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Food and Beverage Service

training & business skills


 with Bob michael Pasana






short description:
An introduction to food and beverage operation, basic knowledge about products and its use, skills and techniques on how to become effective about the job.
 
long description:
Basic training for the following topics
- Beverage knowledge
- Food and Beverage Service
- The ART of Cocktail mixing
- Latte Art
- Basic coffee making (espresso machine)

All modules can be availed separately
 
credits obtained:
n.a.
 
minimum class size:
1
 
availability:
maximum 8 hrs a day.
 
fee comments:
Payment must be made at least a day ahead
before the start of the program
 
 session structure




title:


type:

description:


duration:


introduction to service

live session

basic info about the hotel and restaurant industry


1h 0m




total duration: 1h 0m over 1 session(s)
comments: Time can always be adjusted as long as changes
will be done in advance.
 

discussion forums: 2
 








Available to book on the following pre-scheduled starting dates:



1
start: (GMT) 03 June 2012 20:00 internet time: @875 | view full details |
book




languages:
duration: 1h 0m
fee: 10US$  (100lp)
payment: at booking
delivery method: live online and self-paced

Quick Help




Philippines


Bob michael Pasana



description of :
I started my career as a banquet waiter in one of the 5 star hotel here in my country. And that's how my career started in the food and beverage industry. Overall, I am working in these wonderful business for more than 15 years. The last 7 years, I devoted my self in training new and aspiring individuals who wants to have a career in the hospitality industry.I also develop training modules or programs for company who wish to seek outsource training for their employees. MY area of expertise range from theoretical and practical demonstrations. From simple and basic f & b waitering to the art of mixing cocktails, from customer relation to a simple wine tasting sessions, these has been my life for at least 4 years. My accumulated experience here and abroad makes me effective when I do personal / group training session. Experiential learning is the foundation of my training. It is more permanent and deep rooted.
 
Teacher's qualifications:
Bob Michael D. Pasana
1 Faith Street Teresa Village Project 6 Quezon City, Philippines
Cell Number +639196138756, +639175862125
E-mail address bob.pasana@yahoo.com

OBJECTIVES
To continuously improve my skills and knowledge in the Food and Beverage Industry, particularly in training;
To share my skills and experience, and to join a company that believes in excellence, accountability, authenticity and integrity.

PROFESIONAL BACKGROUND
More than 15 years of experience with different hotels, bars, and restaurants here and abroad. Started my career as a banquet waiter before handling position such as Captain Waiter, Head Waiter, Restaurant Supervisor, Restaurant Manager and finally as a Trainer. Very much involved with training for the last 6 years particularly; food and beverage, costumer relation and lately, attitudinal training.
CAREER EXPERIENCE
April 2008 – Present Holland America Line Training Center
Antipolo City, Rizal
Beverage Trainer

Job Description
• In charge of training of all current and new hire employees of Holland America Line.
• Responsible for maintaining (ex-crew) and developing (new hire) student skills, knowledge and attitudes commensurate to the goals of the program.
• Evaluate and assess the performance of all trainees on a day to day basis. Including participation during class discussion and demonstration. And most especially, during practical role playing, signature cocktail mixing and coffee making.
• To utilize variety of effective and professional teaching techniques and method that will assist trainees in attaining the performance objectives of the course.
• Prepares the weekly / monthly requisition and purchasing of all beverage items that will be use during training.
• Develop new training modules and/or request additional training materials that will help not only the students but the company to achieve its goals and expectations.
• Directly reports to Director of Training, HAL Training Center Antipolo.
• Performs other related duties as required by my position.



October 2007 – March 2008 Ozeano Restaurant (Pre-opening Team)
Manila Ocean Park, Metro Manila
Restaurant Manager

Job Description
• Direct and supervise the daily restaurant operation, maintaining restaurant standards of service, guest satisfaction and efficiency.
• Assign and delegate responsibility and authority to assistants and subordinates in such a way as to ensure consistency in service quality and standards.
• Develop, implement and measure relevant training programs to increase the knowledge, productivity and performance for the team members of the restaurant and conduct team member’s appraisals.
• Contribute to the achievement of the restaurants objectives in participating in the planning, development and implementation of the annual budget, menu costing and pricing.
• Ensure effective communication with the kitchen ensuring a smooth flow of service and timely suggestions for menu changes and food promotions.
• Ensure and facilitate a flow of communication to and from other departments and between management and team members.
• Accountable for the financial performance of the outlet against budget and forecast.
• To perform any additional duties required by his/her superiors.

