Jhonaly Agunday Sagmayao

• Led pre-shift briefings for large teams, communicating event details, guest expectations, VIP priorities, service flow, and daily goals.
• Managed private dining events, group dinners, and special activations, working closely with Banquets, Culinary, and event partners to ensure flawless execution.
• Execute FOH event setups, including table layouts, specialty setups, and room staging based on event requirements.
• Supervise server and support teams during service, delegate roles, and maintain strong guest engagement.
• Perform end-of-shift duties including Micros reconciliation, nightly reports, cash handling, and communication logs.
• Lead service recovery with a calm, solution-focused approach.
• Support operational improvements including training, menu rollouts, and workflow organization.

Properties supported include luxury resort outlets, fine-dining concepts, lobby bars, and high-volume restaurants.

• Oversaw daily food & beverage operations across multiple Hyatt properties, ensuring consistent service standards, smooth shift execution, and strong team performance.
• Created and managed weekly schedules aligned with business needs and labor budget, fostering high-performance team environment.
• Supervised and coached staff, delegated service positions, monitored pacing, and maintained a strong floor presence during peak business periods.
• Ensured strong guest satisfaction by responding quickly to requests, resolving concerns, and maintaining approachable, professional communication.
• Supported hiring, onboarding, and training of new team members to uphold strong service consistency across outlets.

• Managed both front-of-house and back-of-house teams, as well as retail operations and stockroom management.
• Monitored daily status of food and beverage items, including ingredients and preparation methods.
• Assessed customer satisfaction levels to identify areas for improvement.
• Recommended marketing and operational strategies to adapt to market trends.
• Resolved issues related to food quality and service complaints promptly.
• Supervised the daily state of all physical facilities and equipment in the store, restaurant, bar, and kitchen, and suggested necessary corrections and enhancements.