Summary
Overview
Work History
Education
Skills
Software
Certification
Timeline
Generic

Felomena Rozario

Food And Beverage
Tuen Mun

Summary

Experienced restaurant manager bringing demonstrated success in developing and motivating strong restaurant teams to assist multiple customers hourly. Making sure that the restaurant meets the customers satisfaction. Skilled in providing team members with leadership, support, guidance and motivation to further succeed.

Overview

9
9
years of professional experience
1
1
Certification
1
1
Language

Work History

Restaurant Supervisor

BRO INTERNATIONAL LIMITED (GREEN BASIL)
02.2024 - Current
  • Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
  • Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
  • Improved customer satisfaction by ensuring consistent quality of food and service.
  • Monitored health and safety standards to maintain a clean, safe working environment.
  • Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
  • Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
  • Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
  • Hired, trained and mentored staff to meet and exceed high quality standards.
  • Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
  • Identified and addressed customer complaints to promote satisfaction and loyalty.
  • Ensured timely order preparation and delivery by optimizing kitchen workflow processes.
  • Coordinated event planning, managing logistics for successful private dining experiences.

Restaurant Manager

IDEAL CONCEPT ENTERPRISE LIMITED (VIET BU TONG)
01.2018 - 07.2021
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
  • Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
  • Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
  • Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Increased sales during off-peak hours by creating and promoting special offers.
  • Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
  • Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
  • Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
  • Scheduling weekly roasters and monitoring monthly attendance.
  • Preparing payroll for part time staff.
  • Handling payments to monthly suppliers.
  • Basic knowledge of mixing cocktails, mocktails and other beverages.
  • After sales customer service to ensure customers satisfaction.

Floor Captain

NAMA CONCEPT LIMITED (THREE MONKEYS)
04.2016 - 10.2016


  • Maintained a clean and organized dining area by overseeing table setups, clearing, and bussing throughout each shift.
  • Greet customers and assists them to their tables making them feel welcome.
  • Advice customers of the daily promotions and specials that are on offer.
  • Attend to the customers needs providing service at the required standards.
  • Assists bar staff with mixing of cocktails and drinks.
  • Assign duties to floor staff at the beginning of each shift and ensure duties are carried out.
  • Training of new staff and instructing them with restaurant requirements and procedures.
  • Handling the customer payments both Cash and Credit Cards.
  • Ensure tables are set as per restaurant regulations.
  • Ensure that restaurant cleanliness is maintained by all staff.
  • Ensure closing procedures are followed by all staff.
  • Helping senior staff with closing accounts and reports for the day.
  • Ensure all staff members are kept up to date with new restaurant policies and procedures that senior management have put in place.


Education

No Degree - Computer Secretarial

UNIVERSITY OF MAKATI
Philippines
04.2001 -

Skills

    Staff management

    Employee motivation

    Staff supervision

    Staff training

    Customer service

    Conflict resolution

    Hospitality

    Service quality

    Guest relations

    Team management

    Staff scheduling

    Restaurant policies and procedures

    Resources allocation

    Task delegation

    Problem resolution

    Scheduling coordination

    Team coordination

    Performance monitoring

    Quality assurance

    Reservation handling

    Operational efficiency

    Labor cost control

    Table management

    Hygiene standards

    Server training and development

    Menu offerings and promotions

    Food services management

    Bar operations

    Guest issue resolution

    Multitasking Abilities

    Problem-solving

Software

Excel

Word

Certification

Certificate in Food Hygiene Supervisor

Timeline

Restaurant Supervisor

BRO INTERNATIONAL LIMITED (GREEN BASIL)
02.2024 - Current

Certificate in Food Hygiene Supervisor

12-2020

Restaurant Manager

IDEAL CONCEPT ENTERPRISE LIMITED (VIET BU TONG)
01.2018 - 07.2021

Floor Captain

NAMA CONCEPT LIMITED (THREE MONKEYS)
04.2016 - 10.2016

No Degree - Computer Secretarial

UNIVERSITY OF MAKATI
04.2001 -

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