Jackeline Bernal
Hayward,CA
Summary
A Creative support professional with a record increased responsibility, Over 10 years of experienced in 5 star Hotel operation which include specialized in operations like Banqueting, Housekeeping, Room Service, Cashiering, Restaurant Reservation, and Amenity Service. Dedicated for Customer Service in Retail and Food Service Settings. Proficient in prioritizing and completing task in timely manner, yet flexible to multitask when necessary. Customer focused with diverse industry, including publishing non profit and Retail.
Efficient and results-driven Food Service Manager with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Front of House Manager
TASTES ON THE FLY
San Francisco International Airport, CA
09.2022 - Current
- Ensuring incoming staff complies with company policy, Training staff to follow restaurant procedures, Maintaining safety and food quality standards, Keeping customers happy and handling complaints, Organizing schedules, Keeping track of employees' hours, Recording payroll data, Ordering food, linens, gloves and other supplies while staying within budget limitations, Supervising daily shift operations, Ensuring all end of day cash outs are correctly completed, Coordinating daily front- and back-of-house restaurant operations, Controlling operational costs and identifying ways to cut waste, Appraising staff performance, Interviewing/recruiting new employees, Interacting with guests to get feedback on product quality and service levels.
Sales/Cashier/Customer Service
Grand Hyatt
San Francisco, CA
03.2019 - Current
- Increased the coffee shop's earnings by a certain target goals per month, Managed serving activities of two parties simultaneously by employing excellence in serving techniques, Motivated the serving staff by organizing a self-financed get-together at the restaurant overseen by the management, Attained Employee award and customer service provision.
Operational Supervisor
Rosewood Hotel
Menlo Park, CA
10.2021 - 07.2022
- Assists the Chief Wellness Officer in overseeing the day-to-day operations and in the development and communication of departmental strategies, goals policies and procedures, Contributes to the preparation of the annual departmental operating budget and financial plans, Manages food and beverage inventory and ordering relative to anticipated business volume for optimal freshness and minimal waste and performs monthly inventory for computing food and beverage cost of goods sold, Performs quarterly food and beverage vendor RFP for locally sourced items, Identifies additional sales opportunities to enhance revenue in partnership with other department heads, Ensures a safe and secure environment by manages risk exposure to guests, colleagues, assets, through developing a team that is fully trained on risk procedures/policies, proper food handling, and fully compliant, Develops and maintains rapport with key community contacts to ensure a visible presence in the local community, Promotes holistic wellness and fitness with guests, the team and the local community, Participates in at least one local food and beverage-oriented organization.
Lead Housekeeping Supervisor/Assistant Housekeeping Manager
Hilton World Wide
South San Francisco, CA
04.2015 - 06.2016
- Attend or conduct pre-shift brief meeting daily, Maintain clear and efficient communication and coordination with Front Office and other departments, To attract, motive and retain staff
- Provide leadership support and is readily accessible to staff, Manage the daily activities of the Housekeeping department to include appropriate cleaning of all offices, concourses, seating areas, washrooms, restaurants, concession stands, suites, and all public spaces, Planning, organizing and directing team members to ensure the highest degree of guest satisfaction, Daily supervision of the housekeeping staff, including the day, event and post-event crews, Daily supervision of the grounds keeping staff, including the day, event and post-event crews, Purchase, re-order and maintain housekeeping supplies and inventory, Conduct pre-event inspections of all rooms, concourses, clubs, seating areas and public areas prior gate opening for every event held at the Arena, Recruit, schedule and train all new housekeeping staff members, Maintain the housekeeping budget, providing billing summaries and expenses for all pre and post events, Uphold the highest standards of cleanliness, safety, and conduct, Knowledge of OSHA and safety standards within Housekeeping department, Determines and maintains the department work schedule used to notify staff of upcoming events and ensure proper preparation and staffing for each event, Ensures the proper maintenance of all equipment; makes arrangements for repair and/or replacement of used and damaged equipment, Preparation and organized rebranding project in housekeeping point of view, Lead housekeeping department as Acting Assistant Executive Housekeeper during preopening till one year, Successfully set & implemented new standard operating procedure and empower to the team, Represent as a department head in absence head of department, Implement job description of the department - Housekeeping laundry and public area.
