Bea Legaspi

Restaurant Department Head

• Lead daily Front of House and Back of House restaurant operations, ensuring exceptional guest service and Marriott brand standards.
• Manage staffing, scheduling, payroll, labor productivity, and operational performance.
• Coach and develop managers and associates through hiring, training, performance management, and employee engagement.
• Oversee food quality, inventory, purchasing, cost control, and compliance with food safety and sanitation standards.
• Collaborate with Sales, Events, Finance, HR, and Engineering to execute restaurant operations and private events.
• Monitor financial performance, guest satisfaction, and key operational metrics to drive revenue and continuous improvement.

Executive Chef

• Lead all culinary operations, ensuring exceptional food quality, consistency, and compliance with food safety and Marriott brand standards.
• Oversee menu development, recipe standardization, food costing, inventory, purchasing, and vendor relationships.
• Manage kitchen staff through hiring, training, scheduling, coaching, and performance management.
• Ensure efficient kitchen operations, quality control, and timely execution of banquet, restaurant, and catering services.
• Monitor food cost, labor productivity, and departmental budgets to achieve financial goals.
• Collaborate with hotel leadership to develop seasonal menus, special events, and initiatives that enhance the guest experience and drive revenue.

• Developed menus, established culinary standards, and monitored food quality from raw ingredients through final presentation
• Directed daily kitchen operations, staffing, and scheduling to achieve service, quality, and financial goals
• Managed food costs, supplies, and department budget while contributing to annual budgeting process
• Recruited, trained, and mentored kitchen staff on cooking techniques, plate presentation, and sanitation standards to enhance culinary skills
• Ensured compliance with food handling, safety codes, and brand standards
• Administered performance appraisals, progressive discipline, and HR documentation per SOPs

Senior Sous Chef / Department Head

• Directed daily kitchen operations, ensuring exceptional food quality, operational efficiency, and compliance with company standards.
• Led scheduling, training, coaching, performance management, and daily operations for kitchen associates to enhance team effectiveness.
• Managed labor, food cost, inventory, purchasing, and departmental budgets to align with financial objectives.
• Oversaw banquet, restaurant, and catering production while maintaining quality, consistency, and timely execution.
• Coordinated with cross-functional hotel departments to ensure seamless operations, elevate guest satisfaction, and facilitate special events.
• Worked directly with the Director of Operations and Senior Food & Beverage Manager to develop leadership, financial, and operational management skills.
• Ensured compliance with food safety, sanitation, and workplace safety standards while driving continuous process improvements.

• Managed kitchen operations in the Executive Chef's absence, ensuring smooth service and adherence to operational standards.
• Collaborated with the Executive Chef on menu execution, recipe standardization, and seasonal menu development.
• Supervised kitchen associates, delivering training and coaching to improve team performance.
• Ensured food quality, consistency, presentation, and compliance with food safety and sanitation standards.
• Assisted Executive Chef in overseeing daily kitchen operations, enhancing food production efficiency.
• Assisted with inventory management, purchasing, receiving, and cost control initiatives.
• Coordinated banquet, restaurant, and catering production for timely and accurate service delivery.
• Monitored kitchen cleanliness, equipment maintenance, and compliance with company policies and procedures.

• Developed preparation techniques while managing food costs, portion sizes, and waste reduction initiatives to enhance kitchen profitability
• Supervised kitchen staff to ensure efficient meal preparation and service.
• Coordinated daily menu planning with culinary team and management.
• Maintained inventory levels of ingredients and supplies for smooth operations.
• Prepared and cooked diverse dishes, meeting guest specifications and company standards