Incharged of 5 F&B Outlets and Banquet
Manage and direct kitchen and serving staff, including weekly
scheduling of shifts and facility stations.
Oversee inventory management and requisition of materials and
goods
Conducted departmental meetings pre-shift and prior to events to
communicate pertinent changes and direct staff accordingly.
Promoted hotel accommodations and facilities through regularly
interacting with guests.
Held direct accountability for overall set-up, break-down,
cleaning, and food and beverage presentation and specifications
for all company events.
Reviewed banquet event orders to determine staffing and food
quantity.
Interviewed, selected, trained, and guided new Food And Beverage
Department staff.
Conducted departmental meetings pre-shift and prior to events to
communicate pertinent changes and direct staff accordingly.
Promoted hotel accommodations and facilities through regularly
interacting with guests.
Prepare annual and monthly budgets, cost analysis, employee
performance reviews, and additional quarterly reports.
Interact daily with hotel and dining guests to promote brand and
accept feedback.
Tatsu Japanese Cuisine
Intercontinental Hotel IHG

Hired, trained and coached staff on customer service skills,
food and beverage knowledge, and covid-19 safety
standards.
Consistently exceeded monthly goals by a minimum of 10%
by Training service staff on upselling techniques and
creating a featured food and beverage program
Createdacross-training program ensuring service staff
were able to perform confidently and effectively in all
positions.
Increased customer engagement on company social media
accounts by 17% through interactive promotions and
contests.
Implemented a revised inventory system focused on storage
conditions, and ordering techniques resulting ina6%
decrease in losses created by food waste.
Produced monthly reports detailing sales trend and
forecasts.
Outlet Manager
The B Things Restaurant and Cafe (Pre opening)

Plan for and assist In the recruitment and training for FnB
colleagues.
Develop and recommend the budget, marketing plans and
objective. Managed within approved plans.
Implement SOPs for the service flow and ensure that staffs
complies with it.
To participate fully in the team work aspect of the outlet
Ensure proper cleanliness is maintained
Assist in drink and food menu development
Provides proper training and development for employees

Assisting the DOFB on Planning, Controlling and forecasting
food and beverages business for the hotel food and
beverage outlets.
Complying with the food and safety regulations, ensuring
the smooth operation of all the outlets.
Hired, trained, coached, and developed 70 member staff,
with the express purpose of integrating talented individuals
intoateam capable of exceeding all customer and
corporate expectations with regard to service, food safety,
and restaurant cleanliness, handling complaints and
recovery, maintaining positive customers relations,
processing complaints, and responding to customer needs.
Menu engineering and designing. Working closely with
marcom department on promotions and deals.
Fresh All Day Dining Buffet Restaurant
Responsible for hiring and on boarding process that
included interviewing and training of staff.
Provided coaching and counseling for staff as needed which
developed an efficient and respectful team.
Achieved and maintained a 3% annual growth in profit
through the management of controllable costs such as
reducing unnecessary overtime and inventory waste.
Planned and orchestrated multiple events and restaurant
buy-outs with series of outdoor, block party concerts
hosting 1,000+ guests that included outside food and craft
vendors on the Helipad.
Worked with the executive chef on monthly food
promotions.
In Room Dining
Oversee all aspects of the daily operation of the hotel’s
Room Service operation.
Ensure all staff are meeting all established standards of
service through ongoing and recurrent training systems
Monitor and test service skills of staff, retrain and reinforce all
standards on food and quality and service details daily. Provide
feedback and appraisals as necessary.
Coordinate and monitor all phases of Loss Prevention in the
Room Service operation.
Ensure compliance with In Room dining SOP’ as well as the
training of department heads and employees on SOP’s,
report preparation and technical job tasks
Monitor and supervise the mini-bar department.
Regularly review house counts, forecast and VIP list and
maintain the confidentiality of the hotel and its guests
Assist in the development of marketing initiatives, menu
items, and other items to stimulate growth in sales for each
outlet and a variety of latest market developments.
Approach all encounters with guests and employees in an
attentive, friendly, courteous and service-oriented manner.
Lobby Lounge Bar
Handling staff, taking legal responsibility, ensuring
safety and health rules, keeping beverages in good
condition, performing inventory controls, and handling
customer complaints.
Provided restaurant guests with friendly and
professional service, excellent food quality and
consistency of execution in an attractive, well-
maintained environment.
Furthered development and refined skills in mixology
and increased culinary knowledge by research and
hands on training
Orchestrated all social functions to including private
parties, business meetings and formal engagements.
Ensure compliance with all local liquor laws, and health
and sanitation regulations.
Deli Shop
Overseeing the deli shop that offers ready to eat food
products like bakery, salads, cakes, and bento that
focuses on office goers around the precinct
Ensuring the efficiency of the operations, making sure
the food quality meets the guest’s needs
Training staff on up-selling techniques to meet daily
sales target
Executive Club Lounge
Oversaw the food production , beverage and the buffet
set up for breakfast and happy hour.
Ensuring the executive floor staff are briefed on the
menu and VIP guest preferences.
Crowne Plaza Nanning City Centre China| May - June 2019
Task Force Pre-Opening Food and Beverage Manager
Designed for both business and leisure travel, Crowne Plaza
Nanning City Centre is ideally situated in Qingxiu, one of
the city's most popular locales. From here, guests can make
the most of all that the lively city has to offer. With its
convenient location, the property offers easy access to the
city's must-see destinations.
Spearheaded the Fnb team in the hotel brand standard
SOPs
Menu design and development for the All Day Dining
restaurant, Lobby Lounge Bar and In Room Dining
Training in service procedures according the the brand
standard of Intercontinental Hotel Group
Outlet Manager

In charge of the day-to-day operation of the café.
Ensuring smooth operation through out the whole
year. Delegating task and responsibility accordingly to
the staff. Handling guest complaints and feedbacks.
Making sure sales meet the target for the day and
month.
Outlet Manager

Opening team. A small eatery located in the innards of
Jimbaran area situated along the busy street of Taman
Griya. Paper Planes serves classic traditional
homemade Malaysian cuisine. Was in charged of the
front of the house. Order taking, guest services, menu
explanation, upselling; covering all aspect including
staff training like guest services, restaurant fire safety,
basic hygiene training. Ranked top 5 consistently for
19 months on Trip Advisor, in the Jimbaran region in
Bali. Paper Planes are well known for its homemade
food, all are prepared from the freshest ingredients
from the local market every morning. Besides, Paper
planes are also known for their friendly and warm
service, ensuring guest satisfaction.

Opening team. Delegate duties as well as staff affairs.
Was responsible for daily operations, ensuring the
workflow of the restaurant. Handling guest complaints
and feedbacks. Providing pleasant and precise service
to customer with satisfaction in mind. Participated in
improving the service quality and working environment
with the Cestino family. Providing basic staff training
such as, guest services, order taking, menu as well as
the POS system. Always emphasize on teamwork.

In charge of the day-to-day operation of the bar.
Ensuring smooth operation through out the whole
year.
Was guided by the senior staff to learn all the basics of
cocktails making, tools and functions of the entire bar
and also the SOPs
In charged of the opening and closing of the bar.
cashiering and inventory ordering.

Traders Hotel Kuala Lumpur (Human Resources Department)
The beginning of our higher diploma required us to
complete 2.5 months of management training in any
kind of establishment big or small. I was assigned to a
senior buddy to guide me through out my entire
training, handling all of the staff affairs, coordinating
trainings and etc

Going through all the departments of the hotel to have
a hands on experience of how an entire organization
runs from the front of the house to the back.