1. Resume
Name: Ricardo Dela Cruz
Age: 39 Yrs.Old
Nationality: Filipino
Height: 5’’5
Address: #03 Bayabas St.Dalandanan,Valenzuela City,1443 Phils.
Telephone: HP:+966557434229 .Skype ID: marnikchel05
E-mail Address: marnikchel05@yahoo.com
Passport Nos. EB4883871
Area of Expertise
MANAGEMENT / LEADERSHIP
• Managed daily operations of business through improved management techniques, attention to detail,
inventory control, and developing vendor relationships.
• Conceptualized and directed marketing campaign designed to grow client base.
• Recruited, trained, and motivated staff of FOH and BOH.
• Fostered a team atmosphere through coaching, training, communication, and motivation.
OPERATIONS
• Scheduled work shifts for 10-15 employees, cutting costs by standardizing processes and products to improve
efficiency.
• Monitored and purchased inventory, ensuring sufficient levels to accommodate demands.
• Verified incoming shipments, checking specifications and quantities. Rejected damaged goods and arranged
for return to vendor.
• Defined and implemented Servesafe-compliant food safety program and trained food handlers to maintain
high standards of cleanliness, safety, and quality.
• Developed expertise with computer software including Excel and Daily Sales Report (DSR).
CUSTOMER SERVICE
• Delivered personal attention to customers to ensure high level of satisfaction, to generate repeat clientele,
and to encourage word of mouth referrals.
• Developed rapport with customers.
• Trained service staff to completely focus on delivering a quality customer experience.

2. Specialties:QUALIFICATIONS
• Over 10 Year Experience in Restaurant management and operations.
• Expertise in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality
management.
• Strong leadership skills with the ability to manage and motivate staff to achieve results.
• Track record of success reducing costs and increasing revenues.
Work experiences: (Present-Previous)
Dairy Queen Chill and Grill Restaurant,Riyadh Saudi Arabia
RESTAURANT MANAGER (May 2011-Present)
Job Description:
A. Make sure every Guest is greeted with a smile
B. Make sure every Guest is thanked for their business and invited to return
C. Follow-up orders from vendors.
D. Provide production direction to staff in a clear and concise way
E. Set an example for crew by working hard to implement shift plan and ensure swift and smooth production
F. Identify and resolve bottlenecks in food preparation to increase speed of service
G. Demonstrate patience and a positive attitude with crew while delegating tasks and giving instructions
H. Work with crew to act on Guest feedback and resolve Guest complaints in a timely, friendly and
professional manner
I. Direct crew to take pride in the details of delivering the “PRIDE” Guest service
J. Set challenging goals for self and staff during shift and ensure accountability
K. Directs crew members to do what it takes to maintain restaurant and equipment cleanliness and sanitation
standards
L. Takes initiative to immediately report violations of safety, sanitation or security policies to restaurant
management and perform short-term solutions
M. Complete checklists and procedures for cash reporting, inventory control, and scheduling during shift
N. Study the sales trend of the store to increase understanding of restaurant financial controls
O. Helps to remove performance barriers and provide resources for crew and restaurant to perform well
Curry Favor Japanese Kitchen, Novena Square Mall,Singapore
Dining/Kitchen Supervisor (June 2009-June 2010)
Job Description:
A. Ensuring the cleanliness of the restaurant.
B. Checking the workforce and daily schedule of the service staff.
C. Checking and requesting necessary stock item to supplier and implement HACCP procedure to all perishable
goods.
D. Establish standards for personnel performance and customer service.

3. E. Review work procedures and operational problems in order to determine ways to improve service,
performance, and/or safety.
F. Perform some food preparation or service tasks such as clearing tables, and serving food and drinks
when necessary.
G. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste
removal and pest control.
H. Record the number, type, and cost of items sold in order to determine which items may be unpopular
or less profitable.
I. Schedule and receive food and beverage deliveries, checking delivery contents in order to verify
product quality and quantity.
J. Investigate and resolve complaints regarding food quality, service, or accommodations.
K. Assigning service staff to carry our side jobs on a fair rota basis.
L. Listening to guest complaint.rectify wrong doing.and act immediately on their demands or
complaint
M. Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom
personnel and purchases or requisitions foodstuffs and kitchen supplies
N. Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to
control portion costs.
Golden Palace Chinese Rest.Riyadh,Saudi Arabia.
Cashier/Waiter (2007-up to February2009)
JOB DESCRIPTION:
A. Welcome and greet the guest at the entrance and escort them to their table.
B. Accept reservation/calls over the telephone.
C. Inform service staff of reservation and parties scheduled for the day.
D. Oversees the neatness of the outlet, inform housekeeping if there’s a need for cleaning.
E. Takes and serve food and beverages according to prescribe standard of service.
F. Study the menu and familiarize himself with the restaurant specialty as well as out of stock item.
G. Check and re-stock service station and sees to it that the par stock is maintained.
H. Set-up the tables and chair of the restaurant.

