Pathmanath Arumailingam

With 20 years in hotel F&B operations, I bring hands-on experience in managing restaurants, banquets, and bar operations, combined with strong leadership and guest service skills. I aim to deliver exceptional dining experiences while supporting the hotel's growth and excellence in hospitality.

Food and Beverage Manager - Ibis Style by Accor - Kuala Lumpur

(2025-12)

• Lead daily F&B operations across all outlets (restaurant, bar, room service, Catering and banquets).
• Managed a team of 30+ staff, providing training, mentoring, and performance evaluations.
• Increased F&B revenue by 18% YoY through upselling strategies and event promotions.
• Implemented cost-control measures, reducing wastage by 12% without compromising quality.
• Ensured compliance with hygiene, safety, and brand standards, achieving high guest satisfaction score

Assistant General Manager - Cezars Kitchen Sdn Bhd by Marlborough College - Iskandar Puteri

(2024-08 - 2025-11)

• Led a team of 50+, fostering a collaborative and high-performance culture.
• Achieved a 95% customer satisfaction rate through exceptional service.
• Streamlined operations, reducing costs by 15% while enhancing service quality.
• Implemented innovative marketing strategies, increasing customer engagement.
• Collaborated with cross-functional teams to optimize product offerings.

Career Break - Break - Kuching

(2024-07 - 2024-08)

• Gained valuable life skills through diverse experiences in Kuching.

Operation and Catering Manager - PTN Hospitality Sdn Bhd - Seberang Prai

(2023-08 - 2024-07)

Food and Beverage Manager - Mercure Hotel and Resort Langkawi by Accor - Langkawi

(2022-01 - 2023-07)

• Pre opening team member
• Increased beverage sales by 30% through innovative marketing strategies.
• Streamlined inventory management, reducing waste by 25% annually.
• Developed seasonal menus that boosted customer satisfaction ratings by 15%.
• Trained and led a team of 20 staff, enhancing service efficiency and quality.
• Implemented cost-control measures, saving the company RM50,000 yearly.
• Established strong vendor relationships, improving product quality and pricing.
• Enhanced dining experience, resulting in a 20% increase in repeat business.
• Conducted market research to align offerings with customer preferences.
• Achieved a 95% positive feedback score on food and beverage services.

Facility Manager (Cafeteria) - Infineon Technologies Melaka - Melaka

(2021-09 - 2021-12)

• Introduced seasonal menus, increasing sales by 15% year-over-year.
• Reduced food cost by 8–15% through improved inventory control, supplier negotiation, and portion standardization.
• Streamlined daily operations, cutting service time by 20% while maintaining quality and hygiene standards.
• Successfully managed cafeteria operations serving 500–2,000+ meals daily without service disruption.
• Increased monthly revenue by 10–25% by introducing new menu cycles, combo meals, and promotional programs.
• Achieved consistent budget compliance while maintaining food quality and customer satisfaction.
• Improved wastage control, reducing food waste by up to 30%.
• Recruited, trained, and supervised teams of 15–50 staff, improving productivity and teamwork.
• Implemented structured training programs that improved service consistency and reduced staff turnover.
• Developed supervisors and team leaders, ensuring smooth shift coverage and operational continuity.
• Maintained 100% compliance with food safety, HACCP, and health inspection requirements.
• Led successful internal and external audits with zero major non-conformities.
• Improved cleanliness and food handling standards, resulting in higher customer confidence.

Director Food and Beverage - Zenith Hotel and Resorts - Pahang

(2020-10 - 2021-09)

• Led multi-outlet F&B operations generating RM18 million in annual revenue, achieving 22% year-on-year growth through strategic menu engineering and pricing optimization.
• Improved departmental GOP by 20% by implementing cost-control initiatives, supplier renegotiations, and waste-reduction programs.
• Successfully developed and executed annual F&B budgets and forecasts, consistently meeting or exceeding financial targets.
• Streamlined SOPs across restaurants, banquets, and bars, resulting in improved service efficiency and reduced guest complaints by 30%.
• Oversaw high-volume banquet and event operations for up to 3,000 guests, ensuring flawless execution for weddings, corporate events, and VIP functions.
• Implemented food safety and hygiene programs, achieving 100% compliance with internal audits and local authority requirements.
• Built and led a team of 150+ F&B professionals, improving staff retention by 80% through structured training, succession planning, and engagement initiatives.
• Mentored outlet managers and chefs, with 10 team members promoted into leadership roles.
• Fostered a performance-driven culture aligned with brand standards and guest satisfaction goals.
• Enhanced overall guest satisfaction scores from 18.0 to 25.5 by elevating service standards and introducing signature dining experiences.
• Launched new dining concepts and seasonal promotions that increased outlet traffic by 12% and strengthened brand positioning in the local market.
• Collaborated closely with Sales & Marketing to drive MICE and social events revenue growth.
• Introduced menu engineering and recipe standardization, reducing food cost from 38% to 30%.
• Negotiated key supplier contracts, achieving annual savings of RM190,000 (10%) without compromising quality.
• Spearheaded sustainability initiatives (local sourcing, waste reduction), aligning F&B operations with corporate ESG objectives.

Director Food and Beverage - Zenith Hotel Cameron Highlands - Cameron Highlands

(2021-02 - 2021-04)

• Led a task force initiative to revamp the F&B operations at Zenith Hotel Cameron Highlands, successfully set budget increasing outlet revenue by 12% within 6 months through menu optimization, staff retraining, and innovative promotions.
• Implemented operational efficiencies that reduced food cost by 10% while maintaining high service standards and guest satisfaction scores.
• Launched seasonal and thematic dining concepts, attracting both local and tourist clientele, enhancing the hotel's positioning as a premier dining destination in Cameron Highlands.
• Mentored and developed F&B teams, improving staff productivity, service quality, and employee retention rates across all outlets.

