Assistant MAnager

Leny D. Monsanto

Babag *, Lapu-Lapu City Cebu

Telephone: +639*********

E-mail Address: **************@*****.***

OBJECTIVE

To secure a challenging position to expand my learning’s, knowledge and skills

within an international hotel groups.

SUMMARY

• 9 years of Food and Beverage experience in hyatt hotels.

• Passionate and ambitious Food & Beverage professional focused on

delivering unique and memorable guest experience.

• Certified departmental trainer by Hyatt Hotels Corporation.

• Restaurant, conference and banqueting management.

• Thorough understanding of guest experience management module (GEM).

• Capable to manage large operations independently under pressure.

• Met and exceeded objectives by providing prompt, attentive hospitality

services within a fast-paced food and beverage operations, including taking

various additional responsibilities, delivering exemplary customer service

with multiple recognitions and rewards.

• Applied strong leadership talents toward supporting a diverse team of 50+

different nationalities with multicultural work environment.

• Budgeting planning and controlling the financial aspects of the business.

• Actively participated and contribution towards hotel strategy.

• Through understanding of GEM and ARCHER.

WORK EXPERIENCE

Park Hyatt Abu Dhabi Hotels and Villas (306 rooms)

https://abudhabi.park.hyatt.com/en/hotel/home.html

Acting Assistant Manager (In-Room Dinning)

January 2019-July 2020

• To provide a courteous professional efficient and flexible service at all times

following Park Hyatt Abu Dhabi and Villas standard performance.

• Oversee all aspects of daily service operation of the hotel room.

• Supervise all room service personnel.

• Responds to guest complaints in timely manner.

• Handling of 25 full time staff.

• Supervise the room service area in order to attract retain and motivate the

employee.

• Ensure optimal level of service quality and hospitality are provided to the

guest.

• Ensure the timeless and accuracy of the amenity set-up and delivery.

• Check all the VIP guest to regular guest and ensure all their highly needed

amenities to their respective rooms.

• Checked opera.

• Taking orders to the guests pick up all phone calls if guest asking some

questions.

• To monitor operating supplies and reduce spoilage and wastage.

Team Leader - The Café (All Day Dinning)

April 2017- January 2019

• To be responsible and accountable for smooth operational running.

• Handling a team of 34 full time staff.

• Successful training of team to be confident and deliver the high volume

breakfast and dinner operation.

• To ensure that departmental strategy is disseminated to all staff in their

area of responsibility in liaison with the operation manager.

• Work with others to plan cross departmental events and initiatives.

• To implement actions to ensure highest levels of customer service are

maintained in line with the management goals.

• To respond to customer feedback to ensure service recovery through clear

direction to supervisors.

• To train and empower staff in the team to resolve customer concerns with

the least amount of inconvenience.

• Effective implementation of new ideas targeting specific guest and

achieving additional revenue and satisfaction.

• To be entirely flexible and adapt to rotate within the different sub

department of the hotel assign.

• To perform opening and closing procedure establish for the place at work

as assigned.

Team Leader – Events Service (Banquet)

January 2017- March 2017

• Overlooking day to day events and plan accordingly.

• Coordinating with the Event sales team and forecast for upcoming

events and discuss with regards to set up and special requirements.

• Analyze beverage shrinkage, consumption and maintain the

beverage cost on monthly basis.

• Cleanliness and maintenance of the banquet areas.

• Supervise the contract labors and check day to day work.

• Coordinating with the other departments of the hotel.

• Handling guest queries & complaints.

• Plan specific requirements for each event and plan accordingly.

Waitress-Events Service (Banquet)

December 2014-January 2017

• Run food from the kitchen to the banquet hall on demand.

• Assist with the food and table prep before the events.

• Serves patrons with the food and beverages in a positive and friendly

manner.

• Provides information to help food and beverage selections.

• Maintains dining ambiance with an enthusiastic attitude.

• Prepare room for dinning by clothing tables and settings decorations

condiments, candle, napkin, service plates, and utensils.

• Protects establishment and patrons by adhering to sanitation safety

and alcohol beverage control policies.

• Helps patrons select food and beverages by suggesting courses

explaining the chefs specialties identifying appropriate beverage

pairings and answering food preparation questions.

• Maintains table setting by removing courses as completed

replenishing utensils refilling water glasses and being alert to patron

spills or other special needs.

• Concludes dining experience by acknowledging choice of

establishment and inviting patrons to return.

Waitress-The Café

June 2013- December 2014

• Greet and escort customers to their tables.

• Present menu and provide detailed information.

• Prepare tables by setting up linens silverware and glasses.

• Inform customers about the day specials.

• Offer menu recommendations upon request.

• Up-sell additional products when appropriate.

• Take accurate food and drinks orders using a POS ordering software

order slip or memorization.

• Communicate order details to the kitchen staff.

• Serve food and drinks order.

• Check dishes and kitchenware for cleanliness and presentation and

report any problems.

• Arrange table settings and maintain a tidy dining area.

• Deliver checks and collect bill payments.

Grand Hyatt Dubai (682 Rooms)

Waitress- Banquet

July 2011-May 2013

• Set Up for events by putting out table cloths and place settings arranging

table placement and setting up a buffet.

• Carrying plates of food on trays and serving guests.

• Keep glasses filled remove each round of plates and replenish utensils.

• Maintain high standards of safety and cleanliness.

• Perform cleaning tasks and breakdown of service.

• Adhere to grooming and appearance standards.

EDUCATION

March 2001-2003

• Bachelor of Science in Computer Science

University of Cebu Lapu-Lapu and Mandaue Philippines

SKILLS

• Budgeting, planning and controlling the financial needs.

• People development & outstanding people skills.

• Able to manage large operations.

• Able to work independently and under pressure.

• Department SOP’s, training manual and sequence of service

procedure efficient administrative & excellent communication skills.

• Restaurant, conference and banqueting management.

COMPUTER SKILLS

• Sunfish (Staff Payroll system), MS Office (Word, Excel, Outlook & PowerPoint),

Internet and E- mail applications, Reserve Out (Restaurant Reservation

System), Micros & Symphony.

TRAININIG & DEVELOPMENT

• Archer Project

• GEM

• Brand repositioning

• Certified Departmental trainer by the Hyatt Hotels Corporation.

• Budgeting

• Making business decision

• Selection interviewing course

• Balanced approach to managing

• Time & task management

• Performance development

• Managing the business

REFERENCE:

• Sandeep Jinarajan

Director of Food and Beverage at Hyatt hotels Corporation

• Abhyud Shetty

Food and Beverage Manager at Hyatt Regency Guam

Contact this candidate