Manager Service
Resume:
DEXTER JERSEY ABABON
**** ********** **., ****.********* Nuevo, Makati City 1212
B-10A L-67 Mt. Apo Ave., Southern Heights II, Filinvest Subd.,
United Better Living, San Pedro, Laguna 4023, Philippines
Cel# +639*********
*************@*****.***
Position Applied for: Restaurant Manager
WORK EXPERIENCE:
RAI RAI KEN JAPANESE RESTAURANT (Binan, Laguna)
Restaurant Manager
November 16, 2018 – November 20, 2018
HWAYO TRADING INC.
Restaurant Manager
February 8, 2018 – November 15, 2018
PROPERTY 101 INC.
Project Account Officer
February 1, 2017 – PRESENT
YOSHINOYA CENTURY PACIFIC INC.
Assistant Restaurant Manager 1
September 5, 2016 – January 25, 2017
Primary Duties & Responsibilities:
Receives company supplies.
Monitors and maintains inventories for assigned events particularly glasses, plates, utensils and etc.
Records all absences and tardiness of all staff.
Does scheduling of all staff.
Trains and supervises the dining staff and kitchen staff in all assigned duties to ensure smooth functioning of operation. Delegates tasks to all staff.
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Complies with all health and safety regulations requirements.
Provides guests with an efficient and friendly welcome and departure, while ensuring the department operates in an organized manner.
Ensures a professional, friendly and courteous service to all guests.
Adjusts to complaints of guests assigns work tasks and coordinates activities of store personnel to ensure prompt and efficient service.
Ensures that all food and products are consistently prepared and served according to the restaurant’s policies and procedures.
Supervises the safekeeping of and inventory of equipment and supplies.
Supervises and coordinates activities of the store to provide fast and courteous service to patrons.
Fills in for the wait staff or kitchen staff when the restaurant is short-handed.
Preparing and presenting staffing/sales reports targets.
Conducts weekly & daily meeting with the staff to discuss and resolve operational problems.
Looks after set-up, appearance and cleanliness of the outlet.
Monitors the necessary preparations before the start of operations and sees to it that all needed supplies are available and in good condition.
Conducts regular briefing and inspection among the staff before the start of operations.
Monitors the performance of the staff and sees to it that they follow standard procedures and abide by existing house rules.
JEN-JOE FOOD HUB INC.
Food & Beverage Manager
June 20, 2014 – June 19, 2016
Primary Duties & Responsibilities:
Was one of the opening management team of the restaurant.
Ensures compliance with licensing of hygiene and health and safety legislation/guidelines.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
Communicates job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans.
Implements production; productivity, quality, and customer-service standards.
Responsible for the production management; inventory control, menu planning, cost tracking, purchasing
Food and beverage costing using the three (3) vital food cost principles (targeted, theoretical and actual food cost).
Handles administration and paperwork.
Responsible in forecasting according to market demand and ordering base on daily build-to of products.
Coordinates the entire operation of the restaurant during scheduled shifts.
Closely monitors the safety of the guests and staff through execution of food safety and implementation of the restaurant’s sanitation standards and guidelines.
Makes sure that all employees adhere to the company's uniform standards; manages staff and provides them with feedback.
Adheres to company standards and service levels to increase sales and minimizes costs; including food, beverage, supply, utility and labor costs.
Responsible for ensuring all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately.
EAST WEST CHARCOAL & ROAST INC.
Dining Manager
April 3, 2014 – June 15, 2014
Primary Duties & Responsibilities:
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews.
Prepares and completes action plans; implements productivity, quality, and customer-service standards; resolves problems; completes audits; identifies trends; determines system improvements; implements change.
Responsible for the production management; inventory control, menu planning, cost tracking, purchasing
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; decreasing food and labor cost while increasing net profit.
Ensures compliance with licensing, hygiene and health and safety legislation/guidelines.
Contributes to the profitability of the F&B operations through the implementation of effective cost controls and stock monitoring.
Handles administration and paperwork. Preparing reports at the end of the shift/week, including staff control, food control and sales.
Inspection of assigned units to observe high quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Monitors the use and safekeeping of all supplies and equipment, takes note of losses, reports breakages and damages of company properties and takes appropriate action.
Knowledgeable of all equipment and efficiently takes care of preventive maintenance.
Closely monitors the safety of the guests and staff through execution of food safety and restaurant sanitation standards and guidelines.
