Raul E. Angot
Riyadh, Kingdom of Saudi Arabia
Mobile No. +96-502******
Email Address: email@example.com
SUMMARY OF QUALIFICATIONS
Pro-active, hands-on style; extensive team leadership & personal development skills
Adept at training and managing employees across numerous stations in several key areas
Highly-effective communication, interpersonal & negotiation skills
Birthdate: July 18, 1980
Weight: 125 lbs.
Height: 5' 8"
Religion: Roman Catholic
Mother: Clara E. Angot
Father: Catalino Angot
Permanent Address: Lower Lukewright, Poblacion I., Tinago, Dumaguete City
Oriental Negros, Philippines 6200
School: Central Visayas Polytechnic College
Course: Bachelor of Tourism Hotel and Restaurant Management
Year Graduated: 1996-1999
Dean's Awardees (1st tri and 2nd tri of SY 1996-1997)
Presidential Awardees (1st tri of SY 1998-1999)
School: Junob National High School
Award/Achievement: Outstanding Student of the Year, Leadership Awards
1st Honorable Mention
Year Graduated: 1993-1996
School: City Central Elementary School
Award/Achievement: 1nd Honors
Year Graduated: 1988-1993
TESDA, Davao City
October 20 – 26, 2016
Housekeeping Skills Training
OK pension House, Sta Rosa St. Dumaguete City
June 26-27, 207
Bartending Skills Training
El Camino Blanco Bar & Restaurant, Flores Ave. Brgy. Piapi, Dumaguete City
June 28-29, 2007
Legal Strategies for Minimizing Labor-Related Risk
Regency Inn Hotel, Davao City
August 12-13, 2011
Creating “Error Free” Service
Seguoia Inn, Davao City
September 23, 2011
Carlson Rezidor Hotel Group Training
On Boarding Orientation
Adding Colors to Life
Living Responsible Business
Leading Responsible Business
2013 Data and Information Security Training
Basic Life Support (Red Cross)
Basic First Aid (Red Cross)
Abdullah Al Othaim Fashion Company
P.O Box 33707 Riyadh 11458
Exit 14, KSA
February 2016 – Present
Develop detailed sourcing and category plans to maximize effectiveness and efficiency.
Manage preparation, implementation and execution of procurement processes.
Implement procurement processes to ensure efficiency, cost savings and best practices.
Work with finance team throughout the procurement cycle to assist with forecasting and budgeting.
Assist Vendor Manager in vendor selection, management and performance.
Perform sourcing, liaising and negotiating with new and existing suppliers to improve business.
Re-negotiate contracts with suppliers to produce better savings and further value for spend.
Create documentations necessary for the acquisition of materials and services.
Provide outstanding customer service and ensure customer satisfaction.
Review supplies, works and services to ensure compliance with company procedures and best procurement practice.
Provide updates about procurement related progress and potential delays on a daily basis to the Business Manager.
Maintain positive working relationships with strategic suppliers to assure cost, quality, and delivery targets are met.
Analyze market and delivery trends so as to develop procurement technologies and processes that support those trends.
Infinity Suites – Davao
Porras cor. Palma St., Bo. Obrero, Davao City
July 16, 2015 – December 17, 2015
Work with other managers or officers to plan and direct the work of the organization.
Help set and implement policies and procedures.
Evaluate work output of Housekeeping and Front Office Supervisors.
Work in different departments to gain perspective, including marketing, sales, customer services, purchasing, and personnel departments.
Coordinate with the Sales and Marketing Officer for all the events or functions and all marketing related works.
Handle established corporate accounts to gain familiarity.
Adhere to guidelines of human resource management.
Participate with hotel management in interviewing, hiring, and training employees.
Attend and conduct monthly performance evaluations to all housekeeping and front office staffs.
Use company reports to analyze sales, gross profit and inventory activity.
Handle all security related matters.
Undertake full responsibility in dealing with different departments in order to achieve proper operational system.
Grand Regal Hotel Davao
Km7, J.P Laurel Avenue, Lanang Davao City
March 5, 2015 – July 15, 2015
Establishes and maintains professional, effective and efficient communication within the outlets area and the entire hotel.
Implements and ensures that all subordinates adhere to the policies and procedures of the hotel.
Issues disciplinary actions as needed
Conduct daily briefing among staff on zoning(staff assignments); specific duties and responsibilities for the day; the stock level/out of stocks; new menus; food & beverage and room promotions; proper hygiene; food safety; excellent servicing; cleanliness standards safe environment (free of stinks, insects and rodents) – in achieving maximum guest satisfaction.
Coordinates with the F & B manager and captain waiter/s for the staff scheduling.
