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Manager Food Service

Location:
Las Pinas, Philippines
Posted:
September 28, 2020

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Resume:

Joselito B Concepcion

Block * Lot ** Rushmore Drive, Veraville Fremont Talon 5 Las Piñas Metro Manila

+639********* / +639*********

adggxv@r.postjobfree.com

Summary

Highly proactive manager with 18 years of experience in team leadership in the restaurant and hospitality industries. Background includes menu development, sales, management and front and back of house operations. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Flexible, results-orientated Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills.

Skills

Skillful Menu Development

Service-orientated

Natural leader

Food service background

Strong work ethic

Point of Sale (POS) system operation

Passion for customer satisfaction

Trained in performance and wage reviews

Results-orientated

Extensive food/beverage knowledge

Food regulation compliance

Skillful Menu development

Supply ordering ability

Party planning competency

Kitchen management

Work History

January 2019 to Presesnt

Research and Development Manager/Commissary Manager

Cavallino Inc – AFP-SBS Building East Service Road, Taguig Metro Manila, Philippines

Responsible for bringing up to date and innovative new dishes into the menu.

Create and innovate cost effective dishes for monthly/seasonal LTO

Oversee the over all operation of the commissary.

Maintain operational cost of the commissary to the budget.

Ensure that GMPs and HACCP are being applied all the time in coordination with the QA manager.

Follow up training and development of all commissary production employees.

Ensure sufficient amount of stocks without over stocking.

June 2015 to October 2018

Head of Culinary/Training Manager BOH

Gourmetgulf Company - 1502 Business Central Tower B Media City, Dubai United Arab Emirates

Carefully interviewed, selected, trained and supervised staffs and Kitchen Managers.

In charge of all new restaurant openings.

Create PIPs/PDPs for all Kitchen Managers.

Supervise newly hired training.

Conduct Regular Food Quality and Food Safety Audits

Conduct Regular Sanitation Audits

Develop New and Creative menus.

Coordinate with host brands on upcoming menu developments.

Develop Par Level planning strategies.

Organised special events in the restaurant, including receptions, promotions and corporate lunches.

Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.

Conduct weekly inventory audits in different locations.

Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures.

Developed, implemented and managed business plans to promote profitable food and beverage sales.

Skilfully interacted with external vendors to obtain the best quality in pricing and product.

Quickly identified problem situations and skilfully resolved incidents to the satisfaction of involved parties.

October 2013 to June 2015

California Pizza Kitchen Mall of the Emirates

Restaurant General Manager

Effectively managed payroll and timekeeping, including completion of the proper paperwork for new recruits and leavers.

Conducted timely performance evaluations for all restaurant staff.

Interacted positively with customers whilst promoting great service.

Organised special events in the restaurant, including receptions, promotions and corporate lunches.

Correctly calculated inventory and ordered appropriate supplies.

Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.

Actively participated in ongoing customer service programmes to build sales and rapport in the community.

Led and directed team members on effective methods, operations and procedures.

Prepared for and executed new menu implementations.

Oversaw front of house personnel to maintain adequate staffing and minimise overtime.

Maintained a safe working and guest environment to reduce the risk of injury and accidents.

Developed, implemented and managed business plans to promote profitable food and beverage sales.

Conducted timely performance evaluations for all front of house staff.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

Achieved highest employee retention rate in the company.

January 2013 to October 2013

CALIFORNIA PIZZA KITCHEN Dubai Mall

Assistant Restaurant General Manager

Created fun team building activities to engage staff in upselling to meet revenue targets.

Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Oversaw front of house personnel to maintain adequate staffing and minimise overtime.

Led and directed team members on effective methods, operations and procedures.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.

December 2010 to January 2013

California Pizza Kitchen

Kitchen Manager

Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes.

Correctly calculated inventory and ordered appropriate supplies.

Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures.

Prepared for and executed new menu implementations.

Skillfully interacted with external vendors to obtain the best quality product.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

TGI Friday’s Deira City Center

Kitchen Manager

September 2007 – January 2010

Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes.

Correctly calculated inventory and ordered appropriate supplies.

Recognised and formally acknowledged outstanding staff performance to boost company morale and productivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Led and directed team members on effective methods, operations and procedures.

Prepared for and executed new menu implementations.

Skillfully interacted with external vendors to obtain the best quality product.

Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

Education

1993

St. Michael School of Marilao

Primary Education

1997

Meyacauayan College, Meycauayan Bulacan Philippines

Secondary Education

2000

PATTS College of Aeronautics

Bachelor of Science in Aircraft Maintenance Technology

Personal Information

Date of Birth: December 11, 1980

Sex: Male

Citizenship: Filipino

Religion: Christian

Height: 5'11"

Weight: 204 lbs

US VISA No: Can be presented upon request



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