GREEN APPLE FOOD FACTORY INC.
JP MORGAN & CHASE INC.
FORT BONIFACIO GLOBAL CITY, TAGUIG CITY
Kitchen Production Manager
July 15, 2012 – March 31, 2014
Primary Duties & Responsibilities:
Responsible for the intensive waste management of products.
Responsible in forecasting according to market demand and ordering base on daily build-to of products.
Setting budgets and agreeing them with senior management.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Implements effective cost controls and stock monitoring.
Coordinates the entire operation of the restaurant during scheduled shifts.
Analyzes and plans restaurant sales levels and profitability.
Ensures that all employees adhere to the company's uniform standards; managing staff and providing them with feedback.
Responds to guest complaints.
Reviews and monitors with financial personnel, the expenditures to ensure that they conform to budget limitations.
Prepares reports at the end of the shift/week, including staff control, food control and sales. Keeps statistical and financial records. Handles administration and paperwork.
Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Maintains proper inventory controls for food, supplies, and equipment.
Have a good working knowledge of all equipment and efficiently takes care of preventive maintenance.
INTERNATIONAL FAMILY FOOD SERVICES INC.
Restaurant Manager
April 10, 2012 – July 10, 2012
Primary Duties & Responsibilities:
Oversees and manages all areas of the restaurant and make final decisions on matters of importance to guest service.
Leads all financial areas including sales growth, cost management, and profit growth.
Analyzes and plans restaurant sales levels and profitability.
Takes responsibility for the business performance of the restaurant.
Adheres to company standards and service levels to increase sales and minimize costs; including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately.
Prepares reports at the end of the shift/week, including staff control, food control and sales.
Is knowledge of all equipment and efficiently takes care of preventive maintenance.
Closely monitors the safety of the restaurant guests and staff through execution of food safety and restaurant sanitation standards and guidelines.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
YUM ROAST INTERNATIONAL INCORPORATED
Restaurant Manager
September 13, 2011 – March 12, 2012
Primary Duties & Responsibilities:
Ensures compliance with licensing, hygiene and health and safety legislation/guidelines.
Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc.
Makes improvements to the running of the business.
Handles administration and paperwork by keeping statistical and financial records.
Oversees stock levels; ensures that daily and weekly stocks are well maintained preventing over-stocking which leads to wastage or under-stocking which leads to 86 products.
Updates job knowledge by participating in intensive seminars.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
Communicates job expectations and reviews job contributions. Plans and reviews compensation actions and enforces company policies and procedures.
Responsible for the intensive waste management of products.
Responsible in forecasting according to market demand and ordering base on daily build-to of products.
Advertises and markets the restaurant within the community.
Monitors the use and safekeeping of all supplies and equipment; takes note of losses, reports breakages and damages of company properties and takes appropriate action.
BANK SIDE RESTAURANT GROUP INC.
Restaurant Manager
January 28, 2011 – July 27, 2011
Primary Duties & Responsibilities:
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Publicizes the restaurant by inviting food bloggers, newspaper columnist and editors to review the restaurant;
encouraging local businesses to hold social events at the restaurant.
Sets budgets and agreeing them with senior management.
Responsible in forecasting according to market demand and ordering base on daily build-to of products.
Responsible for the intensive waste management of products.
Manages all accounts payable and receivable; keeping records of purchases and pay suppliers.
Oversees hourly payroll, crisis management, marketing and financial management of entire restaurant.
Coordinates the entire operation of the restaurant during scheduled shifts.
Ensures that all employees adhere to the company's uniform standards; managing staff and providing them with feedback.
Responds to guest complaints.
Provides the company with the required utmost comprehensive spreadsheets.
Reviews and monitors, with financial personnel, expenditures to ensure that they conform to budget limitations.
Performs frequent checks to ensure consistent high quality of preparation and service.
Performs administrative activities such as scheduling, budgeting, and payroll including service charges.
Resolves guest complaints about food quality or service.
Totals receipts and balance against sales, deposits receipts, and locks facilities at end of day.
C 0 P, INC.
Food & Beverage Outlet Manager
June 23, 2009 – January 22, 2011
Primary Duties & Responsibilities:
Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Prepares operational reports and analyses setting forth progress, adverse trends and makes appropriate recommendations.
Maintains proper inventory controls for food, supplies, and equipment.
Contributes to the profitability of the F&B operations through the implementation of effective cost controls and stock monitoring.
