WORK HISTORY
Delibowl Group, (Nuodle/Delibowl/Hui/The Xiang Pavillion) - Head of Operations
Singapore • 01/2019 - Current
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards ( Overall in charge 25 outlets)
- Manage projects for new and existing F&B restaurants
- Determine project's scope and come out with detailed work plan which includes kitchen design and work Monitor the project's progress, and make necessary adjustments to ensure the project complete on-time
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods, and continuously make necessary improvements
- Identify customer's needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training, and appraising talented personnel
- Establish targets, KPI's, schedules, policies and procedures
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
- Report on management regarding sales results and productivity
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Identified opportunities to improve business process flows and productivity
Subway Singapore - Operations Manager
Singapore • 07/2015 - 12/2018
- To oversee assigned store and responsible for districts performance to meet company KPIs and Subway operational standards
- To provide support and approval on any hiring activities requiring advertisement
- Setup new store operations
- Setting sales targets
- To effectively manage the P&L within allocated budget in order to affect a profitable performance for the Area
- To manage payroll budgets in line with Area sales performance
- To ensure that all stores adhere to compliance requirements in all areas of operational activity, company policies and procedures
- To identify under performing stores and develop a business plan to address and manage issues effectively
Swissbake Pte Ltd - Area Manager
Singapore • 10/2013 - 06/2015
- Setup new store operations
- Overall responsibility for a number of stores operations
- Setting sales targets
- To effectively manage the P&L within allocated budget in order to affect a profitable performance for the Area
- To manage payroll budgets in line with Area sales performance
- To ensure that all stores adhere to compliance requirements in all areas of operational activity, company policies and procedures
- To identify under performing stores and develop a business plan to address and manage issues effectively
Marina Bay Sands Pte Ltd - Manager
03/2011 - 09/2013
- Assist the club in customer service, maintenance, operation and administrative duties
- Lead a team to handle Operations & Service issues
- Handling of food quality control, food costing and hygiene maintain
- Communicate service standards to all team member and train team members to perform to the standards
- Customise all guests' needs and maintains confidentiality of sensitive materials
- Responds to special requests of guests and guest complaints and inquiries promptly.
- Accomplished multiple tasks within established timeframes.
- Onboarded new employees with training and new hire documentation.
The Dessert Empire Pte Ltd - Assistant Operation Manager
08/2010 - 03/2011
- In charge of overall operations for 2 Japanese dessert brands)
- Maximising revenue, minimising cost and increasing productivity to achieve the financial target
- Oversee and manage all the restaurants operations including P&L, sales and marketing activities, inventory management, supplies and equipment as well as hiring and training for the employees
- Marketing, event planning and promotion activities
- Stock and inventory management ( including warehouse management and stock importing)
- Vendor coordination and purchasing
- Store evaluations and audits
- Coordinated with General Manager in different operational issues and promotional activities.
- Supervised operations team to support operational excellence and excellent customer service.
Belgarath Investments Pte Ltd - Senior Restaurant Manager
10/2008 - 08/2010
- In charge of Multi-stores operations)
- Achieving monthly sales target and monitoring sales for respective outlets
- Provide on-going training and development to team members and managers
- Plan special events and promotions
- Recruit rewards and terminates staff as needed
- Support local and national marketing initiative.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Led and directed team members on effective methods, operations and procedures.
Singtel Group - RetailConsultant
02/2008 - 10/2008
- Ensure sales target are met
- Negotiate with customers and effectively close sales deal
- Provide excellent customer satisfaction to every customer
- Implement and monitor personal daily work schedules and sales report.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
SUBWAY, MADE TO ORDER LTD (UK) - Restaurant Manager
09/2003 - 12/2007
- 5 years oversea working experience
- Responsible for leading and guide a team towards sales and customer service excellence
- Complete and posts the staff work schedules
- Maintain business records as outlined in the Operations Manual
- Analyze business records to increase sales
- Communicate changes of food preparations formulas, standards, etc
- To staff
- Upkeep the store cleanliness standards
- Supervise and guide the team in uplifting the service quality & standards
- Provide on-going training and development to all team members,
- Plan special events and promotions
- Recruit, reward and terminate staff as needed
- Support local and national marketing initiative.
- Carefully interviewed, selected, trained and supervised staff.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
