PROFILE
DULCE
ESPERANZA
AMOR
EXECUTIVE ASSISTANT
SKILLS
DIARY / CALENDAR MANAGEMENT
EVENT PLANNING
EMAIL MANAGEMENT
RESEARCH
ADMINISTRATIVE SUPPORT
CORRESPONDENCE
MAINTAINING DATABASE
INFORMATION MANAGEMENT
PAYROLL EXPERT
SKILLED IN MICROSOFT OFFICE
CONTACT--P.O. BOX 476 RADISSON BLU HOTEL DDC
Task driven and highly organized executive assistant with over 10
years of experience managing business office functions and
providing executive level support. Skilled in administration, event
planning and preparing presentations, reports and meeting
minutes.
WORK EXPERIENCE
ADMINISTRATION EXECUTIVE/ DEPARTMENTAL
TRAINING COORDINATOR
RADISSON BLU HOTEL DEIRA CREEK
KITCHEN/PREPARATION DEPARTMENT
DEC 2018 - PRESENT
Drive the required training hours per staff.
Conducts training as and when necessary.
Responsible to provide and efficient and accurate system of
control for all information and paper work.
Performs secretarial duties of E-mail/typing
correspondence/reception/telephone messages.
Responsible for log in/documentation/filling and saving files in
orderly manner.
Ensure proper order and cleanliness of office equipment.
Responsible for Food and Beverage materials system postings.
Assist the authorized kitchen staff for posting the recipes and
requisitions.
Responsible for Printing and advice concerned for proper
distributing banquet function sheets/forecast etc.
Check pigeon hole (Executive Office) daily and inform Executive
Chefs for action.
Ensure all outlets chefs are informed in advance on scheduled
meetings.
Organize monthly kitchen and stewarding meeting, take minutes
and distribute to all section heads with acknowledgement.
Follow up weekly duty schedules from all kitchens.
Ensure that staff requisitions are raised and attached with the
job specifications with any resignation and sent to HR Office for
hiring purposes.
Ensures that all vacation plans are followed up in January for
the year and leave requisitions and ticket requisition whenever
applicable are posted and approved in the HR payroll system
one month before the employee’s leaving date with the approval
of the Director of Kitchens.
Ensure that all posting of attendance, extra hours/overtime sick
leave for kitchen and stewarding are posted in human resource
civil soft and approved on as per advised closing date for payroll
purpose.
Follow up monthly promotional menus one month in advance,
types, corrects and sends it to Food and Beverage Director.
Emirates Culinary Guild and any activity where hotel and
executive chef is involved.
Maintains and keeps the regional files up to date.
Performs related duties and special projects as assigned for the
smooth operation in relevant kitchen outlets.
Is always willing to learn and master new soft/hardware
programs used in office computer.
Coordinates and maintains hard file system for all outlets.
Coordinates and maintains hard file system for HACCP.
KITCHEN COORDINATOR / SECRETARY
RADISSON BLU HOTEL DEIRA CREEK
KITCHEN/PREPARATION DEPARTMENT
JAN 2013 – NOV 2018
EDUCATION
NTC-2 CERTIFICATE IN HOTEL SCHOOLS
SINGAPORE HOTEL ASSOCIATION
TRAINING & EDUCATION CENTER
(SHATEC) | 1993 - 1996
HOTEL & RESTAURANT MANAGEMENT
ST. PAUL COLLEGE | 1982 - 1984
Responsible to provide and efficient and accurate system of
control for all information and paper work.
Performs secretarial duties of E-mail/typing
correspondence/reception/telephone messages.
Responsible for log in/documentation/filling and saving files in
orderly manner.
Ensure proper order and cleanliness of office equipment.
Responsible for Food and Beverage materials system postings
Assist the authorized kitchen staff for posting the recipes and
requisitions.
Responsible for Printing and advice concerned for proper
distributing banquet function sheets/forecast etc.
Check pigeon hole (Executive Office) daily and inform Director
of Kitchens for action.
Ensure all outlets chefs are informed in advance on scheduled
meetings.
Organize monthly kitchen and stewarding meeting, take minutes
and distribute to all section heads with acknowledgement.
Follow up weekly duty schedules from all kitchens.
