Kitchen Manager Guest Service

Gregorio Apellado Palomer

*B road * Project *, Quezon City, Philippines, 1100

Mobile Number: 099*-*******

***.************@*****.***

OBJECTIVES:

A position that will allow me to use my effective managing skills in terms of a good leadership ability and a strong mind of motivation, dedication, commitment and to achieve a financial success. And to be Part of a Challenging World of Business Globally.

STRENGTHS:

Qualified professional 12years extensive experience in food and beverage service in U.S Franchise American Casual Dining Restaurant.

Management Position- Kitchen Manager

New Store Opening Team (NSO) (Open 3 new Store in a Year)

Demonstrate equally effective skills in sales and guest service satisfaction.

Fast- learner and delivering team success and repeat business.

Leadership ability, Strict, Effective decision Making, Sense of ownership and a positive Mindset.

EXPERIENCE:

NONO’S RESTAURANT

PODIUM MALL, ADB AVE, ORTIGAS CENTER, MANDALUYONG CITY

JOB TITLE: KITCHEN MANAGER July 2017 - Up to present

ACCOUNTABILITY: Managing Director

JOB DESCRIPTION

Making sure that service and food quality are strictly implemented according to standards. Responsible in ensuring company guidelines and specifications are always in place for best working environment in accordance to F.R.O.T.H.E. (Friendliness, Respect, Ownership, Teamwork, Honesty, Excellence) values. Coordinate to Support Center (SC) of systems and support achieving the best dining experience of every guest that visit Nono’s and satisfaction as Kitchen Manager with regards to profitability.

Duties and Responsibilities:

Oversees and directs as necessary BOH employees.

Ensures that the kitchen flows are efficient and maximized.

Responsible for research and development of all products, recipes and menu.

Oversees orientation, training and development of BOH employees

Responsible for serving only the highest quality of food products. Sees to it that the store does not serve sub-standard products.

Monitors food purchasing, receiving, production, inventory, cost control, quality control, line set up, plate presentation, sanitation and safety.

Ensures the implementation of all company policies standards and policies.

Makes sound decisions on his/her level pertaining to the day to day operations during his duty.

Observes the general environment of the kitchen, including the work atmosphere of the BOH staff

Identifies and develops potential kitchen station trainers.

Conducts BOH performance appraisals for promotion and certification.

Conducts BOH pre-shift meeting to inspire, instruct and inform

Maintains "open door policy" to BOH staff.

Follows-up on the BOH staff performance appraisals and certification.

Resolves conflicts and strives to keep morale high and working habits professional

CALIFORNIA PIZZA KITCHEN PHILIPPINES

GREENHILLS PROMENADE, SAN JUAN

(November 1, 2005- July 2017)

JOB TITLE: RESTAURANT MANAGER / OIC April 2016 – July 2017

ACCOUNTABILITY: Senior Operations Director

JOB DESCRIPTION

ESSENTIAL FUNCTIONS:

Must be able to speak clearly and listen attentively to guests, other employees and superiors.

Must be able to communicate effectively with representatives from other companies.

Must be able to stoop, bend and exert well-paced mobility for 10-12 hours or more.

Must be able to read and/or understand verbal and written instructions.

Must know how to analyze P&L reports

OVERALL RESPONSIBILITIES:

Oversees and directs as necessary BOH and FOH employees.

Responsible for the total efficiency and cost effective operations of his/her store.

Responsible for guiding and ascertaining that the store reaches the target sales by achieving total customer satisfaction through high quality products and friendly service

Recommends marketing and advertising strategies suitable to his/her outlet.

Selects, schedules, manages and trains all staff in his/her store.

Assists the Regional Director in the opening and construction of his/her store.

Effectively delegates and follows up with subordinates.

Maintains integrity of recipes in strict adherence to the manuals.

Maintains a safe working environment and security for customers and employees.

Fully accountable for the profit and loss performance of the restaurant.

Makes sound decisions on his/her level pertaining to the day-to-day operations during his/ her duty.

