1991
Bachelor of Science in Commerce – Business Management
University of the Assumption
More Info About Me
I am a degree holder in Business Management from the University of the Assumption. Currently, I am an OFW in Singapore working as a Restaurant Manager. My strength lies in managing people, training, decision making in the restaurant operations involving people, equipment, products or stocks, safety and security of both staff and customer, resolving customer issues and concern and providing good customer service. I am passionate in learning new techniques in my field and have completed a number of trainings provided by our company which helps me to become an effective leader. I am always open to door of opportunities that will enhance my knowledge and skills other than being an operator of a restaurant.
My Skills and Competencies
Executive Virtual Assistant
Bookkeeping
Social Media Management
Graphic Designer
Data Entry
Content Creator
Certificates
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My Experience and Education
2014
-
2024
Commonwealth Concepts Pte Ltd
(Restaurant Manager)
Over all in charge of the day to day operation of the outlet both FOH & BOH
focusing on QSC to ensure smooth flow of operation to enhance customer service experience
and deliver customer satisfaction. Training and development of manager and staff, monitoring
their performance and providing timely feedback to boost their performance and motivation.
Maximize sales potential of the outlet through local store marketing and customer focus
program to achieve team goal and objective. Prepares weekly report and monthly analysis of
the business profit and loss statement. Checking of month end inventory reports, roster and
stocks ordering done by the ordering manager and outlet chef. Managing controllables such as
labour cost through proper scheduling by putting best man best station, food cost through
proper ordering that is within the par level to minimize wastage and following the SOP in food
preparation and other outlet expenses, ensuring that it is within the given budget to manage
profitability of the business. Make decisions on issues such as recruitment, discipline of staff,
termination of employment, performance assessment and reward. Communicate and plan with
the outlet chef to ensure that food quality standard is consistently met. Ensure that high
standard of hygiene is maintained by all the staff.
2010
-
2014
Pastamatrix Int’l Pte Ltd (now Commonwealth Concepts Pte Ltd)
(Outlet Manager)
Over all in charge of the day to day operation of the outlet’s front of the house
focusing on QSC to ensure smooth flow of operation to enhance customer service experience
and deliver customer satisfaction. Training and development of manager and staff, monitoring
their performance and providing timely feedback to boost their performance and motivation.
Maximize sales potential of the outlet through local store marketing and customer focus
program to achieve team goal and objective. Prepares weekly report and monthly analysis of
the business profit and loss statement. Responsible in conducting month end inventory for
front of the house. Managing controllables such as labour cost for FOH through proper
scheduling by putting best man best station, food cost through proper ordering that is within
the par level to minimize wastage and following the SOP in food preparation and other outlet
expenses, ensuring that it is within the given budget to manage profitability of the business.
2003
-
2010
Philippine Pizza Inc. (Pizza Hut)
(Restaurant Manager)
Over all in charge of the day to day operation of the outlet both FOH & BOH
focusing on QSC to ensure smooth flow of operation to enhance customer service experience
and deliver customer satisfaction. Training and development of manager and staff, monitoring
their performance and providing timely feedback to boost their performance and motivation.
Maximize sales potential of the outlet through local store marketing and customer focus
program to achieve team goal and objective. Prepares weekly report and monthly analysis of
the business profit and loss statement. Checking of month end inventory reports, roster and
stocks ordering done by the ordering manager and outlet chef. Managing controllables such as
labour cost through proper scheduling by putting best man best station, food cost through
proper ordering that is within the par level to minimize wastage and following the SOP in food
preparation and other outlet expenses, ensuring that it is within the given budget to manage
profitability of the business. Make decisions on issues such as recruitment, discipline of staff,
termination of employment, performance assessment and reward. Communicate and plan with
the outlet chef to ensure that food quality standard is consistently met. Ensure that high
standard of hygiene is maintained by all the staff.
2000
-
2003
Cindys' Bakery & Resturant
(Store Manager)
Over all in charge with the day to day operation of the business. In charge in increasing the sales, managing the controllable costs and gain profit for the business. Training and development of the staff.
1993
-
1999
Cosmos Bottling Corporation
(Warehouse Clerk)
Filing, recording of documents. Preparing of reports- weekly and monthly. Answering phone calls, prepare written memos and correspondences. Perform other administrative tasks that is being assigned.
My Services
Social Media Management
Analyzing engagement data, identifying trends in customer interaction and planning digital campaigns to build community.
Data Entry / Web Researcher
Search the Internet for information on a wide variety of topics.
Content Creator
Promote companies' products and services by developing copy for websites, social media, marketing materials.