F & B MANAGER at THE HARBOURVIEW (2022-01 – Present)
- Responsible for achieving the goals of the business by providing direction to the overall food and beverage operation.
- Assist in Management to improve all operational areas in respect to standards, revenues, cost control and guest and employee satisfaction.
- Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, and development of new products / services/features.
- Responsibilities include but are not limited to, the selection, hiring, training and development of team members, oversight of departmental administration, and implementation of effective control of inventory and labour costs.
- To actively support Operational Innovation by developing an attitude of continuous improvement through staff involvement.
F&B MANAGER at CHARTERHOUSE CAUSEWAYBAY HONG KONG (2019-06 – 2021-12)
To develop and delivery turnkey F&B operations, taking on the role of project owner to ensure that outlets are delivered on time, on budget and within keeping of brand or company expectations. Work closely with various other departments to coordinate all aspects of, and approvals for, designs, layouts, required equipment and OS&E, operational details such as uniforms and menu look & feel, and ensure that regular updates are given to senior management on the same. Keep up to date with latest global and local trends in both food & beverage and restaurant operations, ensuring regular on and off-property competitor analysis is conducted.
Assist and support the project development team as a whole, as required and ensuring ongoing communication across the department. Lead and develop the junior members of the team to enhance their skillset and performance as a whole.
- Assist with concept development and research global and local benchmarks for comparison.
- Build a detailed outlet Proforma/ Budget, ensuring accurate revenue & cost assumptions, including relevant on and off-property competitor analysis.
- Liaise with marketing to ensure designs & layout are reviewed and approved as required, providing input on operational requirements.
- Raise a Capital Expenditure Application, with clear and detailed explanations.
- Together with Ops and COE, ensure accurate Job Descriptions are created for all levels, and identify, interview and propose candidates for key positions.
- Support outlet management team to opening, ensuring they are well versed in the concept, and that operational aspects of the outlet are progressing in line with projects and pre-ops.
- Ensure timely and detailed reporting to Business Planning Team, via critical path/ action plan submission.
- Meet with and maintain good relations with vendors and other relevant industry professionals, attending local trade fairs and developing a solid supply network.
F&B MANAGER at HOTEL VIC (2017-07 – 2019-04)
- Hotel opening preparation in the beginning.
- Developed culinary and beverage menus with a wide selection of offerings based on customer demand.
- Spearheaded seasonal operation planning of the Bar assembly.
- Scheduled Restaurant Managers and delegated server team rotations to fit current staffing.
- Built key partnerships with companies such as Sysco Foods, South Jersey Paper Supplies, Nestle and Gallo Wines.
- Generated $14.7 million in sales in 2017.
- Conducted Annual Performance Reviews for Junior Management Staff and Hourly Team Members.
- Executed efficient booking of Talent and Acts for both our Nightclubs to provide consistent quality entertainment.
- Organized invoices and processed funds for all talent to ensure accurate budget alignment.
- Communicated with our partners at Live Nation regarding additions to our Talent schedule.
- Coordinated transportation and hotel rooms while acting as a liaison for Acts and Talent upon arrival.
- Ensured no higher than a 15% beverage cost for the venue through successful cost control and menu design.
- Optimized strategic scheduling, placement and training of Management and Staff based on critical paths.
- Utilized knowledgeable experience to implement appropriate direction of Bar Design with review of workstations / layouts, Service, Front and Back Bar Setup.
- Orchestrated OSE, Smallware, and Linen to fully assemble the outlet as well as ensured inventory set for openings.
- Facilitated safety training based on OSHA requirements.
- Arranged dozens of prestigious nightlife events and private parties for a variety of organizations.
F&B MANAGER at HOTEL JEN (2014-09 – 2017-06)
SERVICE MANAGER, CAFE TOO at ISLAND SHANGRI-LA HOTEL (2012-07 – 2014-09)
SERVICE MANAGER, RESTAURANT PETRUS at ISLAND SHANGRI-LA HOTEL (2010-03 – 2014-07)
SERVICE LEADER, RESTAURANT PETRUS at ISLAND SHANGRI-LA HOTEL (2005-01 – 2010-02)
SERVICE ASSOCIATE, RESTAURANT PETRUS at ISLAND SHANGRI-LA HOTEL (1997-10 – 2004-12)
CAPTAIN, ROOM SERVICE at HOTEL FURAMA (1996-03 – 1997-10)
SENIOR WAITER, CAFE CHATER at HOTEL FURAMA (1994-05 – 1996-03)
WAITER, COFFEE SHOP at HOTEL NIKKO (1992-09 – 1994-05)
