dean alunan

Previous Role: Restaurant and Events Manager in Pinewood Studios, Iver

Managing and responsible for putting together large-scale conferences, weddings, private dinners and parties, executive meetings and corporate events within our resort.

Meeting clients and giving them one to one service to assess and recommend their needs in life protection cover Ensure to deliver excellent customer service andanage affordability situation of clients to promote product overview Presenting products professionally and building their trust in order to successfully make sales Working through direct clients and referrals to organise weekly meetings

Trained and delivered service standards in different restaurants across Merlin Entertainments such as Legoland Windsor, Chessington World of Adventures Resort and Chessington Hotel. Managing a team of 75 staff with 3 main catering units on park Managing and hosting events in Pizza Pasta such as Star Awards, Department Socials and Xtra Adventures Camping Events. Managing and motivating the team to reach targets such as sales, loss preventions, minimise wastages and maintaining wage budget. Supported the F&B department to achieve 90% target in Food Expectation, Service and Quality. Demonstrated a clear commitment to achieve high standards of customer service; anticipating and focusing on the needs of customers as a priority (both internal and external) and acts to ensure they are met. Designed a KPI Tracker in MS Excel to monitor the performance of the supervisors within the team in regards to mini-mystery shops, now being used by the whole department.

Responsible for the day-to-day running of the restaurant Leading and inspiring the team to deliver the highest operational standards and a fantastic customer experience Overseeing all aspects of the food and beverage operation in the main restaurant area, both in the kitchen and front-of-house. Everything from health and safety to profit and loss, stock control to staff rotas, team training, budget management and much more besides. Keeping the restaurant and bar up to date with its high standard in food hygiene, safety inspection and risk assessments Promotes profit-generating ideas to achieve budgeted targets; Pushing extra sales through upselling, creating new ideas for season-themed cocktails and non-budgeted items Measures customer service through Trip Advisors, KPI Reports and Mystery Shop Results; motivating the team to build on the restaurant’s success Taking ownership of recruitment and training for the entire food and beverage department

Activities and Societies: LGBT