Manager -- Admin and Operations

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RUBI G. JOSE DACILLO

#* * *** ******** ******

Brgy. Kapitolyo

Pasig City 1600

Philippines

*** **** (Home Number)

091*-******* (Mobile Number)

** **** ****

Manila

PROFESSIONAL EXPERIENCE

August 2002 SOPHIE PARIS PHILIPPINES INC.

to Present Operations Manager

Assigned to a sister company, SPPI, with its main product line being all French

designed all imported bags, fashion accessories, watches, sunglasses, lingerie and

cosmetics is now operational with five hundred thousand (500,000) members and

one hundred fifty (150) Business Centers in a period of thirteen (13) years

Presently responsible for the entire branch operations including customer service

development, training and motivation of the sales force, credit management,

distribution, forecasting and inventory control, cashiering, purchasing, catalog

processing and building and equipment maintenance and repairs

Involved in the review of all forwarders’ and couriers’ delivery performance and

ensuring that freight costs are within acceptable levels

Participation and set up of the Procurement Department, supplier site inspection

tours, and evaluation of all supplier business partners’ performance ensuring that

they all meet the standards set by the company before they are accredited and

allowed for annual contract renewal

Assigned to edit and copyright all catalog texts to ensure that the products are

appealing to the market and will boost revenues from direct sales

Handle all corporate internet banking authorizations, contract reviews and

recommendations, as well as, confidential company documents, permits and

licenses

July 1999 to HERITAGE FOODS, INC. (RACKS)

July 2002 Operations Manager

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Promoted to the position of Operations Manager, a division head for RACKS

operations

Handled three hundred fifty (350) personnel of RACKS store operations, including

ten (10) Personnel and Training, six (6) Call Center and Head Office staff.

Major tasks include the following:

overseeing the day to day operations of all RACKS company owned,

partnership owned and franchise outlets

establishing quarterly and annual sales targets for all restaurants based from

previous year and quarterly data, with the addition of a targeted annual sales

growth for each store

improving coordination between the Operations Division and the other

departments through the introduction of appropriate forms and follow up

reports

improving the catering and volume delivery services through the conduct of

time and motion studies for all products offered, and the establishment of

appropriate checklists for the Sales, Commissary and Operations divisions from

pre preparation to post function activities

training the restaurant and kitchen managers on the mechanics of financial

report preparation and cost control analysis for them to better understand the

movement of food and supplies, and consequently be more effective in cost

reduction

formulating and teaching the restaurant and kitchen managers on how to

establish par stock levels for all food, non food supplies, kitchen and dining

room accessories, to arrive at a more efficient use of the limited storage space

and company funds and still maintain excellent product quality

teaching the restaurant and dining managers on how to arrive at cost effective

manpower requirements given the restaurant size, store operating schedules,

target sales and minimum wage requirements

working closely with the different division heads on how to further bring down

operating costs while constantly ensuring excellent service and product quality

formulating incentive schemes for all restaurant management teams who are

able to meet the established revenue targets, profit targets, as well as, the

required ratings for the monthly operations, dining room and quality control

audits

conducting workshops with the restaurant managers and sales/marketing

teams to arrive at more effective sales promotions and marketing programs

representing the Marketing department in dealing with guest complaints (if

any) which cannot anymore be handled on the restaurant level

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helping out with the skills and attitudinal development of the management team

and management trainees in the restaurants

September 1998 HERITAGE FOODS, INC.

to June 1999 General Manager Formula Sports Café, Inc.

Promoted to the position of GM for Formula Sports Café, Inc., a 522 seating

capacity sports themed bar and restaurant located at Acropolis, Quezon City

Managed the resources entrusted to optimize the true sales potential and

profitability of the Formula Sports Café, Inc., by:

formulating policies, systems and procedures for effective sales and inventory

controls of both the kitchen and bar areas

ensuring adherence to standards, policies and procedures of the company by

the management team and staff

securing optimum performance of other Head Office Departments i.e.,

Marketing, Finance, Personnel, Training, Maintenance as well as the

Commissary in terms of related functions and technical responsibilities

negotiating with suppliers to help the Purchasing and Marketing Departments

come up with more cost effective bargains at reasonable payment terms

Dealing with the entertainment agency and band managers for more attractive

line up of show bands

Brainstorming with the advertising and marketing agencies to arrive at a more

distinct image for Formula Sports Café

planning and monitoring the use of the restaurant’s resources, ensuring

excellent service and product quality and profitability both from the dining

patrons and catering functions

further developing the knowledge, skills and attitudes of the management

team and staff with regards to more effective selling techniques, as well as

cost cutting measures for the company

June 1996 to HERITAGE FOODS, INC.

