Calvin Victorino
Union City,CA
Summary
Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach.
Overview
9
9
years of professional experience
Work History
Assistant Director of Dining Services
Compass Group, Morrison Living
Greenbrae, CA
09.2021 - Current
- Led daily staff meetings to implement policies and update team members on daily operations
- Recruited and hired top performers to add talent and value to department.
- Directed 30-person dining service team
- Maintained exceptional standards of safety and sanitation in all areas.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen and dining room cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal & long-term satisfaction
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Maximized quality assurance by completing frequent line checks.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Strengthened controls to minimize waste and reduce costs.
- Kept inventory levels in line with expected demands.
- Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
- Maximized performance by monitoring daily activities and mentoring team members.
- Applied customer feedback to develop process improvements and support long-term business needs.
- Kept detailed records of daily progress to identify and correct areas needing improvement.
- Developed and maintained relationships with customers and suppliers through account development.
- Cross-trained existing employees to maximize team agility and performance.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Accomplished multiple tasks within established timeframes.
- Prepared annual budgets with controls to prevent overages.
Hospitality Manager
Compass Group, Morrison Living
Walnut Creek, CA
11.2020 - 09.2021
- Create systematic operation for newly opened building
- Maximized performance by monitoring daily activities and mentoring team members.
- Recruited and hired top performers to add talent and value to department.
- Applied customer feedback to develop process improvements and support long-term business needs.
- Kept detailed records of daily progress to identify and correct areas needing improvement.
- Developed and maintained relationships with customers and suppliers through account development.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Evaluated suppliers to maintain cost controls and improve operations.
- Monitored expenditures to mitigate risk of overages.
- Supervised labor costs and departmental expenses to remain in line with budget.
- Cross-trained existing employees to maximize team agility and performance.
- Evaluated employees' strengths and assigned tasks based upon experience and training.
- Delivered feedback to decision-makers regarding employee performance and training needs.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maintained professional, organized and safe environment for employees and patrons.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Onboarded new employees with training and new hire documentation.
- Accomplished multiple tasks within established timeframes.
- Prepared annual budgets with controls to prevent overages.
- Scheduled work hours for 15 employees to achieve adequate manpower coverage
Assistant Dining Room Manager
Sequoia Living, San Francisco
San Francisco, CA
07.2018 - 11.2020
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Led planning, set up and takedown for special events.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Implemented training program for front of house staff to maintain high standards of customer service.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper dining room procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal & long-term satisfaction.
- Developed unique events and special promotions to drive satisfaction
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Maximized quality assurance by completing frequent line checks.
- Enhanced business productivity by training 15 team members and 15 servers on best practices and protocols
Dining Room Supervisor
HumanGood, Piedmont Gardens
Oakland, CA
10.2017 - 07.2018
- Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
- Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
- Assigned patrons to tables suitable for needs and restaurant section rotation.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
- Took reservations and to-go orders by phone, answered customer questions and informed of accurate wait times.
- Trained, managed and scheduled dining staff, distributing hours and assignments to leverage strengths of individual team members.
- Maintained responsibility for food, beverage and kitchen equipment ordering, regularly assessing departmental needs and verifying sufficient stock levels.
- Communicated effectively with dining staff and guests alike to promote adherence to dining room policies and standard operating procedures.
- Watched dining area staff to evaluate server loads and calculate accurate wait times.
- Collaborated with kitchen to inform customers of wait times and answer questions about food.
- Assisted managers with quickly resolving service- and food-related issues.
- Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction.
- Supported servers, food runners and bussers with keeping dining area ready for every guest.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Answered customer questions about hours, seating and menu information.
- Used cash registers and credit card machines to cash out customers.
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
- Monitored front entrance for new guests while assisting servers by taking and delivering drink orders.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Planned and executed 100+-guest parties by organizing menus, spaces and special requests
Maitre D'
Kuletos Restaurant
Burlingame, CA
03.2017 - 10.2017
- Spoke clearly and persuasively in positive or negative situations and responded well to questions.
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
- Took reservations and to-go orders by phone, answered customer questions and informed of accurate wait times.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
- Assigned patrons to tables suitable for needs and restaurant section rotation.
- Trained, coached and evaluated subordinates to raise performance to company standard.
- Served as leader of FOH team by assigning duties, work stations and responsibilities.
- Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
- Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
- Answered customer questions about hours, seating and menu information.
- Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction.
- Documented reservations and communicated changes to guests.
- Assisted managers with quickly resolving service- and food-related issues.
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
- Monitored front entrance for new guests while assisting servers by taking and delivering drink orders.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Collaborated with kitchen to inform customers of wait times and answer questions about food.
- Collected information from arriving customers to seat groups or place them on waitlist.
- Used cash registers and credit card machines to cash out customers.
- Watched dining area staff to evaluate server loads and calculate accurate wait times.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Supported servers, food runners and bussers with keeping dining area ready for every guest.
- Monitored seating area and checked restrooms regularly to keep spotless.
- Documented reservations, alerted servers and managers of large groups and prepared seating.
- Planned and executed 75-guest parties by organizing menus, spaces and special requests
Food and Beverage Assistant Manager
Dennys Restaurant
San Leandro, CA
04.2013 - 03.2017
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Responded to customer complaints, addressing concerns and distress with amicable interactions.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Maintained exhaustive knowledge of beverage flavor profiles, nutritional information, allergens and alcoholic content.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Maintained highest standards for beverage quality and service.
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Resolved customer complaints involving food or beverage quality and service.
- Made hiring recommendations to increase company's productivity and profitability with quality workers.
- Increased employee performance and job satisfaction to strengthen retention and engagement.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Strengthened operational efficiency to remain cost-effective while maintaining quality service.
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Monitored security to protect employees, customers and property.
- Compiled financial data to comply with budget.
- Recognized staff for contributions to company success to foster engagement and increase productivity.
- Established objectives to offer team members clear roadmap to help company achieve overall goals.
- Directed promotion and brand loyalty efforts to build direct relationships with customers.
- Developed organizational structure to outline and direct rules, roles and responsibilities.
- Implemented new drink policies, reducing over-pouring by 20%
Education
Certified Licensed Vocational Nurse - Nursing
Chabot College
Hayward, CA03.2016
High School Diploma -
San Leandro High School
San Leandro, CA06.2013
Skills
- Documentation and Recordkeeping
- Quality Assurance
- Relationship Building
- Front of House Management
- Training and Onboarding
- Problem Solving
- Recruitment and Hiring
- Catering Services
- Coaching and Mentoring
- Calm and Pleasant Demeanor
- Budget Administration
Languages
English
Full Professional
Tagalog (Philippines)
Native or Bilingual
Timeline
Assistant Director of Dining Services
Compass Group, Morrison Living
09.2021 - Current
Hospitality Manager
Compass Group, Morrison Living
11.2020 - 09.2021
Assistant Dining Room Manager
Sequoia Living, San Francisco
07.2018 - 11.2020
Dining Room Supervisor
HumanGood, Piedmont Gardens
10.2017 - 07.2018
Maitre D'
Kuletos Restaurant
03.2017 - 10.2017
Food and Beverage Assistant Manager
Dennys Restaurant
04.2013 - 03.2017
Certified Licensed Vocational Nurse - Nursing
Chabot College
High School Diploma -
San Leandro High School
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