Ahmad Saiful Khalid Email & Phone Number

Kuantan, Pahang, Malaysia

-Led the successful launch of the latest Me'nate Steak Hub outlet in Kuantan, Pahang.-Responsible in the operational setup of the new establishment, including overseeing staff training and development.-Systematically organising the staff hierarchy from the floor to the kitchen, ensuring a smooth workflow and efficient communication channels.-Hands-on involvement in both macro and micro aspects of the outlet's inauguration-Contributed to a successful and well-coordinated launch

Kuala Terengganu, Terengganu, Malaysia

- Pre-opening team - Oversaw and managed the daily operations of the convention centre and restaurant- Managed housekeeping and security departments, ensuring high standards and well-being- Recruited, trained, and effectively managed a diverse team, promoting a collaborative work environment- Led a team of 45+ staff members, improving productivity and customer satisfaction- Aligned F&B activities with corporate strategy, achieving organisational goals- Organised and managed various events held at convention centre (weddings, banquets, convocations and corporate functions)- Executed F&B services for high-profile VIP, VIPP, and Royalty functions, ensuring meticulous planning and flawless execution of F&B operations- Delivered seamless services tailored to the specific requirements of esteemed guests, from small groups to as large as 5000 attendees- Monitored service and F&B standards, collaborating with team to take corrective actions- Contributed to menu development and culinary innovation- Managed budget, striking a balance between cost optimisation and quality maintenance- Quickly identified and resolve issues with food and beverage operations, ensuring smooth service delivery- Collaborated with resort and ferry operators (Laguna Redang Island Resort and Sejahtera Ferry Services) to enhance accessibility for Pulau Redang tourists- Managed multiple projects and schedules, ensuring timely completion and highquality output

Kuala Terengganu, Terengganu, Malaysia

- Pre- opening team- Developed and executed food and beverage strategies to enhance the guestexperience- Supervised a team of 50+ staff members, ensuring high performance and servicequality- Delivered food and beverage services for prestigious VIP, VVIP, and Royal events,guaranteeing detailed preparation and seamless execution of F&B operations- Created diverse menus, considering dietary preferences and cultural variations- Managed supply chains for fresh products, overcoming island logistics challenges- Maintained high standards of food and beverage quality and consistency- Managed the F&B department's budget, optimising costs while maintainingquality- Engaged with guests, addressing concerns and ensuring a memorable diningexperience- Ensured health and safety compliance for staff and guests- Supervised the planning and execution of special events- Collaborated effectively with other resort departments, contributing to a holisticguest experience- Maintained accurate inventories and optimised resource utilisation- Handled emergencies and contingencies, ensuring safety for guests and staff- