Stanley Depalobos Barcia
Paramaribo
Summary
An experienced Hotelier with over a decade of proven track record in Managing Food and beverage Operations, Maximizing profits, service quality, and ensuring guest experiences are exceptional. A highly passionate perfectionist with an eye for detail who leads by example, instilling a sense of excellence and constant attention to customer service in his teams by leading, coaching, and mentoring. Experienced in hospitality operational management in Hotels, Resorts & Cruise Lines. Knowledgeable in different types of hazardous natural disasters in reality scenarios including Earthquakes, Floods, Typhoons, and Volcanic Eruptions.
Professional in food and beverage industry with strong focus on team collaboration and achieving results. Adept at managing operations, ensuring quality, and driving customer satisfaction. Known for reliability and adaptability in meeting changing needs. Skilled in inventory control, staff training, and cost management.
Overview
21
21
years of professional experience
1
1
Certification
Work History
GROUP FOOD & BEVERAGE MANAGER
TORARICA GROUP HOTELS
05.2024 - Current
- Managing the entire Food and Beverage Division of three (3) properties of Torarica Group Hotels & Resorts (Torarica Hotel, Royal Torarica, and Eco Torarica)
- Directly managing six (6) bars, five (5) restaurant outlets, five (5) meeting rooms, and two (2) ballrooms
- Responsible for a total of125 employees in both service and production
- Develop the F&B strategy plan in collaboration with all other hotel key leaders and regional specialists
- Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, profitability targets, business volumes and guest and team member experience, to support the hotel plan
- Prepare and manage the F&B budget to achieve departmental and hotel targets
- This includes carrying out regular reviews of performance against budget targets, analyzing variations and taking corrective actions where needed, as well as providing accurate forecasts, FFE – restaurant upkeep and inventories
- Fully responsible for the management of the kitchen and all restaurants, bars, outlets, catering and banqueting operations
- Monitor and review performance against targets, including revenue, costs, covers and guest satisfaction
- Agree action plans with the culinary & F&B management team to improve performance, where needed
- Ensure the team delivers great guest experiences by maintaining consistently high service standards and product knowledge
- Review and act on guest feedback and take appropriate action to resolve guest complaints and improve guest loyalty
- Partner with the Commercial team on the F&B sales and marketing strategy and the development of new products and services
- Maintain good communication and work relationships in all hotel areas
- Manage staff performance issues in compliance with company policies and procedures
- Manage, train and develop the F&B service and culinary team to the highest level
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Be environmentally aware, adhere to sustainability programs
- Focus on banquet operation, sales and development to maximize the revenue and ensure the property offers the best-in-class products and service
- Constantly look for ways to make the customer experience more pleasant and productive
- Lead, develop and inspire the Culinary & Food & Beverage team and create an environment where all Team Members can thrive
- Maintain effective people management practices, including coaching, performance management, talent development, succession planning, recruitment and effective training
- Establish and maintain an efficient F&B and kitchen workforce plan, identifying current and future workforce needs in line with business volumes, budgets, HR and compensation practices
- Ensure the F&B operations and team strictly comply with all applicable regulations, including health, safety and hygiene regulations; food safety training and certification; hospitality, food and beverage legislation; first aid, fire and emergency procedures; and hotel policies and procedures
- Ensure that potentially hazardous situations are identified, reported and rectified
- With the Purchasing team, ensure efficient and cost-effective purchasing procedures and identify, evaluate and select suppliers where required
- Establish and maintain regular and effective communications with key stakeholders, including the F&B team, the hotel leadership team, suppliers, local authorities and customers
- Maintain comprehensive up-to-date product knowledge, including markets, current and future trends, ingredients, equipment and suppliers, and make appropriate adjustments to food and beverage plans accordingly
- Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
- Developed comprehensive waste reduction program, significantly decreasing costs and contributing to sustainability goals.
- Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
- Developed and executed successful marketing campaign, introducing themed dining events that significantly boosted patronage during off-peak hours.
- Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
- Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
- Organized and executed catering services for special events, expanding business scope and increasing revenue streams.
- Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
- Worked closely with marketing teams on promotional activities that generated increased foot traffic.
- Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
DIRECTOR OF FOOD & BEVERAGE
GOLDEN SANDS DESTINATION RESORT
05.2023 - 05.2024
- Direct manages F&B leaders for continuous improvement
- Review financial reports to determine how F&B is performing against budget
- Works with F&B leaders to determine areas that have concerns
- Develop strategies to improve the department's financial performance
- Establishes challenging, realistic, and obtainable goals to guide operation
- Makes recommendations for CAPEX funding of F&B equipment, and renovations in accordance with brand business strategy
- Manages F&B Budget; Monitors the department's actual projected sales to ensure revenue goals are met
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; Encourages and builds mutual trust, respect, and cooperation among team
- Leading by example; Serves as a role model to demonstrate appropriate behaviors; Identifies business as another source of revenue; Conduct regular on-going briefings and staff meetings
- Provides services that are above and beyond for customer satisfaction and retention; Conducts training for continuous improvement of service
- Review positive and negative feedback with the F & B team and ensure appropriate corrective action is taken
- Provides guidance and direction to team members
- Equipped food & beverage leaders to effectively manage wages
- Hires leadership team members who demonstrate strong functional expertise
- Set goals and expectations for direct reports using the performance review
- Brings issues to the attention of Human Resources as necessary
DIRECTOR OF FOOD & BEVERAGE
WATERFRONT AIRPORT HOTELS & CASINOS
10.2019 - 04.2023
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
- Spearheaded regular maintenance and repair operations to keep the building and equipment in peak condition
- Created and deployed successful strategies to boost restaurant performance
- Determine operational weak points and implement corrective actions
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Maintained high standards of food quality by reviewing shipments, overseeing preparation, and monitoring food safety
GROUP CRUISE GENERAL MANAGER – PER-OPENING
CALYPSO CRUISE1 &2
07.2018 - 10.2019
- Managed the entire Two (2) Cruises Operations; directly supervised departments Reception, F&B Service & Production, Housekeeping, Engineering, Purchasing & Sales & Marketing
- Worked closely with Cruise CAPTAIN to ensure smooth and safe cruise operation;
- Organized Head of Department Meetings, making sure all information was delivered well such as VIP & VVIP requests
- Closely working with Reservation, Sales & Marketing, and Finance Department for all bookings and guest room assignments, Food and beverage special requests, and events; Maintain a high level of service and guest satisfaction
- Control cost and increase profitability onboard; Supervise, recruit, and train all the staff on board
- Welcome the guest, and conduct guest briefings regarding cruise facilities and (Itinerary Activities, Timing, and safety)
- Create standard operating procedure (SOP); Ensure safety and hygiene on board
- Prepare a weekly report to BOARD OF DIRECTORS regarding overall cruise operation
DIRECTOR OF FOOD & BEVERAGE
DOMAINE DE LA RESERVE HOTEL
09.2014 - 07.2018
- Plan and manage the entire operations of the F&B Division both service and production
- Participate in total hotel management as a member of the hotel executive committee
- Develop, Implement, and Monitor Schedules for the operation of all F&B Outlets including Bars and Banquets
- Participate with the Chef and Outlet Manager in the creation of menus
- Implement effective control of Food and beverage and labor costs
- Assist the Area Manager in establishing and achieving predetermined profit objectives
FOOD & BEVERAGE MANAGER
CORAL STRAND HOTEL
08.2011 - 08.2014
FOOD & BEVERAGE RESTAURANT MANAGER – PER-OPENING
CENDELUXE HOTEL
05.2009 - 06.2011
FOOD & BEVERAGE SUPERVISOR – PER-OPENING
CROWN REGENCY HOTEL
06.2007 - 04.2009
FOOD & BEVERAGE CAPTAIN – PER-OPENING
BORACAY MANDARIN HOTEL
04.2006 - 05.2007
FOOD & BEVERAGE WAITER
THE PANOLY HOTEL
05.2004 - 03.2006
Education
Bachelor of Science - Hotel & Restaurant Management
Filamer Christian University
Philippines05.2004
Skills
- Hands-on management style
- Leadership by example
- Strategic planning and execution
- Marketing promotion strategy
- Highly organized and fast execution
- Strong team management
- Experienced negotiator
- Matching recruited talented skills employees for the company
- Understand the competitive market trends
- Expert in food and beverage cost management
