ELDYN PASCUAL

• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.

● Coordinate daily Front of the House and Back of the House restaurant operations

● Deliver superior service and maximize customer satisfaction

● Respond efficiently and accurately to customer complaints

● Regularly review product quality and research new vendors

● Organize and supervise shifts

● Appraise staff performance and provide feedback to improve productivity

● Estimate future needs for goods, kitchen utensils and cleaning products

● Ensure compliance with sanitation and safety regulations

● Manage restaurant’s good image and suggest ways to improve it

● Control operational costs and identify measures to cut waste

● Create detailed reports on weekly, monthly and annual revenues and expenses

● Promote the brand in the local community through word-of-mouth and restaurant events

● Recommend ways to reach a broader audience (e.g. discounts and social media ads)

● Train new and current employees on proper customer service practices

● Implement policies and protocols that will maintain future restaurant operation

● Responsible for the overall operation of the restaurant

● Planning and making weekly duty roster

● Ordering/receiving and checking all the stocks

● Daily briefing and debriefing of the staff

● Preparing and updating daily cash banking

● Attending monthly managers meeting

● Responsible in providing necessary training to all of the employees

● Assessing potential staff to be promoted

● Attending seminars and training provided by company

● Updating time cards and sending to hr. every end of the month with overtime summary reports

● Responsible of monthly inventory and sending month end reports

● Updating the training matrix of all the staff every month

● Planning and executing marketing and maintenance calendar in a monthly basis

● Preparing invoice and petty cash payment report every 10th of the month

● Responsible for making inventory reports every end of the month.

● Responsible on how the team will achieved the budget every day

● Conducts Mission critical evaluations to other papa john’s store

● Conducts monthly hygiene audits