August 1998 Area Business Manager

Managed the resources entrusted to optimize the true sales potential and

profitability of the five RACKS restaurant outlets under my area of responsibility by:

inducing, developing and maintaining a strong and substantial customer base

and patronage for each store

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ensuring adherence to standards of practice, as well as, policies and

procedures of the company by the management team and crew of all five

stores

securing optimum performance from each management team in terms of

management and technical responsibilities

Further developing the knowledge, skills and attitude of the management team

and management trainees in the stores

planning and monitoring the use of the stores’ resources, ensuring excellent

service and product quality and profitability

August 1991 to SCHWARZWAELDER GERMAN RESTAURANT

May 1996 Restaurant Manager

Recalled as Restaurant Manager to introduce multi skilling to all kitchen, dining

room and steward personnel to minimize on labor costs

Produced more effective and well trained personnel through constant training on

both sales and service quality standards

Increased the restaurant revenues by increasing the daily head count and average

check, as well as, booking more function reservations on a sustained basis

June 1990 to ASSUMPTION COLLEGE

July 1993 College Instructor (Part Time)

Carried a three to six unit load per semester teaching Food Services Management

and Hotel & Restaurant Management

Gave the third and fourth year students the opportunity to have hands on training

and a final culminating (catering) function in both Takayama Garden and

Schwarzwaelder German Restaurants

March 1988 to TAKAYAMA GARDEN RESTAURANT

July 1991 Food and Beverage Manager

Directly supervised the kitchen, steward and maintenance, service and catering, as

well as, some Accounting and Office Staff

Designed and conducted training programs for all service personnel of the different

Tri Chefs, Incorporated outlets (Takayama Makati and Greenhills and Ima Specialty

Restaurants)

Improved catering service and buffet presentations; thereby increasing catering

sales volumes

Lowered and maintained food and beverage costs to desired levels through the

establishment of effective cost control procedures

July 1985 to SCHWARZWAELDER GERMAN RESTAURANT

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February 1988 Restaurant Manager

Directly supervised the dining room, delicatessen, kitchen and steward

departments

Improved restaurant maintenance through the establishment of a Monthly

Maintenance Schedule and the Equipment Service Records

Upgraded service standards through intensive training sessions coupled with the

establishment of a Monthly Side Duties Schedule and a Daily Opening and Closing

Checklist

Derived standard costs for all food and beverage items served both in the

restaurant and in the delicatessen

Reduced operating costs through studies on Electrical and Water Consumption and

how their usage can be minimized

Played an active part in the formulation of the restaurant’s marketing schemes

through continuous feedback from the guests and brainstorming sessions with the

general manager

May 1984 to JOLLIBEE CORPORATION

June 1985 Outlet Manager

Involved in the actual management of an exceptionally high sales volume

restaurant Araneta Branch, with emphasis on the actual implementation of food,

service and cleanliness standards learned during the entire training process

Supervised two Assistant Managers, four Supervisors and fifty six other employees

Came up with Analytical Studies on Facilities and Equipment Planning, as well as

time and motion studies

Reviewed existing forms and made the corresponding improvements

Conducted intensive on the job training of all new manager and supervisor trainees

January 1982 to BATULAO RESORT

April 1984 Village Operations Manager

Supervised the Front Office, Food and Beverage, Housekeeping, Programs and

Sports Departments including four department heads, five supervisors and other

key staff positions

Tasks included overseeing the operations of the Batulao Village; indoor selling of

rooms, banquet and sports facilities; and the establishment of training programs for

all levels of employees

Improved coordination between Makati Sales Office and Batulao Village through

the introduction of appropriate forms

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Worked closely with the different department heads to bring down operating costs

Conducted intensive on the job training of all new manager and supervisor trainees

March 1980 to BATULAO VILLAGE CLUB, INC.

