Dorcas Babundo Email & Phone Number

Los Angeles, CA, US

• 96 bedroom hotel with 3 restaurants, 4 bars and 1 VIP Lounge
• Oversee the food and beverage related products, services and systems in the hotel to ensure smooth coordinated operations.
• Lead the food and beverage team of multiple departments and ensure quality service, product and experiences are delivered.
• Align the division to the direction of the hotel.

* Responsible for planning and organizing accommodation, catering and other hotel services.* Provides overall leadership, guidance, and direction to the hotel management team.* Analyze sales figures and set business targets.* Ensure that guests enjoy good customer service.* Manage budgets and financial plans and controlling expenditure.* Supervise.

Calabar

• Four star 242 bedroom hotel with 1 restaurant and 1 bar
• Supervise day-to-day shift activities of all food and beverage outlets (restaurant, bar & room service).
• Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.
• Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlets.
• Assist in preparation of the annual operating budget.

• Responsible for the setting-up of this start up business specializing in hair care, laundry and events management with minimal start-up budget.
• Grew the turnover to about N5 million within 6 months of operation.

• 47 bedroom hotel with 1 restaurant, and 2 bars
• Responsible for planning menu, promotions and events and parties.
• Take all the responsibility of entire operations of catering managers and food and beverage department.
• Price out of all menus for catering, room service and restaurant.
• Responsible for bringing food cost and wage budgets under budget.
• Responsible for cost controlling for entire food and beverage department.

• 69 bedroom hotel with 2 restaurants, 1 bar and 1 QSR
• Trained and scheduled employees to ensure proper coverage.
• Oversaw cash handling and check/credit policies and procedures.
• Inspected restaurant daily to ensure high quality food and food presentation and cleanliness.
• Conducted pre-shift meetings to inform staff of daily events.
• Ensured side work duties were complete and tables were set before, during and after opening hours.

• Responsible for organizing logistics for students during resumption and closure of school on vacation.
• Organizing extra-curricular activities for students.
• Uniform and kitting of students
• Ensuring that quality meals are served to students
• Responsible for the general welfare and well-being of students
• Guidance counseling

• Responsible for the smooth administration of the school which included supervision of other general administration staff, as well ensuring proper running of vehicles, generators etc.

• Supervised food preparation and provided daily supervision to food personnel to ensure compliance hygiene guidelines and food safety.
• Created recipes for food preparation, planned menus, maintained food inventory ledger
• Procurement of food items and responsible for the storage.

• Responsible for organizing logistics and meetings for the CEO and maintaining his meeting diary
• Performed other duties as assigned from time to time.

Certificate, Foodservice Management

This certificate examined the issues and challenges of the foodservice industry and outline strategies that contribute to a successful.

Certificate, Professional Leadership Develpoment

Hnd, Business Administration And Management

Diploma, Computer Appreciation

Diploma, Business Administration & Management