Randy Dreisbach

Applying for the position of: FOOD & BEVERAGE MANAGER

Knowledgeable and resourceful Hotel, Restaurant & Bar Manager with huge background in effectively managing, controlling and administering Restaurants and supporting services, to the specified standards of the hotel and restaurant department, training’s, HACCP Standards.

• Systems Development and Management
• Improve the operational systems, processes and policies specifically, support better Management reporting, information flow and management, reports and analysis
• Planning and Purchasing
• Checks quality of deliveries of fresh foods and other supplies
• Ensures that all expenditures are properly tracked and within budget
• Works closely with Purchasing, Store Managers and/or Store Supervisor to plan for purchases in advance
• Stays within budget and reduces costs on all purchases
• Works closely with kitchen and executive arm to schedule menu items
• Personnel
• Ensures Recruitment Standards are being adhered to by the Store Managers/Supervisors including compliance with the requirements set by HR
• Reviews employee performance and terminating or promoting when necessary. Training new customer service staff and coordinating training of kitchen staff
• Gives performance reviews and being available to staff for questions and development
• Stays within budget and reduce labor costs whenever possible
• Customer Service
• Manages Operations staff to ensure customers are happy with their experience
• Emphasizing attention to detail as well as timely and friendly service
• Resolves customer complaints about food quality or service in a professional, calm, and gracious manner
• Monitors actions of staff and customers according to health and safety standards
• Develops and maintain relationships with customers
• Maintains ambiance by controlling décor, product merchandising, lighting, music, dinnerware, and utensil quality and placement; monitoring food presentation and service
• Responds to customer inquiries and generate quotes for orders and events. Invoice customers not paying cash on delivery
• Quality and Conditions Control (HACCP)
• Checks cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records
• Monitors food preparation and methods to maintain highest quality product and safe handling procedures; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Ensuring that all building codes and city health department regulations are met, and that proper documentation is available upon request. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways
• Daily and Periodic Accounting
• Total receipts and balance against sales, complete deposit receipts. Enter daily sales reports. Generate periodic reports for Executive review
• Generates and analyzes reports on item profitability and make suggestions for menu audits. Forecasting sales and purchase requirements; preparing a periodic and annual budgets; scheduling expenditures; analyzing variances; initiating corrective actions
• Business Development
• Works along with the Marketing team to develop Marketing Strategies and Promotion plans to successfully market the restaurant brand in the relevant media
• Publicizes resto by seeking out marketing opportunities; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant; forging connections within the industry. Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
• Dealing and communicating with third parties for operation matters developing potential market for new business.

• Citizenship: Filipino
• Gender: Male
• Marital Status: Single
• Religion: Catholic

• Executive Chef Chris Lugtu, 0917-156-8631, West Grand Hotel
• Sous Chef Racelio Aras, 09455492310, Discovery Samal
• Erik Dalagan, 0917-814-8342, Food and Beverage Manager
• Maricar Sabejon, 0976-322-3669, Assistant Executive Housekeeper