Food and Beverage Manager
Resume:
JOHN REYES PASCUAL
OWNER’S REPRESENTATIVE
PROPERTY HUNTER REAL ESTATE W.L.L., Kingdom of Bahrain
(Aug 2019–Present)
Operations Manager for rent, buy or sell property for clients. Perform duties such as study property listings, interview prospective clients, accompany clients to property site, discuss conditions of rent or sale and draw up real estate contracts.
FOOD AND BEVERAGE MANAGER
WYNDHAM HOTELS – RAMADA MANAMA CITY CENTRE, Kingdom of Bahrain
(Aug 2018 – August 2019)
4-star International Hotel chain with 140 rooms and suites, spa, 2 Restaurants, a lounge, pool deck, room service, mini bar, delivery and function rooms. Awarded “The Best of Ramada International Hotels 2017
& 2018”.
Reports directly to General Manager and Owner.
Led a team of 65 including service, culinary and stewarding. Restructured a very challenging F&B department after the absence of an F&B Manager for 8 months with the main focus on sales and revenue, training, team member’s development, banqueting standards and customer satisfaction.
Overall F&B guest satisfaction scores increased from 6.0 – 7.8. Developed and executed F&B concepts
ASSISTANT FOOD AND BEVERAGE MANAGER
THE IMPERIAL HOTEL AND HOT SPRINGS RESORT, Guangdong province, People’s Republic of China
(September 2017 – June 2018)
Exercised supervisory authority over a team of 4 outlet managers and 120 employees, leading department operations while providing administrative support to executive leadership. Supervise hotel staff. Improve staff performance through training, attention to detail and empathetic problem-solving methods.
BANQUET OPERATIONS MANAGER
THE EMPIRE BRUNEI, Jerudong BG3122, Brunei Darussalam
(January 2015 - September 2017)
Demonstrated record of success and performance at this five-star hotel Banquet facilities for up to 3,000 guests As a Banquet operations manager, fulfilled a critical role ensuring the success of all banquet and catering operations, managing from small to large scale banquet events, wide range of VVVIP events, gala dinners, conferences, AMWAY incentive group and ASEAN/APEC meetings.
Nadeera Star Building 289 Flat
2, Awal Avenue
Al Fateh Manama Juffair,
Kingdom of Bahrain
**************@*****.***
https://www.linkedin.com/in/jo
hn-pascual-3302b31b
A Food and Beverage Manager with a
warm and friendly demeanor at all times!
Forward-thinker, self-starter, a hands-on
and an operational leader with a positive
attitude to all people of all levels.
Dependable and takes over any challenge
assigned to set the best example as a
leader. Proficient and skilled at pre-
openings and grand opening of different
types of F&B restaurants or outlets and
from small to big scale Banquet function
rooms or venues. A passionate team
builder, motivator, mentor who would go
above and beyond the call of duty to
ensure that all guests’ expectations are
fully met and exceeded. Quick-witted,
problem solver and avid multitasker.
Track record of being an essential part of
the management team and an asset in
providing effective solutions that produce
immediate impact and contribute to the
company’s growth and long-term success.
• Pre-opening of Restaurants/Outlet
• Events management
• Banquet and Catering operations
• Service - Leading Quality Assurance
• Food Safety - HACCP certified
• Staff training, motivation, coaching
• Recruitment and hiring of talents
• Budget, cost and expense and
inventory management
• Bartending experience
• Basic wines and spirits knowledge
• Barista experience
• Basic Coffee knowledge and making
• PMS / POS (MICROS)
• Property Management
• Real Estate (Sales and Marketing)
Institute of Hospitality
(Flow Hospitality Training –UK)
FOOD SAFETY LEVEL 2
Certificate number: 20955513
Chartered Institute of
environmental health
LEVEL 2 AWARD IN FOOD SAFETY
IN CATERING
Centre Number: 21439
Certificate Number: 9822713
Royal society for public health
LEVEL 2 FOUNDATION OF
CERTIFICATE IN HACCP
Centre Number: 00450184
Certificate Number: 459230
Royal society for public health
LEVEL 3 AWARD IN SUPERVISING
FOOD SAFETY IN CATERING
(NON-UK)
Centre Number: 00450152
Certificate Number: 459263
RESTAURANT / OUTLET MANAGER
THE EMPIRE BRUNEI, Jerudong BG3122, Brunei Darussalam
(September 2009 - December 2014)
Demonstrated record of success and performance with all the Food and beverage restaurants and outlets at this five-star hotel. A leader who has worked well and managed all the outlets of the hotel from coffee shop
(International all-day dining), Seafood Restaurant (Live cooking), Pool deck (All day international snacks), Fine Dining (Italian Restaurant), Bistro Bar (International snacks Bar), In-room Dining (24 hours service), Chinese restaurant, Executive VIP Lounge (E-club), Deli-shop with a hotel retail store, Lobby Lounge (English Hi-tea Specialty), and is assigned to any Banquet events or F&B outlets as needed without hesitation. ASSISTANT BANQUET MANAGER
THE EMPIRE BRUNEI, Jerudong BG3122, Brunei Darussalam
(September 2007 – September 2009)