- Leader of impeccable service standards and consistent quality
- Expert in creating and implementing F&B concepts
- Flexible, Island innovative, Island resourceful
- Highly adaptable
- Very detailed in the cleanliness of all F&B sections
- Dedicated team player with a proactive can-do approach
- Excellent training in communication and guest relations skills
- High team spirit in managing different types of nationalities
- Proficient in all financial aspects linked to the F&B operation
- Extensive experience and expertise in inventory control management
- Attention to detail
- Manage time effectively
- Analysis and critical thinking
- Planning and budgeting
- Food and beverage operations
- Cost control
- Wine pairing
- Menu development
- Labor management
- Sanitation standards
- Hygiene regulations
- Food presentation
- Service delivery management
- Allergy management
- Nutrition awareness
- Operations oversight
- Ordering supplies
- Beverage making
- Table management
- Menu pricing
- Front of house management
- Training and onboarding
- Employee supervision
- Customer service
- Inventory management
- Safe food handling
- Employee performance evaluations
- Operations management
- Team leadership
- Scheduling
- ServeSafe manager
- Event coordination
- Monitoring food preparation
- Collaboration and teamwork
- Staff supervision
- Critical thinking
- Recruitment
- Sales promotion
- Profitability optimization
- Coaching and mentoring
- Problem-solving
- Supply ordering and management
- Budget administration
- Back of house management
- Cost controls
- Managing reservations and large parties
- Health code compliance
- Relationship building
- Scheduling staff
- Sanitation
- POS terminal operation
- Delegating assignments and tasks
- Calm and pleasant demeanor
- Catering services
- Strategic planning
- Cost estimation
- Inventory management software
- Recruitment and hiring
- Workflow planning
- Performance improvement
- Liquor law compliance
- Quality assurance
- Purchasing
- Resource allocation
- Work Planning and Prioritization
- Anticipating problems
- Expense tracking
- Sales and marketing
- Kitchen equipment operation and maintenance
- Facilities planning
- Recipes and menu planning
- Money handling
- Managing deliveries
- Food plating and presentation
- Portion control
- Calendar and scheduling software
- ServSafe food manager
- Fire safety regulations
- Database interface and query software
- Conflict resolution
- Menu pricing and writing
- Customer retention
- Payroll administration
- Investigating complaints
- Contract negotiation
- Labor and overhead cost estimation
- Quality control
- Kitchen staff coordination
- Reliable and responsible
- Building maintenance
- Teamwork
- Teamwork and collaboration
- Time management
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Reliability
- Excellent communication
- Customer satisfaction
- Organizational skills
Certification
- AHLEI-Certified Food & Beverage Executive (CFBE)
- Time Management
- AHLEI-Hospitality Management
- Standard Etiquette and Manners
- ServSafe Food Handler
- Professional Grooming & Hygiene
- Standard Precaution: Hand Hygiene
- Up Selling Skills
- ServSafe Delivery: COVID-19 Precautions
- Cooking & Baking Demo
- ServSafe Re-Opening Guidance COVID-19 Precautions
- Bartending Management
- ServSafe Takeout: COVID-19 Precautions Centerpiece Making
- Table Service Fundamentals
- Standard Barista Training
- Guest Service Values
- Dining Room Service Ala Carte with Wine
References
Pinky, Perez, Human Resource Manager, pinkieperez77@yahoo.com, +639983674522, Golden Sands Destination Resort, Philippines
Hobbies and Interests
New Travel Experiences, Food & Beverage Trends, Fashions, Children, Music, Dancing, Pet
Timeline
GROUP FOOD & BEVERAGE MANAGER
TORARICA GROUP HOTELS
05.2024 - Current
DIRECTOR OF FOOD & BEVERAGE
GOLDEN SANDS DESTINATION RESORT
05.2023 - 05.2024
DIRECTOR OF FOOD & BEVERAGE
WATERFRONT AIRPORT HOTELS & CASINOS
10.2019 - 04.2023
GROUP CRUISE GENERAL MANAGER – PER-OPENING
CALYPSO CRUISE1 &2
07.2018 - 10.2019
DIRECTOR OF FOOD & BEVERAGE
DOMAINE DE LA RESERVE HOTEL
09.2014 - 07.2018
FOOD & BEVERAGE MANAGER
CORAL STRAND HOTEL
08.2011 - 08.2014
FOOD & BEVERAGE RESTAURANT MANAGER – PER-OPENING
CENDELUXE HOTEL
05.2009 - 06.2011
FOOD & BEVERAGE SUPERVISOR – PER-OPENING
CROWN REGENCY HOTEL
06.2007 - 04.2009
FOOD & BEVERAGE CAPTAIN – PER-OPENING
BORACAY MANDARIN HOTEL
04.2006 - 05.2007
FOOD & BEVERAGE WAITER
THE PANOLY HOTEL
05.2004 - 03.2006
Bachelor of Science - Hotel & Restaurant Management
Filamer Christian University
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