SPECIFIC RESPONSIBILITIES

EMPLOYEE RELATIONSHIP:

Maintains an "open door" policy with all employees and managers.

Motivates management and staff in achieving company goals.

Coordinates with HRD with the recruitment of new staff and the implementation of labor policies.

Attends and assists FOH/BOH pre-shift meetings -to inspire, instruct and inform.

Supports the management team by clearly communicating company goals to all employee.

TRAINING AND DEVELOPMENT

Oversees training and development of new Management Trainees in their store.

Implements change effectively and enthusiastically.

Assigns review trainings/seminars for his/her employee.

Develops and conducts or assigns on-going review training seminars relating to all station subjects such as: safety and sanitation, food knowledge and customer service.

SAFETY AND SANITATION

Sees to it that periodic cleaning of equipment and storage facilities is properly scheduled and followed.

Assures that fire extinguishers are up-to-date and accessible.

Checks to see that grease traps, floor sinks and drains are cleaned regularly.

Maintains organization and cleanliness of all storerooms and garbage areas.

Checks cleanliness and organization of all stations.

Assures that first-aid kit is properly stocked.

Ensures that sanitation solution is maintained in all stations.

Makes sure equipment cleanliness and maintenance levels are observed.

Observes food handling, proper hygiene practices and overall sanitation including the presence of Sanitizer, station sanitation containers, soap, ice baths and proper dish procedures.

FOOD QUALITY

Ensures the freshness, appearance, completeness and palatability of all products sold.

Checks if all food and non-food items have been properly stored.

Visually identifies correct product procedure presentations. Must coordinate with KM for all issues concerning food quality.

CUSTOMER SERVICE

Studies the market by determining customer requirements and monitoring customer complaints, eating habits, spending pattern, turnover and commendations.

Does table visit regularly.

SALES AND MARKETING

Generates sales through internal marketing and execution of company standards.

Responsible for the monitoring of proper systems and control of cash in the stores to prevent theft, losses or unauthorized use of company funds.

Manages the control of all food, labor and overhead cost, purchasing, receiving and inventory of stocks.

Reviews and recommends strategies on how to increase operational productivity by gathering feed backs from customers.

Able to analyze and respond to financial issues on a daily basis. Manages cost efficiently.

Studies new trend in the food business management and apply them if necessary.

Submits a report regarding the profits of the store to the Regional Director.

Assures that all stores meet deadlines for launching all new products and all new menu roll outs.

Maintains store cost-effectiveness and productivity.

SERVICE OPERATIONS

Develops FOH and BOH management by meeting with the management team and gathers ideas to improve/ increase the store's productivity.

Checks the managers' turnover logbook for new messages, urgent memos, reports to be done, problems, complaints and instructions to be acted upon immediately according to priority.

Conducts weekly operations meeting of the in-store management team and the general meetings with the Regional Director.

Coordinates with the Regional Director with the research and development of new/ old menu.

Coordinates with the KM and Purchasing Director and ensures that all stock orders are available and meets the standard terms.

Reviews all work schedules submitted to him/her by the Kitchen Manager, Assistant Manager and Counter Server to ensure that they are optimal and cost effective.

Checks the managers' logbook for new messages, urgent memos, reports to be done, customer complaints and instructions to be acted upon immediately according to priority.

Logs all necessary follow-ups, incidents and problems in the Manager's Turnover Logbook.

Monitors and submits a weekly report on food, labor and overhead cost of the store.

Implements ideas for updating forms, operational policies and procedures.

JOB DESCRIPTION

JOB TITLE: KITCHEN MANAGER/ KITCHEN SHIFT LEADER 2012 – March 2016

ACCOUNTABILITY: Regional Director / General Manager

Making sure that service and food quality are strictly implemented according to California Pizza Kitchen USA standards throughout the whole region. Responsible in ensuring company guidelines and specifications are always in place for best working environment in accordance to CPK ROCK (Respect Opportunity Communication Kindness) Philosophy. Coordinate to Restaurant Support Center (RSC) of systems and support achieving the best dining experience of every guest that visit CPK and satisfaction as Kitchen Manager with regards to profitability.