Director Food and Beverage - Sunway Putra Hotel - Kuala Lumpur

(2019-06 - 2020-08)

• Increased annual F&B revenue by 20–30% through strategic menu engineering, upselling initiatives, and optimizing outlet operations.
• Achieved gross profit margin improvement by implementing cost control measures in procurement, inventory management, and vendor negotiations.
• Streamlined multi-outlet F&B operations, reducing operational costs by 15% without compromising quality.
• Introduced standard operating procedures (SOPs) across all outlets, enhancing service consistency and guest satisfaction.
• Implemented waste reduction programs, saving up to 10% in raw material costs.
• Increased guest satisfaction scores (e.g., TripAdvisor, internal surveys) by 25% through staff training and service quality initiatives.
• Launched signature dining experiences and F&B events, boosting occupancy and F&B spend per guest.
• Implemented personalized guest service programs, leading to a measurable increase in repeat clientele.
• Built and managed a team of over 100 F&B professionals, fostering leadership talent and career growth within the department.
• Developed training programs resulting in a 20% increase in staff efficiency and reduced staff turnover.
• Successfully launched new culinary concepts aligned with luxury brand standards, attracting media recognition and awards.
• Led digital transformation initiatives such as online reservations, loyalty programs, and social media marketing campaigns, increasing F&B bookings by 30%.
• Secured industry awards (e.g., "Best Convention and Conference venue") enhancing hotel reputation.
• Navigated challenges during periods like the COVID-19 pandemic, maintaining operations while introducing takeaway, delivery, and hybrid dining options. Developed contingency plans that reduced operational downtime and sustained revenue streams during critical periods.

Food and Beverage Manager - Holiday Inn by IHG - Melaka

(2018-04 - 2018-12)

Left Holiday Inn by IHG within 8 months due to family obligation back Kuching Sarawak.

• Increased F&B revenue by 15–25% year-on-year through strategic menu redesign and seasonal promotions.
• Improved profit margins by optimizing food cost control and negotiating supplier contracts, reducing costs by 8–12%.
• Successfully launched high-margin banquet and catering packages, contributing 38% of total hotel revenue.
• Implemented standard operating procedures (SOPs) for all outlets, resulting in consistent service quality and faster table turnover.
• Streamlined inventory management, reducing wastage by 10–15% and improving stock availability.
• Introduced digital ordering or POS systems to enhance operational efficiency and accuracy.
• Trained and developed a team of 50+ F&B staff, improving service standards and staff retention by 25%.
• Conducted cross-training programs for kitchen and service teams to enhance flexibility and reduce overtime costs.
• Mentored junior managers to take on leadership roles, creating a succession plan within the department.
• Achieved a guest satisfaction score improvement of 20% (via TripAdvisor/Booking.com/guest surveys) through service excellence initiatives.
• Introduced signature dishes or themed dining experiences that enhanced guest engagement and repeat visits.
• Handled high-profile events or VIP functions with zero complaints, enhancing hotel reputation.
• F&B outlet received local or industry recognition, e.g., "Best Hotel Restaurant" Sirocco Italian Restaurant in travel magazines or online platforms.
• Organized and executed award-winning events, contributing to hotel publicity and increased bookings.
• Launched successful promotional campaigns such as buffet specials, festive menus, or happy hours that drove incremental sales.
• Collaborated with the marketing team for social media promotions, increasing online engagement and reservations.

Food and Beverage Manager - Traders Hotel by Shangri-la - Penang

(2012-03 - 2018-04)

• Improved F&B revenue by 22% year-over-year by optimizing menu offerings, upselling strategies, and targeting high-margin items.
• Reduced operating costs by 12% through renegotiated supplier contracts, waste-reduction programs, and improved inventory forecasting.
• Achieved consistent profit margin growth across all outlets (restaurant, lounge, banquets) through strategic cost controls and pricing optimization.
• Successfully streamlined service operations, resulting in a reduction of service time by 10% without sacrificing quality.
• Maintained guest satisfaction scores (e.g., TripAdvisor/Google/guest survey) above 90% for F&B services.
• Achieved zero major guest complaints for service delivery during peak season through proactive staff allocation and quality checks.
• Improved Guest Return Rate by 15% through personalized service enhancements (e.g., loyalty recognition, VIP preferences).
• Implemented a comprehensive training program for F&B staff that improved service quality scores and reduced onboarding time.
• Reduced employee turnover by 18% through career-path planning, performance incentives, and engagement initiatives.
• Promoted cross-department collaboration (e.g., kitchen + service teams), improving communication and reducing service errors.
• Managed and executed 20+ high profile events (corporate, wedding, gala) with 100% client satisfaction and on-budget delivery.
• Increased banquet bookings by 15% through targeted corporate outreach and partnership programs.
• Achieved health and safety compliance audit scores of 98%+ with zero citations.
• Maintained consistent standard operating procedures (SOPs) across all F&B outlets, improving quality control.
• Launched seasonal F&B campaigns (festive menus, themed buffets) that boosted footfall by 12%.
• Developed digital ordering/promotions (e-menus, social campaigns), increasing online reservations and take-away sales.
• Introduced sustainable practices (e.g., local sourcing, waste reduction), resulting in positive guest feedback and reduced costs.
• Successfully led the rebranding of Traders Hotel to Hotel Jen, overseeing the transformation of the property's visual identity, service standards, and market positioning, resulting in a 15% increase in occupancy and 25% growth in revenue within the first year.

Diploma - Hotel Management - International Correspondence School (1996 - 1998)

Secondary - Sekolah Menengah Jalan Cochrane (1986 - 1990)