Currently handling the operation of three (3) business establishment located at Makati andBatangas areas. Evaluate, develop and implement general sequence of operations for each department. Hands-on monitoring of present and future trends, practices and create effective strategies and system that may help to simplify the process of over-all operations that the employees will easily understand and adhere. Established forecasted P&L in order to meet the target sales of the business. Controls and analyzes departmental costs on an ongoing basis, and take action to regulate negative deviation and challenges department heads to achieve the acceptable labor cost. Works hand-in-hand with the Sales and Marketing Department to achieve sales and profitability and quality goals by developing and executing market strategies and avoid guests’ dissatisfaction. Continuous mentoring that utilizes leadership skills and motivation of employees to maximizeproductivity, potential and satisfaction. Established routine enforcement within the business premise to maintain the safety and security of both guests and employees. Monitor and ensure the highest level of guest’s satisfaction by providing quality of service. Pro-active involvement in terms of maintenance concerns of the business (i.e., electrical and water utilities, and asset protection, etc.)

Human Resource and Administrative (HRAD) Duties- Timekeeping, preparation of payroll and payslips- Formulation of employee’s benefits deductions and make sure that payments at on-time- Documentation, such as preparation of Contracts of Employment and Agreements- Preparation of Environmental Management Plan and Mitigation related to FLAgT Application - Conducts training related to what is needed to improve for an employee• Front and Back of the House Operations of the Island concerning the visitor’s needs- Controls the OPEX and CAPEX of the island.- Monitoring the inventories of supplies like fuel consumption, housekeeping stocks, food andbeverage supplies- Ensure the acceptable not only the high quality of service for the environmental and biologists visitors of the island, but also the accommodation and food satisfaction.

Set goals, objectives and establish policies for various departments in the organization such asKitchen Department and Logistics Department. Help promote a company culture that encourages employees to perform well and havegood morale. Work closely with the administrative department, sales department, marketingdepartment and logistics department to ensure smooth day to day operations. Analyze and improve organizational processes, and work to improve quality, productivity and efficiency. Work hand in hand with the sales department to prepare sales forecasting and properly plan daily operations. Reporting of food cost, kitchen operations and concerns on a monthly basis or as needed.Help the HR in interviewing, selecting and hiring employees, training new and existing employees, discussing performance evaluations, employee motivation, etc. Manage supply chain, purchasing and other resources to help minimize costs of production. Supervise and facilitate R and D’s for new menus.

Responsible in monitoring of ordering and receiving of food supplies for the operations.• Does the supervision of weekly and month-end inventories and recording of such.• Maintaining the high quality of food menus in a daily basis – from production up to serving andensures that it is according to standard requirement of the company.• Direct supervision to chefs/staffs when it comes to over-all kitchen operation, including trainingof OJT’s and newly hired employees.• In charge of controlling the food cost as per operation.• Has knowledge with P & L.• Can also relieve position in the absence of the staff in any stations of the kitchen.

RESPONSIBILITIES• Responsible in ordering and receiving of food ingredients; proteins, fruits and vegetables,groceries, packaging materials and kitchen supplies.• Does the monitoring of inventories and can create template as per what is being required by thecompany.• Direct supervision to chefs/staffs when it comes to over-all kitchen operation, including trainingof OJT’s and newly hired employees.• Facilitates and conducts R and D’s (Research and Development) of new menus.• In charge of controlling the budget and food cost as per operation and partial book keeping.• Can also relieve position in the absence of the Head Chef or anyone of the kitchen staff.

RESPONSIBILITIES• In charge of monitoring and maintaining the cleanliness of the whole kitchen.• Checking of stocks inventory.• Ordering and receiving of food ingredients to the suppliers.• Does the schedule of duty and rest days of the whole back of the house staff.• Assigned in the cold kitchen, calling of orders to be cook and dispatching.• Assigned also in the hot kitchen for production of pre-cook menus.

Administrative duties and responsible in communicating with different offices includinggovernment agencies such as DENR, LLDA, DAR, NIA, PCA, HLURB, and NLRC• Managing required standard of services when it comes to events and hotel functions• Staff Training – hands-on assistance and supervision to employees with their given duties• Sales/ Inquiries – accepts inquiries and coordination in closing business contracts for events/functions and over-all operations in the present employment• Customer Relations – can communicate using Filipino and English languages