Works closely with the kitchen staff for the continued achievement and development of new and delivery of high quality food while ensuring high quality standard and correct portioning in accordance with the cost requirement in maximizing revenue and profitability
Ensure that food and beverage are properly served and accurately charge and billed. Helps in controlling cost by insuring/limiting waste of resources and man-hours (increase staff productivity by implementing multi-tasking)
Manages, monitors, and provides feedback in the performance of the staff and ensures that they practice the standard operating procedures and abide by the existing house rules.
Collect feedback from customers on their level of satisfaction with the food served and services provided by the staff. Ensure that problems, incidents, and complaints are properly documented, reported and professionally acted upon.
Makes recommendation and follow-up to ensure that all POMEC/Engineering rectification has been implemented promptly.
Ensure that outlet/s are well-maintained, the ambiance of the outlets are of the hotel standards which controlling room temperature, ventilation, lighting effects, and music.
Recommends and assists in planning, organizing, and controlling the production of all menus, involving, comments, design, costing, price structural and periodic menu sales mix report.
Develops new ideas, promotions on food and beverage in coordination with the kitchen head, F&B manager, and MarComm/PR Officer; implements new methods to increase the revenue and profitability; and generates the needed customer awareness.
Work in close coordination with F & B manager, Executive chef, and the Chief Accountant to maintain and achieved allowable food cost.
Prepare and analyzes reports- sales, food and beverage control, and staff control to maximize profits, and others.
Check and ensure the timely submission of the Daily bar inventory and par report, against restaurant sales report at the end of each shift.
Ensure that all operational equipment is use to its appropriate function and well maintained.
Professionally interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlets of the hotel.
Ensure that the safety and security policies of the outlets and the hotel practiced.
Reads and understand the monthly Profit and Loss Report, and monitor controllable costs
Through these reports.
Sumo Asia Hotel Davao
Hotel Operations Manager
Mamay Road, Lanang Davao City
October 24, 2014 – March 3, 2015
Responsible for overall planning, design, monitoring and control of operation of the hotel’s service, kitchen and maintenance production systems and their subsystems.
Overseeing the product(s) design, kitchen and services composition, content and ensuring the overall service(s) offered complement each other in a positive manner.
Facilities location(s), overall design, functionality and layout(s). This includes such as restaurant and kitchen facilities, maintenance, support services and storage facilities.
Facilities maintenance planning, scheduling and control. Preparing regular schedules and ensuring strict compliance to the approved performance standards at all times.
Planning, maintaining and supervision of a comprehensive quality assurance system. This includes all performance standards, processes and procedures, necessary checks and balances as well as the documentation(s) needed throughout.
Materials management and inventory control, as evidenced by competent overall logistics planning and execution throughout hotel operations. This includes such things as waste, possible pilferage and other losses contributing towards maximizing yield and profits.
Advance work planning and scheduling in close co-ordination with the heads of different departments, human resources and management concerned.
Productivity monitoring and management, as evidenced by active work planning and measurement of each employee’s output and performance in close coordination with the human resources, individual department(s) and management.
Defining Health and Safety standards and implementing corresponding Health and Safety policy, procedures and regulations in order to ensure that standards are met at all times.
Managing and promoting employee performance and attending to staff training issues in close coordination with the human resources personnel.
Motivating and supervising other members of the operations team. Taking direct personal responsibility of the entire team, its performance, output and the welfare of its members.
Setting and monitoring the compliance to / fulfillment of objectives, performance standards and tasks for all personnel under his / her direct supervision.
Project management. Taking responsibility and overseeing other possibly upcoming projects / improvements regardless of their scope or scale, on time and to the desired standard, as specified by the Hotel General Manager.
Security operations planning, preparation, management and control. Unless otherwise instructed by the Hotel General Manager.
Casa Leticia Boutique Hotel
Resort Coordinator – Resort Leticia by the Sea
J. Camus St., Davao City
June 9, 2014 – October 23, 2014
Facilitates confirmed functions and boat rentals, send monthly report on boat rentals.
Ensure all rooms are ready for occupancy.
Conduct pre and post occupancy inventory of supplies.
Monitors maintenance of facilities and fixtures.
Monitor condition of boat and other amenities, appliances and equipment and report to the operations manager for any upkeep and maintenance needs.
Schedule manpower needed for function bookings and coordinate with respective heads.
Issues disciplinary notice to erring subordinates.
Send payroll report to HR for the covered function
Brief employees post prior start of functions, motivate and help employee’s performance better.
Facilitates boat Crew members pay, food and work assignments/schedules.
Facilitates requisition for contraction supplies, payroll of workers for additional beautification/improvement for the resort.
Attend to guests and establish rapport address concerns.
Submits costing of food and services for approval to operations manager.
Work together with sales and marketing officers to promote resort.
Submits after every occupancy report to management.
Responsible for the accuracy and timeliness in following and implementing management initiatives.
Dip n’ Dip
Al Ain Mall
May 25, 2013 to February 19, 2014
Al Ain, Abu Dhabi UAE
Suggests food and beverages - to be well versed with the menu, method of preparation and accompaniments.
