Experience

ATLAS Singapore

• Food and Beverage Services
• 1 - 100 Employee

• Group Food and Beverage Director

  • Aug 2018 - Present

• General Manager

  • Dec 2016 - Aug 2018



The Patina, Capitol Singapore

• Manager Food and Beverage

  • Jul 2015 - Dec 2016

  - Pre-opening conceptual development of all outlets, guest experiences, driving innovation - Sourcing of OS&E, managing OS&E Budget - Development of training program to facilitate induction to company culture and service culture - Recruitment of F&B team, development of induction and on boarding procedures - Menu design and development in conjunction with Executive Chef, market analysis and development of pricing structure - Development of beverage and wine program - Formulated marketing and social media strategy Show less



InterContinental Sydney Double Bay

• Australia
• Hospitality
• 1 - 100 Employee

• Outlets Manager

  • Oct 2014 - May 2015

  - Pre-opening, opened November 2014 - Coordinated pre-opening set up of signature restaurant, mini bar, IRD and Club InterContinental - Recruitment of managers, supervisors and front line colleagues of F&B team, - Development of on boarding procedures, performance management review and PDP - Implemented Micros Simphony POS System and RESpak reservation management - Drive and plan revenue performance, promotions and strategies for all F&B outlets. - Pre-opening, opened November 2014 - Coordinated pre-opening set up of signature restaurant, mini bar, IRD and Club InterContinental - Recruitment of managers, supervisors and front line colleagues of F&B team, - Development of on boarding procedures, performance management review and PDP - Implemented Micros Simphony POS System and RESpak reservation management - Drive and plan revenue performance, promotions and strategies for all F&B outlets.



Hilton Sydney

• Australia
• Hospitality
• 100 - 200 Employee

• Marble Bar Venue Manager

  • Mar 2013 - Oct 2014

  - Improved department engagement score +13%- Developed training program to drive revenue and increase skills, incentive target based, completed with revenue generating promotions- Responsible for financial performance, increased profitability +5%, decreased beverage cost - 4%- Strategize, drive and execute marketing and promotion two year plan- Entertainment management of live entertainment with weekly budget of 7k

• Breakfast Manager

  • Jun 2011 - Mar 2013

  - Improved team engagement score +28% - Improved guest loyalty ‘overall breakfast experience’ +2.9 on benchmark- Increased revenue in 2012 + 4% over budget, via team incentive, promotions and FO upsell program



Emirates One&Only Wolgan Valley

• Australia
• Hospitality
• 100 - 200 Employee

• F&B Supervisor

  • Aug 2009 - May 2011

  - Pre-opening set up of restaurants, mini bar, room service, F&B Retail and F&B activities - Established, implemented and trained on all F&B policies and procedures - Implemented InfoGenisis POS including opera interface - Trained and developed all F&B team to LHW LQA standards, training quality champion - Managed purchasing and inventory of all mini bar and F&B Retail related items - Pre-opening set up of restaurants, mini bar, room service, F&B Retail and F&B activities - Established, implemented and trained on all F&B policies and procedures - Implemented InfoGenisis POS including opera interface - Trained and developed all F&B team to LHW LQA standards, training quality champion - Managed purchasing and inventory of all mini bar and F&B Retail related items



InterContinental Mark Hopkins San Francisco

• United States
• Hospitality
• 1 - 100 Employee

• Stewarding Manager

  • May 2008 - Aug 2009

  - Management and administration of 21 union employees, reporting to executive chef - Managed hygiene and sanitation for F&B operations - 5 outlets and 19,000 square feet banqueting - Improved health inspection score from + 4 points - Improved sanitation inspection score from + 5.3% - Developed and drive cost control measures, decreased payroll by - 10% - Management and administration of 21 union employees, reporting to executive chef - Managed hygiene and sanitation for F&B operations - 5 outlets and 19,000 square feet banqueting - Improved health inspection score from + 4 points - Improved sanitation inspection score from + 5.3% - Developed and drive cost control measures, decreased payroll by - 10%