Edison T. Mozo

Accomplished Food & Beverage professional with over 20 years of diversified experience in high-volume industrial catering, restaurants, resorts, and bar operations. Seeking a senior management role where I can apply my expertise in structural operations, manpower leadership, cost control, menu engineering, and strict food safety compliance—either in full-time corporate employment or consultancy engagements.

Operations Manager - La Vela Inc. – Hyundai Shipyard - Subic, Zambales

(2026-03)

Directs end-to-end food service operations for a large-scale industrial facility, overseeing lunch, dinner, overtime (OT), and midnight meal shifts.

• Established a mandatory system for menu monitoring, requiring chefs to document meal weights and photos to eliminate under-portioning and unauthorized menu substitutions.
• Spearheaded strict on-site food safety measures, including on-the-spot assembly workflows and pre-service field pest control protocols to eliminate biological hazards.
• Coordinates with corporate Health, Safety, and Environment (HSE) inspectors to enforce kitchen sanitation, waste hauler management, and heat ventilation standards.
• Manages supplier quality control by establishing pre-delivery physical sampling standards for major commodities such as rice and fresh vegetables.

Consultant / Operations Manager - Cora's Manor Garden and Resort - Pias, Mapandan, Pangasinan

(2025-01 - 2026-02)

• Oversaw full resort food & beverage operations, streamlining workflows between different service centers.
• Led kitchen, bar, and dining teams, ensuring seamless communication and cross-functional coordination.
• Managed staffing models, human resource scheduling, and operational budget adjustments based on seasonal guest demands.

Consultant – Food & Beverage - Wiggles EA - Chino Roces, Makati City

(2022-09 - 2024-01)

• Provided professional operational consultancy to elevate restaurant service standards and brand positioning.
• Directed internal administrative, inventory control, and commercial kitchen workflows.
• Ensured peak equipment readiness, optimized labor costs, and elevated service delivery metrics.

Food & Beverage Manager / Operations Manager - Camsur Watersports Complex - Cadlan, Pili, Camarines Sur

(2017-08 - 2022-07)

• Managed the total multi-outlet F&B operations of a major sports resort destination.
• Supervised macro manpower allocation, scheduling models, and inter-departmental logistics.
• Enforced standard operating procedures for asset inventories, storage par stocks, and quality baselines.

Food & Beverage Manager / Operations Manager - Camsur Watersports Complex - Cadlan, Pili, Camarines Sur

(2010-01 - 2011-03)

Operations Manager - Designer Plates Resto Bar - West Triangle, Quezon City

• Managed full-scale restaurant and lounge operations while directly supervising two assistant managers.
• Controlled commercial kitchen execution, local marketing budgets, inventory variances, and daily operating expenses (OPEX).
• Developed comprehensive corporate SOPs, food production guides, and standard operational workflows.
• Engineered high-margin food menus, signature cocktail programs, and beverage lists.
• Led marketing strategies and managed a high-performing 8-person operational service team.

Food & Beverage Manager - White Rock Beach Resort and Hotel - Subic, Zambales

(2008-03 - 2009-01)

• Managed four distinct bar-restaurants, large banquet/event facilities, and high-volume room service lines.
• Directed personnel recruitment, resource scheduling, and seasonal staffing ramp-ups.
• Maintained smooth service coordination across all hospitality and dining touchpoints.

Commis 1 / Purchaser - Niño Restaurant - Kuwait City

(2006-02 - 2007-12)

• Handled localized procurement of kitchen perishables, dry supplies, and specialized food equipment.
• Conducted regular food costing analytics and implemented cost-saving waste controls.
• Assisted in culinary salad bar food preparations and kitchen production support.

Chef – Italian Section - 7th Note Bar & Resto - Makati City

(2005-05 - 2005-12)

• Prepared, timed, and executed complex Italian menu orders on the hot line.

Chef - Steak Factory - Podium, Ortigas Center

(2003-10 - 2004-04)

• Supervised daily kitchen shift operations, culinary quality control, and a 4-person line team.
• Managed short-term menu planning and fresh ingredient preparations.

Operations Manager - Kookabar N' Grill - Music Museum, Greenhills

(2002-04 - 2003-06)

• Oversaw full bar-restaurant operations, entertainment night logistics, and guest relations.
• Handled menu development, food safety preparation, supplier sourcing, and flavor quality control.

Administration Officer - Wellington International - Pattaya, Thailand

(2000-11 - 2001-10)

• Prepared multi-currency payroll registries, sales commissions, and international client contracts.

Verification Officer - Infocom Technologies Inc. - Ayala Avenue, Makati City

(1999-08 - 2000-11)

• Verified corporate account acquisitions and resolved escalated customer care complaints.
• Designed an improved customer service tracking system to increase client retention.

Bachelor of Arts - Political Science - Centro Escolar University (1994 - 1998)

Basic Course - International Cuisine - Grand Training Center