Cleans and polishes Glassware, China ware, hollowware and flatware.
Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
Replenishes supply of linen and other Operating equipment.
Obtains requested items from the storeroom.
Keeps general appearance and maintenance of Restaurant working areas.
Follows correct sequence of service outlined in the Standard Operating Manual.
Sets up tables in accordance with Restaurant policy.
Cleans and removes dishes from the table after service is completed.
Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
Cleans all spillage during mealtime and at closing.
Maintains excellent grooming standard at all times.
Convention & Events Manager
Park Inn by Radisson Davao
J.P Laurel Avenue, Lanang Davao City
December 10, 2012 – May 7, 2013
AREA OF RESPONSIBILITIES
Organizes functions and events for the hotel
Assist in organizing functions within hotel ability
Consistently uses banquet process and follows brand standards
Schedule staff to provide coverage for the banquet events
Communicates with event hosts/clients throughout event
Direct banquet set-up and scheduling
Leads Banquet Event Order (BEO) meetings on weekly basis
Review BEO’s for errors and makes corrections
Anticipates banquet scheduling and supply needs based on BEO’s and forecasting
Communicates regularly with Sales, catering and kitchen to coordinate events
Inspect Banquet Rooms to ensure set-up meets client’s expectations.
Manages schedule, training, and performance of banquet employees
Recruits and select qualified candidates
Provide employees with the orientation and training needed to understand expectations and perform job responsibilities.
Communicates performance expectations and provides employees with on-going feedback
Provide employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Schedule employees to meet banquet labor expense projections and staff events
Track banquet supplies and make orders
Review contracts with banquet vendors
Order lines, food products, equipment, and other banquet supplies to meet department needs
Leads quarterly inventories
Create 100% guest satisfaction by providing the Yes I Can! Experience through performance that demonstrate the standards of, genuine hospitality and exceeding guest expectations
Give personal attention, take personal responsibility and uses teamwork when providing guest service
Listen, apologizes with empathy, finds a solution and follow through when solving guest problem
Provide Yes I Can! genuine hospitality and teamwork on an ongoing basis
Assume the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest satisfaction
Perform other duties required to provide the service brand behavior and genuine hospitality.
Food & Beverage Manager
The Ritz Hotel at Garden Oases
Porras St. Bo. Obrero, Davao City
June 24, 2012- November 1, 2012
Specific Duties & Responsibilities
● Coordination with outlet supervisor identifies the operating requirements of the food outlets and initiates purchase request and/or requisition;
● closely coordinates with the central kitchen regarding new menus, problems in portioning and costing;
● Takes note of slow moving items, quality of spoilage and left-over’s, etc. analyzes causes and take appropriate action.
● Check documents prepared by supervisor, stock clerk and administrative assistance, check their timeliness, accuracy and completeness of data;
Receives reports from the corporate office and supervisor; (inventory, spoilage, losses/damage, sales, and financial statement. Etc.) and discuss observations with outlet supervisors;
● Reviews and approves all orders and requisition of food outlets. Organizing the work
● Prepares work schedule of outlet staff, working closely with supervisors, delegate’s side duties and special assignments of supervisor.
● Establishes/reviews existing policies and procedures on service and operations, recommends changes or new policies as maybe deemed necessary to improve the operations.Directing, Monitoring and Coordinating
● Monitors and ensures the availability of par stock and supplies in all outlets
● Conducts spot check and monitoring of food production in outlet kitchen and Calls the attention of the supervisors of noted deficiencies.
● Check cleanliness and upkeep of the dining areas and kitchen.
● Inspect condition of stock in outlet storeroom.
●Attends to staff concerns and problems builds morale and teamwork in his/her department.
● Provides coaching and guidelines to the supervisor in the exercise of their functions.
● Other Reports and Documents required by management.Controlling
●Conducts preliminary investigation on reported misconduct of staff as well as discrepancies in transactions and submits report to superior.
● Conducts corrective interview and takes disciplinary action against erring employees.
● Ensure that all control policies and procedures are strictly observed in all outlets; Guest Relations
● Take effort to build customer goodwill; check their satisfaction, welcomes and entertains them; solicits feedback regarding the food and service.
● Attends to customers inquiries, complaints, concerns and request.
● Monitor customer concerns and complaints out of reports and surveys and discusses remedial measures with supervisors.
Banquet Events Manager
Camp Holiday Resort & Recreation Area
Kinawitnon Babak District, Island Garden City Of Samal
November 15, 2009 – May 25, 2012 (3 years)
Assist with recruiting, training, developing and leading colleagues and captain on banquet floor.
Successfully executing Banquet Events Orders
Organizing, setting up, servicing and resetting of all Banquet areas.
