Experience

National Wine Centre of Australia

• Australia
• Events Services
• 1 - 100 Employee

• Conference and Events Manager

  • Dec 2021 - Present



The Playford | MGallery Hotel Collection

• Australia
• Hospitality
• 1 - 100 Employee

• Assistant Food Beverage Manager

  • Jul 2018 - Dec 2021



Rockpool Dining Group

• Australia
• Hospitality
• 200 - 300 Employee

• Assistant Restaurant Manager

  • Jul 2017 - Mar 2018



The Black Toro

• Melbourne, Australia

• Assistant Restaurant Manager

  • Mar 2017 - Jul 2017

  • Leading the front-of-house (FOH) team performance and the customer experience by providing support and direction to team members in the outlet. • Ownership of operational decisions relating to guests, labour and expenses. • Accountability for achieving budget targets including: revenue costs, HR and performance measures. • The creation of high performance feedback culture at all levels that allows the team to contribute to the success of the business and be rewarded and recognised for their individual contribution. • Ensuring team members are held accountable for their performance and work collaboratively to achieve goals. • Managing function enquiries and assist where needed. Recognition as the most senior manager in the outlet Show less



Jamie's Italian International

• Assistant Manager

  • Mar 2016 - Nov 2016

  General:• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to customer service.Financial:• Adhere to company standards and service levels to increase sales and minimize costs (food, beverage and labour costs).• Responsible for ensuring that all financial reports and payroll related administrative duties are completed accurately, on-time and in accordance with company policies and procedures. Food Safety and Planning:• Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas. • Ensure compliance with operational standards, company policies and ordinances. • Responsible for ensuring consistent high quality of food preparation and service. • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.Customer Service:• Ensure positive customer service in all areas. • Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers. Operational Responsibilities:• Ensure that proper security procedures are in place to protect employees, guests and company assets. • Ensure a safe working and guest environment t reduce the risk of injury and accidents. Completes any incident reports promptly (customers or employee).• Manage shifts includes daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.• Investigate and resolve complaints concerning food quality and service.Staffs Welfare:• Provide direction to staffs regarding operational and procedural issues.• Interview, direct hiring, supervision and development.• Conduct orientation and oversee the training of new staffs. • Develop staffs by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. • Prepare rosters in timely manner and ensure that the restaurant is staffed for all shifts. Show less

• Office Manager

  • Feb 2015 - Mar 2016

  In charge of all the paperworks from the Back of House. Duties include but not limited to:• Time Target employer• RESPAK Reservation System• Taking reservation with party size of 6 and below• Daily safe count• Managing staff files• Managing staffs’ RSA• Managing staffs’ sick notes and input into Time Target system• Making sure changes are enough for the restaurant operations• Managing weekly staffs’ tips• Liase with head office regarding on any restaurant related paperwork • Replying customer feedbacks on portal• Conducting inductions on risk assessments, allergen policy and food safety with new starters• Managing new starters’ documentations• Assist managers with any documentations/paper works• Actively liase with marketing department on any promotions• Trained as fire warden• Cashing-off waiters• End Of Night report and finance preparation Show less

• Host / Seater

  • Aug 2014 - Feb 2015

  Host:- Managing queue- Managing the well-spaced seating in the restaurant- Managing Point Of Sales (POS) system - Customer service for overall Front of House (FOH)- Ensure customers are well-informed on the wait-timeSeater:- Seating guests- Assist Host in ensuring the customer is well-communicated during their queue- Serving queue plank- Checking cleanliness & set-up at FOH areaResponsible for friendly and professional customer service upon arrival and farewell of customers. Communicate with customers well on their waiting time and during their wait time. Refer manager in any feedback from the customers in order to continuously improve the service experience. As part of the pre-opening team, intense training has been given in order to gain full understanding about Jamie's Italian (Jamie's philosophy, product knowledge, ingredients used in each dishes) Show less



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Food And Beverage Attendant (Room Service)

  • Jul 2013 - Jul 2014

  Working in all outlets in F&B department as full-timer for 12 months placement. In the first 4 months, I was trained in Alluvial Restaurant as normal F&B staff to improve my customer interaction skills and complaints handling. Currently, I am in Room Service section where I am solely in charge of breakfast service. I am assisting Assistant F&B Manager and the new Room Service Team Leader to update and improvise the standards and processes in the whole Room Service section. I am also working with Assistant F&B Manager in other paper works (staff rostering, creating checklists for room service area). Show less



Pinnacle People Australia

• Food & Beverage Attendant (Casual)

  • Mar 2013 - Jul 2013



Holiday Inn

• Front Office Department (Trainee)

  • Jun 2012 - Sep 2012

  Management trainee- Fully in Front Office Department. Trained in call-center section, reception and club lounge (VIP lounge). Demonstrated Skills • Customer service • Complaints handling • Reception duties • Operator duties • Club lounge handling Management trainee- Fully in Front Office Department. Trained in call-center section, reception and club lounge (VIP lounge). Demonstrated Skills • Customer service • Complaints handling • Reception duties • Operator duties • Club lounge handling



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Food & Beverage Department (Trainee)

  • Apr 2010 - Sep 2010

  Management trainee – trained as Food and Beverage Secretary in all tasks including day-to-day secretarial jobs, taking minutes of meetings regarding F&B department, preparing monthly operational result for meeting, arranging internal and external appointment and so on. Operational trainee – trained in both F&B outlets and Front Office Department on day-to-day tasks and the perfect attitude to serve the guests. Demonstrated Skills • Food & Beverage Department (Operational & Management) • Front Office Department Show less