Restaurant and Bar Consultant at UNIKLEEN VIETNAM HCMC (2025-01 – 2026-06)
- Concept & Menu Development: Design unique food and beverage menus and establish an overarching brand identity tailored to target demographics.
- Operational Optimization: Audit workflows, streamline floor and bar layouts, and introduce inventory and supply chain management best practices.
- Staff Training: Develop comprehensive training programs to build product knowledge, bartending/serving technique, and exceptional hospitality instincts.
- Financial Strategy: Analyze revenue, set pricing strategies, and draft strategic budgets designed to reduce costs and increase profit margins
- Compliance & Standards: Ensure the venue meets health, safety, sanitation, and regulatory standards.
- Financial Acumen: Strong ability to track key performance indicators (KPIs), manage cost controls, and read profit and loss statements.
- Leadership & Communication: Exceptional interpersonal skills to coach staff, manage vendor relationships, and guide management teams through organizational change.
- Deep Industry Knowledge: Broad expertise in culinary trends, mixology, and current food and beverage technologies.
Restaurant and Bar Manager at The Fort Canning Hotel (2024-06 – 2025-01)
- Collaborate with hotel executives and management to ascertain the requirements for food and beverage at any time, whether for general guests or special events and occasions.
- Manage the stock rotation and inventory of all consumables and perishables, ensuring that all consumables are fresh.
- Order and manage the supply from external vendors of all perishable and condiment items required at the hotel.
- Liaise with the events team and catering team to ascertain special requirements for large volume events and special requests for menu changes and dietary restrictions.
- Monitor the performance of the food and beverage team and perform regular performance reviews.
- Manage the food and beverage budget, forecast future budget requirements, and provide reports on expenditure and costs.
- Collaborate with external vendors to secure contracts to supply food and beverage to the hotel.
- Research and analyze supplier prices to lock in the best deals and prices for the hotel and negotiate contracts with suppliers.
- Set SLAs for suppliers to adhere to.
- Develop and implement an effective feedback gathering initiative to gain information about the satisfaction of guests' meal experiences.
- Ensure the check-in and check-out functions run smoothly and oversee the issuing of cards and the hotel housekeeping staff.
- Collaborate with the HR department to hire and train new staff as needed.
Outlets Assistant Manager at Dusit Thani Laguna (2023-09 – 2024-05)
- Leading by example a team of 16 FOH team members, including a junior management team.
- Reporting directly to the Exe Chef Or F&B Director
- Supporting, developing through coaching, motivating and inspiring the FOH team.
- Planning FOH roster and managing all payroll processes
- Leading team training sessions to help develop skills and knowledge within the team
- Working within set budgets to help achieve targeted profits
- Guest relations management and dealing with enquiries and bookings
- Responding positively and proactively to any online feedback and complaints within a timely manner
- Maintain guest satisfaction; building relationships with important and regular guests.
- Ordering of consumables on a weekly basis working
- Ensuring the up upkeep of the building is at the highest possible standards at all times
- Management and upkeep of the daily and weekly checklist
- Responsible for the call out and follow up of maintenance works required in either the restaurant and its facilities and the outer building.
Outlet Manager / Bar Consultant at Outlet Manager / Bar Consultant (2022-08 – 2023-04)
- Responsible for the business performance
- Analyze business performance to optimize sales and profitability
- Develop and implement budgets
- Oversee cost controlling and food purchasing activities
- Work closely with the cross functional departments to ensure business continuity
- Manage and review systems and processes
- Facilitate innovation and lead team leaders to implement change
- Prepare reports at the end of the shift/week, including staff control, food control and sales
- Manage external service providers
- Handling emergency and difficult situations. Manage customer service
- Innovate the customer experience
- Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
- Develop team leaders through capability development and coaching
Outlet Manager at Garcha Group Hotel (Marriott) (2022-01 – 2022-06)
- Leading the team members to deliver the highest quality of service to the guests.
- Responsible for the financial performance of the restaurant
- Responsible for preparing weekly reports for management.
- Inform the management of any matter concerning the execution of the restaurant operations
- Ensure all internal procedures are set up and execute accordingly
- Ensure the appearance and maintenance of the restaurant is at the highest level.
- Ensure that a high standard of service is delivered at all times.
- Handle escalated complaints and report all issues and complaints to the Company.
- Make hiring and termination recommendations to Management
- Support and cooperate with other functions to ensure maximum guest satisfaction
- Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
- Plan, organise and allocate the team for the setup and execution of functions and events.
- Conduct daily and weekly meetings to enforce good communication within the team.
- Be accessible and allocate appropriate time with guests.
- Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.
- Address all matters diplomatically and fairly.
- Always be aware of competitors, including their pricing and promotions and propose to management.
- Be fully aware of the licensing regulations and abide by these rules.
- Be fully aware of fire and safety regulations.
- Ensure the restaurant is functioning to maximum capability and organising regular training
- Coordinate all marketing requirements by Company.
Assistant Outlet Manager at Holiday Inn Orchard City Centre (2018-07 – 2022-01)
- Modernized and improved operational procedures to increase efficiency and profitability while tightly controlling costs such as labor and preventing waste.
- Excelled in every store position and regularly backed up front-line staff to keep expertise fresh and relevant.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
- Boosted team productivity and efficiency by leveraging top-notch abilities.
- Created an internal control of day-to-day transactions and punctually opened and closed business.
- Resolved escalated concerns using professionalism and understanding of all facets of the issue.
- Regulated service delivery to keep operations efficient and in line with budget requirements.
- Assisted established management staff with operational oversight, business development and process improvement strategies.
- Undertook management responsibilities during the absence of the manager.
- Responded to customer concerns in swift and knowledgeable manner to maintain satisfaction.
- Explained services and products to customers in friendly and engaging way.
Guest Relation Agent at Marriott Tangs Plaza (2016-01 – 2017-07)
- Perform Food Serving, Food Packaging, Customer Assistant
- Perform cashiering duties
- Perform housekeeping duties to maintain the cleanliness of the outlet.
- Attend to customers' enquiries and needs.
- Any other duties as assigned by the Outlet Supervisor.
- Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.
- Handle all guest requests during their stay.
- Handle all front desk cashiering duties.
- Organize and implement guest programs/plans that meet guest needs and interest.
- Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.
- To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel's overall business objectives.
