HOMER ROALES
Honolulu,HI
Summary
Successful professional qualified by more than Twenty years of visible achievements in the food service/hospitality industry. Offering a tradition of performance excellence reversing distressed operations and enhancing visibility in marketplace and generating high-dollar profit.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
Hilton Hawaiian Village
11.2022 - Current
- Responsible for 2 locations throughout the property, which was one of the busiest Hiltons in the world, with annual sales volume of $95 million.
- Responsible for cost of goods analysis, labor, and food cost control, maintained 24.6% Labor, and 25.2% Food Cost
- Administer order policies, purchasing, and strategic product sourcing, and establish third-party vendor relationships.
- Trained and mentored 2 F&B Managers, and supported other restaurant outlets within the property support staff, along with implementing changes for success while measuring results.
- Guiding the F&B manager regarding staffing, proper enforcement of policies and procedures, meeting sales/food/labor targets, and new product rollouts
- Improving product flow and consistently ensuring product quality.
- Accountable for all financials, business plans, concepts, buildouts, and all start-up programs for my district.
Asst. General Manager
BLT Steak Waikiki
01.2022 - 09.2022
- Oversee the restaurant operation under the general manager's supervision, including food and beverage, food safety handling, kitchen operations, staff training, and directly manage an extensive wine inventory.
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily, and weekly transactions; prepares bi-weekly payroll
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities.
- Streamlined daily operations to enhance service efficiency and guest satisfaction.
- Led staff training programs to improve team performance and customer engagement.
- Implemented an inventory management system to optimize supply chain processes.
- Analyzed financial reports to identify cost-saving opportunities and drive profitability.
- Developed marketing strategies to increase restaurant visibility and attract new clientele.
- Coordinated special events, ensuring seamless execution and exceptional guest experiences.
- Fostered a positive work environment through effective communication and conflict resolution strategies.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Handled cash accurately and prepared deposits.
- Increased customer satisfaction by addressing and resolving concerns promptly.
General Manager
Sugarcane
03.2021 - 12.2021
- Developed a new normal concept for the restaurant during this pandemic period, established and implemented CDC guidelines operation and procedures, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions and incentive programs
- Oversee the entire food and beverage operations
- New guidelines for Food safety handling for front of the house staff, staff training, and with extensive knowledge in wine and other alcohol beverages
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll
- Authored policies and procedures that adhered to internal controls
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities
- Configured new restaurant server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution
- Provided focused management for all aspects of food and beverage operations for the restaurant
- Supervised staff of up to 45 personnel including Beverage Manager, Executive Chef, and HR Manager.
Food & Beverage Manager
Hoakalei Country Club
12.2018 - 03.2021
- Created, developed, and implemented all formalized operational systems and procedures, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions, and incentive programs for the new Reflections restaurant
- Oversee the entire food and beverage operations.
- Food safety handling for front of the house staff, staff training, and extensive knowledge in wine and other alcoholic beverages
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily, and weekly transactions; prepares bi-weekly payroll
- Authored policies and procedures that adhered to internal controls
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities.
- Configured new restaurant server station charts to assure a high degree of cost-efficient customer service; focused on customer problem-identification and resolution.
- Collaborated with culinary team to design innovative menu offerings based on seasonal ingredients.
- Organized successful special events that contributed to increased sales figures.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
Restaurant Manager
The Kahala Resort
09.2017 - 11.2018
- Oversee Plumeria restaurant and other restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory.
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily, and weekly transactions; prepares bi-weekly payroll
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities.
- Created, developed, and implemented all formalized operational systems and procedures, including employee handbook, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions, and incentive programs
- Configured server station charts to assure a high degree of cost-efficient customer service; focused on customer problem-identification and resolution.
- Led daily operations to ensure exceptional guest experiences and adherence to service standards.
- Trained and mentored staff on customer service excellence and operational procedures.
- Developed and implemented strategies to optimize menu offerings and enhance dining revenue.
- Managed inventory control processes, ensuring accurate stock levels and minimizing waste.
- Oversaw financial performance, analyzing reports to drive cost-effective decision-making.
- Collaborated with the culinary team to create seasonal menus aligning with guest preferences and trends.