Maintains consistent standards of service, ensuring guest satisfaction while creating a work environment that supports organizational values.
Supervises the day-to-day operation of the Food & Beverage departments, ensuring exceptional guest service from all areas.
Actively maximizes (and encourage staff to maximize) Food & Beverage sales through up-selling and cross-selling.
Responsible for developing team skills & knowledge through training.
Ensures support of the organizational core values (Patrons, People, Product and Profit) at all times.
F B MANAGEMENT INC.
Dining Manager
December 18, 2008 – May 28, 2009
Primary Duties & Responsibilities:
Attends to customer inquiries, complaints, concerns and requests.
Monitors and controls guest count only within the outlet’s capacity during the operation.
Prepares work schedule of staff, delegates side duties and special assignments.
Monitors the use and safekeeping of all supplies and equipment, takes note of losses, reports breakages and damages of company properties and takes appropriate action.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Checks the availability of operational requirements and par stock; makes requisition as needed.
Checks and takes reservation bookings. Takes charge of the smooth delivery of service.
Checks set-up of dining, ensures that client requirement are available and in good condition.
Attends to staff concerns and problems, builds morale and teamwork in my assigned department.
Conducts preliminary investigation on reported misconduct of staff as well as discrepancies in transactions and submits report to superior.
Conducts corrective interview and takes disciplinary action against erring employees.
Ensures that all control policies and procedures are strictly observed in the assigned department.
Supervises operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
Fills in for the wait staff or kitchen staff when the restaurant is short-handed.
TRIMARK FOODS CORP.
Restaurant Supervisor
September 28, 2006 – November 28, 2008
Primary Duties & Responsibilities:
Monitors the necessary preparations before the start of operations and sees to it that all needed supplies are available and in good condition.
Conducts regular briefing and inspection among the staff before the start of operations.
Monitors the performance of the staff and sees to it that they follow standard procedures and abide by existing house rules.
Receives, greets and entertains customers, attends to their needs, inquiries and complaints.
Preparing and presenting staffing/sales reports.
Conducts weekly meeting with the staff to discuss and resolve operational problems.
Looks after set-up, appearance and cleanliness of the outlet.
Coordinates with other departments regarding the needs and problems of the outlet.
Supervises the safekeeping of and inventory of equipment and supplies.
Attends to the settlement of bills during banquet functions.
BANANA LEAF ASIAN CAFÉ (Glorietta 4, Ayala Center, Makati City)
Restaurant Supervisor
January 16, 2006 – September 15, 2006
Primary Duties & Responsibilities:
Provides guests with an efficient and friendly welcome and departure, while ensuring the department operates in an organized manner.
Ensures a professional, friendly and courteous service to all guests.
Adjusts to complaints of guests assigns work tasks and coordinates activities of store personnel to ensure prompt and efficient service.
Ensures that all food and products are consistently prepared and served according to the restaurant’s policies and procedures.
Supervises and coordinates activities of the store to provide fast and courteous service to patrons, schedules dining reservations and arranges special services for diners.
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Complies with all health and safety regulations.
LQV CORP.
SENATOR’S LOUNGE (Senate Building, CCP Complex, Roxas Blvd., Pasay City)
Dining Supervisor
January 16, 2005 – January 10, 2006
Primary Duties & Responsibilities:
Does scheduling of staff particularly waiters and pantry.
Trains and supervises the dining area and dining staff in all assigned duties to ensure smooth functioning of operation.
Delegates tasks to waiters.
Gives on-going feedback to Lounge Manager.
Records all absences and tardiness of waiters.
Provides on-site supervision during events.
Receives company supplies.
Monitors and maintains inventories for assigned events particularly glasses, plates, utensils and etc.
MISATO JAPANESE RESTAURANT (Metrowalk, Ortigas)
Senior Waiter
July 31, 2004 – December 31, 2004
Primary Duties & Responsibilities:
Ensures guests’ satisfaction, solicits feedback from them regarding the service and food; attends to their needs and concerns.
Attends to the settlement of bill for reservation.
Attends to guests’ complaints and requests.
Conducts corrective interviews among erring personnel, prepares misconduct report as needed.
Supervises and participates in the preparation and display of menu items for special functions.
Trains and coaches staff on service procedures.
