Rodrigo Buanafina

Returned to property after a successful task-force assignment. •Resort comprised of 6 hotel properties; accommodating up to 3,100 guests. •Food & Beverage program comprised of 13 outlets and Banqueting. •13 Meeting rooms, multiple outdoor venues, capacity over 1,200 persons. •Directly responsible for Banqueting team and 6 Food & Beverage Outlets.

Act in the capacity of Assistant Director of Food & Beverage. Responsible for training of associates and management team in the Outlets and Banqueting. Heavy focus on adherence to brand standards, and elevation of service levels throughout the department.

Task force assignment to assist, during peak season, at the five star resort. Department included eleven outlets and Banquets. Worked closely with outlet Managers, and Supervisors, to improve efficiency in systems, maximise revenue, and introduce Standard Operating Procedures.

One of two managers responsible for a $5.5 million dollar operation in an AAA rated Four Diamond, 1840 room, convention hotel. Directly oversaw six Food & Beverage outlets, as well as 6 Supervisors, and 70 line level associates.

Assisted with the Supervision of Banquet functions, Restaurant, Bar, Room Service, and Mini Bar Operations. Functioned predominantly as a Banquet Supervisor in an AAA Four Diamond rated hotel. Strong Emphasis placed on Managerial duties including Ordering and Inventory, Scheduling, Payroll, and upkeep of the 20,000 square feet of meeting space.

Ultimate responsibility for all aspects of a given banquet and the 1 to 25 banquet servers. As a team, we performed banquet functions at a variety of social and business events, ranging from 20 to 750 guests in an AAA Four Diamond rated hotel. Additional responsibilities included training new servers, and mentoring staff on how to improve service standards, efficiency, and customer satisfaction. Time spent cross-training as a Restaurant Supervisor, Bar supervisor, and line level cook.

Worked as a Food and Beverage Supervisor in an AAA Four Diamond rated hotel. The 1,840 guest rooms, and 260,000 sq ft of function space make it the largest property in Sheratons global portfolio. Responsibilities included guest recovery, as well as all duties related to opening and closing the main restaurant and bar. Exposure to In Room Dining, VIP amenities, and kitchen operations.

Student leader of the organization. Responsibilities included goal setting for the team, as well as ensuring that all club officers fulfilled their respective portfolios. Acted as Head Delegate at all away debate conferences.

Level 5 Diploma in Learning & Development (CIPD - Chartered Institute of Personnel and Development). Course offered through Avado.