Chief Mixologist / Beverage Manager at Grand Hyatt, Mplus Museum (2021-08 – 2024-07)
- Developed and managed beverage menus, package deals, and promotions across Grand Hyatt, banqueting, M+ Museum, and Hyatt Hong Kong.
- Monitored beverage inventory and maintained strong communication between bartenders, servers, and outlet managers.
- Ensured all beverages were served to brand standards across all onsite bars.
- Created beverage concepts and promotions, including wine dinners, Valentine's Day events, spirit dinners, and bar takeovers.
- Interviewed, hired, and trained beverage supervisors and staff.
- Monitored internal cost-control procedures, labour hours, and expenses.
- Maintained high standards of cleanliness, safety, and maintenance in all bar areas.
- Collaborated with the design team on renovations and new projects, including M+ Museum and Hyatt outlet revamps.
- Oversaw budget and staffing needs for the beverage department across 16 outlets.
Beverage Manager at Simon Rogan (Roganic and Aulis) (2019-10 – 2021-06)
- Maintained customer-focused service principles throughout Roganic and Aulis.
- Delivered fine dining food service standards aligned with Roganic and Aulis guest expectations.
- Created an evolving wine programme to excite guests and support innovation.
- Worked alongside chefs to maintain an excellent wine and drinks pairing programme.
- Ensured all financial and qualitative reporting was maintained in line with company policy.
- Created a culinary-inspired cocktail programme aligned with Roganic values.
- Kept beverage costs within pre-set targets.
- Ensured the beverage programme remained unique, up to date, and current.
- Stayed informed on beverage trends.
General Manager, Beverage Operations, Sommelier at Dining Concepts (2016-07 – 2019-08)
- Opened and set up J. Boroski Cocktail Lounge and Alto Causeway Bay.
- Hired and trained bartenders and staff.
- Set up and maintained the cocktail programme.
- Maintained high service standards to help the venue become one of the top cocktail bars.
- Set sales targets, beverage costs, and performance goals.
- Oversaw and structured events focused on enhancing customer experience, such as masterclasses, workshops, and themed promotions.
- Maintained strong relationships with marketing and PR teams.
Wine Consultant at Independent (2014-10 – 2016-07)
- Set up new restaurant wine lists for both new and established restaurants.
- Hosted food and wine pairings and training sessions.
- Assisted wine waiters and sommeliers with training.
- Conducted beverage training for new hires.
- Trained aspiring wine waiters.
- Sourced wines for clients.
- Worked as a blending consultant for various winemakers.
- Served on various judging panels.
Wine Room Storekeeper and Palo Head Sommelier / Cellar Master at Disney Cruise Line (2013-04 – 2014-10)
- Supervised four wine room storekeepers responsible for three dining locations.
- Hosted four seminars each week.
- Ensured staff training for 120 dining room assistants was conducted at least twice a week.
- Managed wine service ordering and maintenance for evening service.
Marketing and Brand Ambassador at Hermanuspietersfontein Winery (2011-02 – 2013-05)
- Worked directly under the National Sales Manager.
- Sourced new on- and off-consumption clients.
- Implemented new ideas to build brand awareness, including golf days, food and wine pairings, and wine networking sessions.
- Identified and maintained potential branding opportunities in various retail outlets and restaurants.
- Managed budgets and accounts.
Sommelier at Roberto's Signature Restaurant (2011-02 – 2013-03)
- Trained wine waiters and managed a team of 15 staff.
- Sourced and selected wines for the restaurant.
- Developed and set up wine, cocktail, and bar menus.
- Conducted food and wine pairings with guests.
- Managed bar and wine stock.