ESSENTIAL FUNCTIONS:

Must be able to speak clearly and listen attentively to guest, other employees and superiors.

Must be able to communicate effectively with representatives from other companies.

Must be able to stoop, bend and exert well-paced mobility for 10-12 hours or more.

Must be able to read and/or understand verbal and written instructions.

Exposure to wet floors, noise and temperature extremes.

Must be able to read and/or follow written and verbal instructions and implement same.

OVERALL RESPONSIBILITIES:

Oversees and directs as necessary BOH employees.

Ensures that the kitchen flows are efficient and maximized.

Responsible for research and development of all products, recipes and menu.

Oversees orientation, training and development of BOH employees

Responsible for serving only the highest quality of food products. Sees to it that the store does not serve sub-standard products.

Monitors food purchasing, receiving, production, inventory, cost control, quality control, line set up, plate presentation, sanitation and safety.

Ensures the implementation of all company policies standards and policies.

Makes sound decisions on his/her level pertaining to the day to day operations during his duty.

EMPLOYEE RELATIONSHIP

Observes the general environment of the kitchen, including the work atmosphere of the BOH staff

Identifies and develops potential kitchen station trainers.

Conducts BOH performance appraisals for promotion and certification.

Conducts BOH pre-shift meeting to inspire, instruct and inform

Maintains "open door policy" to BOH staff.

Follows- up on the BOH staff performance appraisals and certification.

Resolves conflicts and strives to keep morale high and working habits professional.

TRAINING AND DEVELOPEMENT

Oversees and directs as necessary to assure proper training procedures are being followed at the BOH.

Develops and conducts or assigns on-going review training seminars relating to such kitchen subjects such as: safety and sanitation, food quality and portioning.

Conducts or assigns station-training programs.

Schedules cross-training for selected BOH staff.

SAFETY AND SANITATION

Checks cleanliness and organization of all stations.

Sees to it that periodic cleaning of equipment and storage facilities is properly scheduled and followed.

Assures that fire extinguishers are up-to-date and accessible.

Checks to see that grease traps, floor sinks and drains are cleaned regularly.

Ensures that sanitation solution is maintained in all stations.

Observes food handling, proper hygiene practices and overall sanitation including the presence of Sanitizer, station sanitation containers, soap, ice baths and proper dish procedures.

FOOD QUALITY

Coordinates with purchasing and warehouse on the quantity and quality of raw materials to ensure availability during operation hours.

Ensures the freshness, appearance, completeness and palatability of all products sold.

Conducts detailed line checks and random tastiness of food products to assure proper freshness, labeling rotation, storage, proper cut specifications and flavor profile.

Checks if all food and non-food items have been properly stored.

Sets the par level of production for each station.

Visually identifies correct product procedure presentations.

Receives deliveries, checking of the item and weights for accuracy.

Checks for recipe adherence

SALES AND MARKETING

Sees to it that all reports such as variances, wastage, production report and receiving report are updated at all times.

Able to analyze and respond to financial issues on a daily basis. Manage cost efficiently.

Assists in monitoring proper systems and control of cash flow in the store to prevent theft, losses and unauthorized uses of company funds.

SERVICE OPERATIONS

Checks the Managers' Logbook for new messages, urgent memos, and reports to be done, customer complaints and instructions to be acted upon immediately according to priority.

Logs all necessary follow-ups, incidents and problems in the manager's turnover logbook.

Updates and submits a weekly report on food, labor and overhead cost to the General Manager.

Prepares a weekly and monthly operations reports for submission to the General Manager

Promotes implementation of new policies, product procedures and rollouts.

Submits feedback reports regarding quality standard of kitchen operations.

Contributes ideas for updating forms, operational policies and procedures.

Briefs the staff on new items, new updates, and information during shift meeting.

Attends weekly operations meeting.

Communicates with purchasing and warehouse to ensure the timely delivery and quality

of all stocks.

