Banquet Supervisor

Corias Kitchenette and Catering Services

Colon St., Cebu City

March 21, 1996 to April 15, 1998

Core Responsibilities:

Responsible for the performance of the staff to work as a team. Sees to it that guests have satisfactorily been served.
Makes sure that the company objectives have been carried out.
Directs and coordinates activities of food service facilities personally or through subordinate supervisors.
Reviews food and beverage lists submitted by each facility manager to determine that sufficient items are ordered weekly.
Inspects food service facilities to ensure that equipment and buildings meet requirements of state and local health laws and internal regulations. Analyzes information concerning facility operation such as food sales, patron attendance, and labor costs to prepare budget and to maintain cost control of facility operations.
Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

Let me share you this story:

My time as Banquet Supervisor at Corias Kitchenette and Catering Services in Cebu City wasn't just about managing events; it was about orchestrating a symphony of flavors and flawless service, a testament to Filipino hospitality. Each banquet was a unique challenge, a chance to showcase the exquisite classic Filipino cuisine Corias is known for.

One particularly memorable event stands out: a high-profile wedding reception for over 200 guests. The bride, a renowned fashion designer, had a very specific vision – a meticulously planned flow, flawless presentation, and impeccable timing. The challenge? A sudden, torrential downpour just an hour before the guests were due to arrive. Our outdoor setup was threatened, and panic threatened to set in.

Instead of succumbing to the chaos, I sprang into action. With the help of my incredibly dedicated team, we swiftly moved the entire reception indoors, rearranging tables and décor with military precision. We re-evaluated the buffet layout to optimize space and flow, ensuring the elegant ambiance wasn't compromised. We even managed to salvage the stunning floral arrangements, relocating them strategically to enhance the indoor setting. Through clear communication and calm leadership, we transformed a potential disaster into a seamless transition. The reception went off without a hitch, the bride was ecstatic, and the guests raved about the food and the seamless service.

That experience wasn't just about problem-solving; it was about demonstrating resourcefulness, adaptability, and the power of teamwork. It taught me the importance of anticipating unforeseen circumstances, maintaining composure under pressure, and trusting in the capabilities of my team. It cemented my understanding that in the hospitality industry, flexibility and a proactive approach are as essential as culinary expertise. More than just a job, it was a masterclass in resilience and the art of delivering an unforgettable experience. And that's what I strive for every time – to create moments that are not only delicious but also deeply memorable.