Jose Vicente Bangcaya

• To oversee entire operation of all F&B departments
• Provide strategic direction to the departmental head's on the ongoing basis
• Finalize the operational budgets and monitor the same
• Conduct periodic review along with the departmental head
• Planning, organizing, directing & controlling of work
• To make one complete team, to make them believe that we are a team and we all need to play a significant role in making our organization as a profit oriented center
• Motivating the staff for multitasking job
• Setting the target and motivating the staff to perform their level best
• Setting the standard operating procedure and check that all the team member for following that procedure
• Reviewing operational problems guest as well as staff
• Create new revenue opportunities by food festivals and promotional activates
• Conduct operational audit's to sustain and effectiveness of all services
• Increase revenue by close monitoring of unit terms performance
• Evaluate the monthly P&L statement and provide an analysis of performance result
• Handling the day-to-day F&B operations
• Monitor and improve customer and staff satisfaction levels at outlet level to increase retention
• Responsible for cost controlling for entire food and beverage department
• Responsible for bringing food cost and wage budgets under budget
• Price out of all menus for catering, room service and restaurant
• Responsible for planning menu, promotions and events and parties
• Osteria NYC Authentic Italian Ristorante (Restaurant Gen
• Manager

The General Manager is responsible for managing the daily operations of our restaurant, including the

selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager.

Essential Functions:

Primary responsibilities include:

General:

· Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial:

· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

· Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related

administrative duties are completed accurately, on time and in accordance with company

policies and procedures.

Food Safety and Planning:

· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, government local laws, and ordinances.

· Responsible for ensuring consistent high quality of food preparation and service.

· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

· Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

· Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

Guest Service:

· Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities:

· Ensure that proper security procedures are in place to protect employees, guests and company assets.

· Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.

· Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

· Investigate and resolve complaints concerning food quality and service.

Personnel:

· Provide direction to employees regarding operational and procedural issues.

· Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.

· Conduct orientation, explain the company philosophy, and oversee the training of new employees.

· Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

· Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

• Coordinating culinary program in a production kitchen environment; teaching standards operating procedures in the whole concept; supervising overall kitchen operations; ensuring that production needs are meet for business operations and working with the Operations
• Manager to manage the day-to-day operations of the whole concept
• Specific Duties & Responsibilities:
• Responsible for the business performance of the restaurant; analyzing and planning restaurant sales levels and profitability; organizing and supervising the kitchen shifts including cooks and stewards
• Ordering/Receiving/Stock controller in Food & Beverage cost
• Purchasing “Imported and Local” items
• Controlling of Food quality and safety in the concept
• Implementing OER and RAFTT in the concept
• Organizing of Kitchen operations
• Responsible of updating Line builds and Prep builds
• Responsible of Kitchen R&M's in the concept
• Implementing safety and sanitation according Dubai Municipality rules
• Responsible of MIT's and BOH staff training issues
• Communicating with Supplier and Accounts regarding food and beverage issue
• Responsible for Kitchen Leader training and certification
• Monitoring the quality of the product and service provided; ensuring health and safety regulations are strictly observed
• Teaching and coordinating kitchen training with UTC to continue and upholds concept standards.

• The Restaurant Manager assists the Restaurant General Manager and the rest of the Management team with planning, organizing, training and leadership necessary to achieve stated objectives in sales, cost, employee retention, guest service satisfaction, food quality, cleanliness and sanitation
• Specific Responsibilities:
• Quality, Service and Cleanliness:
• Ensure guest exceed expectation
• Supervision to ensure the highest food quality and presentation (RAFTT)
• Ensure restaurant cleanliness, equipment care and maintenance
• Proper scheduling and deployment of staff members within their areas of responsibility
• Manage the “floor” during peak hours to ensure guest exceed expectation
• Monitor restaurant bar ambiance, and speed of service
• Conduct line check and temperature checks at defined intervals
• Communicate each working shift via “hot schedules or red book”
• Ensure proper execution of company merchandising and promotions
• Human Resources /Training:
• Involve in recruiting and interviewing of prospective staff member
• Follow up on the training of the new staff
• Implementation of all training programs
• Conduct performance evaluation of staff members
• Communication of all policies and programs
• Administration and Financial Responsibilities:
• Compliance with all cash controls procedures
• Compliance with government and company policies and standard
• Ensure all inventory control procedures are utilized
• Schedule team members appropriately, using company labor management system.

• The Kitchen Manager is responsible for organizing kitchen system for food production
• The Kitchen
• Manager supports the rest of the management team in the areas of supply, quality, cost control, development and evaluation of hourly employees in the kitchen
• The Kitchen Manager reports to the
• Restaurant General Manager and Executive Chef
• Specific Responsibilities:
• Monitor and ensure quality kitchen operations
• Ensure all food production follows company specifications
• Encourage and maintain company standards of sanitation
• Encourage and maintain company standards of security
• Ensure that the kitchen is always clean and organized
• Order, Receive and maintain proper pars for all food products
• Scheduling for all kitchen employees including stewards
• Assistance and achieving budgeted BOH labor and food cost
• Assistance with mid - month and EOP inventories
• Ensure all BOH employees and MIT's are trained properly
• Develop BOH employees into trainers, corporate trainers and Kitchen Leaders
• Assistance in writing and giving kitchen reviews
• Assistance with R&M's on all kitchen equipment
• Open the restaurant when scheduled by the General Manager
• Work line positions and or expo when needed.