Dasmariñas, Calabarzon, Philippines
Operations and Client Services Leader with 15+ years of experience across the Philippines and Canada, driving performance in both hospitality, food and beverage and supply chain environments. Started my career in F&B and hospitality, leading multi-unit operations and building high-performing teams with a strong focus on customer experience and execution. Transitioned into supply chain and logistics with DPDHL-DSC Canada, where I led operations in fast-paced warehouse and cold storage environments supporting pharmaceutical, healthcare, and retail clients—ensuring SLA compliance, operational efficiency, and quality standards. Known for scaling teams, improving processes, and delivering results, I bring a hands-on leadership style grounded in accountability and a “doing it right the first time” mindset. Open to opportunities in Operations, Client Services, and Supply Chain leadership where I can drive efficiency, elevate teams, and create measurable impact. Let’s connect and explore how I can help drive your organization forward.
· Managed daily operations for optimal performance, ensuring smooth workflows and timely completion of tasks. · Proficiency at Warehouse Manhattan System - WMS · Maintained open lines of communication with upper management to provide regular updates on operational progress and challenges faced by the team. · Developed strong relationships with key customers to better understand their requirements and tailor services accordingly. · Enhanced team productivity by providing ongoing training, coaching, and mentoring to staff members. · Implemented quality control systems to reduce errors, resulting in increased customer satisfaction rates. · Developed and implemented standard operating procedures to ensure consistency in service delivery across all areas. · Contributed to long-term strategic planning discussions within the leadership team to help shape future direction for the business unit. · Conducted regular performance evaluations for direct reports, identifying areas for improvement and setting development goals accordingly. · Optimized resource allocation through careful planning and monitoring of inventory levels, staffing needs, and equipment maintenance schedules. · Collaborated with cross-functional teams to develop innovative solutions for improving overall business performance. · Reduced employee turnover by fostering a positive work environment and addressing employee concerns promptly. · Oversaw logistics coordination for seamless transportation of goods between various departments and locations.
· Enhanced day-to-day banking operations by applying high level of knowledge in helping customers with their banking needs. · Help customers understand any questions and anticipate their banking needs in 1 call · Supported efficient business operations by meeting goals and KPIs.
· Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning. · Checked and tested foods to verify quality and temperature. · Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff. · Maintained a clean and safe work environment, adhering to all health department regulations and guidelines. · Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
· Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service. · Correctly calculated inventory and ordered appropriate supplies. · Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant. · Tracked daily sales transactions and invoices for accurate and updated financial reporting. · Monitored inventory of supplies and purchased orders to maintain adequate stock levels. · Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties. · Carefully interviewed, selected, trained, and supervised staff. · Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities. · Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
· Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service. · Correctly calculated inventory and ordered appropriate supplies. · Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant. · Tracked daily sales transactions and invoices for accurate and updated financial reporting. · Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. · Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies. · Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.