Hi, I’m
JON GABRIEL CRUZ
Iowa Colony
Summary
Dynamic Food and Beverage Director with over 14 years of experience in food production and service management. Proven track record in innovative leadership, driving menu innovation, optimizing operational efficiency, and implementing sustainable practices that enhance product quality while minimizing waste. Expertise in strategic planning, team mentoring, and inventory management consistently leads to operational success and elevated guest experiences. Committed to fostering a culture of excellence and continuous improvement within the culinary landscape.
Overview
15
years of professional experience
1
Certification
Work History
Fairmont Chateau Lake Louise
Assistant Food and Beverage Director
02.2025 - 08.2025
Job overview
- Managed recruitment, hiring, and onboarding for culinary and front-of-house staff.
- Implemented effective conflict resolution strategies for resolving
- Mentored new managers through observation, feedback, and professional development opportunities.
- Assisted the Director in developing innovative programs to improve staff performance and retention rate.
Newrest
Food Production Management
08.2024 - 02.2025
Job overview
- Lead food production operations, optimize processes, and ensure quality standards. Implement cost-saving measures, resulting in substantial operational efficiency gains.
- Spearhead menu innovation and streamline kitchen workflows. Introduce sustainable practices, reducing food waste and enhancing overall product quality.
- Foster team cohesion and cross-departmental cooperation. Mentor staff, boosting morale and productivity. Resolve conflicts, ensuring smooth daily operations.
- Oversee inventory management, maintaining optimal stock levels. Conduct thorough quality checks, guaranteeing consistent food safety and presentation standards.
Celsius By Chapter
Director for Food and Beverage
10.2023 - 05.2024
Job overview
- Spearheaded innovative F&B strategies, elevating guest experiences and driving revenue growth at Celsius By Chapter.
- Optimized operational efficiency, leading to substantial cost savings and improved profitability in food and beverage operations.
ISS Guckenheimer
Food Service Manager
06.2022 - 08.2023
Job overview
- Led food service operations, optimizing efficiency and quality. Implemented cost-saving measures, reducing waste by a substantial margin while enhancing customer satisfaction.
- Fostered a cohesive team environment, improving staff retention. Partnered with local suppliers to source fresh, seasonal ingredients, elevating food quality and supporting community.
- Ensured strict adherence to food safety standards, maintaining perfect health inspection scores. Implemented rigorous inventory management system, minimizing waste and costs.
- Streamlined food service operations, reducing waste and boosting customer satisfaction. Implemented cost-effective measures, resulting in significant savings.
Celsius By Chapter
Director of Food And Beverage
12.2018 - 06.2022
Job overview
- Spearheaded innovative F&B strategies, elevating guest experiences and driving revenue growth. Implement cutting-edge menu concepts and service standards.
- Optimize operational efficiency, resulting in substantial cost savings. Lead cross-functional teams to exceed revenue targets and enhance profitability.
- Foster strong partnerships with culinary teams, suppliers, and stakeholders. Cultivate a culture of excellence and teamwork across all F&B outlets.
Al Hazm
Ex. Sous Chef
02.2017 - 03.2018
Job overview
- Led kitchen operations, optimized menu planning, and managed inventory, resulting in improved efficiency and customer satisfaction at Al Hazm.
- Developed creative culinary concepts and implemented new cooking techniques, enhancing the dining experience and attracting a broader clientele.
- Fostered a cohesive team environment, mentored junior staff, and coordinated seamlessly with front-of-house to ensure smooth service delivery.
Royal Caribbean International
Sous Chef
02.2014 - 02.2017
Job overview
- Pioneered fusion cuisine concepts, blending international flavors to create unique menu items that boosted customer satisfaction and repeat visits.
- Optimized kitchen operations, reducing food waste and improving efficiency, resulting in substantial cost savings and enhanced profitability.
- Fostered a cohesive team environment, mentoring junior chefs and promoting knowledge sharing to elevate overall culinary standards.
- Implemented rigorous quality control measures, ensuring consistent food presentation and taste across all dishes, enhancing dining experiences.
Sealand Maritime
Chef Instructor
01.2011 - 12.2013
Job overview
- Led culinary training programs, developing curriculum and mentoring aspiring chefs. Implemented innovative cooking techniques, enhancing student skills and kitchen efficiency.
- Fostered teamwork in kitchen environment, guiding students through complex recipes. Cultivated partnerships with local suppliers, ensuring fresh, quality ingredients.
Education
International School For Culinary ManagementQuezon City
Bachelor from Culinary Arts And RestaurantManagement
04.2010
University Overview
Graduate with honors
Skills
- Strategic Planning
- Communication
- People Management
- Operations Management
- Creativity
- Innovation
- Staff Management
- Food Service
- Culinary Arts
- Inventory Management
- Event Planning
- Menu Development
- Food Safety
LANGUAGES
English
Filipino
Spanish
Affiliations
Chapter Coffee Roastery Inc.
Chef with Attitude Philippines.
John Robert Powers.
Certification
Personality Development.
English Communication.
Timeline
Assistant Food and Beverage Director
Fairmont Chateau Lake Louise
02.2025 - 08.2025
Food Production Management
Newrest
08.2024 - 02.2025
Director for Food and Beverage
Celsius By Chapter
10.2023 - 05.2024
Food Service Manager
ISS Guckenheimer
06.2022 - 08.2023
Director of Food And Beverage
Celsius By Chapter
12.2018 - 06.2022
Ex. Sous Chef
Al Hazm
02.2017 - 03.2018
Sous Chef
Royal Caribbean International
02.2014 - 02.2017
Chef Instructor
Sealand Maritime
01.2011 - 12.2013
International School For Culinary Management
Bachelor from Culinary Arts And RestaurantManagement
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