Arrianne Mae Efe

ANVAYA COVE GOLF AND SPORTS CLUB (MORONG, BATAAN) September 08, 2014- March 08, 2015
(O.I.C.) TAP IN BAR AND CAFÉ SPORTS CLUB
 Responsible for the daily operation of the business
 Making sure that we are giving the highest standards of service, food and beverages that we can offer.
 Responsible for resolving customer complaints regarding food quality and service, as well as internal conflicts amongst staff. And making sure the business complies with health and food safety regulations.
 Trained newly hired employees, making sure they have enough knowledge to perform their tasks.
 Responsible for the daily, weekly and monthly monitoring of inventory including beverages, tools and equipments of the restaurant.
 Control costs.
 Making sure to implement the policies and house rules of the company.
 Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to costumer table.
TGI Friday's Deira City Center Dubai (March25, 2012- December 12 2012) TGI Fridays Al Majaz Water-Front Sharja(December 13, 2012- March 25, 2014 (END OF CONTARCT)
Waitress
 Ensuring that we are serving the highest quality of food according to the recipe adherence of the product
 Ensuring that we meet our guest expectation if not, exceeding their expectation in our restaurant
 Make sure that we implement the standards according to TGI Friday’s manual to be a role model to a newly hired employees
Bartender
 Preparing and making drinks according to the drink recipe adherence
 TGI Friday’s bartenders are also known in our communication skills through building rapport to our guest for us to make sure that we are giving them the highest quality of service that we can offer.
 Trained newly hired Bartenders make sure that they will have all the training materials that they need throughout the training process.
 Make sure that they will implement the standards according to our manual.
 Guide and teach them for them to pass all the examination that they need to be taken and making sure that they are ready and prepared for their Validation.
 Follow up on new hired performance and training.
MANG INASAL LOT 21 (OLONGAPO CITY) September 25, 2009- August 15, 2010
Kitchen Crew, Grill Woman, Dinning Crew (ALL AROUND) Counter Head Cashier, Quality Control,
 Influencing costumer perception of what the store is all about.
 Train newly hired counters.
 Handling large amount of money that is being use in counter station.
 Responsible in handling all documents that is being use in the station.
 Ensures that all the standards are being implemented.
QUALITY CONTROL
 Ensures that all food items pass the established quality standards before being assembled.
 Serve fast and complete assembly of orders.
KITCHEN CREW
 Responsible for producing standard products.
 Ensures appropriate back-up of raw materials.
 Responsible in requisitioning raw materials needed and ensures that all raw materials during receiving are in good condition.
GRILL WOMAN & DINING CREW
 Producing grilled products to the highest standard of quality
 Assist all costumers.
 Ensures the quality of the product before serving.
MARINEL FOOD CORPORATION, (JOLLIBEE OLONGAPO CITY MALL) April 09, 2008- July 31, 2008
Counter/Cashier
 Responsible for maintaining cash records and invoices
 Ensures appropriate back-up of previous records and transactions.
 Responsible in book-keeping and record updating when required
 Handling customers queries and complaints

TERTIARY: Columbian College (OLONGAPO CITY)
COURSE: BS-HRM (2nd Year UNDERGRADUATE)