Experience

Turi Beach Resort By Nongsa Resorts - Awarded With The Best Resort In Batam Award In 2014

• Indonesia
• Hospitality
• 1 - 100 Employee

• General Manager

  • Mar 2020 - Present

  Managing a 140-room resort hotel in a 18 hector green corridor setting. Mentoring a team of 140 staff. This includes close monitoring of department financial performance, resource of job allocation, identify opportunities for efficiencies in work process, brand identity, and social media effectiveness. Making changes in operational and marketing strategies to adapt to current situations and encouraging collaboration amongst all departments.Plan and execute change management as a result of change in business environment.Empowering individuals to fulfil their potential as well as making a significant contribution to the establishment. Coaching and mentoring staff to build highly productive team.Able to communicate and make presentations to shareholders, head of departments, and union members on issues in regards to company's performance and any other issues that surfaced from time to time.Guide and develop operating procedures and processes, and job descriptions. Work closely with shareholders and head of departments to gather financial performance, marketing deliverable, process changes and meeting expectations.I have a good understanding of operations from front-of-the-house, back-of-the-house to administration. Responsible for all aspect of the operations including guest and employee satisfaction, food and beverage management, banquet and events, human resource management, financial performance, sales and marketing, and delivering a return investment. Passionate about delivering valuable experience, meeting, or exceeding guests’ expectation, I strive for service excellence, connecting people, and appreciating and recognising my team for achieving and doing their best. I firmly believe in growth mindset and strive to inculcate this spirit of continuous improvement in my team to ensure positive and memorable experience for our clients / guests. Show less

• Director of Food and Beverage

  • Apr 2019 - Mar 2020

  Heading the Food and Beverage Department with two restaurants, 4 bars, room service, and banqueting. Established the F&B Service SOP within the first two months with the company. Conducted coaching and training to more then 50 service and kitchen staff on Service Excellence and coaching offered to all level of staffs, upgrade service delivery and saw an improvement of positive feedback by 90%.Formulated the job description for all F&B staff. Rolled out food promotions to increase revenue by an average of 15%, managed expenses and reduced cost by at least 5%.Promoted to General Manager Show less



Beibuwan

• Singapore

• Consultant at Large

  • Aug 2017 - Aug 2019

  People referral program, promote Guangxi, China, offer consultation for business opportunities. Networking and bridging amongst businessmen and entrepreneurs from South East Asia and China People referral program, promote Guangxi, China, offer consultation for business opportunities. Networking and bridging amongst businessmen and entrepreneurs from South East Asia and China



Dorsett Singapore

• Singapore
• Hospitality
• 1 - 100 Employee

• Director Of Operations

  • Aug 2018 - Mar 2019

  Leading the food and beverage team (operations, restaurants, bar, private events and functions, room service). Implemented proper standards of service and product delivery. Designed and executed food promotions and various menu to meet financial performance. Conducting training to all new hires and developing standards to upgrade the service experience to enhance and improve the service quality delivered to our guests/customers. Skilled in supplier / vendor and external partner management. Negotiating for the best outcomes with vendors and partners. Show less



HomeTeamNS

• Singapore
• Non-profit Organizations
• 100 - 200 Employee

• Director (Operations)

  • Apr 2014 - Mar 2017

  Managed all operational related matters in 4 Clubhouses, including Facilities, M&E, Events and Sports, 4 upgrading projects, and 4 new clubhouse project and developments. Departments reporting to me are: > General Operation (Facilities and M&E management, security, housekeeping, gardening and landscaping, car park management) > Member and Customer Service > Slot Operations > Special Projects and Events > Clubhouse Sports and Activities > Building Facilities Management and Development Projects > Rooms and occupancy > Vendor management > Staff training and staff retention programs. Ensure financial sustainability in the group and achieving targeted budget and expenditures. Received 90% positive ratings fro m members / customers feedback. Show less



Temasek Club

• Singapore
• Hospitality
• 1 - 100 Employee

• Assistant General Manager

  • Jul 2011 - Mar 2014

  Managed the day-to-day operation matters. Spearheaded the year-end countdown and lead all SAF events and activities including SAF Awards/Ceremonies, and Annual Golf Tournament. Cost control established to ensure financial stability. Lead the initial planning/design of the new clubhouse. Worked closely with Management Committee, Sub- Committees, and management team for project deliverable, financial management and process changes. Managed the day-to-day operation matters. Spearheaded the year-end countdown and lead all SAF events and activities including SAF Awards/Ceremonies, and Annual Golf Tournament. Cost control established to ensure financial stability. Lead the initial planning/design of the new clubhouse. Worked closely with Management Committee, Sub- Committees, and management team for project deliverable, financial management and process changes.