- Established effective communication channels between front-of-house and kitchen staff for seamless service delivery.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and collected customer feedback, using it to implement positive changes within the restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Cultivated relationships with vendors to secure quality supplies and negotiate favorable contracts.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- He quickly identified problem situations and skillfully resolved incidents involving the involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Director, Co-Founder of Wood & Bucket
Waikiki Sand Villa Hotel, Food & Beverage
03.2013 - 08.2017
- Concept, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions and incentive programs
- Provided focused management for all aspects of food and beverage operations for the restaurant
- Supervised staff of up to 40 personnel including Assistant Manager, Executive Chef, and Marketing Manager
- Recipient of performance excellence recognition; Receive numerous Hale Aina awards 2015 in business development and best promotions
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities
- Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory
- Orchestrate recipe, menu, and theme to development based on diverse guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.
General Manager / Partner
Fresco Restaurant
10.2011 - 03.2013
- Direct sales and profitability of high-image fine dining service restaurant generating up to $3.5M annual sales
- Pioneered the implementation of strategic planning meetings and led change management initiatives
- Provided focused management for all aspects of food and beverage operations for the restaurant
- Supervised staff of up to 75 personnel including 2 Restaurant Manager, Executive Chef, and Marketing Manager
- Authored policies and procedures that adhered to internal controls
- Provided leadership and direction to all aspects of financial stewardship, controller ship, accounting, budgeting, and cash flow management
- Maintained full responsibility for general ledger transactions, balanced general ledger accounts, and performed closing activities
- Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory.
Asst. General Manager
Top of Waikiki
04.2008 - 10.2011
- Provide a “Customer Dining Destination” experience with superlative customer service and support that garner repeat business and customer loyalty.
- Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions and incentive programs
- Recipient of performance excellence recognition; Receive numerous Hale Aina awards in 2010 for business development and best promotions
- Direct sales and profitability of high-image fine dining service restaurant generating up to $3M annual sales
- Responsible to budget, plan and control financial needs to include payroll and sales
- Responsible for accounting and coding of all purchases for food and beverage operations.
Beverage & Restaurant Manager
Leo Palace Resort Guam
09.2003 - 03.2008
- Full-service restaurant generating up to $8M annual sales
- Specialize in Japanese/Euro Asian/Chinese/Korean eclectic cuisine and serving breakfast/lunch/dinner offerings seven days a week; accommodates up to 1500 guests and manages 3 Supervisor and 38 associates
- Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs
- Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly transactions
- Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues +67% over three years by increasing customer base and average check
- Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, checklists, server/bartender/kitchen associate job descriptions and incentive programs.
Banquet Manager
Holiday Inn Resort
06.1997 - 09.2003
- Directed food, beverage, and sales promotion and operations for highly Banquet event seating 800 guests
- Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations
- Involved in White House staff catering event under Pres Clinton (1996)
- Recipient of performance excellence recognition: ranked #3 in business development and won numerous sales contests
- ACOMPLISHMENTS
- Employee retention
- Handled 3 additional added responsibility
- Awarded “Supervisor of the Year” Supervisory level in full-service chain restaurant/bar/banquet (1997 HOLIDAY INN RESULT)
- Nominee of “YOKAYOKA” a management scholarship program of the “Guam Hotel and Restaurant Association”.
Education
B.B.A. (Undergraduate) - International Business and Marketing
University of Guam
Skills
- COMPUTER SKILLS
- Window, Microsoft Excel, Microsoft Word, Micros, Power Point, Digital Dining, Aloha, Yellow dog, Opera, Open table, Agilysys, Synergy MMS, Microsoft Visio
Certification
- Certified Food Safety Manager / Under the Conference for Food Protection Standards / Certificate No: 21781955
- ServSafe Certified / Under the National Restaurant Association / Certificate No: 23237401
- Diversity Training Certification (2007)
- First Aid Certification of Achievement (2023)
- Crowd Management Certificate of Achievement (2004)
- Drug and Alcohol Training Certification (2006)
Activities and Honors
Guam Hotel Restaurant Association
Timeline
Restaurant General Manager
Hilton Hawaiian Village
11.2022 - Current
Asst. General Manager
BLT Steak Waikiki
01.2022 - 09.2022
General Manager
Sugarcane
03.2021 - 12.2021
Food & Beverage Manager
Hoakalei Country Club
12.2018 - 03.2021
Restaurant Manager
The Kahala Resort
09.2017 - 11.2018
Director, Co-Founder of Wood & Bucket
Waikiki Sand Villa Hotel, Food & Beverage
03.2013 - 08.2017
General Manager / Partner
Fresco Restaurant
10.2011 - 03.2013
Asst. General Manager
Top of Waikiki
04.2008 - 10.2011
Beverage & Restaurant Manager
Leo Palace Resort Guam
09.2003 - 03.2008
Banquet Manager
Holiday Inn Resort
06.1997 - 09.2003
B.B.A. (Undergraduate) - International Business and Marketing
University of Guam