Restaurant/Bar Manager
Resume:
GABRIEL LAWRENCE GONZALES VALDEZ
#* ******** ***. ****. * QUEZON CITY
Contact No : +63-977*******
Email Add : *****************@*****.***
Career Objective:
Delivering all aspects of high quality service and I have dedicated the majority of my working life to. I have passion in creativity and service and I have been successful in roles where I have been responsible for the total comfort and satisfaction of customers, including the satisfactory resolution of any perceived problems. My aim is to continue my career in a professional environment where I have the opportunity to grow.
Working Experiences:
Vikings Luxury Buffet
Senior Dining Manager
October 2015 – Present
Job Description:
Responsible for Managing Daily Operation of the Outlet, including development and performance management of employees.
Oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Adhere 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, on time and in accordance with company policies and procedures.
Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Conduct administrative work - employees' attendance records, duty roster logbook.
Working with cooperation of F&B/OPERATION Manager
Actively participate in the daily F &B Briefing
Sofitel Bahrain Zallaq Thalassa Sea & Spa (ACCOR GROUP)
La Mer Seafood Restaurant/Tapas Bar
Assistant Restaurant/Bar Manager
January 2013 – March 2015
Job Description:
Responsible for Managing Daily Operation of the Outlet, including development and performance management of employees.
Oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Adhere 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, on time and in accordance with company policies and procedures.
Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Making Monthly Training Plan
Conducting trainings in regards with the Standard Operating Procedure with Bar Staffs and Floor Staffs.
Monthly Cocktail Training for all F&B Staff in the Hotel.
Responsible in reviewing the Bar Inventory
One-on-one training to ensure employees is well-versed in cocktail recipes and bar procedures.
Conducting performance reviews to help determine employee strengths and weaknesses.
Ensure that all guests are being served in a professional and responsible manner.
Mixologist
Le Meridien Dubai (Starwood Group of Hotel and Resorts)
WAREHOUSE LOUNGE/BAR
Assistant Lounge/Bar Manager
May 2008 - October 2012
Job Description:
Mixologist
Cocktail Menu Planning
Managed all operations for three on-site bars
Managed a permanent bar staff of 24
Maintaining a smooth and efficient operation.
Dealing with MMI, African eastern, promoters
Dealing with Event Promoters and Brand Managers
Beverage stock &control, promotional concepts, inventory and knowledge of menu planning
Staff training and updating [up- selling, premium cocktail bartending, full bar preparation, customer service, cash handling, pouring, flair]
Conduct administrative work - employees' attendance records, duty roster logbook.
Working with cooperation of F &B Manager
Actively participate in the daily F &B Briefing
Dubai World Trade Center-Lotus One Restaurant Fusion Lounge Bar
Restaurant/Lounge Supervisor
November 2006 - May 2008
Job Description
Making monthly stocks inventory
Conducting daily briefing for Bar staff
Making weekly report regarding upcoming events and promotions
Making daily duty rooster
Dubai Creek Golf Club- Q’Ds Bar
Bar Captain
August 2003 - August 2006
Job Description:
Preparing and making Cocktail drinks according to International Standard.
Entertain Guest by performing some bar tricks/flair tending
Promote Cocktail of the day
Making daily requisition according to par stock.
Helping boost the sales in Food and Beverage by having good knowledge on the job
Manila Heritage and Casino, Philippines
Bartender
May 2001-July 2003
Job Description
Prepare guest order according to Classic Standard
Entertain Guest by performing bar tricks and flair tending
Promote cocktail of the day
Keep the bar clean and tidy
Take charge in cash register
Holiday Inn Hotel, Philippines
Assistant Bartender
January 2000 - March 2001
Job Description
Take full charge in the absence of the bartender
Assist the barman in all related works especially in busy hours
Training and Recognition
Supervisory Skills Training by Blue Ocean Academy
Train the Trainer – Park Regis Kris Kin Hotel Dubai
Maker of the Cocktail Collection of more than 100 cocktail recipes in Le Meridien Hotel Dubai. (Including 20 kinds of Mojitos)
Member: Philippine Bartenders League/ Masta Flair Bartending, (Dubai Chapter)
Computer Literate (Ms Word, Excel, Power Point)
English Proficiency and Enhancement Course – Holiday Inn, Manila, Phil.
Word Perfect Seminar – Holiday Inn, Manila, Philippines
Chefs on Parade – Hotel and Restaurants Association of the Philippines
Fire Prevention Training
Guest Communication Programmed
Personal Qualification:
Work fast and accurate with minimum supervision. Quick learner who enjoyed keeping current with new development in my fields and at large. Collaborating with colleagues skillfully motivates fellow workers express appreciation faithfully and ready willingness to share credits with others.
Personal Information:
Date of Birth : December 13, 1980
Nationality : Filipino
Height : 6’0”
Weight : 170 pounds
Skills : FLAIR, BAR TRICKS
EDUCATION:
Degree : Bachelor of Science in Maritime Transportation
Associate Course : Hotel and Restaurant Management
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