4. Four Seasons Hotel/ Holiday Inn ( Riyadh, Saudi Arabia)
(Part time Waiter 2007-2009)
Job Description:
A. Setting up the banquet as per the event organizer wishes so.
B. Arrange the tables and chairs for the specific occasion, including the design and motif.
C. Collect every details of the event for the proper set up of the place, hall or room on which the event would
held.
D. Servicing the guest in accordance of the hotel standard or the way that fits on the event.
E. Following the task assign by the banquet supervisor at all times.
Dining Supervisor (Oct.-Dec.2006)
15th
Asian Games, Doha Qatar.
Job Description:
A. Monitor the whole day operation of the assign venue in regards of the company’s catering services.
B. Ensuring the cleanliness in all aspect of the venue, according to company’s standard.
C. Implementing HACCP procedure in all perishable item, from raw materials to finish product to avoid wastage.
D. Regular monitoring of the status of equipment and report to the venue manager whatever case may be.
E. Implementing a weekly inventory to monitor and control the required stock.
F. Assigning the service staff in their working station by doing a daily schedule.
G. Conducting a work rotation of the staff to practice their flexibility and know-how in all aspect of work in
terms of service.
Crew member/Storekeeper (2004-2006 July)
K.F.C. International, Al-Khobar, Saudi Arabia
Job Description:
A. Following the standard procedure of the company in terms of selling, cleaning, and kitchen works.
B. Ensuring the entire things for the operation are sufficient.
C. Directly following the store rules and regulation.

5. Cashier (1998-2003)
Chicken Tikka Restaurant ,Al-Khobar, Saudi Arabia)
Job description:
A. Directly dealing with all types of customers in regard of the company’s products, quality, and services, in good or
in kinds.
B. Suggesting all the ongoing market promotion (LSM) whenever the customer is coming into the store.
C. Acting as the food controller when the time arise.
D. Ensuring the needs of the customers and act immediately on their complaints.
E. Handling a point of sales of the restaurant and focus on the cash inflows.
F. Maintaining the sales area(front side) complete, clean and presentable.
Shift Leader (Supervisor 1995-1998)
Dunkin Donut’s Phils.
Job Description:
A. Designate to lead workforce of crew member in assign shift.
B. Ensuring the availability of the restaurant fast moving product from raw materials to finish product.
C. Checking the daily work force of the assign shift.
D. Accomplish daily reports of the product mix to profit and loss, product variances and leftovers.
E. Adheres to the company standard of quality, service and cleanliness.
F. Reports to the supervisor in daily basis all the equiptment status.
G. Accomplish weekly schedules of the crewmember and their daily station.
Storekeeper (1993-1995)
Dunkin Donut’s Phils.
A. Provide a list of the item in the store from raw materials to finish product.
B. Accomplish weekly requisition slip and provide enough stock for the store operation in a weekly basis.
C. Checking all in-coming deliveries of raw materials and report to the warehouse dept. if there are unusual
problem .
D. Accomplish monthly inventory report of the store consumption and submit it to the accounting dept. every 5th
.
Day of the following month.
E. Distribute all the store requisition from raw materials to finish product.
F. Responsible for the maintenance of stock levels or quantity.

6. G. Follow up deliveries of stocks quantity, sales order processing, and communicate with the warehouse dept.
regarding stock accuracy.
Recent and Past Career Accomplishment:
A. Putting a systematic counting and easy to understand summary reports of the entire inventory item.
B. Lessen the company expenses in terms of cleaning and raw materials by doing a first in-first out
procedure(FIFO).
C. Putting the restaurant in a smooth , hassle free operation by reporting to the manager in a monthly basis all
the crewmember status prior to their end of service contract.
D. Putting the Dunkin Donut’s (Grand Central Branch) in a nos.1 rank by reaching 52.6% above the sales
compare to the 22.5% of the company’s given target in a promo of “Buy One Dozen Donut and get 6pcs.
Free”
E. Building more Dunkin Donut’s collapsible booth to provide a more accessible donut chain in town.
F. Given a company an accurate computation of COGS to basically tracks the effectiveness of the store menu.
G. Enhancing a set of menu’s and utilizing it for outdoor catering for more effective and profitable point of
sales.
H. Establishing and opens 9 store in the length of my career in food service.
I. Achieving the target sales of the store compare to last month by encouraging the service staff to upsell,
product sampling,and enhancing the speed of service.
Educational Attainment:
B.S Computer Science (1993-1997) Graduated
(AMA Computer College,Philippines.)
B.S. Management (1991-1992) UnderGraduate
(Far Eastern University,Manila,Phils.)
Secondary School (1987-1991)Graduated

7. (Kalookan High School,Caloocan City,Phils.)
Self Description:
I am simple, levelheaded person with simple dreams in life. I want to excel in different fields and willing to learn
something beyond the field of my expertise .Also I am willing to apply the Do’s and Don’t of the company if ever their
hire me.
I am very down hearted person, I don’t want to see people around suffer much more than me. But I knew I’m not a
savior. I would just help them for I believe the best I could. Giving one part of my hand is I think one help I could give,
more than that is enough. They must do their share to save their selves.
I also set a rule for myself; it must be 3P’s (Priority, People, Patience) I also like sometimes alone in a room doing my
homework, just to let myself exhausted. I also like to mingle with people with a lot of sense, because I know I could pick
something from them. And believe to the saying that if somebody stop learning their keeping their selves old, and the
one who keeps on learning is the one who stay young. Because the greatest things in life is learning just to be able to
access yourselves to the world of advancement.