ROSALIE RAMOS SAMSON

• Designed and monitored production area for enhanced productivity and performance outcomes,
• Established connections with liaisons to industrial and commercial stakeholders, allowing industry trends to inform research and vice versa.
• Enhanced product development efficiency through the implementation of streamlined processes and effective resource allocation.
• Reduced operational costs with the introduction of automation tools and lean methodologies within the R&D department.
• Performed complex calculations to analyze and optimize engineering processes.
• Built institution's research portfolio in accordance with long-term strategic plan.
• Implemented rigorous quality control measures, leading to improved consistency across all projects.

• Oversee operations and profitability of 19 retail stores and commissary plant.
• Prepare budget, marketing and training plans.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Optimized supply chain logistics, ensuring timely delivery of products and significantly reducing transportation costs.
• Implemented sustainability initiative, reducing energy consumption and waste, and promoting eco-friendly practices.
• Other positions held:

General Manager 2014-2015

• Oversee site pre-opening activities: daily construction accomplishment checklist; receiving, issuance and inventory management of owner supplied materials; review of kitchen key plans and suggest necessary changes to maximize space and cost efficiency; all administrative and security related functions.

• Oversee operations, managing costs and profitability of the Restaurant Outlets, Room Service, Mini Bar, product development, menu planning, recipe standardization and adherence to standard operating procedures.
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Other positions held:

WATERFRONT AIRPORT HOTEL AND CASINO - Director of Food and Beverage 2012-2013

WATERFRONT INSULAR HOTEL DAVAO - Food and Beverage Manager 2007-2009

• Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
• Oversaw food preparation and monitored safety protocols.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• 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.
• Plan and manage the requirement of opening Millie’s Restaurant and Banquet Facilities in future Microtel properties.
• Oversee the maintenance and sanitation of the Food and Beverage areas and equipment to ensure quality service.
• Plan and implement marketing strategies to meet revenue forecast
• Implement training programs to enhance staff performance and career development.

• Management of the two ( 2 ) Food and Beverage properties of PHRI, Ortigas and Eastwood
• Opened the Food and Beverage outlets of the new property in Eastwood
• Led cross-functional teams to achieve project goals on time and within budget constraints.
• Developed strategic partnerships for business growth and expansion, strengthening the corporate network.
• Boosted employee morale and retention through effective communication, recognition programs, and team-building initiatives.
• Fostered a culture of continuous improvement by encouraging employee feedback and implementing actionable changes based on their input.
• Spearheaded corporate social responsibility initiatives that positively impacted local communities while bolstering company reputation.
• Delivered consistent revenue growth with innovative marketing strategies and targeted customer engagement campaigns.
• Negotiated high-value contracts with vendors, securing favorable terms that benefited the organization''s bottom line.
• Improved financial performance by analyzing data trends and implementing cost-saving measures across various departments.
• Recruited, trained, mentored, and engaged highly successful operations leadership team.

• Managing food cost, controlling inventory and upholding menu standards.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
• Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.

• Oversee triple A plant operation, product development, standardization and presentation.
• Managed internal operational standards and productivity targets.
• Resolved issues quickly to maintain productivity goals.
• Managed budgeting and cost control measures for production department, staying within financial targets.
• Responsible for recipe costing, production plant staffing and hiring, and profitability of sales activities.
• Studied department operations to assist with development of new or improved methods of tooling and production processes.

• Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
• Oversaw workforce management planning, volume predictions and capacity planning.
• Managed employee-related issues encompassing labor, turnover and diversity.
• Reduced costs for increased profitability by optimizing resource allocation and eliminating redundant tasks.
• Communicated all learning and performance objectives, schedules, and training assessments to upper management.

• Reports directly to the President, Executive Assistant and General Manager.
• Supervise Area Manager, Marketing Manager, R & D Manager, Training and HR Manager, Café Managers and Staff.
• Continually monitor operation of the existing 7 Café’s and development of new stores.
• Prepared budget and marketing strategies.
• Responsible for coffee merchandise ordering, shipment and sales, product development and presentation, profitability and cost management.
• Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.

• Managed critical path for store opening
• Oversee outlet profitability, training module design and implementation, staff hiring, product development and presentation, sales, budget preparation and implementation of marketing strategies.

• Continually monitor restaurant and take appropriate action to ensure food quality and service standards are consistently met.
• Optimize profits by controlling food, beverage, and labor costs on a daily basis.
• Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
• Other positions held in Planet Hollywood Asia
• 2000 Senior Floor Manager – PH Sydney Australia
• 2000 General Manager – PH Singapore
• 1998 Asst. General Manager – PH Guam USA
• 1998 Asst. General Manager – PH Singapore
• 1998 Asst. General Manager – PH Hong Kong
• 1997/2000 Asst. General Manager – PH Makati

• Oversaw general operations of TGI Friday’s Malate and Makati Avenue
• Built sales forecasts and schedules to reflect desired productivity targets.
• Championed company culture by promoting core values, mission statements, and ethical practices among all staff members.
• Increased overall sales performance by implementing strategic business plans and optimizing operational efficiency.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Other positions held in Bistro Holdings Inc.
• 1997 Area General Manager – TGIF Euro Concepts
• 1996-1997 General Manager – TGIF Ortigas
• 1995-1996 Bar Manager – TGIF Ortigas
• Feb 1995 Restaurant Manager

• Maintained and achieved sales, labor cost and profit.
• Supervised operations staff and kept employees compliant with company policies and procedures.
• Maintained proper inventory through timely ordering and upholding menu standards.
• Increased profit by streamlining operations.

• Directed initiatives to improve work environment, company culture or overall business strategy.
• Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
• Supervised operations staff and kept employees compliant with company policies and procedures.
• Facilitated smooth collaboration between departments through clear communication channels.
• Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.

• Worked collaboratively with area supervisors, systems team and outlet staffs to ensure food quality and service standards are consistently met.
• Improved system efficiency by streamlining processes and implementing automation tools.
• Monitored system performance metrics regularly, identifying areas for optimization or upgrades when necessary.
• Assigned tasks to systems team to ensure compliance with food safety procedures and quality control guidelines.

• Reports directly to the Vice President for Organizational Development
• Skilled at working independently and collaboratively in a team environment.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Demonstrated strong organizational and time management skills while managing multiple projects.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Supervised day-to-day operations to meet performance, quality and service expectations.