ROMMELITO PONCE

• Looking after Hotel operation - Creating budgets - Overlook Wine-house Operation
• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Responded to customer concerns by providing friendly, knowledgeable support and maintaining composure and professionalism.
• Handled employee-related issues to improve performance, professional conduct and attendance reliability.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Set goals for department and supported employees in meeting expectations.
• Assisted in recruiting, hiring and training of team members.
• Trained and guided team members to maintain high productivity and performance metrics.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Assisted with marketing strategy creation and advertising initiatives to better promote facility to public.
• Handled catering scheduling, ordered food and planned events.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Hired and trained both permanent and temporary staff members.
• Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
• Set schedules for 100 staff by planning and designating shifts and hours.
• Promoted catering packages with most profitable outcomes without sacrificing client desires.
• Motivated staff to perform at peak efficiency and quality.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Overlook whole Club and Hotel Operation

• Including Gaming and F&B
• Ensure safety and wellbeing of all staffs and guests
• Responsible for filling monies in all ATM's and CRT's
• Send all daily operation and financial report to CEO's and COO
• In charge on shifts swapping of all staffs
• Monitor and Ensure all staffs function well on their assigned post
• Do incident reports.
• Responded to customer concerns by providing friendly, knowledgeable support and maintaining composure and professionalism.
• Trained employees in essential job functions.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained and supervised staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Led and directed team members on effective methods, operations and procedures.
• Correctly calculated inventory and ordered appropriate supplies.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

• Assist assigned guests with their needs for the whole cruise
• Knowledgeable in wine, cocktail, and mocktail drinks
• Table setting- Order setting- Also work as head of the room service- Ensure to always render customer satisfaction on dining service
• Make weekly staff schedule
• Attend monthly training for personal enhancement.

• Assist guests with their needs for the wholecruise
• Knowledgeable on wine, cocktail andmocktail drinks
• Table setting- Order setting- Supervise whole bar operation.

• Assist guests in their needs
• Table setting- Order taking- Responsible for the cleanliness andsanitation insidethe restaurant and giving customersatisfaction.

• Assist guests in their needs
• Table setting- Bussing out- Responsible for the cleanliness andsanitation insidethe restaurant and giving customersatisfaction.

• Table skirting and napkin folding
• Room service- Assign in banquet service and other bigfunctions.