Manager

• Mar 2021 - Present

Food and Beverage Supervisor

• Oct 2020 - Mar 2021

Outlet Manager

• Sep 2018 - Aug 2020

Implemented sequence of service and re-training of all existing colleagues in giovane café+eatery. Increased colleagues’ engagement by 33 points compared to previous year. Acted as Food and Beverage manager on duty for daily operations in the absence of the director. Collaborated as training facilitator for new colleagues during hotel orientation sessions. Acted as Interim Manager for Lobby Lounge in 2020 and lead the re-opening plan post Covid-19 closure.Silverware (POS) and Avero (reporting system) Property ChampionLeader of the Month – September 2019

Cabana Pool Bar Manager

• Mar 2018 - Aug 2018

Overseen the day to day operations to ensure consistent delivery of 5-Star customer service. Increased average check by 14% compared to previous year with effective labour management and cost control. Reduced guest issues by 20% with introduction of training manual and off-floor on-boarding for all seasonal colleagues.

F&B Supervisor - SUMMIT Program

• Aug 2016 - Feb 2018

As part of the Summit program, the role rotated in different outlets of the hotel – Library Bar & York Station, In-Room Dining. Responsibilities included training, scheduling, and managing new and existing colleagues, overseen inventory of food and beverage as well as other supplies/tools, and ensured satisfactory customers’ experience.Award: Leader of the Month – February 2017

Human Resources Intern

• May 2016 - Aug 2016

Responsible for updating Job Task Checklists accordingly to new Corporate standards, collaborated in the organization of colleagues’ event and executed daily tasks as assigned.

Restaurant Manager

• Mar 2013 - Apr 2016

Held progressive position within the restaurant. Managed a staff of 10 employees, responsible for training and inventory. Introduced new reservation system and floor plan, resulting in a 5% revenue increase within the first quarter. Held progressive position within the restaurant. Managed a staff of 10 employees, responsible for training and inventory. Introduced new reservation system and floor plan, resulting in a 5% revenue increase within the first quarter.

Restaurant Supervisor

• Jan 2014 - Sep 2014

Responsible for satisfactory customers’ experience and created a bilingual menu for our clientele. Responsible for satisfactory customers’ experience and created a bilingual menu for our clientele.

Administrative Assistant

• Jun 2006 - Sep 2014

Managed daily office operations, maintenance of equipment and assisted customers and suppliers as needed. Managed daily office operations, maintenance of equipment and assisted customers and suppliers as needed.

Server / Bartender

• May 2011 - Sep 2012

Provided prompt, efficient, friendly, and quality service at all times. Provided prompt, efficient, friendly, and quality service at all times.

Banquet Server/Captain

• Jun 2006 - May 2011

Responsible for the organization of set up and cleanliness of the venue. Trained new employees and managed staff during special events. Responsible for the organization of set up and cleanliness of the venue. Trained new employees and managed staff during special events.