Herbert Villegas
Result driven Operations Manager with 2 decades of experience in leading high volume hospitality operations
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About
Result driven Operations Manager with 2 decades of experience in leading high volume hospitality operations in hotel and full-service restaurants overseas and Philippines. Expert in budgeting, P&L management, supplier negotiations, and menu optimization. Adapt at building cohesive teams, implementing training high standards of food safety and customer service
Experience
Restaurant Manager - Crabs and Crack under by Aru Food Corporation - Subic Bay Freeport Zone
(2025-09 - 2026-03)
Operations Manager - Freedom Sports Club under by AACC - Subic Bay Freeport Zone
(2025-06 - 2025-09)
F&B Manager - Montemar Beach Club - Bagac, Bataan
(2024-12 - 2025-06)
Consultant Manager - Diwata Pares - San Fernando, Pampanga
(2024-10 - 2024-12)
Restaurant Manager - Deligh'ul Enterprises OPC | Manifesto under by ibis Style & Mercure Subic - Subic
(2015-09 - 2016-02)
- Lead and manage day-to-day operations including onboarding, coordinating, scheduling, service and support staff.
- Develop and implement strategic initiatives to service delivery, resources utilization, and staff performance.
- Manage financial performances and controllable expenses.
- Drive cost efficiency through process improvements, monitoring supplies, cross departmental collaboration.
- Manage purchase order while actively monitoring of deliveries, storing items received, portion and waste control to ensure target food cost will be met.
- Report to top management regularly all operational challenges, corrective actions, and performance outcomes.
- Collaborate with sales and marketing team for promotional campaign to ensure achieve sales budget.
- Conduct performance review quarterly and provide meaningful and actionable feedback.
- Identify process gaps and implement corrective action plans.
- Ensure seamless operation and cleanliness of store facilities.
- Ensure uniformity and standardized system are being practiced across all departments consistently.
- Guide and direct sub-ordinates to attain high level performance in their respective areas and duties.
- Collaborate with nearby colleges to acquire OJTs for augmentation with no labor costs needed.
- Conduct monthly stock take and prepare consolidated purchase reports, transfer in/out (if any), usage, petty cash expenses reconciliation and reimbursement, food cost report, and P&L.
- Handle events, BEO, floor planning, manpower, coordination, and outsourcing.
- Assist in preparing yearly sales budget.
- Manage staff schedule while ensuring labor cost alignment.
Restaurant Manager - Isidro Bar & Grill - Makati City
(2017-04 - 2020-02)
Restaurant Assistant Manager - Binomio Fine Dining Spanish Restaurant - Tanjong Pagar, Singapore
(2020-06 - 2021-08)
Restaurant Manager - Pano Kato House of Anli Stores and Bistro - Tanglin Mall, Singapore
(2020-07 - 2021-09)
HealthCare Assistant - Woodlands Health Campus - Woodlands, Singapore
(2022-06 - 2023-03)
Assistant Restaurant Manager - Pinkberry under by Alshaya Group - Seef, Bahrain
(2010-02 - 2017-01)
Cost Control Manager - Salt & Pepper and Banquet Hall - East Riffa, Bahrain
(2009-11 - 2010-02)
Restaurant Supervisor - Kenny Rogers Roasters by GII Construction Co. - Sanad, Bahrain
(2009-01 - 2009-10)
Restaurant Supervisor - KoffiaPos Coffee & Tea House - Sanabis, Bahrain
(2006-03 - 2008-12)
Education
Bachelor of Science - Electrical Engineering - Southern Luzon State University (2000 - 2003)
High School Diploma - Pedro Guevarra Memorial National High School (1996 - 2000)
Hospitality Management - Alshaya Group (2015 - 2016)
