Hospitality Management

Bar & Restaurant Manager

Assisting the Foreigner GM in multi-task for the pre-opening procedure: • Implementing strategies and initiatives to realize the property vision while continuing to position and operate the property appropriately in the market, realizing the revenue, financial and guest service goals established. • Embracing the client’s vision and service culture promoting unity and teamwork amongst all departments and cultivates a supportive and productive relationship with internal and external partners. • Overseeing constructions work with the general manager of the contracting company during pre-opening, and the operations, administration of the property, including; sales and marketing, all operations, engineering, and human resources. • Consistently delivers accurate forecasting projections for areas of responsibility and implement effective adjustments as required in staffing and other cost drivers to ensure profit integrity, provides innovative thinking and strategies to effectively differentiate the property. • Hires operations team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Conducts annual performance appraisals with direct reports according to Standard Operating Procedures, fosters employee commitment to providing excellent service.

Assistant Bar Manager

• Managing the business aspects of the bar, keeping a current liquor license, taking inventory and reordering supplies, managing budgets, and setting goals. • Reviewing sales and beverage costs, and reconcile any discrepancies in accounting, generate and present financial reports. • Providing an innovative solution, introduced new concepts, actively negotiated resolves difference and employed a constructive criticism approach to managing the team • Creating effective schedules and quickly resolving conflicts to ensure that the bar is well staffed during peak hours, setting and monitor quality and service standards for staff. Oversee cleanliness of staff and physical bar area, paying special attention to possible health hazards and code violations.

Captain

 Operating the dining room and bars to ensure proper room preparation, including the set-up of tables, chairs, linens, table settings, glassware, etc.  Arranging daily, weekly duty roster and cleaning Bohs and Fohs schedules for team members  Training and discipline employees.  Incorporating whole team members and related departments to provide an excellent service to guests from point of entry to departure

Kitchen Training programmer

Preparing Food process Plating Carving Sauce and Dressing preparing Cold Section in Asia kitchen

Team Leader