Manager Training

RAFAEL M. SALAZAR

Address: Blk-** lot ** Rose st zone 9 Brgy rizal Makati city

Contact No. : 0956- 489-6556

Email Add: ************@*****.***

OBJECTIVES:

To prove my potential in the field of Hotel and Restaurant work supervision and administration. To move forward and to contribute more effort to the success of the company’s mission and vision. To enhance/impart my knowledge, skills and ability. SKILLS:

• Computer Literate ( Word, Excel, Power Point )

• Hotel operation

• Staff training

• Table Set-up

• System and Control

• Inventory and Par Stocking Checking

• Hygiene

• Barista Coffee Making

WORKING EXPERIENCE

F&B Supervisor – Manila Peninsula Hotel (Present work) SHANGRI-LA MAKATI (1994 - 2000)

F&B BAR In-charge of the daily activity, such as bar Inventory, Par Stocking Function Preparation. System and Control. Maintaining quality service and guest satisfaction. 1997 CHF'S ON PARADE SHANGRILA REPRESENTATIVE BARTENDER COMPITITION MAGSAYSAY MARITME SHIPPING (2000 - 2012)

• Bar Supervisor “Princess Cruise” - in-charge of daily bar operation such as scheduling, maintaining quality service, proper drinks procedure, trainings.

• Daily Inventory and Par Stocking

• Monitoring Proper hygiene

• Product up-date ( moving and non-moving item )

• Daily Discrepancy report

• Maintaining United States public health, ensuring smooth operation. As well as handling guest satisfaction and complain.

• Revenue enhancement, stock control, Promotion, daily revenue up-date and reports. Aubergine Culinary and Restaurant (2012 - 2013)

• Operation Manager - responsible of whole operation as well as strategic revenue making, promotion and advertisement .

• manning control as well as Quality food and service control, public safety and public health

• Catering services

• Daily coordination with Executive Chef and Galley Staff..

• Product up-date ( moving and non-moving item )

• Month end revenue and expenses compare to previous year report.

• Training, demonstration and staff welfare, revenue enhancement and direct report to higher management.

Star Cruise Lines ( 2013 – 2014 )

• Restaurant Manager - Responsible of Restaurant Operation such as, Promotion, Menu up- dating Food. Wastage Control, Service quality, food Quality presentation, weekly and monthly justification, training staff performance evaluation, System and Control, Equipment Control and inventory . Constant communication with Executive Chef and Galley Staff monitoring restaurant performance strength. Such as monthly revenue compare to previous year revenue. Expenses compare to previous year expenses.

Ponnat Yatch ( 2013-2014 )

Bar manager – responsible in general bar operation as well as room service Head Bartender

CMV

Main deck responsibility

In charge of open deck operation

Such as :

Securing sun bed, mattress and chairs

Cleaning of sun bed and chairs

Maintaining cleanliness in all deck area

Reporting defect as well as actual inventory

Deck services such as towel,

Drinks and any passenger request

Deck safety and precautions

Ensuring sufficient manning

Monitoring of smoking and non-smoking area

Coordinating with other department

TRAINING:

SERVSAFE NATIONAL RESTAURANT ASSOCIATION EDUCATION FOUNDATION FOR THE SERVSAFE FOOD PROTECTION MANAGER. ACCREDITED BY THE AMERICAN NATIONAL STANDARD INSTITUTE ( ANSI ) – CONFERENCE FOR FOOD PROTECTION ( USA )

ROBERT MONDAVI WINE SOMELLIER TRAINING USA (05 AUGUST 2005) BARISTA COFFEE MAKING TRAINING / SEMINAR ( 2009 )

MANAGEMENT DEVELOPMENT – BY JOHNSON AND WHALES UNIVERSITY (USA) UNITED STATES OF AMERICA PUBLIC HEALTH TRAINING.

PRINCESS CRUISE UNIVERSITY MANAGEMENT TRAINING.

SHANGRI-LA CARE MANAGEMENT TRAINING.

CROWD MANAGEMENT (22 JULY 2013)

CRISIS MANAGEMENT AND HUMAN BAHAVIOR (14 JANUARY 2014) SECURITY RELATED FAMILIARIZATION ANDSECURITY AWARENESS (20 JUNE 2013) I will be willing to start the soonest opportunity. Truly Yours,

Rafael M. Salazar

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