Tien Wang Holding Pte Ltd, Propserous Kitchen

• Singapore

• General Manager

  • Jun 2008 - Jun 2011

  Built, design and open three Cantonese Restaurant and a Dim Sum Production Factory cum main store. Driving revenue performance, excellent service deliveries, and contributed ideas on F&B and festie promotions. Improved staff productivity, team work and retention. Worked closely with chefs to enhance menu and food promotions. Establish accounts papers for finance department/report. Built, design and open three Cantonese Restaurant and a Dim Sum Production Factory cum main store. Driving revenue performance, excellent service deliveries, and contributed ideas on F&B and festie promotions. Improved staff productivity, team work and retention. Worked closely with chefs to enhance menu and food promotions. Establish accounts papers for finance department/report.



Temasek Club

• Singapore
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Feb 2006 - May 2008

  Headed the F&B Department and Banquet and Sales. Collaborated and facilitated the food and beverage monthly promotions, festival promotions, and special SAF F&B related events with vendors / tenants. Spearheaded the first Annual Countdown held in a hotel with the attendance of 800 officers, families and friends. Achieved 100% in attendance, and met budgeted revenue and sponsorship, and achieved below given expenses target. Achieved monthly Banquet and Function revenue, meeting above budget target by above 10% to 15%. Assisted all Club's activities. Show less



Mouth Group of Restaurants

• Singapore

• Director Of Operations

  • Aug 2002 - Feb 2006

  Improved service delivery, gave service excellence training to employees and guided creative food promotions. Working closely with Stakeholders, Executive Chefs and Managers to meet financial targets and operational performance. Created SOP for service crew, kitchen recipe card, and mentored managers to take ownership on business management. Achieved financial targets, with business improvement. Build up stakeholders confidence and opened 3 more new restaurants. Together with the stakeholders, directed the design, construction and the opening of three new restaurants. Show less



Grand Copthorne Waterfront Hotel

• Hospitality
• 100 - 200 Employee

• Food and Beverage Manager

  • Aug 1999 - May 2002

  Pioneer batch opening team. Established SOPs and JDs for all the food outlets. Engaged with training for all F&B service employees. Opening preparedness and execution. Appointed as OJT Program Developer. Collaborating with Chefs and Managers on Menu and pricing planning. The F&B Department was able to achieved above its financial budget by 20% from banquets and bar operations. This has lead to the construction for 6 more function rooms in the hotel. Pioneer batch opening team. Established SOPs and JDs for all the food outlets. Engaged with training for all F&B service employees. Opening preparedness and execution. Appointed as OJT Program Developer. Collaborating with Chefs and Managers on Menu and pricing planning. The F&B Department was able to achieved above its financial budget by 20% from banquets and bar operations. This has lead to the construction for 6 more function rooms in the hotel.



Westin Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • May 1998 - Aug 1999

  Assisted the F&B Operations Manager to improved on service delivery and achieved financial performance. Built up a cohesive team between service and kitchen. Prego - Increased income by 8%, meeting above financial budget, and a higher turn up in customers patronage by 10%. Promoted to Compass Rose, hotel's signature restaurant. Was assigned as the Hotel's Customer Service Task Force and project, recommended overall for changes, improvised and executed stronger and better improved service deliveries and products to enhance business to the management committee lead by the Managing Director and Head of Departments.. Show less



Dynasty Foods International

• Singapore

• Restaurant Manager

  • Apr 1993 - Apr 1998

  Opening team and to establish the first F&B outlet "Bonham Cafe" managed outside Dynasty Hotel.. Headed the recruitment process and employment. Established the service and kitchen SOP. Responsible for the revenue performance and food promotions. Establish customers' / clients' profile. Opening team and to establish the first F&B outlet "Bonham Cafe" managed outside Dynasty Hotel.. Headed the recruitment process and employment. Established the service and kitchen SOP. Responsible for the revenue performance and food promotions. Establish customers' / clients' profile.



Raffles Hotels & Resorts

• France
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • Aug 1991 - Apr 1993

  Pioneer batch opening team in 1991. Manager of three outlets – Empire Café, Ah Teng’s Bakery and Raffles Courtyard. Involved with recruitment, training, and operations. Had 60 service crew under my leadership. Established SOPs and JDs. Generated year budget, executed special international food promotions. On Achieved ROI within the second financial year. • Created the Training Manual and Outlet SOP. • Involved in the hiring process for all positions. • Conducted pre-opening training. • Set-up and opened all three outlets on the given targeted time. • Budget planning, forecast PnL and financial workplan. • Involved in Menu design and pricing together with the Executive Chef Peter Knipp and Outlet Chefs. Show less



Goodwood Park Hotel

• Singapore
• Hospitality
• 100 - 200 Employee

• Restaurant Manager

  • Dec 1981 - Aug 1991

  Joined as waiter and found the passion in F&B service. Through rank and file, I was gradually promoted to management level after the fourth year. Sponsored to SHATEC, NTC 2 (pioneer batch) with practical attachment to all F&B outlets (banquets, fine dining and bar operation, coffee house, cafe, room service and mini bar, kitchen preparation, store management and accounting. Sponsored to study Hotel Management in the Netherlands, Den Haag. Created the hotel first F&B service SOP and JD. Assisted the Training Department to lead training program for all new hire. Budget planning, forecast for PnL and financial work-plan. Created first customer profile list to identify regular customers and recognising their needs. Show less