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.
