Ferdinand Molina

• Food & Beverage
• Enhanced customer satisfaction by implementing innovative F&B concepts and efficient service standards.
• Conducted regular performance reviews, identifying areas for improvement and implementing appropriate action plans.
• Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.

• Resort Operations
• Streamlined office operations by implementing efficient administrative processes and procedures.
• Assisted in talent acquisition efforts by participating in candidate interviews, screening resumes, and onboarding new hires.
• Collaborated with cross-functional teams to execute company-wide initiatives for increased efficiency and growth.

Key Responsibilities

• Operational Leadership: Manage daily operations across all F&B outlets, including service quality, food presentation, and sanitation.
• Financial Control: Develop budgets, manage costs (food and labor), set menu prices, and analyze sales to maximize profitability.
• Staff Management: Recruit, train, schedule, and supervise F&B staff, fostering a productive and motivated team.
• Customer Experience: Resolve guest complaints promptly, monitor feedback, and implement improvements to elevate service levels.
• Procurement & Inventory: Maintain relationships with suppliers, negotiate contracts, and manage inventory levels for food and beverage items.

Key Responsibilities

• Financial & Operational Strategy: Establish budgets, control labor and food costs, and analyze financial data to maximize profit margins.
• Operational Excellence: Oversee daily operations of restaurants, bars, banquets, and room service to ensure high-quality, efficient service.
• Menu Development & Marketing: Collaborate with executive chefs to design menus, set pricing, and implement marketing strategies to boost sales.
• Team Leadership: Recruit, train, coach, and evaluate staff, fostering a positive work environment and ensuring adherence to company policies.
• Compliance & Safety: Maintain strict compliance with health, safety, and sanitation regulations, including HACCP guidelines.
• Vendor Relationships: Manage relationships with distributors, food suppliers, and vendors to ensure quality inventory and cost-effectiveness.
• Maintained highest standards for beverage quality and service.
• Maintained open communication channels among various departments to ensure seamless coordination during high-stress situations such as large-scale events or peak business hours.
• Collaborated with executive chefs to design seasonal menus that catered to diverse clientele preferences.
• Ensured compliance with health department regulations through strict adherence to safety protocols and sanitation guidelines.

• Mentored junior managers, fostering professional development and knowledge sharing within the team.
• Analyzed market trends to inform business strategy and identify new opportunities for expansion.
• Enhanced customer satisfaction through improved service delivery frameworks and performance metrics.

• Managed daily operations, ensuring compliance with health and safety regulations and quality standards.
• Streamlined staff training processes, improving team performance and reducing onboarding time for new hires.
• Developed and implemented cost reduction initiatives that improved overall profitability of resort operations.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.

• F & B Paparazzi and E’s Bar
• Directed daily operations to ensure exceptional service quality and guest satisfaction.
• Implemented staff training programs, enhancing team performance and operational efficiency.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.

• F & B Garden Cafe

• Oversaw daily operations of stewarding department, ensuring compliance with health and safety standards.
• Managed inventory control and distribution of cleaning supplies to support efficient hotel operations.
• Trained and mentored staff on best practices for sanitation and equipment handling.
• Implemented process improvements that enhanced workflow efficiency within the kitchen and dining areas.
• Collaborated with culinary team to maintain cleanliness and organization in food preparation areas.
• Evaluated equipment performance, recommending upgrades to enhance operational reliability and effectiveness.
• Assisted in recruiting top talent for stewarding positions, enhancing the overall skill set of the workforce.
• Implemented cost-saving measures in purchasing processes, reducing overall expenses without compromising on quality or service standards.