December 2005 – August 2007 The Emirates Palace Hotel
Abu Dhabi, United Arab Emirates
Restaurant Supervisor
Job Description
• Direct and supervise the daily restaurant operation to maintain the highest quality of service, guest satisfaction and efficiency.
• Ensure that the outlet is adequately equipped with operating equipment, guest’s supplies and restaurant accessories in line with business demands.
• Assign and delegate responsibility and authority to Captains and subordinates to ensure consistency in service and standards.
• To give continuous training to all staff employees in accordance to Kempinski standards.
• To schedule and assign staff according to reservation forecast, special activities, events, holidays, vacation and operation requirements.
• Conducts briefing to all the staff every shift and gives necessary information about the hotel’s operation for the day.
• Implements new ideas to help the restaurant operation runs smoothly.
• Attends new training programs to further develop skills in handling different hotel operations. Specifically, training modules for all staff.
• To maintain a daily logbook to record comments, complaints, sales information, revenue and any unusual occurrences.
• Participate in F and B meetings
• Perform other duties which are not mentioned above.
December 2004 – December 2005 Hue Vietnamese Restaurant
Blue Ginger Restaurant (Pre-opening Team)
Greenbelt 3, Makati City Philippines
Restaurant Manager
Job Description
• Maximizes the prompt efficiency of service, ensuring guests satisfaction through presentation of Food & Beverage items, and achieves outlet revenue budget.
• Controls the quality of food and beverage served, outlet's decoration and shortages.
• Communicates constructively with the guests to assess their satisfaction...If not satisfied, takes an immediate action.
• Evaluates opportunities to improve both product and services and report accordingly.
• Schedules staff on a weekly basis with precise timings and break hours considering guest turnover and weekend operation.
• Organizes and directs a pre-shift briefing with all subordinates to give them a feedback of past observations and achievements for the day.
• Checks presence and grooming of staff.
• Organizes daily 15 minutes training sessions to maintain acquired skills and knowledge regarding restaurant operation.
• Carries monthly communication meeting with staff and report to F&B with written minutes.
• Attends weekly F&B Meeting reporting constrictive comments or suggestions for the improvement of operation and communicates decisions to all subordinates.
• Coordinates with Gen. Manager & Human Resource Manager for all staff issues such as: Leave requests, warning letters, transfer, recruitment or termination.
• Welcomes new employees and take care of introduction period.
• To perform any additional duties required by his / her superiors.

April 2004 – November 2004 Trance Cafι Bar and Restaurant (Pre-opening Team)
San Juan, Metro Manila Philippines
Restaurant Manager
Job Description
• Direct and supervise the daily restaurant operation to maintain the highest quality of service, guest satisfaction and efficiency.
• Assign and delegate responsibility and authority to assistants and subordinates to ensure consistency in service and standards.
• Ensure and facilitates flow of communication between management and team members.
• Provides detailed restaurant promotional plan which will fit into the concept.
• Handles and approves proposals of new suppliers and performing artist.
• Maintains effective communication with all the kitchen staff to ensure a smooth flow of service. Recommends changes and food promotions.
• Develops and implement new ideas, relevant training programs to provide all the staff the tools that they need in dealing with our clients.
• Monitors the performance and productivity of the staff. Conducts appraisal for all team members.
• Responsible for the financial performance of the outlet.
• Perform other duties as required by my position.