A self-starter assistant, hard-working and a “YES” attitude to complete any given assignment with a positive result at all times. Successfully a part of the management team of the pre-opening of a large-scale Banquet venue which can accommodate 3,000 people at this five-star luxurious property. All completed assignments and projects done in the given period of time which led to an immediate promotion to manage an outlet to further development of managerial skills and knowledge. RESTAURANT SUPERVISOR - (September 2005 – September 2007) THE EMPIRE BRUNEI, Jerudong BG3122, Brunei Darussalam RESTAURANT CAPTAIN - (September 2003 – September 2005) THE EMPIRE BRUNEI, Jerudong BG3122, Brunei Darussalam BARTENDER / BARISTA - (July 2002 – August 2003)
NEW WORLD RENAISSANCE HOTEL, Pasay City, Philippines ASSISTANT RESTAURANT MANAGER - (February 2000 – June 2002) LINDEN SUITES (SWISS-BEL HOTEL), Ortigas Pasig City, Philippines Diploma in Hotel Management
Malaysian Association of Hotels Training and Education Center Bachelor of Science in Computer Engineering
Technological Institute of the Philippines
High School Diploma
Colegio de San Juan de Letran
Hotel Plaza Athene, Paris, France – Maître d’ Hotel Training Le Relais Plaza – Mr. Werner Kuchler – Directeur du Relais Plaza The Dorchester and 45 Park Lane, London – Lounge Host Training Promenade / CUT (Wolfgang Puck) – Mr. John Scanlon – Hotel Manager Coworth Park, Ascot – Lounge Host Training
Drawing Room (Hi-Tea Area) – Mr. Knut Wylde – Director of Operations
• Outstanding Employee of the year
2011 Front of the House
• Outstanding Employee 4th Quarter
2011
• Front of the House 3rd Quarter 2007
• Best Departmental Star 2006
• Best Departmental Star 2005
• KING OF BAHRAIN
His Majesty King Hamad bin Isa Al Khalifa
• SULTAN OF BRUNEI DARUSSALAM
Kebawah Duli Yang Maha Mulia Paduka
Seri Baginda Sultan Haji Hassanal Bolkiah
Mu’izzadin Waddaulah ibni Al-Marhum
Sultan Haji Omar Ali Saifuddien Sa’adul
Khairi Waddien Sultan dan Yang Di-
Pertuan Negara Brunei Darussalam
• SECRETARY OF STATE – UNITED
STATES OF AMERICA
Secretary of State Mr. John Forbes Kerry
• PRESIDENT OF THE PHILIPPINES
President Mdm. Maria Gloria Macaraeg
Macapagal Arroyo
• SULTAN OF JOHOR, MALAYSIA
Duli Yang Maha Mulia Sultan Ibrahim ibni
Almarhum Sultan Iskandar, Sultan Yang
Di-Pertuan bagi Negeri dan Jajahan
Takluk Johor Darul Ta’zim
– Ramada Manama City Centre – Wyndham Group, Kingdom of Bahrain
• Re-constructed banquet operations standards and service by introducing banquet event calendar, detailed BEO, showcasing set- ups, proper inventory management and direct engagement to clients.
• Revisited and restructured food and beverage restaurants and outlets’ service SOP’s through guest satisfaction survey identifying and resolving guests complains, comments and concerns. Achieved a 5.8 – 7.5 rating in Medallia scores for the entire F&B department.
– The Imperial Hotel Hot Springs Resort, Guangdong province, China
• Engaged 3 months of hand-on service at the coffee shop, Fine dining, Grand buffet dining, Bar, KTV and Banquet improving service standards and guests’ satisfaction through identification resolving challenges, effective training of managers and associates and strict implementation of corrective action.
– The Empire Brunei, Brunei Darussalam
• Pioneered the launch of Food and Beverage restaurant facilities; Fine Dining, Casual dining, Coffee shop, Deli shop, Chinese restaurant, Beachfront restaurant, Bistro and a grand banquet hall with a capacity of 3,000 guests as follows:
• Grand re-opening team of a Beachfront restaurant (“PANTAI”) - 2014 Grand opening team of a Japanese restaurant (“ZEN”) - 2014
“A Seafood restaurant located at the beachfront facing the South China Sea alongside a Japanese and teppanyaki grill restaurant.”
• Grand re-opening Team Leader of Chinese Restaurant (“LI GONG”) - 2013
“Authentic Chinese foods from different regions of China such as Cantonese, Sichuan, Hunan for a family’s treat.”
• Grand re-opening Team of Italian Restaurant (“SPAGHETTINI”) - 2012
“A fine dining restaurant located 6th floor on the East wing of the Hotel serving all-time favorite Pizzas and Pastas. Dressed up for a formal and memorable dining experience.
• Pre and Grand Opening Team Leader of a Deli Shop (“ZEST”) – 2011 July
“A new project and addition of F&B outlet at The Empire Arcade, serves in-house French inspired bakery and pastries and freshly brewed coffees and teas.”
• Grand re-opening of Coffee shop (“ATRIUM CAFÉ”) - 2009
“An all-day dining coffee shop with a maximum capacity of 350 people. Serves international breakfast buffet, All-day dining International Ala Carte menu.”
• Pre and Grand opening team (“INDERA SAMUDRA GRAND HALL”) - 2008
“A five-star Grand Banquet Hall consisting of a main Grand Hall with a capacity of 3,000 people; 3 conference rooms (Max. 40 people / room); 1 Board room
(Max. 20 people); VIP Room (Max. 30 people); Outdoor Canopy (Max. 300 people); with a state-of-the-art Banquet Kitchen, Modern Advanced Audio, visual equipment.
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