Conducts performance evaluation of subordinates and trainees
PRIMETOWN TOWER SUITE (Kalayaan Ave., Makati City)
Room Attendant - Housekeeping Department
December 11, 2002 – July 15, 2004
Primary Duties & Responsibilities:
Cleans guests’ rooms; bed, bathroom, tables, etc.
Makes records of rooms cleaned.
Reports any changes in guest’s room; reports any damage or misuse of the room.
Inspects room with the guest to ensure that all items are available.
Assists other room attendants when required.
Assists in moving objects when required.
Takes direct instruction/s from my immediate superior.
TERIYAKI BOY (Madison, Ortigas & Glorietta I)
Senior Waiter
March 4, 2002 – December 10, 2002
Primary Duties & Responsibilities:
Looks after the necessary preparations before the start of operation.
Studies the menu and familiarizes oneself with the outlet’s specialties as well as out of stock items and undertakes suggestive selling.
Takes and serves food and beverage orders.
Places orders to the kitchen and picks up orders.
Assists in welcoming and in seating the guests.
Presents guest check, receives payment and remits the same to the cashier.
Attends to guest inquiries, requests and complaints.
Clears table of soiled dishes, dirt and trash.
MANGAN RESTAURANT (Glorietta I & Robinson’s Place, Manila)
Bartender / Waiter
August 20, 2001 – January 20, 2002
Primary Duties & Responsibilities:
As a Bartender:
Sets-up the bar.
Prepares or mixes drinks following the standard recipes.
Takes charge of storage of beverages and bar supplies.
Makes reports on beverage sales and spoilage.
Takes charge of inventory of beverage consumption as well as of losses.
Sees to it that the bar is properly stocked, clean and well maintained.
Checks availability of bar stocks and makes requisition when needed.
As a Waiter:
Looks after the necessary preparations before the start of operation.
Studies the menu and familiarizes oneself with the outlet’s specialties as well as out of stock items and undertakes suggestive selling.
Takes and serves food and beverage orders.
Places orders to the kitchen and picks up orders.
Assists in welcoming and in seating the guests.
Presents guest check, receives payment and remits the same to the cashier.
Attends to guest inquiries, requests and complaint.
Clears table of soiled dishes, dirt and trash.
Performs side duties and other assignments given by my superior.
HELLO KITTY CAFÉ (SM Megamall)
Kitchen Steward
December 26, 2000 – May 15, 2001
Primary Duties & Responsibilities:
Maintains and works towards continually improving quality of sanitation.
Maintains all dish machines in operating order. Is able to work with chemical dispensing equipment.
Makes sure chefs have necessary utensils and items to operate within the kitchen.
Assists the chefs in making sure each food outlet is running efficiently.
Maintains par levels of plateware, glassware, silverware, smallwares and related items.
Stocks chemicals in respective areas and maintains pars as necessary.
Runs clean dishes to front of the house if necessary.
Sweeps and mops floors as necessary.
Displays an energetic attitude while working with guests and Team Members. Maintains upbeat and positive attitude. Encourages cross training.
Performs all other duties as assigned within the scope of work.
JOLLIBEE FOODS CORPORATION
SM Makati Food Court Branch Park Square, Makati City Branch
Part-Time Service Crew Part-Time Service Crew
December 14, 1994 – May 15, 1995 January 24, 1993 – May 15, 1993
Greenbelt, Makati City Branch Guadalupe, Makati City Branch
Part-Time Service Crew Part-Time Service Crew
October 5, 1993 – February 13, 1994 March 25, 1992 – September 15, 1992
Primary Duties & Responsibilities:
Welcomes the guests with a cheerful smile and greetings.
Responsible for the cleanliness of the whole dining area; maintaining the cleanliness of the glass panels that should be free from smudges, spots, finger prints and dusts.
Responsible for maintaining the cleanliness of the floors by mopping regularly and should practice clean as you go policy.
Responsible for the cleanliness of the walls, exhaust fans, A/C’s, tables, chairs which should be from dirt and dusts.
Responsible for maintaining the comfort rooms always clean and smells fresh especially the toilet bowls and the wash basin, floors should be always dry and soaps and tissues should always be present.
Responsible for the cleanliness of the outside parking area and should be free of any trash.
Makes sure that condiments are well-stocked and clean like spoons & forks, knife, straws, catsup, wet napkins, clean and sanitized trays.
