Hospitality Management
Resume:
Rogelio “ROY” Aricayos
Wailuku, Maui, Hawaii 96793
Home Phone 808-***-****
Cellular Phone 808-***-****
Email: adwluu@r.postjobfree.com
Email: adwluu@r.postjobfree.com
Education
2002 Certificate of Completion – Certified Hospitality Supervisor – American Hotel and Motel Association - Lahaina, Hawaii
1985 Flight Engineer Certificate, Sierra School of Aeronautics – Oakland, California 1979 Commercial Pilot License with Instrument Rating, Spartan School of Aeronautics –Tulsa, Oklahoma
1977 Hotel Operations, Associate in Science, Maui Community College – Kahului, Hawaii 1978 Certificate of Completion - Hotel/Motel Law, American Hotel and Motel Association = Kahului, Hawaii
1977 Certificate of Completion- Front Office Procedures, American Hotel and Motel Association
– Kahului, Hawaii
1977 Certificate of Completion- Supervisory of Housekeeping, American Hotel and Motel Association – Kahului, Hawaii
1975 General Diploma, Lahainaluna High School – Lahaina, Hawaii Awards & Recognitions
Polynesian Adventure Tours - Employee of the Month – September 2006 and July 2007 National register’s WHO’S WHO in Executives and Professionals – 2002 Edition Kapalua Bay Hotel and Ocean Villas - Manager of the Third Quarter – 1999 Work Experience
Kehalani Gardens Association
2021– Present Site Manager
Total Condominium Units – 132 3BR/1.5B Property Acreage – 11.095
Correspond with residents, Board of Directors, and managing agent including but not limited to phone calls, emails, and texting in a timely manner.
Must be available for possible after hour emergencies such as water line breakage or vehicle towing.
Ensuring the property grounds and exterior buildings are kept in pristine condition.
Mediate on site discrepancies with residents and vendors.
Maintain a proactive mindset in fulfilling doily tasks and finding creative solutions to save the AOAO money.
Coordinate and oversees vendors such as but net limited to trash landscaping and irrigation, pest control, and annual vendor inspections.
Coordinate with Managing Agent to gather bids and invoices.
Posting of vendor and monthly meeting notices as needed.
Gathering and submitting bids from vendors as needed.
Attending monthly board meetings and present on issues/concerns from residents with possible solutions for e board to approve.
Enforce house rules as needed.
Submit weekly logs to the Board of Directors and Managing Agency. The Board is not involved in day-to-day operations and therefore weekly logs will be used to inform the Board of any issues that cannot be resolved by the managing agent.
Maintaining accurate records of reports and photos including but not limited to- incident reports, maintenance logs, petty cash purchases, vender communications, AOAO landscaping equipment, AOAÖ tools, house rule violations, and vehicle and parking Violations.
Industrial
Understand property layout, site maps, irrigation, water piping, etc.
Assisting the managing agency with monthly property inspections.
Providing inspections and light handyman services to common areas.
Keeping common amas clean of litter/debris, including but not limited to sidewalks, parking areas, gutters, and trash dumpster enclosures.
Inspect the irrigation system, perform minor repairs/adjustments and work with the appropriate vendor.
Cleaning and minor repairs of common elements such as but not limited to carports, building exteriors, and gutters.
Provides community watch surveillance during working hours. Polynesian Adventure Tours
2005 – 2020 Tour/Charter Driver Trainer
Equipment pre-check inspections
Guest greeting and pick-ups 15 Minutes prior to scheduled tour
Board passengers safely on vehicle
Passenger safety briefing and comfort concerns
Tour narration for appropriate tour
Be available to answer any questions that maybe asked by the guests
Keep the tour going smooth and on time throughout the day
Return passengers safely as schedule requires
Work very closely with DMC Representatives who hired your services
Ensure corporate policies and procedures are implemented and adhered to
Insure all Federal, State and County ordinances, rules and laws are implemented and adhered to.
Maui Beach Hotel, Elleair, Inc.
2003 - 2005 Food and Beverage Director
Guest Rooms (160), Banquet Facilities; Ballroom (1), Meeting Rooms (4), Restaurants (2) Team Members: 75+
Designing delicious and attractive menus and continuously making improvements.
Cost controls, forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges.
Building positive relationships with food and beverage vendors.
Adhering to the food and beverage budget.
Managing daily food and beverage operations. (Special Events, Casual Dining, Specialize Dining)
Following food and safety regulations.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Assisting with marketing events.
Creating and enforcing restaurant policies, and targets.
Hiring, training, and managing food and beverage staff. Renaissance Wailea Beach Resort
2002 – 2003 Food and Beverage Manager
Guest Rooms (200), Banquet Facilities; (1) Ballroom, (4) Meeting Rooms (1) Lost Horizon Night Club, (1) Luau Show
Team Members: 100 +
Building positive relationships with food and beverage vendors.
Adhering to the food and beverage budget.
Managing daily food and beverage operations. (Special Events, Luau Festivities & Lost Horizon Night Club)
Following food and safety regulations.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Assisting with marketing events.
Creating and enforcing restaurant policies, and targets.
Hiring, training, and managing food and beverage staff. Kapalua Bay Hotel and Ocean Villas
1995 – 2002 Assistant Hotel/Food and Beverage Manager Guest Rooms (193), Banquet Facilities; Ballroom (1), Meeting Rooms (4), Restaurants, (3), Ocean Villas (20)
Team Members: 200+
Assigning room locations based on guest preferences and needs, such as requesting a quiet room away from elevators or stairs.
Performing administrative tasks such as answering phones, greeting guests, and maintaining records.
Interviewing job candidates to ensure they meet the qualifications for the position.
Monitoring staff performance to ensure they are meeting standards of quality service and customer satisfaction.
Conducting audits to ensure that all aspects of the hotel are in compliance with legal requirements.
Assisting in the development and implementation of budgets for departments within the hotel.
Overseeing the day-to-day operations of the hotel to ensure smooth operation of all departments. (Front Office, Housekeeping, Engineering & Food and Beverage)
Reviewing guest feedback and making recommendations to management regarding any issues or concerns.
Managing the staff of the hotel, including hiring, training, scheduling, disciplining, and firing employees as needed.
Designing delicious and attractive menus and continuously making improvements. (Special Events Menu, Fine Dining Menu & Casual Dining Menu + Beverage Menu & Worldwide Selection of Wines Menu)
Cost controls, forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges.
Building positive relationships with food and beverage vendors.
Adhering to the food and beverage budget.
Managing daily food and beverage operations.
Following food and safety regulations.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Assisting with marketing events.
Creating and enforcing restaurant policies, and targets.
Hiring, training, and managing food and beverage staff. Hyatt Regency Maui Resort and Spa
1990 – 1995 Food and Beverage Manager
Guest Rooms (818), Banquet Facilities; Ballroom (1), Meeting Rooms (4), Restaurants (4) Team Members: 100+
Managing daily food and beverage operations. (Special Events, Luau Festivities, InRoom Dining, & Stewarding)
Following food and safety regulations.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Assisting with marketing events.
Creating and enforcing restaurant policies, and targets.
Hiring, training, and managing food and beverage staff.
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