Experience

Lizard Island Resort

• Australia
• Hospitality
• 1 - 100 Employee

• Resort Operation Manager

  • Jul 2023 - Present



Langham Hospitality Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Food And Beverage Operations Manager

  • Jun 2022 - Jul 2023



All Saints Estate

• Australia
• Beverage Manufacturing
• 1 - 100 Employee

• Food And Beverage Operations Manager

  • Dec 2020 - Jun 2022

  Owned by the Brown family portfolio. 3 wineries - All Saints Estate, St Leonard’s and Mount Ophir. 4 venues - Thousand Pound, Terrace (One Hat), St Leonard’s Cafe, Bonnie. 2 Cellar Doors 3 Wedding Venues Managing and directing day to day operation of food and beverage outlets and other offerings. Work closely with Chef to ensure high consistency of product quality, preparation and service across all areas of hospitality. Assist the Conference and event operation manager with purchasing, hiring and catering outsourcing. Assist in wedding, meeting, event operation wherever required. Work closely with Mount Ophir accommodation manager to ensure any in-dining requirement, stocks and outsourcing requirements. Maintained and retained the high standards of food and beverage quality, service efficiency across all hospitality. Enforce sanitary practices for food handling, general cleanliness, maintenance Of kitchen, dining areas and enhance all health and safety regulation. Support recruitment team in hiring, training and development of team members across the board. Enforced and implemented effective controls of food, beverage, and labour costs. Analysing monthly financial reports of all the outlets performance (Month end revenue report, P&L, Expenses, salary & overtime). Involve in wine making process, tasting, educational support and local marketing. Support the CEO and Owner in any operational or administration requirement. Show less



Accor

• France
• Hospitality
• 700 & Above Employee

• Director Of Food And Beverage (Pre Opening During Pandemic))

  • Jun 2020 - Dec 2020

  Identification, implementation and monitoring of improvement opportunities in partnership with the F&B Transformation Team to support sustained EBITDA improvements and guest excellenceEnabling F&B venues in the achievement of their financial/ commercial targets, building a culture of accountability and “act like an owner” with venue managers and their teamsIn partnership with the Director of F&B Operations, the venue teams, Finance and Workforce Management, facilitating the effective control of food, beverage and labour costsWorking with business owners in the development and implementation of business plans (including capital works) for F&B which are aligned with the overarching property F&B strategyRecommending strategies/ initiatives to the General Manager, Hospitality relating to increasing repeat patronage of guests, driving revenue/ increased cheque or decreasing costs to meet budgetWorking with the Guest Experience team to build a culture of consistent guest excellence, to continuously meet and improve service standards, ensuring alignment with the overall strategic and operating plans for the business, with a guest focus in all servicesAs part of the direct responsibilities of the F&B performance team, ensuring that the all inbound and outbound outlet bookings and reservations are done effectively with maximum yielding of bookings and a seamless experience for guests and providing excellent F&B oriented training which yields ongoing benefits for team members and guests Show less

• Food and Beverage Manager

  • Oct 2018 - Jun 2020

  Managing and directing day to day operation of multi food and beverage outlets.Maintained and retained the high standards of food and beverage quality, service efficiency and marketing.Support recruitment team in hiring, training and development of team members across the board.Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen, dining areas and comply with all health and safety regulation.Oversee the Conference and event operations.Directly involved with the National Indegenous Training Academy to assist amd monitor training developments of you trainees.Work closely with Chef to ensure high consistency of product quality, preparation and service.Enforced and implemented effective controls of food, beverage, and labor costs.Analyzing monthly financial reports of the 8 outlets performance (Month end revenue report, P&L, Expenses, salary & overtime).Assist the General Manager in daily operation of the resorts and assist to compile all other department reports (GSQ, P&L, monthly revenue action planning, and ESI action plan).Assist in event planning (GM Cocktail, Repeaters event, private events, private jet catering).Involve in sourcing and purchasing operating equipment, wine & Beverage. Show less

• Assistant Food Beverage Manager. Sails in the Desert Hotel

  • Mar 2015 - Sep 2018

  Managing and directing day to day operation of multi food and beverage outletsMaintained and retained the high standards of food and beverage quality, service efficiency and marketing.Support recruitment team in hiring, training and development of team members across the board.Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen, dining areas and comply with all health and safety regulation.Oversee the Conference and event operations.Directly involved with the National Indegenous Training Academy to assist amd monitor training developments of you trainees.Work closely with Chef to ensure high consistency of product quality, preparation and service.Enforced and implemented effective controls of food, beverage, and labor costs.Analyzing monthly financial reports of the 8 outlets performance (Month end revenue report, P&L, Expenses, salary & overtime).Assist the General Manager in daily operation of the resorts and assist to compile all other department reports (GSQ, P&L, monthly revenue action planning, and ESI action plan).Assist in event planning (GM Cocktail, Repeaters event, private events, private jet catering).Involve in sourcing and purchasing operating equipment, wine & Beverage. Show less



