Palau Recipient of Distinguished AWARD Ten Top Filipino Awardee in Hospitality, Philippine Embassy in Palau. Recipient of the Distinguished AWARD for the Sports fest contribution, Lions Club, Palau Paradise Lions Club, Best Manager of the Year AWARD, Palau Royal Resort. PERSONAL INFORMATION: Date of Birth: Oct. 27, 1067, Citizenship: Filipino Marital Status: Married No of Children: 2, Residence of San Pedro Laguna.

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