Experience

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  The Fullerton Bay Hotel Singapore

  • Singapore
  • Hospitality
  • 1 - 100 Employee

  • Assistant Bar Manager (Lantern Rooftop Bar)

    • Jul 2022 - Present

    As an Assistant Bar Manager, I am responsible for managing restaurant and bar operations in the absence of Outlet Manager. I ensure to deliver an excellent guest experience and satisfaction. Keen in managing the bar and staff training is the key to maintain hotel standard. With the team members teamwork, we can meet the budget and applied the budgeted guidelines. Specifically, I am responsible to manage the bar and restaurant operations by maintaining exceptional levels of customer service and guest satisfaction. I ensure that daily staff briefing is conducted to the team, that communication is properly disseminate to the team. Manage guest queries in a timely and efficient manner. Work within budgeted guidelines in relation to Food and Beverage and Payroll. Drive sales to enhance budgeted revenue. Develop menus with other members of Food and Beverage team. Accountable for monthly stock takes. Responsible to maintain the restaurant facilities maintenance and communicate the defects to the duty engineer and comply the hotel security, fire regulations and all health and safety concerns. Assist other departments whenever necessary and maintain good working and relations to the team with integrity.

  • Assistant Bar Manager / Mixologist / ( La Brasserie French Restaurant)

    • Feb 2020 - Jul 2022

    • Welcoming and serving to the guest, determine the guest beverage preferences, making recommendations on foods and wines pairings.• Planning Beverage menu and upselling recommending to the guest about new beverages and specials.• Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Informing guest on the variety of wines available.• Creating and updating wine lists with the chefs and manager.• Training the staff on available wines.• Negotiating prices with vendors.• Taking inventory and ordering supplies to ensure bar and wine cellar are well-stocked.• Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.• Always Maintaining lounge bar cleanliness, cleaning tables, and washing glasses, utensils, and equipment.• Adhering to all food safety and quality regulations.

  • Assistant Bar Manager /Mixologist (Lantern Rooftop Bar)

    • Aug 2019 - Feb 2020

    • Oversee the daily operation of the Bars and to ensure the bar area are kept clean, neat, and tidy always.• Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Guide the entire Bar team and to ensure that everyone is always updated with relevant information. • Supervise the daily operation of the cocktail bar and maintain beverages standard procedure for the daily operation.• Greet guest in a professional manner and to provide them with prompt, courteous and friendly beverage service in the bars. • To provide beverage service to the service staff in assigned Bar.• To monitor and control bar inventories and to make stock requisitions accordingly.

  • Assistant Bar Manager/Mixologist (Landing Point - Lounge Bar )

    • Jul 2017 - Aug 2019

    • Assisting and supporting Restaurant Manager in the daily operation of the outlet.• Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Welcoming guest, informing them about specials promotion, answering questions, and accepting orders and payments.• Preparing fresh house blend coffee, frappuccino, house blend teas and educating the guest about the brewing methods.• Provide supervision, training and monitoring overall performance of service staff.• Ensure of the day-to-day staffing strength needed to run the service well at the same time eager to reach daily sales target. • Ensure guest satisfaction with excellent service systematically and uniformlyin compliance to standards set by the hotel. • Assist in planning and adjustment of labor to achieve maximum operational yield with minimal costs to reduce unnecessary overtime payment through proper planning.• Adhering to all food safety regulations and quality controls.

  • Assistant F&B Manager (The Clifford Pier)

    • Jul 2015 - Jul 2017

    • Oversee the daily operation of the Gin Parlor Bars and to ensure the Gin Parlor area are kept clean, neat, and tidy always. • Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Guide the entire Bar team and to ensure that everyone is always updated with relevant information. • Supervise the daily operation of the Gin Parlor as well as the duties of all the Bar team.• Greet guest in a professional manner and to provide them with prompt, courteous and friendly beverage service in the bars. • To provide beverage service to the service staff in assigned Bar.• Monitor and control bar inventories and to make stock requisitions accordingly.

  • Bar Supervisor / Mixologist ( The Landing Point)

    • Apr 2013 - Jul 2015

    • Assisting and supporting Restaurant Manager in the daily operation of the outlet.• Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Welcoming guest, informing them about specials promotion, answering questions, and accepting orders and payments.• Preparing fresh house blend coffee, frappuccino, house blend teas and educating the guest about the brewing methods.• Provide supervision, training and monitoring overall performance of service staff.• Ensure of the day-to-day staffing strength needed to run the service well at the same time eager to reach daily sales target. • Ensure guest satisfaction with excellent service systematically and uniformlyin compliance to standards set by the hotel. • Assist in planning and adjustment of labor to achieve maximum operational yield with minimal costs to reduce unnecessary overtime payment through proper planning.• Adhering to all food safety regulations and quality controls.• Cleaning and restocking work and dining areas, emptying trash and sanitizing equipment and utensils.

  • Bar Supervisor (Lantern Rooftop Bar)

    • Mar 2011 - Apr 2013

    • Serve alcoholic and non-alcoholic beverages and create artisanal signature cocktail drinks or create new recipes for cocktails. • Responsible for assisting outlet manager in overseeing and ensuring daily smooth operations including bar functions and floor food service operations.• Ensure sufficient stocks for daily use at outlets.• Ensure the standards of service are delivered. • Assist in the monthly F&B promotions.• Guide / train new bartender, captains, and service staff.• Ensure daily cash and credit collections are in order.• Ensure neatness and cleanliness of workstation including hygiene aspects. •• Attend to complaints, feedbacks, and remedy situations.• Ensure that all stocks are accounted for.• Record daily sales report.• Delegate duties to bar captains.

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  Gulf Hotel

  • Bahrain

  • Bar Supervisor (Typhoon Bar)

    • Oct 2007 - Jul 2009
    • Bahrain

    • Supervision of the following personnel: barmaids, cocktails waitresses, bar server. Assist in maintaining records and staff rosters. Assists Restaurant Manager in training of staff. • Ensures that standards, policies, and procedures are adhered to. Assists in maintaining of logbook of events and handles minor guest complaints. • Ensures consistent standards of drinks and service. Ensures that the bar is always immaculate, and that music is at the correct level. • • Assists Restaurant Manager in controlling operating equipment and assists also in preventative maintenance in the restaurant.

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  G Hotel Manila by Waterfront

  • Manila Philippines

  • Bartender

    • Nov 2006 - Sep 2007
    • Manila Philippines

    To supervise all areas of the Bar, keeping within the guidelines of the company standard. To make every effort to ensure that the real cost of drinks is as near to the theoretical cost of the Bar as possible. To contact suppliers to ensure the stock in the Bar are available. I always ensure that the guests receive an excellent service at the bar. To provide a profitable, professional bar service to all customers (internal and external).

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  Bubba Gump Shrimp Co.

  • Greenbelt Manila Philippines

  • Bartender

    • Jul 2005 - Nov 2006
    • Greenbelt Manila Philippines