Personal Staff Officer to Managing Director TDCP

• Jul 2021 - Present

Marketing / Administrator officer

• Dec 2016 - Present

Restaurant Manager

• Sep 2014 - Dec 2016

• Work diligently towards enhancing internal service quality standards in the company. • Responsible to maintain the Customer Satisfaction and to maintain a good business terms. • Coordinate daily Front of the House and Back of the House restaurant operations • Deliver superior service and maximize customer satisfaction • Organize marketing activities, such as promotional events and discount schemes • Maintaining daily log book to keep track all important follow ups for the next day operations and if any fixture required should be done at earliest • Train new and current employees on proper customer service practices • Implement policies and protocols that will maintain future restaurant operations • To plan and recommended cost effective measures with optimum level of benefit. • Respond efficiently and accurately to customer complaints • Regularly review product quality and research new vendors • Organize and supervise shifts • Appraise staff performance and provide feedback to improve productivity • Ensure compliance with sanitation and safety regulations • Manage restaurant’s good image and suggest ways to improve it • Control operational costs and identify measures to cut waste • Create detailed reports on weekly, monthly and annual revenues and expenses • Promote the brand in the local community through word-of-mouth and restaurant events Show less

Asst Manager

• Dec 2012 - Jan 2014

 Develop and implement marketing strategies to maximize restaurant revenues  Organize marketing activities such as discount themes and promotional events on and off site  Engage customers is positive dialogue to ensure return business and take and resolve any complaints from them  Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties  Conduct daily briefing to all production team and services team, before starting of operations  Monitor from end presentation and ensure that restaurant service and quality standards are constantly met  Keep track of inventory and order supplies as needed  Take reservations and bookings while adapting suggestive selling strategy to ensure better revenue generation  Maintaining daily log book to keep track all important follow ups for the next day operations and if any fixture required should be done at earliest  Perform restaurant opening and closing activities and organize management of repair and maintenance issues  Make-certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a constant basis Show less

F&B Trainee

• Jun 2012 - Sep 2012

 Work in all areas of Food & Beverage including Bar, Restaurant, Room Service and Conference & Events  Welcome guests in a polite and friendly manner  Follow cash handling procedures  Ensure proper Management of stock Inventory  Manage guest queries in a timely and efficient manner  Ensure the Mise en place before start of operations  Up-sell with latest departmental incentives  Ensure compliance of brand standards  Strive to achieve departmental targets  Comply with hotel security, fire regulations and all health and safety legislation Show less