Ron Oliver Sespeñe

Operational Leader and certified Global Coffee Master with over 5 years of experience managing high-volume F&B environments. Combines a proven track record in P&L management and HACCP protocols with advanced sensory training in flavor profile analysis and palate calibration. Passionate about elevating the guest experience through technical precision and staff development in specialty coffee and culinary excellence.

Store Manager (Full-Service Restaurant & Bakeshop Operations) at Goldilocks Bakeshop Inc. (2025-06 – Present)

• Integrated Operations Leadership: Directing end-to-end operations for a hybrid full-service restaurant and high-volume retail bakeshop, ensuring seamless synchronization between production, dining service, and retail sales.
• Financial Strategy & P&L Management: Spearheading financial oversight for a ₱1M–₱3.5M monthly revenue portfolio; achieved consistent profitability by implementing tight daily financial controls and labor-cost optimization.
• Revenue Optimization: Engineered and executed local store marketing (LSM) and upselling programs that resulted in a 10–15% sustained increase in sales growth.
• Personnel Development & Productivity: Leading a high-performance team of 20+ staff; reduced turnover and increased service speed by implementing a structured performance-tracking and accountability system.
• Waste Mitigation & Margin Improvement: Developed and deployed a comprehensive inventory and waste control system that significantly reduced food loss and improved overall gross margins.
• Regulatory Compliance & HACCP: Enforcing rigorous HACCP, QSC, and sanitation standards, ensuring the facility is 100% audit-ready and compliant with local health regulations and corporate safety protocols.
• Stakeholder & Corporate Coordination: Serving as the primary point of contact for corporate audits and executive reporting; collaborating on operational improvements and the rollout of new product lines.
• Service Recovery Excellence: Managing high-level customer resolutions, utilizing guest feedback to refine service workflows and enhance the overall dining experience.

Area Manager (Multi-Unit F&B Operations) at But First Coffee Inc. (2025-02 – 2025-06)

• Multi-Site Strategic Oversight: Directed operations for multiple café branches, standardizing SOPs across all locations to ensure 100% consistency in service delivery and brand quality.
• Financial & Profit Management: Managed store-level P&Ls, implementing labor cost optimization strategies and budget controls that maintained healthy profit margins.
• Revenue Growth: Analyzed location-specific sales data to launch targeted local store marketing, contributing to a 10% month-on-month revenue improvement.
• Inventory & Supply Chain Coordination: Streamlined inventory flow between branches and the central commissary, reducing wastage by 15% and eliminating stock-outs of key ingredients.
• Compliance & Audit Leadership: Conducted weekly operational audits focusing on QSC (Quality, Service, Cleanliness) and food safety, ensuring all branches were audit-ready for health inspections.
• Leadership Development: Mentored and coached Store Managers, creating a high-performance culture and a leadership pipeline for future branch expansions.

Shift Supervisor (Operations Lead) at Starbucks Coffee Rustan Coffee Corp. (2021-09 – 2024-07)

• Operational Excellence: Orchestrated daily shift operations in a high-volume flagship store, consistently meeting "Speed of Service" (SOS) targets while maintaining premium beverage quality.
• Training & Development: As a Certified Barista Trainer, I facilitated the onboarding and certification of new partners, ensuring they mastered core routines and food safety standards.
• Inventory & Asset Management: Managed daily inventory counts, high-value asset tracking, and cash management with zero-variance accuracy.
• Shift Leadership: Led a team of 8–12 partners per shift, handling real-time manpower adjustments and conflict resolution to maintain a positive "Third Place" environment.

Barista → Senior Barista at Starbucks Coffee (Rustan Coffee Corp.) (2018-07 – 2021-04)

• Brand Ambassador: Awarded Partner of the Quarter (twice) for excellence in customer connection and consistently exceeding individual sales/upselling targets.
• Technical Expertise: Achieved Certified Starbucks Coffee Master status, demonstrating expert-level knowledge in coffee origins, flavor profiles, and brewing science.
• Operational Support: Assisted in the rollout of seasonal promotions and new product launches, ensuring the back-of-house was prepared for increased volume.

Liaison Officer/Office Assistant at Harwich Inc. (2016-01 – 2017-07)

• Stakeholder Coordination & Conflict Resolution: Acted as the primary point of contact between internal departments and external partners, resolving operational conflicts and ensuring smooth communication flow to maintain strong professional relationships.
• Vendor & Supplier Management: Coordinated with external suppliers and service providers for procurement needs, ensuring timely delivery of materials and compliance with agreed-upon quality and pricing standards.
• Regulatory Compliance & Documentation: Managed the systematic filing and processing of sensitive corporate documents, permits, and licenses. Ensured all records were audit-ready and compliant with local government and corporate regulations.
• Administrative Operations: Streamlined office workflows by managing executive calendars, organizing high-level meetings, and preparing detailed operational reports for management review.
• Problem-Solving & Negotiation: Negotiated service terms with third-party contractors and resolved logistical bottlenecks to prevent delays in business operations.

Kitchen Staff at Yellow Cab Pizza Co. (2014-09 – 2015-12)

• Food Preparation & Quality Control: Executed high-volume food production following strict standardized recipes for pizza, pasta, and appetizers, ensuring consistency in taste, portioning, and presentation across every order.
• HACCP & Food Safety Standards: Rigorously maintained Food Safety and HACCP protocols, including precise monitoring of "The Flow of Food"—performing regular temperature checks on raw ingredients, monitoring CCPs (Critical Control Points), and ensuring proper FIFO (First-In, First-Out) inventory rotation to prevent cross-contamination.
• Sanitation & Cleanliness: Upheld 5S principles and stringent sanitation schedules for all food contact surfaces, equipment, and storage areas. Managed the "Clean As You Go" policy to ensure a sterile production environment during high-pressure shifts.

Dining Crew at Jollibee Foods Corporation (2014-01 – 2015-06)

• Customer Experience & Service Excellence: Delivered high-quality service in a fast-paced environment, ensuring a welcoming atmosphere by efficiently managing guest seating, order delivery, and table turnover.
• Conflict Resolution: Acted as the first point of contact for customer inquiries and concerns, resolving issues promptly and politely to ensure 100% customer satisfaction and repeat business.
• QSC Compliance (Quality, Service, Cleanliness): Consistently maintained dining area standards by adhering to strict cleanliness and sanitation schedules, ensuring the facility met corporate brand standards at all times.
• Cross-Functional Support: Collaborated with the counter and kitchen teams to ensure accurate order fulfillment and smooth service flow during peak high-volume periods.
• Promotional Execution: Actively participated in upselling initiatives and promoted seasonal menu items, contributing to the store's daily sales targets.

Bachelor of Science in Hotel and Restaurant Management, Major in Cruise Management – Jose Rizal University (2015 – 2020)