Jacqueline R. Pascua
Blk 130, Lot 5, Juan Luna Street, Brgy. Rizal, Makati City
Email address:-Contact number:-
Objective:
To apply my understanding and skills in a competitive company, that shows potential in career growth.
To stretches my capabilities by gathering more information.
Education:
ABE International College of Business and Accountancy
Bachelor of Science in Business Administration
Major in Management
Graduated May 2007
Work Experience:
Intelenet Global Solutions / Barclays Bank
Digital Servicing Helpdesk
April 2016 to June 2017
Handles financial account from UK
Technical support
Ooma Japanese Rice Bar
Establishment Manager
April 2015 up to December 2015
*Ooma is a newly opened modern Japanese Restaurant, as an Establishment Manager I am assigned in:
*Creating the checklist according to the setup of the Restaurant with each stations (Cashier, Server, Host, Bar and Manager
*Validation of each staffs during they’re trainings so as the product knowledge (ingredients), Proper execution of Standard service sequence, and how to be an effective sales person.
*Managing the controllable expense such as Labor Cost, Operations Supply, Food Cost, Electricity and Water based with the budget given.
*Creates good rapport with the guest by delivering excellent service and high quality of foods.
*Gives recognition to those staffs that shows unfailing dedication and determination to their tasks, and exceeding the Management’s expectations, a team player. Gives Gift Certificates or Pin.
Olive Tree Kitchen and Bar
Restaurant Operations Manager
July 2014 up to April 2015
*Assigned in decision making in terms of operations store concerns.
*Creating new ideas for improvements and to excel with competitor’s trends.
*Delegates tasks with Supervisor and Managers towards team everyday goal.
*Consistently monitoring each of the team’s performance by evaluating their performance every 2 months, enable for them to know they’re weakness and strength.
*Performs Trainings in different aspects, depends on their job descriptions.
*Creating systems in terms of Manuals and setting standards based on what the company wants to be implemented.
Chops Chicago Steakhouse
Restaurant Manager
January 17, 2014 up to July 2014
* Responsible in all store concerns.
* Delegating each managers KRA's (BOH and FOH) and do consistent check and follow ups with they're reports with they're given time frame.
* Managing events in terms of budgets the suggested menu for Guests who have certain amount to spend.
* Did decision making both Kitchen and Dining.
* Do the evaluation of Managers so as the staffs for finalizing.
* Maintain each stations cleanliness and organize.
* Very particular in terms of product quality and presentation of food.
* Expert in handling guest’s complaints. * Valued guests concerns and give extraordinary practice in creating guest’s relationship.
Yabu House of Katsu
Restaurant Manager
November 7, 2012 up to January 15, 2014
* Part of the opening team, I opened 2 branches of Yabu, one is in SM Aura and the other one is in Alabang Town Center. I do the Itinerary of each staff’s daily activities before the store will open. Do the beginning inventories to double check lacking then do the action plan? Update the plantila. Preparing the punch list for the inventories of all equipment, so as the area needs to be repaired or to be changed.
* Accomplishing the weekly cockpit with the complete information about the store performance in terms of sales, marketing updates, manpower costs, repairs and maintenance updates, breakages inventory of wares, previous guests concern and action plans, concerns in terms of store operations.
* Delegating of each Managers KRA's (Key Result Area)
* Follow ups and updating the Operations Manager about the store or operations status.
* Planning weekly schedule of staffs considering the hourly sales where they should have their break times and when they will have their rest days.
* Organizing the implemented systems thru trainings and briefing the team.
* Giving recommendations to those staffs who deserves, to boost up their performance and to be more efficient.
Picasso Hotel/Brasserie Boheme by Gustavian
Assistant Dining Manager
Salcedo Village, Makati City
June 2011 – January 2012
* Assigned in supervising the whole dining operations.
* Observe complete set up of breakfast buffet, so as the availability of each food served to in house guests of the hotel.
* Maintaining the cleanliness of the restaurant by delegating each task to the staffs to maximize its working hours.
* Coaching each staffs and motivating to reach target sales every day.
* Assisting the Dining Manager in each event that will have indoor or even outdoor service.
Agave Mexican Cantina
Administration Officer
The Fort
December 2009 – November 2010
* Handles purchasing of goods needed for the restaurant operations.
* Assigned in organizing the receipts from the suppliers, preparing check vouchers.
* Encoding the information at the check vouchers of the receipts at the check disbursement.
* Releasing and keeping the checks that have been picked up by the suppliers.
* Directly reporting to the Owner & Operations Manager for updates of the suppliers increase of product price and status of their storage stocks, enable to have advance purchase order & reserve stocks.
Chowking Foods Corporation
Store Manager
Makati Cinema Square
July 2007 – March 2009
* Directing the tasks of the Co-Managers.
* Delegating the assignments of each Manager with target date of accomplishing, enable for them to help increase of the sales.
* Give proper training like enrolling them to different seminars provided by the company for them to become more effective with their positions.
* Give recognition to the staffs or incentives like Gift Certificates, Cash for those who deserved to be employee of the month and every time we meet the target sales of the restaurant.
* Directly reporting to the Owner
_____________________
Jacqueline R. Pascua
