Assistant Restaurant Manager / Assistant Conference & Events Manager

Marlon Provido Severino

Al Dhafrah, Muroor Road

Abu Dhabi, United Arab Emirates

Telephone #: +971-*-***-****

Mobile #: 056-*-****** or 056-*-******

E-mail address: ***************@*****.***

Age: 36 yrs. Old

Birthday: March 08, 1979

Height: 5’8”

Weight: 79 kls.

Civil Status: Single

Nationality: Filipino

Religion: Roman Catholic

Languages: Fluent English, Tagalog

Objective: To work into a more challenging workplace, share my expertise and knowledge particularly on my chosen field.

Strengths: Excellent communication and interpersonal skills. Extensive expertise in dealing with guests, great adaptive abilities to any new and pressuring situation, dedicated, loyal and creative. Confident with the clear sense of direction, has ability to handle and solve problems with a positive impact in a timely manner.

Assistant Restaurant Manager/ – Yas Viceroy Hotel (Pre-opening)

Assistant Conference & Events Manager Abu Dhabi, United Arab Emirates

August 2009 – June 2015

Job Description:

Manage – ensuring team performance up to standard and maximize the productivity of each team member. Conduct training for all the staff in the outlet and banquet on weekly basis.

Attend daily briefing within the team to review daily operation and discuss past performances that can be improved based on the guidelines and standards set for the outlet.

Assign responsibilities to staff implementing multi-tasking principle and check each performance periodically – recognize and appreciate their hard work through giving rewards. Schedule staff according to forecasted business levels. Assist staff if required.

Identify guest needs, indicate new ideas and recommend service improvements by increasing productivity within unit- ensuring best possible service to guests. Accommodate and cater guest preference.

Implement and guarantee compliance of all safety hygiene procedures set in coordination with the hygiene officer.

Monitor that operational expenses are minimize – resources are creatively and effectively utilized to maintain cost / revenue ratios. Observe and adjust proper Restaurant or Banquet lay-outing based on the capacity of business demands in a very comfortably setting.

Manage the outlet and banquet efficiently according to the established concept statement providing a courteous, professional, efficient and flexible service at all times following hotel standards of performance.

Obtaining and documenting customer feedback, handling customer complaints, conducting staff appraisals.

Track the operation efficiency of the restaurant and banquet operation through review and analysis; cover sales analysis, average check figures and monthly profit and loss statements.

Organize annual Team Building activity to establish and practice camaraderie within the whole Team.

Coordinate efficiently with the Conference and Events team for Banquet Events order will be delivered successfully.

Look after the events before, during and after assuring that the experience will be truly very remarkable and unforgettable that will make them come back for other occasion.

Generally, multi tasking and flexible in any areas of Food and Beverage Department.

Bar & Service Supervisor – Gotham Penthouse Singapore

Singapore, Singapore

July 2008- May 2009

Job Description:

Maintain the standard recipes for all kinds of beverages are followed.

Supervising the overall service operation including accounting activities.

Responsible for preparing requisition, inventory for beverages & other equipments.

Assisting the Bar & Service, compile and balance cash receipts, preparing revenue reports.

Control stocks to provide accurate internal control policy providing monthly statistics and reports on bar sales.

Outlet Supervisor – Millenium Towers (Pre-opening)

Dubai, UAE

October 2007 - June 2008

Job Description:

Monitor staff punctuality. Assist, coordinate and cooperate with the Outlet Manager.

Supervise the restaurant operation effectively, handling guest complaints, creating memorable experience to the guest.

Promoting teamwork within the department and treat equally at the workplace. Schedule the staff for daily operations.

Plan, coordinate and control the day-to-day operations ensuring smooth and successful operation with highest level of customer service.

Ensuring that hygiene, fire and general safety standards are followed as per company safety manual. Operate in compliance with local authorities’ law and regulation.

Food & Beverage Captain – Al Murooj Rotana Hotel (Pre-opening)

Dubai, UAE

August 2005- September 2007

Job Description:

Compilation of duty roster, annual leaves and conducting staff appraisals.

Ensuring staff punctuality. Assist, coordinate, and cooperate with Outlet Manager.

Compile and balance cash receipts at the end of the day. Preparing revenue reports.