Supervising banquet Captain, Servers, Junior Servers, Bartender, and House persons.
Assigning and reviewing adequate staffing levels for all events
Updating all changes/additions post Banquet Events Order distribution
Ensuring all products are ordered and par stocks maintained
Building relationship with Group Conveners and ensure outstanding service delivery
Ensuring financial goals/productivity is achieved, all payroll related
Issuing, counting back, and accurately billing all beverage consumption
Accurate accounting for monthly inventory
Maintaining a harmonious Colleague working environment
Training, coaching, counseling, supporting and disciplining Colleagues as required
Performance management of all captain and colleagues in a timely manner
Assist with the development and implementation of innovation ideas to enhance our offerings to our valued guests.
Coordinate details of events such us conference, wedding, birthday, anniversaries, charity events, surprise parties, tradeshows, sales meeting, business meeting, employee’s appreciation, and virtual events.
Ensure compliance to all tour calendars with required timeframe and coordinate with creative strategist to design all client solutions and perform various activities within required timeframe.
Design various proposals for all clients briefing and coordinate with board member to administer all events and determine all format for same.
Prepare and distribute all event maps and coordinate with vendor to prepare contracts according to legal procedures and administer all activities.
Coordinate with clients and negotiate in all prices for event and assist to make appropriate hiring for all staff and maintain record of all expenses.
Administer and determine and efficient marketing procedure for all events and assist to select all participants and coordinate with all internal and external officials for efficient implementation of all events.
Online Travel Agent
Top World Adventures
Banilad, Dumaguete City
September 18, 2006 – March 15, 2007
Answers inquiries on hotel rack rates and accommodations and flight schedules and reservations
Facilitates hotel and flight bookings
Confirms finalized bookings and gives instructions and details to clients
Generates sales through online promotion or product up-selling of assigned destinations(Bahamas and Hawaii)
Submits written reports such as actual achieved calls at the end of the shift or weekly call sheets.
Front Office Clerk
Atlantis Hotel and Dive Resort
Lipayo Dauin, Oriental Negros
March 18, 2005 – March 30, 2006
Answered walk-in and phoned-in inquiries from clients on room rates, hotel amenities and the like
Confirmed bookings for room reservations
Coordinated with internal departments (housekeeping, restaurant, spa, etc.) to address concerns and requests of in-house guests
Assisted guests and clients on other services such as flight bookings, car rentals and/or island tour itineraries
Facilitated bills of in-house guests
La Tarboush Poolside Bar and Restaurant
#237 E.J Blanco Extention Daro, Dumaguete City
September 20, 2003 – February 20, 2005
● Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean.
● Recap all banquet checks at end of each day and turn in to Night Audit.
● Know the menu for each function served and be able to explain the major ingredients and preparation method for each item to be served.
● Comply with attendance rules and be available to work on a regular basis.
● Check server and house person Banquet Event Orders to ensure that all information is accurate.
● Check room set-up to see that Banquet Event Orders directions are completely followed. Ensure that all public areas are neat and clean.
● Make contact with group representatives. Explain how to make contact if needed throughout function.
● communicate all Banquet Event Orders changes to catering office and affected departments.
● Coordinate with banquet staff set-ups, changes and time schedules for all functions.
● Operate as a banquet server; setting-up, greeting and serving the guest and breaking- down the function.
● Perform any other job related duties as assigned.
G/F Ever Mall
Perdices St. Dumaguete City
May 15, 2003 – October 15, 2003
Ensured all products are checked in terms of quality and quantity standards before dispatching (Quality Control function)
Responsible in the garnishing and slicing of pizza
Checked accuracy of inventory in all work stations
Assisted the shift manager in checking the cleanliness and condition of the store at the end of Operating hours.
Service Crew/ Production Controller
Corner San Jose St. and Perdices St. Dumaguete City
January 3, 2001 – July 1, 2001
Award Received: Gold Standard Award
Manned the pantry and back-up production area as assigned
Controlled and monitored the flow of raw materials and finished products in the pantry station to prevent certain discrepancies during end-of-day inventory
Conducted daily physical count or inventory within the assigned station
Ensured product availability in all stations at all times using the standardized production guide
Double-checked product quality in terms of food temperature and holding time, discarding those which are no longer of optimum quality
Controlled the quality of finished products prior to serving
Ms. Mary Jean C. Tijada Mrs. Rowena S. Garay
Training Manager Food & Beverage Manager
Park Inn by Radisson Davao Grand Regal Hotel - Davao
J.P Laurel Avenue Lanang
Davao City, Philippines
Ms. Gina Santos Mr. Glen M. Germino
Resident Manager Operations Manager
The Ritz Hotel at Garden Oases Camp Holiday & Recreation Center
Porras St. Bo. Obrero, Davao City Samal Island
I hereby certify that the above information’s given are true and correct.
RAUL ENSO ANGOT