Ensure that staff requisitions are raised and attached with the
job specifications with any resignation and sent to HR Office for
hiring purposes.
Ensures that all vacation plans are followed up in January for
the year and leave requisitions and ticket requisition whenever
applicable are posted and approved in the HR payroll system
one month before the employee’s leaving date with the approval
of the Director of Kitchens.
Ensure that all posting of attendance, extra hours/overtime sick
leave for kitchen and stewarding are posted in human resource
civil soft and approved on as per advised closing date for payroll
purpose.
Follow up monthly promotional menus one month in advance,
types, corrects and sends it to Food and Beverage Director.
Coordinates and liaisons with Department of Tourism and
Commerce Marketing, Emirates Culinary Guild and any activity
where hotel and executive chef is involved.
Maintains and keeps the regional files up to date.
Performs related duties and special projects as assigned for the
smooth operation in relevant kitchen outlets.
Is always willing to learn and master new soft/hardware
programs used in office computer.
Coordinates and maintains hard file system for all outlets.
Coordinates and maintains hard file system for HACCP.
ADMINISTRATIVE ASSISTANT
OTHER ACTIVITY
ST. MARY’S CATHOLIC CHURCH
CHURCH VOLUNTEER
FILIPINO COMMUNITY MEMBER
FILIPINO COMMUNITY TRAINING COMMITTEE
SECRETARY 2007-PRESENT
SEMINAR
DISC PROFILING
DISCOVERING UNIQUENESS FOR BETTER
MINISTRY SERVICE JUNE 2018
RADISSON BLU HOTEL DEIRA CREEK
FOOD AND BEVERAGE DEPARTMENT
MAY 2010 – DEC 2012
Give support to the 8 outlets and 5 bars of the hotel including
the Banquets, Cake Shops and Lobby Cafe.
Assist the Senior Coordinator on her day to day works.
Make the weekly roster of the Managers.
Do the payroll of the whole department.
Keeping the files in order and updating it as well.
TEAM LEADER
RADISSON BLU, DEIRA CREEK
SUMIBIYA – YAKINIKU RESTAURANT
FEB 2007 – APR 2010
Represents the restaurant at scheduled F&B meetings in the
absence of the Outlet Manager.
Maintains employees’ attendance records, change of status and
also evaluates his staff periodically as per policies.
Schedules staff duties according to forecasts and special
arrangements.
Holds outlet meeting (with minutes) to discuss various aspect of
service, sources of complaints, and transmits in formations that
has brought up in the F&B meeting.
Checks on appearance of the staffs to proper uniforms and
personal hygiene.
Ensures high standard of sanitation and hygiene in the
restaurant.
Promotes up selling at all levels and by personal efforts through
guests contacts.
Handles and advices the Outlet Manager on all guest comment
and complaints.
Recommends to the Outlet Manager, changes in methods or
equipment to improve the service.
KITCHEN SUPERVISOR
BUR DUBAI, UAE
GINNY’S RESTAURANT & CONFECTIONERY
DEC 2006 – JAN 2007
Oversees the daily production of the bakery.
In charge of the quality production of the items for the
delivery.
RESTAURANT MANAGER
KROCODILE GRILLERY
OCT 2002 – JAN 2006
Part of the pre opening team of the restaurant.
Sets the budget and control the supplies consumption.
Devices promos and other incentives to increase the sales of
the outlet.
Ensures the profitability of the stores.
Oversees the daily smooth operation of the restaurant.
Prepares evaluation reports of all employees.
Ensures that all employees understood and agreed with the
company policy.
Issues disciplinary action or tardiness, absences and schedule
suspension when needed.
In charge of accepting big functions and caterings.
In charge of the petty cash and other cash handling of the
stores.
Monitors labor cost and revenue on a daily basis and take
correctable action when necessary.
FRONT OFFICE ASSISTANT
LE MERIDIEN, SINGAPORE
APR 1993 – JUNE 1995
Checks in/checks out the guests of the hotel.
Posting the daily transaction of the guests to their folio.
Confirms the flight of the guest to the airlines.
Helps the reservation department in accepting reservations of
the guests.
Assigns as a telephone operator during the absence of the
telephone operator.
Prints all the daily reports of the Rooms Department.
Updates all the guests registration card.
CHARACTER REFERENCE
UPON REQUEST
