Experience

THE 13

• Macao
• Hospitality
• 1 - 100 Employee

• Le Grand Plaisir

  • Aug 2018 - Present



Paresian Macau

• Macau

• Food and Beverage

  • Jul 2016 - May 2018



Sky 21

• Assistant Restaurant and Beverage Manager

  • Dec 2011 - May 2016

   Promote a customer focused culture by example and by encouraging in house training of all team members through an agreed training plan.  Assist in the management of the outcomes of monthly customer reviews, linking these to changes in procedures and team training.  Ensure the use of current standard operation procedures by all team members within the department.  Responsible for managing the time keeping for all team members on shift.  Ensure effective management, motivation, training and development of all team members employed.  Assist in the effective and efficient management and delivery of all bar, Restaurant and Conference Food and Beverage activities.



BERJAYA hotel Langkawi 5 star Hotel

• Beverage

  • Sep 2010 - Sep 2011

   Train and develop staff to maximize performance, aid retention and reduce turnover.  Work with Bar Manager to ensure the delivery of the performance management process in line with Company procedures.  Lead and inspire individuals to develop a highly motivated, committed team.  Ensure team receive, understand & adhere to all company policies & procedures.  Train and develop staff to maximize performance, aid retention and reduce turnover.  Work with Bar Manager to ensure the delivery of the performance management process in line with Company procedures.  Lead and inspire individuals to develop a highly motivated, committed team.  Ensure team receive, understand & adhere to all company policies & procedures.



Fogo Samba Macau

• Venetian Macao

• Head Bartender

  • Sep 2007 - Feb 2011

   Completes weekly and monthly stocktaking at the same time performing bar ordering.  Ensures that the activities in Bar Opening and Closing checklist are performed and obeyed.  Formulating and revising spread sheet for weekly and monthly inventory.  Making my own concoction of cocktails/ mock tails for bar promotions and bar menu add on and costing for selling price suggestion. Make every effort to ensure that the real cost of drinks is as near to the theoretical cost of the Bar as Possible.  Supervise all areas of the bar, keeping within the guidelines of Fogo Samba operating system and standard, as well as the recipe book.  Contact suppliers to stock the Bar. Makes sure that the guest receives an excellent service at the Bar.  Evaluates, at least once a week, bar staff in the “Free pour Test” technique. Monitors and gives feed back in their performance continuously.  Makes sure that the personnel hold to their job description responsibilities.  Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.