CURRICULUM VITAE OF

ROBERT A. MALIT

Address: Brgy. Parang

Pagbilao, Quezon

Cell. No. +963 096*-*******/094********

Land Line :042-*******

Email Add. ac8b6i@r.postjobfree.com

A dedicated and self-motivated individual with 26 year experience in my chosen career. As a Hotelier. Resourceful and detail –oriented; skilled problem solver and multi task. Providing good service and fairly to all customer.

EMPLOYMENT HISTORY

Duty Manager/Food & Beverage Manager

The Lake Hotel

Tagaytay City

June 24 to October 24, 2018

Duties, and Responsibilities:

Achievement of budgeted food sales, beverage sales and labor costs.

Achieve maximum profitability and over-all success by controlling costs and quality of service.

Participation and input towards F & B Marketing activities.

Help in preparation of forecast and actual budget function sheets.

Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.

Check financial records and activities of various departments

Prepare revenue reports on a regular basis as outlined by management

Liaise with workers in the sales department and suggest ways to improve sales

Outline ways in which the company can adapt favorably to new and current economic conditions

Come up with strategies to control bad financial decisions and projects embarked upon by the company, to save revenue

Create and implement new strategies to maximize company revenue

Develop effective and lucrative revenue policies for company

Resort Manager

Aquazul Resort and Hotel

Cagbalite Island Mauban Quezon

May 2017 to May 2018

Duties, and Responsibilities:

Monitor overall resort expenditure and completing weekly accounts.

Manage and responsible for resort operations.

Manage, train and motivate resort management team and staff.

Check all fire safety documentation is in place and adhered to.

Make sure that the resort stays within budget.

Achievement of budgeted food sales, beverage sales and labor costs.

Achieve maximum profitability and over-all success by controlling costs and quality of service.

Revenue Analyst

Crowne Plaza Hotel / Holiday Inn Hotel

18544 Farwaniya Kuwait, City

Aug. 2014 to May,2017

Duties, and Responsibilities:

Review company financial records

Check financial records and activities of various departments

Prepare revenue reports on a regular basis as outlined by management

Liaise with workers in the sales department and suggest ways to improve sales

Inspect the profitability of contracts and other investments the company wants to embark on and give useful advice

Balance records of company revenue on a monthly basis

Outline ways in which the company can adapt favorably to new and current economic conditions

Come up with strategies to control bad financial decisions and projects embarked upon by the company, to save revenue

Brief management of company revenue from time to time

Create and implement new strategies to maximize company revenue

Develop effective and lucrative revenue policies for company

F&B Administrator

Crowne Plaza Hotel/ Holiday Inn

18544 Farwaniya Kuwait, City

Oct. 2011 to Aug. 2013

Duties, and Responsibilities:

Compiling and Distributing the Operations Manager Schedule

Compiling, Reviewing, Printing and Distributing the Daily Change Packet

Maintaining up-to-date changes to the BEO Book

Submit, code and confirm all invoices for the department and ensure all invoices are paid

Revise, Edit and Print all menus for the dining rooms area by set deadline

Format menus for select catering functions

File all necessary documents

Coordinate to-go requests with the chefs

Provide any print material needed for events and dining rooms

Liaise with workers in the sales department and suggest ways to improve sales

Banquet / Service Manager

Food and Beverage / Admin

Crowne Plaza Hotel

18544 Farwaniya Kuwait, City

May. 2009 to Oct. 2011

Duties, and Responsibilities:

Achievement of budgeted food sales, beverage sales and labor costs.

Achieve maximum profitability and overall success by controlling costs and quality of service.

Participation and input towards F & B Marketing activities.

Control of Banquet china, cutlery, glassware, linen and equipment.

Completion of function delivery sheets in an accurate and timely fashion.

Help in preparation of forecast and actual budget function sheets.

Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.

Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.

To supervise and coordinate daily operation of meeting/banquet set-ups

F&B Service Manager

Food and Beverage Department

Queen Margarette Hotel

4301 Lucena City, Philippines

Jun.2005- May. 2009

Duties, and Responsibilities:

Achievement of budgeted food sales, beverage sales and labor costs.

Achieve maximum profitability and over-all success by controlling costs and quality of service.

Participation and input towards F & B Marketing activities.

Completion of function delivery sheets in an accurate and timely fashion.

Help in preparation of forecast and actual budget function sheets.

Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.

Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.

To supervise and co-ordinate daily operation of meeting/banquet set-ups and

Inspect the profitability of contracts and other investments the company wants to embark on and give useful advice

Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.

Banquet Supervisor

Food and Beverage Department

Queen Margarette Hotel

4301 Lucena City, Philippines

Oct. 2002 – Jun. 2005

Duties, and Responsibilities:

Meet and greet clients.

Oversee catered functions, in house and off site.

Responsible for making the function space visually appealing and presenting the menu offering for the event.

Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.

Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned.

Responsible for consistently implementing the service standards

Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.

To supervise and coordinate daily operation of meeting/banquet set-ups

Outlet Officer-in-Charge

In-flight Catering Department

Saudia Airlines Catering

Riyadh, Kingdom of Saudi Arabia

Oct. 2000 – Oct. 2002

Duties, and Responsibilities:

Assist and support the Services Manager to provide excellent guest service

Organise Transportation of food and equipment to offsite catering events.

Responsible for monthly inventory, consumption spreadsheet and banquet staff labours.

Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned.

Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

Bartender

Food and Beverage Department

Subic Legend Resort and Casino

Olongapo City, Philippines

Nov. 1997 – Oct. 2000

Duties, and Responsibilities:

Mix ingredients to prepare cocktails and other drinks.

Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.

Prepare alcohol or non-alcohol beverages.

Arrange bottles and glasses to make attractive displays.

Assess customers’ needs and preferences and make recommendations

Ability to Sell or influence others for up selling and suggestive selling.

Provide recommendations and suggestions to guest for choosing Drinks and Snacks.

Serve customers in a friendly and helpful manner.

Bartender

Food and Beverage Department

Sulo Hotel

Tayabas Quezon, Phlippines

Jul. 1994 - Nov. 1996

Duties, and Responsibilities:

Keep the bar counter and work area neat and clean at all times.

Provide guidance to guests on resort activities, dining options and general resort and Regional information.

Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.

Demonstrate a thorough knowledge of food and beverage products, menus and promotions

Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.

EDUCATIONAL ATTAINMENT

College: Marine Engineering

Bataan Heroes Memorial College

(1988 / 1989)

College: Hotel & Restaurant Management

Enverga University, Philippines

(1995 / 1997)

Vocational: Auto Diesel Mechanic

Tesda

Lucena City, Philippines

(2004 / 2005)

PERSONAL RECORD

Marital Status: Married

Birth Date: March 1, 1970

Religion: Roman Chatolic

TIN Number : 484-***-***-***

SSS Number: 02-0901760-3

PAG IBIG Number: 121*********

PHIL HEALTH Number: 090*******

PASSPORT Number: EB9425179

I hereby certify that the information above is true and accurate.

Robert Malit

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