Food Service Supervisor
Aramark
Hayward, CA
10.2014 - 04.2015
- California State University (East Bay), Selects and assigns staff, ensuring equal employments opportunity in hiring and promotion, Coordinates activities by scheduling work assignments, setting priorities, and directing the work of subordinate employees, Evaluates and verifies employee performance through the review of completed work assignments and work techniques, Identifies staff development and training needs and ensures that training is obtained, Ensures proper labor relations and conditions of employment are maintained, Maintains records, prepares reports, and composes correspondence relative to the work, Plans, directs, and supervises the preparation and cooking of meals, food reconstitution, and the proper use of equipment in a safe and sanitary environment, Requisitions and purchases food supplies, Verifies delivered food supplies for quantity and quality, Supervises food storage and maintains inventory control, Directs the overall sanitation procedures for conformity to prescribed policies, procedures, and regulations, Coordinates and supervises food service personnel in the proper distribution and portioning of food in a cafeteria and/or on conventional tray line operations, Conducts audits according to agency guidelines to ensure food service quality, environmental safety, and infection control.
Housekeeping Supervisor
Villa Florence Hotel
San Francisco, CA
07.2014 - 04.2015
- To ensure standards of cleanliness, hygiene and tidiness in all Bedrooms /corridors /function rooms /public areas are maintained, Supervising the daily cleaning of assigned rooms, bathrooms, corridor areas and public areas to the highest standards
- This includes changing bed linen, replacing towels, cleaning bathrooms thoroughly, vacuuming, mopping and dusting daily
- Subject to levels of business the housekeeper will be expected to also service rooms, Ensuring the upkeep of vacant rooms, Replenishing brochures and paper goods throughout the bedrooms/hotel, Maintaining an orderly storeroom and trollies, To ensure customer satisfaction is maintained by: Ensuring guest laundry is collected, charged and returned to the guest in a speedy and accurate fashion, Ensuring guest property left behind is logged and stored in a secure location for lost property, Resolving any guest problems or complaints when possible and ensuring management are kept informed, Responding any maintenance requests in order to comply with the hotel's established quality standards and ensure guest satisfaction, To set and maintain standards of service commensurate with the standing of the hotel, Managing a stock control and ordering system to ensure availability of stock and cost control to maintain costs to a minimum, Attending any appropriate off and on the job training courses, Wearing a clean and suitable uniform and name badge at all times, Implementing the hotel's good customer relations policy, including politely addressing guests and colleagues at all times, Immediately reporting and documenting to management any observed or known safety hazards, conditions or unsafe practices and procedures.
Customer Service / Sales
Sofitel Luxury Hotels and Resorts
01.2012 - 01.2013
- Dealing directly with public, guest includes serving customers at coffee shop and restaurants, Maintains substantial knowledge of products in assigned store, Accurately record sales and other transaction using the point of sale system, Arrange signage and advertising collateral in an attractive fashion, Provides information, suggestion and similar assistance to customers as requested, Knowledge of principles and methods for showing and specialized quality of service, Complete daily sales reports and analysis, to be aware of current monthly sales performance and increases sales and units per transaction required.
Customer Service
Loews Hotels
12.2008 - 08.2009
- Establish and identify prices of goods, services or admission, and tabulate bills using cash register/micros, Receive payment by cash, check credit cards, vouchers or automatic debits, Issue receipts, refunds, credits or change, Greet customers entering at the hotel main lobby, Maintains awareness procedures to all safety precautions to ensure at safe atmosphere.
Cold Cook / Prep Cook
Grand Traverse Resort and Spa
, Michigan
06.2008 - 01.2009
- Assisted Cold Side pantry station, line work sauté area, daily buffet set up, preparation of all items per recipe, including for all banquets prep, Responsible for garnishing with for plating and presentations, Specializes in the slicing meats cheeses and vegetables and Knowledge with most spices and Kitchen equipment, Took Orders by ticket stub from banquet events including outlets restaurant.
Line Cook
SONOCO CO
, Oil Field / Gulf of Mexico New Orleans
05.2007 - 12.2007
- Cook the exact number of items ordered by each Customer, Working on several different orders simultaneously, Cook and package batches of food, such as sandwiches and bakery, which are prepared to order or kept warm until sold, Measure ingredients required for specific food items being prepared, Maintain sanitation, health and safety standards in works area.
Suite Attendant
Turn Down
Orlando, FL
12.2006 - 07.2007
- Interact with guest, and ensure rooms are tidy and presentable, Communicate with Managers and for all room service request, Maintain neatness and organization housekeeping areas, Respond with all the calls from daily special request of all the guest, Maintained a positive attitude with all customers as well as other team members.
On Board Stewardess
Regent Seven Seas Cruises USA
, USA / ASIA / EUROPE
01.2004 - 07.2005
- Welcoming passengers on board and directing them to their suites, Reassuring passengers and ensuring that they follow safety procedures correctly in emergency situations, Giving First aid to passenger where necessary, Carrying pre-ships duties including checking the safety equipment, ensuring the suite is tidy and clean, ensuring all information is inside the suites of the guest, Completing paper work, including on board and during offshore reports.
