Experience

• 

  The Fullerton Bay Hotel Singapore

  • Singapore

  • Food and Beverage

    • May 2022 - Present
    • Singapore

• 

  Oakwood Premier AMTD Singapore

  • Singapore

  • Food and Beverage

    • Nov 2021 - May 2022
    • Singapore

    Oversee operations to ensure compliance with company policies and distance safety guidelines. Increased return patronage by building strong relationships with guests.Develop a new training program on upselling techniques with tactful strategy methods.Maintained high-level standard services and took high level responsibility to satisfy guests' needs with memorable service.Taking appropriate actions to turn dissatisfied guests into potential return guests.Plan weekly schedules based on operation needs while balancing team rest days.Communicated with suppliers and ordered necessary operational materials within the budget line to control inventory cost.Worked closely with the F&B Manager implementing new ideas to meet the desired sales target.Always understanding guests' feedback and taking the high-level empathy method to find the right solutions to satisfy them before they leave the restaurant.

• 

  The White Rabbit and Straits Clan (Restaurant Kin) Singapore.

  • Singapore

  • Assistant Manager The Lo&Behold Group

    • Apr 2017 - Apr 2020
    • Singapore

    Personalized service to VVIPs such as Singapore Prime Minister and others Ministers and take ownership in high level responsibility to satisfied their needs when they visited Kin.Worked Closely with Chef Damian D' Silva (Judge for Singapore Master Chef) to provide awesome service to VVIPs and ensure the growth of organisation.Always try to understand guest complaint and take high level empathy method and find the right solution to satisfied them before they leave the restaurant.Review financial transaction (P&L) reports and Share my idea effectively till every colleagues understand the same information for better flow operation with same vision.

• 

  Wow Holding

  • Singapore

  • Operations Manager

    • Dec 2014 - Jan 2016
    • Singapore

    Implementing and developing new ideas for development of restaurant and branding.Maintaining annual budget of restaurant management and evaluating gross sales of restaurant. Interviewing, hiring, and managing training.Maintaining update knowledge of restaurant management related rules and regulation.Providing personalize service to VIP guests. Maintaining a responsive atmosphere with the customers. Ensuring every aspect in all restaurants under my care to be in tip top condition.Working closely with restaurants owner to understand their needs, suggesting ideas and catering to their needs to create their desired target.

• 

  Park Regis Hotel Singapore

  • Singapore

  • Restaurant Manager / Bar /Event and Room Service Manager

    • Mar 2013 - Feb 2014
    • Singapore

    Maintaining annual budget of restaurant management and evaluating gross sales of restaurant. Increase revenue through minimization of product loss and constant labor tracking, while maximizing profit potential of restaurant and special event and banquet business.Responsible for the entire banquet operation on various events and maintain the beverage cost within the budget limitation. Interviewing, hiring, and managing training for staff and maintaining schedule of staff.Communicating with suppliers and ordering necessary material. Educated staff on basics of beverage service, dramatically increasing beverage sales..Ensuring delivery of quality beverages and alcohol. Maintaining and update knowledge of restaurant management related rules and regulations. Consulting with chef to decide new menu. Providing personalize service to VIP guests. Creating and maintaining clean and safe environment in restaurant. Maintaining a responsive atmosphere with the customers. Implementing and developing new ideas for development of restaurant.

• 

  Pan-Pacific Orchard Singapore

  • Singapore

  • Assistant Manager Restaurant / Bar / Event and Room Service Manager

    • Nov 2009 - Feb 2013
    • Singapore

    Solving customer's complaints regarding quality customer service. Maintaining annual budget of restaurant management and evaluating gross sales of restaurant. Interviewing, hiring, and managing training for staff and maintaining schedule of staff.Communicating with suppliers and ordering necessary material. Ensuring delivery of quality beverages and alcohol and Responsible for the entire banquet operation on various of events and maintain the beverage cost within the budget limitation.Maintaining update knowledge of restaurant management related rules and regulations. Maintaining and repairing equipment and other services. Consulting with chef to decide new menu. Ensuring that the dinner is serving in timely manner. Providing personalize service to VIP guests. Creating and maintaining clean and safe environment in restaurant. Maintaining a responsive atmosphere with the customers. Implementing and developing new ideas for development of restaurant.

• 

  Grand Plaza Park hotel Singapore

  • Singapore

  • Restaurant Supervisor

    • Jan 2005 - Jul 2008
    • Singapore

    Working closely with the Assistant Restaurant Manager.Updating and organising restaurant promotions and special occasions.Monitor the daily number of covers and the average check of the restaurant.Taking guest orders, handling enquiries & taking reservations.Providing quick and personalised service to the guests.

• 

  Shangri-La Hotel Singapore (Orange Grove)

  • Singapore

  • Blu Captain Fine Dining

    • Mar 2002 - Sep 2002
    • Singapore

    Worked closely with the Assistant Restaurant Manager.Updating and organizing restaurant promotions and special occasions.Providing quick and personalized service to the guests.Stay aware of non - available items, menu preparation, portions and presentations.Assigning manpower to respective sections.

• 

  Pasta Fresca Da Salvatore Singapore

  • Singapore

  • Italian Restaurant Assistant Manager

    • May 1999 - Feb 2002
    • Singapore

    Interviewing, hiring, and managing training for staff and maintaining schedule of staff.Communicating with suppliers and ordering necessary material. Ensuring delivery of quality beverages and alcohol. Maintaining update knowledge of restaurant management related rules and regulations. Consulting with chef to decide new menu. Ensuring that the dinner is serving in timely manner. Providing personalize service to VIP guests. Creating and maintaining clean and safe environment in restaurant. Maintaining a responsive atmosphere with the customers.