BS Electronics and Communication Engineering

I was a freshman scholar until my junior year

Part Owner/Manager

• Meet and greet customers, advise customers on menu items, take their orders and take payments using our POS system, and respond to any customers' concerns and special requests. • Prepare cash drawer and petty cash as required. • Plan and coordinate menus. • Ensure restaurant signage and displays are attractive and up-to-date. • Maintain high standards of quality control, cleanliness, and safety. • Check stock levels and order supplies. • Manage and schedule staff. • Set budgets and analyze restaurant expenses. • Organize promotional events. • Help in the kitchen as needed.

Food and Beverage Manager

• Supervise staff, including hiring, terminations, work assignments, evaluations, and coordinating training. • Set and maintain restaurant/dining service standards. • Set pricing policies and portion/quality standards in conjunction with chef’s menu planning, acceptability in the market place, and targeted profitability goals. • Ensure purchasing standards and costs are within guidelines. • Independently, or in conjunction with hotel/resort purchasing as required, negotiate contracts, terms, and conditions for specialty food and services, equipment, entertainment and purchases for resale as needed. • Prepare and maintain an annual budget and achieve targeted profitability. • Prepare annual CAPEX and OPEQ budget. • Ensure the quality of the finished product served in bars and restaurants. • Maintain physical appearance and cleanliness standards of both personnel and food and beverage areas including kitchen, bar, and restaurants. • Responsible for security related to cash handled in the food and beverage area. • Respond to employee and customer needs to effect timely changes. • Develop promotional and advertising programs for the restaurant/dining area. • Consult with staff, as required, concerning the maintenance of budgetary items including payroll, food and beverage costs, equipment costs, and renovations. • Review daily property management system data; take appropriate action such as price or menu change; review monthly data to determine food costs and revise pricing or menu. • Utilize computer software to purchase, control, and inventory food and supplies. • Perform related duties as assigned.

Food and Beverage Manager

Food and Beverage Manager