Gathers and contributes ideas for updating forms, operational policies and procedures.

Checks staff schedule, uniform and sign time cards.

Schedules BOH staff to ensure maximum productivity.

Expedites and assures proper coordination between stations.

Constantly checks the equipment and sees to it that these are properly maintained.

Interacts with Restaurant Support Center

Must prepare weekly and monthly inventories

JOB TITLE: EXPO / NSO TEAM 2010 - 2012

ACCOUNTABILITY: Regional Director / General Manager/ NSO Team Leader

JOB TITLE: PIZZA COOK / PASTA COOK 2007 – 2010

ACCOUNTABILITY: General Manager/Kitchen Manager

JOB TITLE: PREP 2006 - 2007

ACCOUNTABILITY: General Manager/Kitchen Manager

JOB TITLE: DISH/POTWASH 2005 - 2006

ACCOUNTABILITY: General Manager/Kitchen Manager

CALIFORNIA PIZZA KITCHEN PHILIPPINES January - July 2005

TOMAS MORATO, QUEZON CITY

JOB TITLE: PREP COMMISSARY

ACCOUNTABILITY: General Manager/Kitchen Manager

Job Description / Duties and Responsibilities:

Prepare Pizza dough, salads, sauce, etc.

Manage the prep production of dough commissary.

Follow exact recipes, procedures, specs and techniques as outline at all times.

Assure and maintain highest standard of food quality, sanitation and maintenance in station.

JOB TITLE: KITCHEN CREW January - July 2003

ACCOUNTABILITY: General Manager / Kitchen manager

Job Description / Duties and Responsibilities:

Prepare Pizza dough, salads, sauce, etc.

Follow exact recipes, procedures, specs and techniques as outline at all times.

Assure and maintain highest standard of food quality, sanitation and maintenance in station.

Conduct thorough line check of respective stations every shift without fail. Assure that all portion control devices (scoop, ladles, portion cup, etc.) are correct.

Bring questionable items to the attention of the management.

PREVIOUS JOB

COSMOS BOTTLING CORPORATION, Laguna, Philippines

Line Inspector / Aug 2002

GLASSWORS INDUSTRIEA, INC., Techno Park II, Sta. Rosa, Laguna, Philippines

Finished Product Custodian / July - October 2000

TEXAS MANOK ATBP. INC., United Nation Ave. Manila, Philippines

Service Crew / June - July 1998

MAPUA INSTITUTE OF TECHNOLOGY, Muralla St. Intramuros, Manila, Philippines

Laboratory Assistant (Research and Robotics Laboratory) / July - Oct 1996 /July - Oct 1997

MAPUA INSTITUTE OF TECHNOLOGY, Muralla St. Intramuros, Manila, Philippines

Assistant Laboratory Technician (ECE Laboratory) / July - Sept 1995 / Oct 1995 - May 1996

PERSONAL INFORMATION

Permanent Address: 14 Alley 1 Project 6, Quezon City

Birth Date : November 17, 1976

Birthplace : Quezon City

Height : 5’6” ft.

Weight : 135 lbs.

Sex : Male

Civil Status : Married

Religion : Roman Catholic

Nationality :Filipino

EDUCATIONAL BACKGROUND

Tertiary

Mapua Institute of Technology

Intramuros Manila, Philippines

Course: BS Electronic and Communication Engineer

1993 - 1998

Secondary

Mapua Institute of Technology

Pre-Engineering High School

Doroteo Jose, Manila Philippines

1989 – 1993

Elementary

Project 6 Elementary School

Project 6, Quezon City

1983 – 1989

CHARACTER REFERENCE

Ms. Luisa Del Rosario

Managing Director

Nono’s

Cell no. 091*-***-****

Mr. Harris Jimenez

Commissary Manager

California Pizza Kitchen

Cell no. 091*-***-****

Mr. Gerard Farin

Assistant Manager Delta Channel

Sales Distribution, UNILAB

Cell no. 091*-***-****

Contact this candidate