PIC 3
Person-in-charge training
I have been into Food and Beverage industry for more than 10 years and still looking for a new challenge where I can enhance my skills and ability in the matter of Restaurant operations and customet service as well as where I can find a better opportunity and a better carreer.
12 years and 3 months
- RESTAURANT HEAD. - Handles and monitor FOOD COST. - Handles and monitor LABOR COST. - Do monthly payroll. - Daily ordering. - Manpower Scheduling. - Monitor Restaurant operations. - Directly reporting to Area Manager. - Handles and monitor overall performance of the store. - Handles and evaluates staff. - Do DAILY, WEEKLY and MONTH END INVENTORY.
- RESTAURANT HEAD. - Handles and monitor FOOD COST. - Handles and monitor LABOR COST. - Manpower Scheduling. - Monitor Restaurant operations. - Directly reporting to Owner. - Also the PURCHASING MANAGER. - Handles and monitor overall performance of the store. - Handles and evaluates staff. - Do WEEKLY and MONTH END INVENTORY.
- RESTAURANT HEAD. - Handles and monitor FOOD COST. - Handles and monitor LABOR COST. - Manpower Scheduling. - Analyze and controls CASH FLOW / INCOME STATEMENT. - Handles and monitor CASH POSITION. - Monitor Restaurant operations. - Directly reporting to Area Manager. - Do weekly and monthly MARKETING and STORE PERFORMANCE REPORTS. - Also the PURCHASING MANAGER. - Handles and monitor overall performance of the store. - Handles and evaluates staff. - Do DAILY and MONTH END INVENTORY.
- Assistant of the Restaurant Manager. - Front of the House Manager. - Evaluate staffs - Local Store Marketing Manager. - Electronic Par level. - Do Store expense report. - Ordering. - Do weekly schedule. - Assist and welcome guest. - Do Monthly LSM Report. – Attend to guest complaints. - Do Quarterly Report. - Line Checking.
Graduate of Bachelor of Science in Business Administration major in Management
2 languages
Tagalog
Native or fluent
English
Full professional
6 skills
2 informations shared
Person-in-charge training
Certificate of Training for F&B.
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