Front Desk/Concierge
Sofitel Philippine Plaza Manila
Manila, Philippines
06.2002 - 07.2003
- Responsible for providing comprehensive, coordinated guest services, Includes welcoming guest in an attentive, courteous and efficient manner, providing guest with a positive first impression, Assisting with the check in/ check-out processes and accommodating guest during their stay, Performing deliveries to guest rooms, issuing room keys, transmitting and receiving messages, keeping records of occupied rooms and guest's accounts, making and confirming room reservations, and presenting statements to and collecting payment from departing guests, Attend to guest complaints, inquiries, and refer unresolved issues, Ensure that services are coordinated to provide the best satisfaction by maintaining regular with the housekeeping department and Hotel Management, Open, secure and balance out daily shift bank which involves counting and verifying cash, check and credit card transactions, Respect the privacy and maintain confidentiality of guest information, Maintain comprehensive knowledge of standard procedures, special promotions and packages.
Education
Bachelor of Science - Bachelor of Science in Hotel and Restaurant Management
Lyceum of the Philippines University
Manila, Philippines04.2002
Associate's degree -
Skills
- Supervising experience
- Retail sales
- Food industry
- Coordinate Measuring Machine
- ISO 9001
- SAP
- OPERA
- Catering
- Manufacturing
- Heavy lifting
- Quality control
- Technical Support
- Help desk
- OpenTable
- Restaurant management
- Cashiering
- Cash handling
- Retail management
- Dimensional inspection
- Windows
- Micros POS
- Computer operation
- Teaching
- Housekeeping management
- Organizational skills
- Lean manufacturing
- Store management
- Supply Chain
- Food management
- Materials handling
- Infection control
- Conflict management
- Barista experience
- Leadership
- Sales
- Assembly
- Baking
- Computer Networking
- Administrative experience
- Customer service
- Customer retention
- Food production
- Bartending
- POS
- Guest services
- Hospitality
- Quality inspection
- Software troubleshooting
- Cooking
- Restaurant experience
- Documentation review
- Microsoft Word
- Purchasing
- Menu planning
- Logistics
- Recruiting
- Equipment repair
- Food service
- Culinary experience
- Pricing
- Hotel experience
- Data collection
- Serving
- Quality Assurance
- Cleaning
- Merchandising
- Kitchen experience
- 5S
- Continuous improvement
- Janitorial experience
- Driving
- Plastics injection molding
- Coffee experience
- Microsoft Office
- Analysis skills
- Food safety
- Communication skills
- Property management
- Stocking
- Food preparation
- Office management
- Labor Cost Analysis
- Service prioritization
- Restaurant Operations
- POS system operations
- Training and coaching
- Health Code Compliance
- Point of sale systems
- Conflict Resolution
- Staff Motivation
- Menu knowledge
- Policy Enforcement
Certification
- Food Handler Certification
- Driver's License
Assessments
- Manufacturing fit, Highly Proficient, 02/2021
- Customer focus & orientation, Proficient, 08/2020
- Work style: Conscientiousness, Proficient, 12/2020
- Manufacturing: Quality inspection, Proficient, 12/2020
- Food service: Customer situations, Proficient, 10/2020
- Warehouse associate, Proficient, 04/2021
- Work style: Reliability, Familiar, 02/2021
- Work style: Reliability, Familiar, 09/2021
Timeline
Front of House Manager
TASTES ON THE FLY
09.2022 - Current
Operational Supervisor
Rosewood Hotel
10.2021 - 07.2022
Sales/Cashier/Customer Service
Grand Hyatt
03.2019 - Current
Lead Housekeeping Supervisor/Assistant Housekeeping Manager
Hilton World Wide
04.2015 - 06.2016
Food Service Supervisor
Aramark
10.2014 - 04.2015
Housekeeping Supervisor
Villa Florence Hotel
07.2014 - 04.2015
Customer Service / Sales
Sofitel Luxury Hotels and Resorts
01.2012 - 01.2013
Customer Service
Loews Hotels
12.2008 - 08.2009
Cold Cook / Prep Cook
Grand Traverse Resort and Spa
06.2008 - 01.2009
Line Cook
SONOCO CO
05.2007 - 12.2007
Suite Attendant
Turn Down
12.2006 - 07.2007
On Board Stewardess
Regent Seven Seas Cruises USA
01.2004 - 07.2005
Front Desk/Concierge
Sofitel Philippine Plaza Manila
06.2002 - 07.2003
Bachelor of Science - Bachelor of Science in Hotel and Restaurant Management
Lyceum of the Philippines University
Associate's degree -
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