Ulysses Andrei Cabahug

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.

Oversees overall restaurant operations. Menu research & development, engineering and menu direction. Catering event functions, preparations and logistics. Maintains overall restaurant profitability.

Handles food reviews, recipe tests and research & development. Assists in analysis of current restaurant sales mix to determine and prioritize specific menu changes or additions. Manages all systems and standards, staff files, health inspections and inventory procedures. Maintains profitability and overall financial responsibility for the restaurant's P&L.

Oversees all kitchen operations. Ensures monthly profitability by managing prime costs as well as controllables. Develops special events menus and seasonal menu changes. Helped achieve biggest increase in sales year over year in the company at 17%.

Responsible for production and a la carte execution for restaurant and catering events.

Responsible for overall restaurant and banquets operations. Controls food cost & labor cost. Food quality driven and hands on leadership approach to increase profitability and guests satisfaction. Increased outlet profitability by 10%. Increased ESS scores by 20 points. Increased overall restaurant satisfaction by over 20 points.

In charge of all the bulk production for catering and restaurant outlet. Achieved 1st place for Food Quality out of all Renaissance Hotels worldwide. Achieved 1st place in ESS overall in the whole company nationwide.

Worked all meal periods from breakfast to lunch & dinner service. In room dining a la carte execution.

Responsible for bulk production for employee meals & catering events.