Take their orders accurately. Repeat the order
Does suggestive selling to gain more profits for the company
Expedites the order. Make sure that I’m giving them the quality service, that the best we can offer and to satisfy their needs by providing them quality of our food speed of service, cleanliness in a most friendly way and welcoming environment
Thanks the customers for coming and invites them to come back again.
SEMINARS & TRAININGS:
1April 19, 2013 – WINE TRAINING
Conducted by: Mr. Guillaume Blanchard ( Regional Manager )
Castello Banfi, Wine Depot Warehouse, N. Garcia, Makati City
2April 15, 2013 – WINE TRAINING
Conducted by: Ms. Samantha Befus (Constellation Wines Brand Ambassador) WSET Certified Advanced
Future Trade International & Constellation by Robert Mondavi, Bonifacio Global City, Taguig City
3July 9-1O, 2012 – FINANCIAL MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
4July 6, 2012 – P & L MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
5July 5, 2012 – LABOR COST MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
6July 4, 2012 – STOCKS & INVENTORY MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
7 June 22, 2012 – CAREER(KEY) MANAGEMENT SYSTEM
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
8 June 18, 2012 – LOCAL STORE MARKETING SYSTEM
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
9 June 14 - 15, 2012 – BUILDING, EQUIPMENT & FACILITIES MAINTENANCE
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
10 June 11, 2012 – HANDLING DISCIPLINE ACTION MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
11 June 8, 2012–QSCH(Quality,Service,Cleanliness & Hospitality)MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
12 June 7, 2012 – CRISIS MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
13 June 6, 2012–POS(Point of Sale)TRAINING&CASH HANDLING MANAGEMENT
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
14 June 5, 2012 – PROBLEM SOLVING FOR QUALITY MANAGEMENT
Conducted by: Internationall Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
15 June 4, 2012 – BASIC MANAGEMENT & FLOOR CONTROL
Conducted by: International Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
16 May 21, 2012 – DELIVERY OVERVIEW MANAGEMENT
Conducted by: Internationall Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
17 April 26, 2012 – FOOD SAFETY & SANITATION MANAGEMENT
Conducted by: Internationall Family Food Services Inc. (IFFSI Center for Leadership & Learning)
Sample Shop Bldg., AFP-RSBS Industrial Park, C-5 Road corner East Service Road, Taguig City, Manila
18 Feb. 27, 2012 – CATERING & LARGE FOOD ORDER, SALES PACKET & PLANS
Conducted by: Ms. Jasmin Gonzales ( Sales & Marketing Manager )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
19 Feb. 24, 2012 – WINNING DISCIPLINES FOR SUCCESS SEMINAR
Conducted by: Mr. Francis J. Kong
SMX Convention Center, SM Mall of Asia, Pasay City
20 Feb. 16, 2012 - PNL MANAGEMENT, SALES PLANNING, FOOD COST MANAGEMENT, INVENTORY MANAGEMENT, SCHEDULING & LABOR COST MANAGEMENT SESSION
Conducted by: Mr. Odie A. Jasmin (Operations, Training, & Equipment Manager)
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
21 Feb. 10, 2012 - BUSINESS PLAN PRESENTATION & WORKPLAN SESSION
Conducted by: Mr. Odie A. Jasmin ( Operations, Training, & Equipment Manager )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
22 Dec. 05, 2011 - DISCIPLINE MANAGEMENT CLASS BATCH 1
Conducted by: Ms. Marites J. Domingo ( Human Resources Head )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
23 Nov. 16-18, 2011 - 31Q WORKSHOP AND PRESENTATION
Conducted by: Ms. Palmira A. Dela Paz ( Finance Manager ) &
Ms. Catherine Mae C. Gavino ( Operations Director-General Management )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
24 Nov. 08, 2011 - SECURITY MANAGEMENT CLASS
Conducted by: Mr. Virgilio C. Almonte ( Security Services Head )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
25 Oct. 28, 2011 – INITIAL 31Q
Conducted by: Ms. Palmira A. Dela Paz ( Finance Manager )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
26 Oct. 20-21, 2011 – FIRST AID CLASS
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
27 Oct. 05, 2011 – SALES WORKSHOP
Conducted by: Mr. Fidel M. Balbieran ( Marketing Head )
YUM ROAST INTERNATIONAL INCORPORATED
5th Floor, #109 F&M Lopes Bldg., Carlos Palanca St., Legaspi Village, Makati City
28 Sept. 29, 2011 - PROFIT APPLICATION CLASS BATCH 1
Conducted by:
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