Catherine L. Pamintuan
Food And Beverage Manager
Phnom Penh
Summary
Several years of successful experience in the hospitality industry. A hardworking and proactive approach to work. Demonstrated success in leading high-performing teams, overseeing budgets, and enhancing guest satisfaction. Planned and executed significant events that boosted food and beverage sales
Overview
22
22
years of professional experience
3
3
Languages
Work History
Operations Manager
PSEI – School of Hospitality
09.2021 - Current
- Manages daily operations across front desk, housekeeping, and food & beverage departments.
- Coaches and supports staff to ensure performance aligns with established operating standards, curriculum objectives, and core values.
- Assists the Dean in preparing forecasts, reports, and managing the budget effectively.
- Plans and executes events that enhance staff and students creativity and boosts sales.
Food & Beverage Manager
FCC Angkor by Avani - Minor Hotel Group
11.2020 - 08.2021
- Responsible for overall supervision, planning, control and coordination of all activities of personnel and operation of the department.
- Establishes control procedures in all operation aspect in accordance with the Hotel policy.
- Develops and administers F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses.
- Prepares monthly F&B report such as monthly Profit & Loss Report.
- Complete weekly inspection on overall outlets’ appearance ~ the maintenance of all fixtures, fittings and operating equipment.
- Establish par stock for operating supplies to ensure the smooth operation of the department.
- Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
- Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.
Food & Beverage Manager
Anantara Angkor Resort - Minor Hotel Group
06.2019 - 12.2020
- Responsible for overall supervision, planning, control and coordination of all activities of personnel and operation of the department.
- Establishes control procedures in all operation aspect in accordance with the Hotel policy.
- Develops and administers F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses.
- Prepares monthly F&B report such as monthly Profit & Loss Report.
- Complete weekly inspection on overall outlets’ appearance ~ the maintenance of all fixtures, fittings and operating equipment.
- Establish par stock for operating supplies to ensure the smooth operation of the department.
- Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
- Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.
Operations Manager
Maison Polanka Hotel
01.2014 - 01.2019
- Oversaw the entire day-to-day operations, ensuring the service is running smoothly in accordance with the hotel standard.
- Assisting the Human Resource department in checking the staff roster, hiring and training the staff.
- Supervising the heads of department and hands-on planning particularly with events i.e weddings, wellness retreats and private events.
Restaurant Manager/Events Coordinator
The Sothea Boutique Resort
01.2009 - 01.2011
Dining Manager
Amansara
01.2006 - 01.2009
Assistant Food and Beverage Manager
Angkor Village Hotel and Resort
01.2004 - 01.2006
Education
Associate of Science - Hotel and Restaurant Management
La Consolacion College
04.2001 - 10.1994
Skills
- Operations Management
- Detail oriented
- Budgeting & Cost Control
- Communication
- Problem-solving
- Computer Skills
- Teamwork
- Adaptability
- Event Planning & Execution
Accomplishments
- Achieved a 92% in Leading Quality Assurance Audit in 2019 leading to the Overall Rank 1 of all the 5 International Hotels in Siem Reap Cambodia.
- Increased the revenue to 20% by menu revisions and controlling the cost control.
- Managed to open a new restaurant in 2005 including the menu designing, staff training, floor layout and restaurant equipment.
- Received Gold Medal Award in 1995 & 1996, Triple –V Fine Dining Course I & II.
- Received Employee of the Year 1996 -1997.
Timeline
Operations Manager
PSEI – School of Hospitality
09.2021 - Current
Food & Beverage Manager
FCC Angkor by Avani - Minor Hotel Group
11.2020 - 08.2021
Food & Beverage Manager
Anantara Angkor Resort - Minor Hotel Group
06.2019 - 12.2020
Operations Manager
Maison Polanka Hotel
01.2014 - 01.2019
Restaurant Manager/Events Coordinator
The Sothea Boutique Resort
01.2009 - 01.2011
Dining Manager
Amansara
01.2006 - 01.2009
Assistant Food and Beverage Manager
Angkor Village Hotel and Resort
01.2004 - 01.2006
Associate of Science - Hotel and Restaurant Management
La Consolacion College
04.2001 - 10.1994
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