JEFFREY DEGAL

State of Hawaii Ph: 808-***-**** Email: ad3udg@r.postjobfree.com

PROFESSIONAL SUMMARY:

Enthusiastic Manager with 10 years of Success delivering quality dining experiences and luxury resorts. Strong leader highly skilled at managing staff and resolving issues related to inventory, customer satisfaction and guest needs. Intelligent and focused with in-depth knowledge of wine and different types of cuisine and various hotel operations.

EDUCATION: High School Diploma, Farrington High School Graduated 2005 EXPERIENCE:

Assistant General Manager, June 2022 – November 2022 Jinya Holdings, Honolulu, HI

• Opened and operated multi-concept restaurant venue.

• Hired, interviewed and placed employees in the best position for them to thrive

• Lead orientation and team training for all FOH employees.

• Spearheaded soft and grand opening functions as well social media exposure events.

• Created Standard Operation Procedures for all three restaurant revenue source and payment transactions. Opened and operated multi-concept restaurant venue.

• Hired, interviewed and placed employees in the best position for them to thrive

• Lead orientation and team training for all FOH employees.

• Spearheaded soft and grand opening functions as well social media exposure events.

• Created Standard Operation Procedures for all three restaurant revenue source and payment transactions.

Food & Beverage Manager, Nov 2019 – June 2022

Sensei by Nobu, Sensei Lanai a Four Seasons Resort, Lanai, Hi

• Part of the Opening Management team for Wellness Retreat on Lanai.

• Created Structure for steps of service and daily operations with Pool, Garden Bar, In Room Dining, and all-day offerings for Sensei by Nobu

• Crafted beverage menu with garden forward concept with wellness in mind.

• Collaborated with the Executive Chef on multi venue offerings.

• Integrated menu items in new Micros Symphony Program.

• Maintained and balanced standards for Pour Seasons, Nobu and Sensei.

• Upheld Forbes, AAA and various LOA standards needed to maintain a 5 star rating.

• Executed proper guidelines needed throughout the pandemic and reopening sessions for Hotel and Restaurant.

Food & Beverage Manager, June 2019 – November 2019 Four Seasons Resort Lanai, Lanai, Hi

• Develop training material to uphold Nobu Standards.

• Grasped the ebb and flow of Hotel and Hotel Restaurant dynamics. Created comprehensive training and service duties to ensure safety and health regulations. Lead Captain, October 2012 – June 2019

Nobu, Honolulu, HI

• Aided the Nobu Indian Wells team in 2016 for a pop-up in Indio California where we served an average of 1500 guests a day. There I was able to work with the Micros System.

• Coordinated and led weekly meetings with the Leads and Managers to assess the progress of the team and the restaurant as a whole.

• Fluid in working with and teaching staff to operate the Aloha POS system.

• Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.

• Maintained detailed records of what customers wanted and ordered, helping to increase profits when those customers returned at a later date.

• Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.

• Addressed any concerns or complaints quickly to promote customer happiness and escalated more advanced concerns to management for full resolution.

• Established floor plans to streamline seating and wait staff traffic and maximize floor space.

• Guided guests through menu options while demonstrating thorough knowledge of food, beverages and ingredients.

• Trained numerous new employees on proper food handling, guest expectations and restaurant protocols.

• Calculated charges, issued table checks and collected payments from customers.

• Assisted in preparing for special functions and banquets by setting UP and taking down tables and chairs and decorating.

• Walked through the dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.

Lead Captain, October 2006 – June 2012

Shorebird Restaurant Beach Bar and Grill, Honolulu, HI

• Trained new employees on proper food handling, guest expectations and restaurant protocols.

• Trained and guided new staff members in organizational policies and processes, customer service techniques and restaurant offers.

• Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.

• Assisted guests in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.

• Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.

• Wiped down and sanitized food preparation areas using dishcloths, hot water and cleaning products. SKILLS/EXPERTISE:

• Team-oriented leader

• Customer service oriented

• In-depth food and wine knowledge

• Safe Food Handling Certified

• Point of Sale (POS) system operations

• Efficient in Hotel Restaurant Applications

• Bilingual in Filipino and Japanese restaurant jargons

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