Stanley Barcia

An experienced Hotelier with over a decade of proven track record in Managing Food and beverage Operations, Maximizing profits, service quality, and ensuring guest experiences are exceptional. A highly passionate perfectionist with an eye for detail who leads by example, instilling a sense of excellence and constant attention to guest service in his teams by leading, coaching, and mentoring. Experienced in hospitality operational management in Hotels, Resorts, & Cruise Lines.

Knowledgeable in different types of hazardous natural disasters in reality scenarios, including Earthquakes, Floods, Typhoons, and Volcanic Eruptions. Professional in the food and beverage industry with a strong focus on team collaboration and achieving results.

Director of Food & Beverage - Kandaya Resort Hotel - Daanbantayan, Cebu, Philippines

(2025-06)

Managing the entire Food and Beverage Division of Kandaya Resort, Directly managing Two (2) bars, One (1) restaurant outlet, In Room Dining, Banquet W/ one (1) ballrooms, responsible for a total of 50 employees in both service and production. Provide overall leadership, strategic planning, and direction for all Food & Beverage outlets, including restaurants, bars, banquet operations, room service. Develop and enforce Standard Operating Procedures (SOPs) in alignment with luxury resort standards, HACCP guidelines, and safety regulations.

Collaborate with the Executive Chef and culinary team on menu design, food quality, and innovation that reflect both international standards and local flavors. Establish strong relationships with Local Government Units (LGUs), tourism boards, and community stakeholders for joint promotions, events. Plan and execute high-profile events, themed experiences, and seasonal activations to enhance guest satisfaction and brand visibility.

• Successfully led the Haladaya Fiesta booth initiative with revenue target of ₱300K, actual generating of ₱381K+ in revenue and strengthening resort visibility in the community.
• Introduced Upselling & Leadership Training Programs for F&B leaders, resulting in increased guest check average and improved staff engagement.

Group Director of Food & Beverage - Torarica Group Hotels - Suriname, Paramaribo, South America

(2023-05 - 2025-05)

Managing the entire Food and Beverage Division of three (3) properties of Torarica Group Hotels & Resorts (Torarica Hotel, Royal Torarica, and Eco Torarica). Directly managing six (6) Bars, five (5) Restaurant outlets, five (5) meeting rooms, and two (2) ballrooms, responsible for a total of 125 employees in both service and production. Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, profitability targets, business volumes and guest and team member experience, to support the hotel plan.

Prepare and manage the F&B budget to achieve departmental and hotel Targets. This includes carrying out regular reviews of performance against budget targets, analyzing variations and taking corrective actions where needed, as well as providing accurate forecasts, FFE – furniture, fixtures and equipment of restaurant upkeep, and inventories. Fully responsible for the management of all kitchens and all restaurants, bars, outlets, catering, and banqueting operations.

Monitor performance against targets, including revenue, costs, covers, and guests. Ensure great guest experiences by maintaining consistent high service standards. Part

Director of Food & Beverage - Waterfront Airport Hotels & Casino - Mactan, Cebu City, Philippines

(2019-10 - 2023-04)

Managing (4) Restaurant Outlets, (3) Bars, Room Service, and Banquet Operation.

• Maximized profitability with cost control measures, optimizing purchasing processes, and reducing waste.
• Developed business plans with the executive team, resulting in a 25% sales increase and improved operational flow.
• Managed stock control and inventory inspections, reducing waste management by 20% and overseeing banquet catering.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Revolutionized food presentation techniques, resulting in visually appealing dishes that garnered positive reviews from patrons.
• Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.

Pre-Opening Group Cruise General Manager - Calypso Cruises 1 & 2 - Halong Bay, Vietnam

(2017-11 - 2020-01)

Managing the entire Two (2) Cruises Operations; directly supervised all departments such as Reception, F&B Service &

• Production, Housekeeping, Engineering, Purchasing, Sales &

• Marketing, and IT &

• Security Department. Worked closely with Cruise CAPTAIN to ensure smooth and safe cruise operation.

Organized

Head of Department Meetings, making sure all information was delivered well such as VIP &

• VVIP requests. Closely working with Reservation, Sales &

• Marketing, and Finance Department for all bookings and guest room assignments, Food and beverage special requests, and events; maintain a high level of service and guest satisfaction. Welcome the guest, and conduct guest briefings regarding cruise facilities and (Itinerary, Timing, and safety). Create standard operating procedure (SOP)

• Ensure safety and hygiene on board. Prepare a weekly and monthly report to the BOARD OF DIRECTORS regarding overall cruise operation.

• Identified and seized market opportunities, propelling substantial revenue growth through strategic initiatives.

Director of Food & Beverage - Domaine De La Reserve Hotel - Praslin Seychelles

(2014-09 - 2017-10)

Managing (3) Restaurant Outlets, (3) Bars, In-Room Dining, and (3) Meeting Rooms.

• Monitored financial performance, set budgets, and controlled expenses to provide financial stability and long-term organizational growth.
• Developed and implemented strategies to increase sales and profitability.
• Increase annual revenue by 15% by adding and implementing an F&B revenue stream.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Food & Beverage Manager - Coral Strand Hotel - Mahe Seychelles

(2011-08 - 2014-08)

Managing (4) Restaurant Outlets, (3) Bars, In-Room Dining, and Banquet Operations.

• Developed and implemented strategies to increase sales and profitability.
• Monitored financial performance, set budgets, and controlled expenses to provide financial stability and long-term organizational growth.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Increased overall company efficiency by streamlining operation.
• Spearheaded recruitment, training, and supervision of staff, ensuring strict adherence to licensing, hygiene, health, and safety regulations.
• Managed customer inquiries and complaints while overseeing the creation and presentation of sales and staffing reports, as well as maintaining financial and statistical data. Additionally, played a pivotal role in developing business operations enhancements and expanding the restaurant.

Pre-Opening Food & Beverage Restaurant Manager - Cendeluxe Hotel - Tuy Hoa City, Vietnam

(2009-05 - 2011-06)

Managing (4) Restaurant Outlets, (4) Bars, In-Room Dining, and Banquet Operations.

• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.

Pre-Opening Food & Beverage Supervisor - Crown Regency Hotels - Cebu City, Philippines

(2007-06 - 2009-04)

Pre-Opening Food & Beverage Captain - Boracay Mandarin Hotel - Boracay Island, Philippines

(2006-04 - 2007-05)

Food & Beverage Waiter - The Panoly Hotel - Boracay Island, Philippines

(2004-05 - 2006-03)

Bachelor of Science - Hotel & Restaurant Management - Filamer Christian University (2000 - 2004)