Food and Beverage Manager - Roma Explorers Inn - Roma
(2024-10 - 2026-01)
Managing all of food and beverage operation in an 89-room property.
- Stock management (ordering, stock take, product development).
- Staff management (Hiring, rostering, training, performance evaluation).
- Functions management (Conferences, weddings, wakes, boardrooms, client communications).
- POS management (Lightspeed, wiz-bang, red fox, micros).
- Budgeting and P&L management
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Selected wine, beer, and alcohol products based on customer feedback and local product availability.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Maintained highest standards for beverage quality and service.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
Operations Manager - Emirates Leisure Group - Cairns Airport
(2023-01 - 2024-10)
Overseeing ELRA Cairns Airport's operations.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Supervised operations staff and keep employees compliant with company policies and procedures.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Implemented quality control systems to boost overall product consistency and reliability.
- Developed and maintained relationships with external vendors and suppliers.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
- Increased profit by streamlining operations.
- Spearheaded process improvements, resulting in increased productivity and reduced operational costs.
- Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
- Manage budgets effectively, consistently delivering projects on time and within financial constraints.
Restaurant General Manager - Copper Bar and Grill - Cairns, Australia
(2020-03 - 2022-12)
Managing two restaurants overall management and operations.
- Developing culinary and beverage menus with a wide selection of offerings based on seasons and customer demand.
- Heading the team at both properties on daily basis.
- Managing and supervising budgeting, stock keeping, rostering, HR, and Marketing activities.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Resolved customer complaints involving food or beverage quality and service.
- Facilitated cross-training among staff members to ensure operational continuity and flexibility, improving overall team effectiveness.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Organized successful unique events that contributed to increased sales figures.
Restaurant Manager - Oaks Hotels & Resorts - Port Douglas, Australia
(2019-02 - 2020-02)
Managed daily operations to ensure an elevated level of efficiency, consistency, and quality in both food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Carefully interviewed, selected, trained, and supervised staff.
- Reconciled cash and credit card transactions to maintain accurate records.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Promoted positive atmosphere and went beyond to guarantee each customer receives exceptional food and service.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Correctly calculated inventory and ordered appropriate supplies.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
F&B Supervisor/Bar Assistant Manager - Pullman Sea Temple Resort - Port Douglas, Australia
(2018-08 - 2019-01)
- Enhanced ambiance of restaurant with thoughtful decor updates, contributing to memorable dining experience.
- Coordinated with kitchen staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Coordinated with kitchen employees and front-of-house personnel to consistently drive smooth operations.
- Enhanced team performance with regular evaluations and constructive feedback.
- Supervised daily cash managing procedures, ensuring accurate accounting records, and minimizing discrepancies.
- Streamlined operations for increased efficiency by implementing staff training programs.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Reduced instances of order errors by implementing new order management system.
F&B Internship - Ayers Rock Resort - Yulara, Australia
(2017-10 - 2018-07)
- Provided support for restaurant staff during peak hours, enhancing dining experiences for guests.
- Implemented upselling strategies that resulted in increased room revenue and overall profitability.
- Participated in employee training programs to enhance professional skills for continuous career growth within the hospitality industry.
- Assisted with event planning, ensuring successful execution of meetings and conferences.
- Supported management in implementing new policies or procedures aimed at improving operational efficiency.
- Increased repeat bookings through exceptional customer service and personalized guest interactions.
- Enhanced guest satisfaction by promptly addressing concerns and resolving issues.
Restaurant Supervisor - Darshana's Curry and Tea House - Adelaide, Australia
(2016-12 - 2017-10)
- Increased revenue by promoting restaurants through social media and local events.
- Boosted restaurant's reputation by organizing dedicated events that attracted diverse clientele.
- Streamlined kitchen operations, enabling preparation of high-quality dishes in timely manner.
- Improved team morale and reduced staff turnover by implementing comprehensive training program for new hires.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Maintained accurate records of sales, labor, and other costs.
- Evaluated employee performance, providing feedback and coaching to improve service quality.
- Conducted regular facility maintenance checks to ensure all equipment functioned at peak capacity without disruption.
- Organized implementation of new banners, displays, and menus.
Food and Beverage Attendant - National Wine Centre - Adelaide, Australia
(2016-04 - 2017-10)
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Maintained clean and organized restaurants to comply with hygiene and health regulations.
- Delivered exceptional service even under high-pressure situations, maintaining the highest standards of professionalism.
- Streamlined beverage preparation processes, leading to faster service times and higher customer satisfaction.
- Improved overall efficiency by assisting with kitchen tasks during peak hours or staff shortages.
- Assisted with setup and breakdown of events, banquets, and parties to comply with planning.
- Developed strong relationships with regular customers, leading to increased loyalty and repeat business.
- Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
