Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Roland Panem II

Las Vegas,NV

Summary

Dynamic leader with extensive experience at Fontainebleau Hotel and Casino, driving operational efficiency and budget management. Proven track record in revenue generation and team development, leveraging strong interpersonal skills and strategic planning to enhance guest experiences and achieve profitability. Adept at conflict resolution and workforce management, ensuring high standards of service.

Overview

11
11
years of professional experience

Work History

VIP Cabana Manager

Fontainebleau Hotel and Casino
Las Vegas, NV
05.2025 - Current
  • Led team in developing operational strategies to improve efficiency.
  • Managed budgets to ensure resource allocation aligned with project goals.
  • Coordinated cross-departmental communication for effective project execution.
  • Oversaw training programs to enhance team skills and knowledge retention.
  • Developed action plans based on industry trends and best practices.
  • Monitored staff performance and addressed issues.
  • Coached, mentored and trained team members in order to improve their job performance.
  • Proposed or approved modifications to project plans.

Assistant General Manager

Quick Service, Block 16 at Cosmopolitan Hotel and Casino
Las Vegas, USA
02.2023 - 05.2025
  • Lead and manage nine food and beverage operations, budgets, labor productivity, scheduling, inventory control, guest service standards, and executing marketing strategies to produce short-term profitability.
  • Currently generated over 37 million dollars in gross revenue for the year as well as averaging 50,000 guest per weekend during peak hours of operations.
  • Stratton Warren inventory, Oracle, Coupa, hiring, payroll, disciplinary, and scheduling duties among all restaurants.
  • Working alongside other departments to coordinate effective business operations.

Food Server/Front of House Supervisor

Momofuku
Las Vegas, USA
07.2021 - 02.2023
  • Responsible for taking food orders and ensuring the quality of service is being provided.
  • Assisting other positions within the restaurant such as: hosting, bussing, and food running.
  • Making daily floor plans, assisting with Banquet Event Orders, defusing challenging situations with guests.
  • Daily reports on profit and loss and calculating labor percentages.

Front of House Manager

The Boiling Crab
Las Vegas, USA
06.2014 - 03.2021
  • Maintains annual budget, schedule, and inventory necessary for restaurant establishment.
  • Provides feedback, guides team members, and corrects errors in accordance with company standards.
  • Conducts maintenance and oversees the quality of food preparation and presentation.
  • Interviews potential team members and conducts release of personnel accordingly.

Education

Associates of Business Management - Degree in progress

College of Southern Nevada
Las Vegas, NV
07.2025

Certificate of Cyber Security - Course completion

University of Nevada Las Vegas
Las Vegas, NV
03.2022

Skills

  • Knowledgeable in Microsoft Office
  • Communicative
  • Interpersonal skills
  • Time management
  • Leadership
  • Budget management
  • Workforce management
  • Expense tracking
  • Revenue management
  • Verbal and written communication
  • Budget control
  • Conflict resolution
  • Sales management

Languages

tagalog
Limited

Timeline

VIP Cabana Manager

Fontainebleau Hotel and Casino
05.2025 - Current

Assistant General Manager

Quick Service, Block 16 at Cosmopolitan Hotel and Casino
02.2023 - 05.2025

Food Server/Front of House Supervisor

Momofuku
07.2021 - 02.2023

Front of House Manager

The Boiling Crab
06.2014 - 03.2021

Associates of Business Management - Degree in progress

College of Southern Nevada

Certificate of Cyber Security - Course completion

University of Nevada Las Vegas

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