Francisco Hipolito

Awarded the "Manager of the Quarter-Q1 2023"

Contributed to menu preparation and design, showcasing creativity and culinary expertise.

Control budgeted labor costs, track food costs, and contribute to meeting financial targets without compromising quality.

Managed daily kitchen operations for Finch and Fork with a staff of 20.

Managed and executed banquets and catering over 7,300 Square feet.

Awarded "Leader of the Quarter-Q1 2022"

Relaunched new upscale restaurant concept Pequin, 3-Meal Restaurant.

Facilitated new procurement system Adaco by Fourth.

Managed Daily Operations for the following: Pequin 3-Meal Outlet, IRD 124 rooms, Banquets and Catering, Off Site Events, and Activations .

Managed and executed daily banquet and catering over 4000+ square feet.

Monitor departmental, payroll, and supply expenses in accordance with budgetary goals.

Effectively integrated Avendra into our procurement system, resulting in a cost savings of $60,000 for the fiscal year 2022.

Provided support for all Food and Beverages operations for the enterprise.

Chumash Casino Resort 320 rooms, Hotel Corque 124 rooms, Hadsten House 71 rooms, Employee Dining Room 1,000+ Employees Daily,

Grains & Grounds, Food Court (4 Outlets), Banquets and Catering feat. Rooftop Pool Deck 15,000 square feet, Samala Showroom 14,000 square feet.

Oversaw kitchen operations at Root 246 ('16-'20), a fine dining restaurant within a 124-room luxury boutique hotel, managing an average dinner service covering 150-300 patrons.

Coordinated banquet and catering functions, accommodating up to 450 guests.