December 1981 Cost and Property Controller

Responsible for the proper recording, monitoring and evaluation of all costs

incurred in the resort’s operations

Supervised eleven receiving, storeroom and cost accounting staff

Tasks included keeping track of the movements of all company supplies, materials

and properties; and accounting for the operational expenditures of every unit in the

resort

Established the first Cost Control Manual and implemented all policies and

procedures therein

Derived standard costs for all food and beverage items served in the restaurant

outlets and established service records for all equipment used in the different

departments

EDUCATION

June 1976 to BACHELOR OF SCIENCE IN HOTEL AND

March 1980 RESTAURANT MANAGEMENT

Cum Laude; Topped the 1980 HRA Class

University of the Philippines

Diliman, Quezon City

June 1972 to DIPLOMA IN HIGH SCHOOL

March 1976 Saint Theresa’s College

Top 10% of the Class

D. Tuazon, Quezon City

July 1965 to DIPLOMA IN ELEMENTARY EDUCATION

March 1972 Saint Theresa’s College

D. Tuazon, Quezon City

TRAINING AND SEMINARS

November 1979 Practicum Training

February 1980 Manila Hotel

Rizal Park, Manila

October 1980 Food and Beverage Cost Control Dynamics Seminar

HRAP HARFOPHIL

Manila

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January 1981 Management Improvement Training

Guthrie Jensen Consultants

Batulao, Batangas

July 1981 Basic Labor Leadership Seminar

Federation of Unions of Rizal

Batulao, Batangas

April June 1982 Japanese Course I

Japanese Embassy

September to Food and Beverage Department Hands On Training

November 1982 Regent of Manila

Roxas Boulevard, Manila

April to Basic Computer Programming Course

October 1983 Ateneo de Manila University

Makati City

June to Italian Course I & II

November 1983 Philippine Italian Association

Makati City

October 1984 Marketing For A Full House Seminar

Guthrie Jensen Consultants

Regent of Manila, Roxas Boulevard, Manila

April to German Course I & II

November 1986 Languages International

Pasay Road, Makati City

July 1986 Seminar on Maitre D’ Service and Flambe Cookery

HRAP, Hotel Nikko Manila Garden

Makati City

September 1986 Food and Beverage Cost Control Seminar

HRCCAP IFSEA

Philcite, Roxas Boulevard, Manila

August 1987 English Proficiency Seminar

Wilma Cruz Tapalla International School of Speech

Manila

1990 Hotel Food Asia ’90

World Trade Center

Singapore

September 1995 Creative Selling

Guthrie Jensen Consultants

Shangri la Hotel, Makat City

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May 1997 Restaurant Marketing Program

Market Leads Incorporated

Mandaluyong City

November 1997 Customer Service Skills Program

Heritage Foods, Incorporated

Philippine Village Hotel, Pasay City

May 1998 Corporate Planning For Maximum Customer Satisfaction

AR Skills Development & Management Services

Philippine Village Hotel, Pasay City

September 1999 Success and Confidence Building

Communication Specialists and The Writing Institute

Formula Sports Café, Acropolis, Quezon City

October 1999 Sales Development Program

Heritage Foods, Incorporated

Formula Sports Café, Acropolis, Quezon City

July 2000 Turning Point Workshop

People Learning House

Formula Sports Café, Acropolis, Quezon City

April 2001 Commitment to Quality and Water Safety

Systemnomics Phil. & Coca Cola Bottlers Phil., Incorporated

Heritage Hotel, Roxas Boulevard, Manila

May 2001 The HACCP Team: Frontliners of Food Safety

AIM Conference Center

Salcedo Village, Makati City

(Other Trainings and Seminars available upon request)

MEMBERSHIP

1980 1982 All Women Nations Group

1983 1987 Hotel and Restaurant Association of the Philippines

1983 1984 Philippine Italian Association

1984 1999 University of the Philippines Alumni Association

Saint Theresa’s College Alumni Association

2000 2001 Saint Theresa’s College Alumni Association (Silver Jubillee preprations)

REFERENCES

(Available upon request)

Signed:

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