Following up and conducting training for the new staff. Assisting staff in the operation.

Maintaining standard preparations for Breakfast buffet, Lunch buffet (Brunch), Dinner buffet (Theme nights) set up and ensuring that the Restaurant is as per the Al Murooj Rotana standards.

Inspecting restaurant prior to each service and ensure that the guest satisfaction and service standards are meet at all times i.e. cleanliness, preparation of mise-en-place, bulletin board, and grooming of personnel.

Food & Beverage Service Assistant – Le Royal Meridien Beach Resort & Spa

Dubai, UAE

December 2001- August 2005

Job Description:

Assisting Outlet Manager in the daily operations of the outlet.

Perform duties common to all supervisors and other duties as maybe assigned.

Setting standards as per management guidelines and ensuring the same are maintained.

Proven success in working with a number of food and beverage outlets within different organizations.

To handle guest’s inquiries in a courteous & efficient manner and report guest complaints to supervisors if no immediate solution can be found & assure follow up with guest.

To provide the highest levels of customer service and maintain a high profile in the day-to-day operations and ensuring personalized service (“The Royal Treatment”) is given to each and every guest.

Making sure food and drinks are delivered promptly within standard, coordinate with the kitchen staff and communicate with guests during their dining experience.

March 2015-January 2020 Certificate of Achievement in Essential Food Safety Training EFST

Program by Syscoms College

November 2009-2014 Certificate of Appreciation (F1 Etihad Airways Abu Dhabi Grand Prix)

October 2013 Certificate of Appreciation (Highly Commended Brunch Restaurant)

December 2012 Manager’s Becoming Leaders Certificate – Viceroy University

September 2009-2011 Medic First Aid (Basic Plus CPR, AED, & First Aid for Adults)

August 2011 Monthly Profit & Loss, Sales & Food Cost Awareness,

Metrics & Measures, Manual Handling

March 2010 Certificate of Achievement in Intermediate Food Hygiene Training

Program by TUV NORD Middle East

April 2010 HACCP Awareness Training by TUV NORD Middle East

November 2009 Certificate of Achievement in Essential Food Safety Training

Program by TUV NORD Middle East

October 2009 Supervisory Skills Training, Train the Trainers Skills, Skills Techniques

September 2009 Hotel Orientation Program for Employees (H.O.P.E)

Time Management Training, Guest Care, & Telephone Technique Training

Habanos Advanced Training Programme

August 2009 Training In Guest Employee Relation by Raven House International

Yas Viceroy Hotel, Abu Dhabi, United Arab Emirates

November 2007 F&B Pre-opening Training on Standard Operational Procedure

Millenium Towers Hotel, Dubai, United Arab Emirates

August 2005 Medic First Aid Training Programs Certificate (Basic First Aid CPR)

Al Murooj Rotana, Dubai, United Arab Emirates

March 2005 Foundation Certificate in Basic Food Hygiene Course

August 2004 Beverage Training Series, Food & Beverage Up Selling,

Sequence of Service

July 2004 Team Building & Commitment to Excellence Training Certificates

July 2003 Fire Training, Health and Safety Training

May 2002 Chivas Regal Training Programme for Excellence

Le Royal Meridien Beach Resort & Spa, Dubai, United Arab Emirates

College/ University: Computer Science and Information Technology

Asian College of Science and Technology Philippines

Cabanatuan City, Philippines

1995-1998

High School: Nueva Ecija High School

Cabanatuan City, Philippines

1991-1995

Elementary: San Josef Elementary School

Cabanatuan City, Philippines

1985- 1991

Mr. Jesus Picache Mr. Bernard Sturmer

Restaurant Manager Assistant HR Manager

Yas Viceroy Hotel Palazzo Versace

Abu Dhabi, UAE Dubai, UAE

Telephone #: (+971) 050-******* Telephone #: (+971) 050-*******

Ms. Maila Severino Ms. Roxanne Inting Belsondra

HR and Training Manager Marketing and Sponsorship Coordinator

PER AQUUM Desert Palm Abu Dhabi Commercial Bank

Dubai, UAE Abu Dhabi, UAE

Telephone #: (+971) 050-******* Telephone #: (+971) 056-*******

Contact this candidate