Experience

The Fresh Collective

• Australia
• Hospitality
• 100 - 200 Employee

• Venue Manager

  • May 2022 - Present



LUCAS Restaurants

• Australia
• Hospitality
• 100 - 200 Employee

• Event Manager

  • Nov 2021 - May 2022



Chi Izakaya and Seafoods

• General Manager

  • Feb 2021 - Nov 2021

  Pre Opening team for the group. Japanese Izakaya, Japanese Whiskey Bar and Premium Chinese Seafoods Restauran. Role from setting up P&L, recruitment, set SOP, HACCP compliance, RSA compliance, procurement and running an operation. building for growth for team. HR Management. Pre Opening team for the group. Japanese Izakaya, Japanese Whiskey Bar and Premium Chinese Seafoods Restauran. Role from setting up P&L, recruitment, set SOP, HACCP compliance, RSA compliance, procurement and running an operation. building for growth for team. HR Management.



Sun Kitchen

• Food And Beverage Hospitality Manager

  • Dec 2018 - Nov 2020

  Premium Cantonese, Sichuan and Hotpot restaurant. 400 seats facility with 2 level tranquility view of Albert Park in Melbourne and event function facilities. Prepare Budget for the business, forecasting and day to day business tracking. Purchasing and sourcing of the beverage, contract service and general items for opening of the business. Financial Control including Food Cost, Beverage Cost, Labour Cost and other expense to achieve targeted profit margin. Manage day to day operation, write up SOP, review and implement food & beverage service and customer service. Deal with HR and performance management matter, and compliance with Australia Employment Law (Fair Work). Rostering, Mentoring for staff. Introduce our brand to International Sport event like Australian Open and Grand Prix 2020. Compliance management, RSA, Food Safety, OH&S, Recruitment & Training Works closely with Executive Chef, Bar Manager for Food and Beverage menu engineering. Monitor & manage day to day operation.



Airport Retail Enterprises Australia

• Australia
• Retail
• 100 - 200 Employee

• Food and Beverage Manager

  • Apr 2018 - Jan 2019

  Managed 10 outlets across Melbourne Airport Terminal 2 international and Terminal 4 Domestic. Well known brands includes Movida Bar Pulpo, Cafe Vue, Brassiere Bread, top franchises Hungry Jacks and upcoming St. Ali. Managed over 300 staff between Terminal 2 (International) and Terminal 4 (Domestic) High efficiency of customer service and straight control of all Food, Beverage, labor & other expense) Strong focus in compliance such as RSA, Food Safety, OH&S, Fire Safety and Airport Security. Manage day to day HR, Performance Management and Training for staff succession planning. Implement Rewards & Recognition program for Employee of the Month Providing Mentoring for outlet Managers and management team.



Sage hotel Ringwood

• Food and Beverage Manager

  • Sep 2017 - Apr 2018

  Written up SOP, Sequence of service. Training, Recruitment. Rostering. Purchasing and sourcing product from scratch for pre opening. Works closely with Chef for menu engineering Manage day to day operation to 120 rooms (Room Service & Mini Bar. 100 seats Restaurant and Boutique Bar that specialist in Yarra Valley Wines, Beer and Spirit. Write up BEO to execute events operation. Manage food cost, beverage cost, labour cost & other expense. Written up SOP, Sequence of service. Training, Recruitment. Rostering. Purchasing and sourcing product from scratch for pre opening. Works closely with Chef for menu engineering Manage day to day operation to 120 rooms (Room Service & Mini Bar. 100 seats Restaurant and Boutique Bar that specialist in Yarra Valley Wines, Beer and Spirit. Write up BEO to execute events operation. Manage food cost, beverage cost, labour cost & other expense.



Crown Resorts

• Australia
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • May 2014 - Feb 2017

  Working with 2 stars Michelin stars Chef in Silks Restaurant. Crown Melbourne Signature Restaurant. Serves premium Chinese Food. Prepare Yearly Budget, Monthly P&L statement, manage day to day finance from daily log tracking of revenue, labour cost. Forecasting for the business for arranging appropriate stock and labour for the business. Strong focus in managing revenue and cost, (Food, Beverage, Labour & others expense) in order to achieve highest profit margin for the company. High level of attention of customer service, Staff Training to maintain excellent food and beverage skills and knowledge. Mentoring & performance management for staff performance and succession planning. Works and hand on in day to day operation. Looks after VIP or High Profile Guest. Manage & execute Events and Function held at Silk. (5 Private rooms and 200 seats restaurant)



Crown Resorts

• Australia
• Hospitality
• 700 & Above Employee

• Restaurant and Bar Manager

  • 2010 - Apr 2014

  Responsible for 2 business units of Teak Room. (Teak Bar and Teak Room Restaurant). Managed two teams with combined over 100 staff. Working closely with Gaming Department. Strong focus on customer service, quality control and specialist in cost effeciency in order to meet company objective.

• Restaurant Manager

  • 2007 - 2010

  Pre-opening and opening team for Sho Noodle Bar. Recruitment and training of staff. Introduce the tea concept, and authentic Malaysian Cuisine to guest.

• Assistant Manager

  • 2004 - 2007

  Pre-opening team, excellent knowledge of Japanese food and beverage. Strong focus of customer service, always assigned to take cares of oversea junket groups, sport and political celebrities like Andre Agassi, Maria Sharapova and Kevin Rudd..etc.

• Supervisor

  • 1997 - 2004