August 2003 – March 2004 Max’s Restaurant (Pre-opening Team)
Eastwood Citywalk, Libis Quezon City
Dining Supervisor
Job Description
• In-charge of hiring and training of new dining staff, including orientation for newly hired staff.
• In-charge of filing all 201 files of employees.
• Checks and monitors all dining equipment including warranty, suppliers, terms of payment and discounts.
• In-charge of maintaining restaurants dining standards.
• Accomplish opening and closing checklist.
• Conducts weekly meeting of all dining personnel.
• In-charge of scheduling duty roster of all dining employees and housekeeping staff as well.
• Conducts briefing before the opening of the store.
• In-charge of implementing new ideas for the restaurant.
• Monitors the performance of all dining employees.
• In-charge of requisition of all store needs and maintaining it at par stock level.
• In-charge of handling guest complaints.

December 2002 – June 2003 Bubba Gump Shrimp Comp. & Restaurant (Pre-opening Team)
Greenbelt 3, Makati City, Philippines
Dining Trainer
Job Description
• Maintains highest quality of service.
• Advises on the selection of food and beverage items as required.
• Assist in overseeing the scheduling of duty rosters for all dining personnel.
• Request necessary supplies for the operation.
• Setting up the restaurant and preparing it for the operation of the day.
• Handles guest complaints.
• Ensures the over-all cleanliness of the restaurant.



August 2001 – November 2002 Twist of Mingoy’s (Pre-opening Team)
Eastwood Citywalk, Libis Quezon City, Philippines
Captain Waiter
Job Description
• Maintains high quality service standard of staff.
• Advises on the selection of food and beverage items as required.
• Handle’s guests’ complaints in an efficient, courteous and diplomatic manner.
• Reports daily operations as required by management.
• Requisites necessary supplies.
• Maintains appropriate behaviour demanded from a supervisor and establishes harmonious working relations with the whole operation.
• Ensures the over-all cleanliness of the restaurants.
• Recommends inputs employee’s performance evaluation.

November 1999 – July 2001 Toque! Cafι and Restaurant (Pre-opening Team)
Tomas Morato, Quezon City
Supervisor

Job Description
• In-charge of training of all dining personnel.
• Maintains high quality service standard of staff.
• Creates appropriate personal contact with guests.
• Handles guests’ complaints in an efficient, courteous and diplomatic manner.
• Provides feedback on customer’s complaints. Maintains good rapport with the guest, colleagues and staff.
• Reports daily operations as required by management.
• Controls food waste, breakages, buffet and a la carte.
• Controls store stock, to be kept on minimal level.
• Maintains appropriate behaviour demanded from a supervisor and establishes harmonious working relations with the whole operation.

June 1996 – July 1999 The Peninsula Manila
Ayala Ave., Makati City, Philippines
Banquet / Outlet Waiter
Job Description
• Maintains highest quality of service.
• Advises on the selection of food and beverage items as required.
• Prepares sufficient mis-en-place to set tables.
• Request necessary supplies for the operation.
• Setting up the restaurant and preparing it for the operation of the day.
• Ensures the over-all cleanliness of the restaurant.

Trainings and Seminar Attended

• International Wine Expo – held at Madinat Jumeirah 2006
• Basic Wine knowledge – conducted by Penfolds Inc 2006
• Tobacco and Cigar Training – conducted by Havanos, makers of quality Cuban cigar 2006
• Train the Trainer – conducted by the Emirates Palace 2006
• The Johnny Walker history – held at Hotel Intercontinental Abu Dhabi 2006
• Major Wine Regions and Producers of the world – conducted by the Emirates Palace 2007
• Introduction to Bourdeaux Wines (modules 1 & 2) – conducted by the Emirates Palace 2007
• Grape Varieties around the world – conducted by the Emirates Palace 2007
• Power from Within (Attitudinal Training) – SourceAsia Business Inc. 2008
• HAL University Train – the – Trainer – held at Jakarta, Indonesia September 2010
Personal Data
Age : 35 years old
Date of Birth : May 19, 1976
Place of Birth : Quezon City
Sex : Male
Height : 5’8 1/2”
Weight : 160 lbs
Status : Married
Nationality : Filipino
Religion : Roman Catholic
Languages Spoken : English and Filipino

Education
FEATI University Manila, Philippines
Bachelor of Science in Marine Transportation

Character references are available upon request.

Bob Michael Pasana

 
's preferred teaching style:
My methodologies ranges from simple story telling to actual simulation and application. It will always be base on what subject that has to be facilitated
 



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