Rolando Jr Candinato
Manager
Mandaluyong City
Summary
Adaptable and enterprising Restaurant Manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Highly proactive manager with 10 years of experience in team leadership in Food & Beverage industry. Background includes sales, management and customer service in fast-paced settings. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Reliable employee seeking Restaurant manager position. Offering excellent communication and good judgment. Dedicated Food & Beverage professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
8
8
years of professional experience
7
7
years of post-secondary education
6
6
Certifications
Work History
Restaurant Manager
Shahad Muscat International - Cioccolatitaliani
Muscat
10.2017 - 05.2019
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created fun team building activities to engage staff in up-selling to meet revenue targets.
- Carefully interviewed, selected, trained and supervised staff.
- Reconciled cash and credit card transactions to maintain accurate records.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
- Prepared for and executed new menu implementations.
- Actively participated in ongoing customer service programs.
- Led and directed team members on effective methods, operations and procedures.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Correctly calculated inventory and ordered appropriate supplies.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Restaurant Manager
Al Thomad Trading Company - Cioccolatitaliani
Riyad
07.2015 - 05.2017
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created fun team building activities to engage staff in up-selling to meet revenue targets.
- Carefully interviewed, selected, trained and supervised staff.
- Reconciled cash and credit card transactions to maintain accurate records.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
- Prepared for and executed new menu implementations.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Actively participated in ongoing customer service programs.
- Led and directed team members on effective methods, operations and procedures.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Correctly calculated inventory and ordered appropriate supplies.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Assistant Restaurant Manager
Business Trading Company - Brioche Doree'
Abu Dhabi
05.2013 - 05.2014
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Increased kitchen efficiency 100% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Recruited and hired employees offering talent, charisma and experience to restaurant team.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw food preparation and monitored safety protocols.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Reduced financial inaccuracies by using Micros system while verifying receipts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Enhanced sales by promoting Special products and assisting with creative menu selections.
Assistant Restaurant Manager
MH Alshaya Group of Companies - Dean & Deluca
Doha
08.2009 - 05.2013
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Recruited and hired employees offering talent, charisma and experience to restaurant team.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw food preparation and monitored safety protocols.
- Increased kitchen efficiency 100% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Reduced financial inaccuracies by using Micros system while verifying receipts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Enhanced sales by promoting Special products and assisting with creative menu selections.
Education
Bachelor of Science - Marine Engineering
Colegio Dela Purisima Concepcion
Roxas City, Capiz, Philippines 06.1992 - 04.1995
High School Diploma -
Balit National High School
Mambusao, Capiz, Philippines 06.1988 - 04.1992
Skills
Marketing and advertising
undefinedCertification
TUV NORD - Person In Charge Level 3
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Dean & Deluca - Certificate of Excellence
12-2022
Restaurant Manager
Shahad Muscat International - Cioccolatitaliani
10.2017 - 05.2019
Restaurant Manager
Al Thomad Trading Company - Cioccolatitaliani
07.2015 - 05.2017
Dean & Deluca - Certificate of Appreciation - Excellent Leadership Skills
09-2013
TUV NORD - Person In Charge Level 3
08-2013
Assistant Restaurant Manager
Business Trading Company - Brioche Doree'
05.2013 - 05.2014
Dean & Deluca - Certificate of Appreciation - Excellent Customer Service
11-2012
Dean & Deluca - Certificate of Appreciation - Excellent SHOPPIE Results
10-2012
Assistant Restaurant Manager
MH Alshaya Group of Companies - Dean & Deluca
08.2009 - 05.2013
Safe Hand Foodtech Consultant - Basic Food Hygiene
07-2008
Bachelor of Science - Marine Engineering
Colegio Dela Purisima Concepcion
06.1992 - 04.1995
High School Diploma -
Balit National High School
06.1988 - 04.1992
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