Hospitality Manager at Compass Group Singapore Pte Ltd (2024-10 – Present)
Lead end‑to‑end corporate hospitality operations across reception, pantry, meeting facilities, and events within a high‑profile banking environment. Reason for leaving: Looking to advance my career into a role with greater responsibility, where I can independently lead and manage site operations.
- Oversee daily operations of workplace hospitality services including reception, meeting rooms, pantry, and event support.
- Lead and supervise hospitality staff including receptionists and service personnel to maintain premium service standards.
- Coordinate internal events, boardroom meetings, and executive visits with high attention to detail and confidentiality.
- Manage departmental budgets and prepare monthly P&L reports to track cost efficiency and financial performance.
- Collaborate closely with Facilities, HR, and Procurement teams on operational improvements and vendor management.
- Implement service KPIs, SOPs, and regular service audits to maintain operational excellence.
- Served as a key project-in-charge (PIC) in the successful setup and launch of the corporate café, ensuring operational readiness, vendor coordination, and seamless opening execution.
- Collaborated with cross-functional stakeholders within the bank to support and implement sustainability initiatives, contributing to corporate ESG objectives.
- Managed daily hospitality operations within a corporate banking environment, ensuring high service standards for internal stakeholders and VIP guests.
- Supported cost optimization initiatives through improved procurement coordination and resource planning
Outlet Manager at Smorgasbord International Pte Ltd (2023-09 – 2024-09)
Managed front‑of‑house operations for high‑volume institutional dining environments, ensuring operational efficiency and service quality.
- Reduced manpower costs by 70% by sourcing and negotiating with new recruitment partners.
- Improved overall P&L by 25% through reducing food waste and optimising manpower deployment.
- Reduced maintenance costs by 50% through alternative repair solutions and vendor sourcing.
- Implemented SOPs that reduced operational audit penalties (Liquidated Damages) by 70%.
- Improved dining satisfaction scores with 80% positive customer feedback through staff training and service SOP implementation.
- Recognised by global management team for operational improvements within a short assignment period.
Associate Consultant at Cornerstone Global Partners (2023-02 – 2023-09)
Delivered executive recruitment solutions by partnering with clients to identify and place high‑quality candidates across multiple industries.
- Successfully placed a candidate for a long‑standing open role within one month of joining the firm.
- Strengthened client trust resulting in additional hiring mandates.
Recruitment Consultant at Stafflink Services Pte Ltd (2021-07 – 2023-01)
Managed full recruitment lifecycle including business development, client management, candidate sourcing, and placement.
- Generated 30% of team sales revenue through successful placements.
- Expanded company client base by securing new pharmaceutical and logistics industry accounts.
Senior Outlet Manager at The Coffee Bean & Tea Leaf (2021-01 – 2021-06)
Oversaw daily outlet operations, ensuring service excellence, cost control, and compliance with brand standards.
- Managed store performance, labour planning, and cost control.
- Ensured consistent product quality and service standards.
- Conducted hygiene and food safety audits.
- Trained outlet managers and baristas on company SOPs and product standards.
Assistant Operations Manager at Delivery Holdings Pte Ltd (2020-06 – 2021-01)
Managed multi‑outlet F&B operations and supported new business launches.
- Played key role in opening three outlets including central kitchens.
- Increased festive season sales by 75% through delivery platform partnerships and promotions.
- Led training for staff in food safety, workplace safety, and operations standards.
Assistant Unit Manager at Sodexo Singapore (2017-08 – 2020-06)
Managed food safety, operational compliance, and client relations at National University Hospital (NUH).
- Monitoring of chiller and freezers temperature
- Monitoring and probing of food core temperature
- Daily inspection (3 times a day) carried out to inspect on general cleanliness, food labels and expiry dates and adherence to food safety processes by the kitchen staff
- Incident management: Work closely with HSE HQ to report on zero incident
- Kitchen Joint Inspection with NUH clients on a weekly basis.
- Preparation of observation and corrective action report to NUH clients after each inspection.
- Conduct analysis on the critical and other observations identified during weekly joint inspection with NUH clients. These data with solutions will be presented in the monthly partners' meeting with the presence of NUH Head ES and Ops Director from Sodexo.
- Sharing on pest control report and measure taken place to address pest issues if any.
- Liaise and coordinate with NUH client on infrastructure concerns, periodic cleaning of facilities such as air vent, exhaust maintenance and more.
- Incident management: conduct further investigation for incidents that happen before submission of incident report to NUH. Thereafter coordinate with respective parties involved to close the case.
- Conduct QHSE training for new employees and refreshers for existing employees.
- Conduct sharing and briefing sessions on the inspection findings and QHSE related topics.
- Work closely with the trainer to establish training programs for the staff.
- Coordinate and report to appointed vendor on monthly kitchen equipment servicing and breakdowns respectively.
- Heavily involved in the planning (drawing, flow, Gantt chart, testing and commissioning, checklists, etc) of the NUH kitchen move in November 2018.
- The involvement as one of the committee members have elevated my learning in project management
- The whole duration took 6 months, and we had moved in successfully.
- Conducted regular food safety inspections and compliance monitoring.
- Led training programs for kitchen staff on QHSE standards.
- Participated in major kitchen relocation project involving planning, commissioning, and operations setup.
