Experience

Carreman International

• France
• Textile Manufacturing
• 1 - 100 Employee

• Sales & Marketing Executive

  • Jul 2018 - Present

  Sales and Marketing Executive in Fabrics and Garment with duties including: Responsible for sales promotion and growth of business | Communicate with customers, internal teams and manufacturers independently | Monitor development, sample and bulk orders for meeting customers’ requirements | Maintain a good relationship with customers | Monitor post service feedback follow up and action plan | Support ad-hoc tasks in sales & marketing.



High Stitch

• Sales Marketing Executive

  • Jul 2018 - Present

  Sales and Marketing Executive in Fabrics and Garment with duties including: Responsible for sales promotion and growth of business | Communicate with customers, internal teams and manufacturers independently | Monitor development, sample and bulk orders for meeting customers’ requirements | Maintain a good relationship with customers | Monitor post service feedback follow up and action plan | Support ad-hoc tasks in sales & marketing.



Cheval Blanc

• France
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Nov 2017 - Jul 2018

  Responsible for all eight (8) Food & Beverage outlets of the resort including: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses | Ensuring good practice of health and safety regulations (FSA), etc....



Le Comptoir Limited

• China
• Food and Beverage Services
• 1 - 100 Employee

• General Manager at The Ocean, TRi, HotShot & Cabana

  • Apr 2016 - Nov 2017

  Responsible F&B related operation for five (5) venues of the group including: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses | Ensuring good practice of health and safety regulations (FSA), etc....During my venture at Le Comptoir, one of the venue, The Ocean by Olivier Bellin achieved the rank of the first Michelin Stars placing the venue as part of the Elite of the restaurant in HK.



Cheval Blanc

• France
• Hospitality
• 700 & Above Employee

• Beverage Manager

  • Jun 2015 - Apr 2016

  Responsible for the Beverage program of all eight (8) Food & Beverage outlets of the resort and assisting the Food & Beverage Manager including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximising revenues vs. expenses | Creation of Profit & Loss report | Ensuring good practice of health and safety regulations (FSA), etc....

• Chef Sommelier

  • Jun 2014 - Jun 2015

  Responsible for the Beverage program of all eight (8) Food & Beverage outlets of the resort and assisting the Food & Beverage Manager including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximising revenues vs. expenses | Creation of Profit & Loss report | Ensuring good practice of health and safety regulations (FSA), etc....



Constance Hotels & Resorts

• Mauritius
• Hospitality
• 500 - 600 Employee

• Head Sommelier

  • Oct 2013 - Jun 2014

  Responsible for the Wine program of all nine (9) Food & Beverage outlets of the resort and assisting the Food & Beverage Manager including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses | Creation of Profit & Loss report | Ensuring good practice of health and safety regulations (FSA), etc....

• Head Sommelier

  • Sep 2011 - Oct 2013

  Responsible for the Wine program of all six (6) Food & Beverage outlets of the resort and assisting the Food & Beverage Manager including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses | Creation of Profit & Loss report | Ensuring good practice of health and safety regulations (FSA), etc....

• Head Sommelier

  • Sep 2010 - Sep 2011

  Responsible for the Wine program of all four (4) Food & Beverage outlets of the resort and assisting the Food & Beverage Manager including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses Ensuring good practice of health and safety regulations (FSA), etc....

• Assistant Head Sommelier

  • May 2010 - Sep 2010

  Assisting the Chef Sommelier including the following skills: organising, directing, and evaluating F&B operation | Recruiting and training employees | Scheduling shifts | Monitoring staff performance | Ensuring standards and procedure are being applied | Purchasing and monitoring inventory | Maximizing revenues vs. expenses | Ensuring good practice of health and safety regulations (FSA), etc....



Vintry Jaya 33, Petalling Jaya, Malaysia

• Sommelier

  • Nov 2009 - Apr 2010

  Internship in a fine wine bar of Petaling Jaya (Kuala Lumpur) including the following skills: Training employees | Scheduling shifts | Monitoring staff performance | Purchasing and monitoring inventory, etc....



L’Oustau de Beaumanière

• Commis Sommelier

  • Mar 2008 - Sep 2008



LA TABLE DE VENTABREN

• France
• Restaurants
• 1 - 100 Employee

• Chef de Rang

  • Jun 2005 - Sep 2008

  Part Time job during public holiday and weekend including the following skills: Restaurant mise en place, service and wine program | Ensure the guest satisfaction | Purchasing and monitoring inventory, etc....