Rodelio Mamon

• Boosted profitability through effective cost control measures.
• Improved customer satisfaction by implementing innovative restaurant management strategies.
• Managed staff rosters for optimal productivity and efficiency.
• Oversaw inventory management to prevent stock shortages or excesses from occurring.
• Trained team members to deliver exceptional customer service.
• Handled customer complaints efficiently, ensuring their swift resolution whilst maintaining client satisfaction levels.
• Ensured smooth operations by maintaining open communication lines with all staff members.
• Identified areas of improvement through regular performance reviews.
• Maintained a high standard of food quality with strict adherence to health and safety regulations.
• Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.

Monitored and maintained stock levels for maximized efficiency and minimize waste.

• Led by example in providing customers with attentive, professional restaurant service.
• Conducted regular meetings with kitchen staff for consistent culinary output.
• Streamlined processes for better service delivery and improved guest experience.
• Coordinated promotional events to increase brand visibility within the local community.

• Ensured compliance to health and safety regulations for safe dining environment.
• Innovated promotional strategies, raised brand awareness in local community.
• Conducted regular meetings with staff; communicated updates and received feedback.
• Conducted regular inspections for adherence to food hygiene norms and standards.
• Trained new team members, enhanced service quality.
• Managed daily operations for smooth restaurant functioning.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
• Cultivated a positive work environment by fostering team spirit amongs staff.
• Tracked key performance indicators on a weekly basis; identified areas needing improvement.
• Cultivated a positive work environment by fostering team spirit amongst staff.

• Managed daily operations for smooth restaurant functioning.
• Trained new team members, enhanced service quality.
• Oversaw budgeting and financial planning, maintained profitable margins whilst ensuring top-notch service quality.
• Conducted regular inspections for adherence to food hygiene norms and standards.
• Coordinated events and parties to increase restaurant revenue.
• Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximize guest satisfaction.
• Innovated promotional strategies, raised brand awareness in local community.
• Planned menu changes seasonally for fresh dining options throughout the year.