Herbert Villegas

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

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)

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)