Kerzner International

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Restaurant and Bar Manager (Pre Opening Team) One & Only Hayman Island Resort

  • Aug 2014 - Feb 2015

  Part of the Pre Opening food and Beverage Management team. Training and development of team members across the board. Work closely with all the outlet managers to create all F&B SOP’s. Involve in sourcing and purchasing operational equipment’s. Work with Executive Chef in finalizing menus and products. Assisting and structuring, logistics and asset inventory. Work with other management personnel to plan marketing, advertising and any special restaurant functions. Part of the Pre Opening food and Beverage Management team. Training and development of team members across the board. Work closely with all the outlet managers to create all F&B SOP’s. Involve in sourcing and purchasing operational equipment’s. Work with Executive Chef in finalizing menus and products. Assisting and structuring, logistics and asset inventory. Work with other management personnel to plan marketing, advertising and any special restaurant functions.



Niyama Private Islands Maldives

• Maldives
• Hospitality
• 100 - 200 Employee

• Assistant Food and Beverage Manager

  • Nov 2013 - Jun 2014

  Managing and directing day to day operation of all food and beverage outlets. Maintained and retained the high standards of food and beverage quality, service efficiency and marketing. Direct hiring, training and development of team members across the board. Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen, dining areas and comply with all health and safety regulation. Work closely with Chef to ensure high consistency of product quality, preparation and service. Menu planning and engineering. Enforced and implemented effective controls of food, beverage, and labor costs. Analyzing monthly financial reports of the 7 outlets performance (Month end revenue report, P&L, Expenses, salary & overtime). Assist the F&B Director to compile all other outlet reports (GSQ, P&L, monthly revenue action planning, and ESI action plan). Assist in event planning (GM Cocktail, Repeaters event, private events, private jet catering). Involve in sourcing and purchasing operating equipment, wine & Beverage. Show less



Cheval Blanc

• France
• Hospitality
• 700 & Above Employee

• Senior Outlets Manager (Pre - Openinng)

  • Jun 2013 - Nov 2013

  Managing and deliver training specific to outlets including Michellin restaurant by Chef Yannick Alleno. Support Human Resource department in recruitment fairs, hiring, training and development of team members across the board. Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen, dining areas and comply with all health and safety regulation. Work closely with Chef to ensure high consistency of product quality, preparation and service etiquette prior to opening. Assist the F&B Director to create S.O.Ps of all outlet. Involve in sourcing and purchasing operating equipment, wine & Beverage. Assist in setting up Micros configurations. Show less



Kerzner International

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Senior Outlet Manager. One & Only Reethi Rah Resort.

  • Aug 2008 - May 2013

  Managing and directing Tapasake Restaurant (Modern Japanese Cuisine) , Teppanyaki (Outdoor teppanyaki concept) and Chef Garden Restaurant(Organic).Maintained and retained the high standards of food and beverage quality, service efficiency and marketing.Direct hiring, training and development of team members across the board.Enforce sanitary practices for food handling, general cleanliness, maintenance of kitchen, dining areas and comply with all health and safety regulation.Work closely with Chef to ensure high consistency of product quality, preparation and service.Menu planning and engineering.Enforced and implemented effective controls of food, beverage, and labor costs.Analyzing monthly financial reports of the 2 outlets performance (Month end revenue report, P&L, Expenses, salary & overtime).Assist the Assistant F&B Director to compile all other outlet reports (GSQ, P&L, monthly revenue action planning, and ESI action plan).Assist in event planning (GM Cocktail, Repeaters event, private events, private jet catering).Involve in sourcing and purchasing operating equipment, wine & Beverage. Show less

• Food & Beverage Task Force Mazagan Beach Resort

  • Jun 2012 - Aug 2012

  Worked with the Head of Departments to re instate Quality.Menu Engineering and re designing.Training and Development of Team member.Worked on long & Short term project.Overlooking Sel De Mer, signature restaurant of the property.General internal audits in F&B service.



Jumeirah Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Food & Beverage Supervisor, Jumeirah Beach Resort

  • 2007 - 2008



Kerzner International

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Team Leader, One&Only Royal Mirage Resort

  • Jun 2004 - Nov 2007



Beachcomber Resorts & Hotels

• Mauritius
• Travel Arrangements
• 400 - 500 Employee

• Food & Beverage, Le Victoria Resort

  • 2003 - 2003