ROMELYN ALCONCEL BULAHAN

• Evaluated staff performance to uphold quality dining standards.
• Supervise kitchen and provide assistance, as needed.
• Supervised kitchen and provided assistance.
• Maintained detailed records of daily, weekly, and monthly costs and revenues to support financial oversight.
• Maintained detailed records of daily, weekly, and monthly costs and revenues to support financial analysis.
• Monitor compliance with safety and hygiene regulations.
• Conducted daily checks of bar and kitchen operations alongside the chef-on-duty.
• Utilized restaurant management software to ensure operational excellence and adherence to food and service quality standards.
• Coordinated onboarding for new employees by scheduling and organizing training sessions.

• Managed staff schedules for multiple departments by coordinating availability and ensuring coverage.
• Conducted daily bar and kitchen line checks to ensure readiness and quality standards.
• Oversaw and evaluated staff performance to ensure quality dining.
• Monitored compliance with safety and hygiene regulations to maintain a safe dining environment.
• Handling departments Staff schedules.
• Proficient and familiar with restaurant management software.

• Performed clerical tasks in an office environment.
• Applying permits for Maintenance contractors and updating maintenance tracker.
• Maintained staff files for compliance with company policies.
• Facilitated email communications with payroll, government relations officers, and HR admins to streamline information flow.

• Greeted guests and coordinated seating arrangements to optimize flow and enhance guest experience.
• Managed waiting list to ensure timely seating and minimize guest wait times.
• Managing the waiting list.
• Ensured cleanliness and proper table set-up before guest seating while answering calls and handling reservations.
• Managed guest reservations efficiently.

• Delivered five-star dining services to guests in our Clubhouse, primarily catering to golf members.
• Provided exceptional table service in a luxury dining environment.
• Collaborated with kitchen staff to ensure timely food delivery.
• Managed customer orders using point-of-sale systems efficiently.

• Giving training to new staff in relation with Ruby Tuesday International Standards, telephone operator by receiving incoming calls and answering queries, greeting and assisting guests to their table, Communicated issues and concerns to management at monthly trainer meetings, focusing on Front of the House areas including host area, bar, and dining area. In charge in training of new staff.
• Greeted and seated guests promptly upon arrival.
• Managed waitlists and communicated wait times effectively.
• Assisted servers by relaying guest requests accurately.

• Promoted marketing strategies to uplift sales, managed local advertisement for our restaurant, and greeted and assisted customers.
• Managed incoming calls and directed them to appropriate staff members.
• Greeted guests warmly and ensured a positive dining experience.
• Handled reservations and coordinated seating arrangements efficiently.

• Developed strong customer relationships to enhance sales experience.
• Managed inventory levels to ensure product availability.

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• Received and transacted food orders at the counter, cashiered, and trained new cashier staff.
• Processed customer transactions efficiently and accurately at fast-paced restaurant environment.
• Maintained cleanliness and organization of cashier station during peak hours.
• Assisted customers with menu selections and responded to inquiries promptly.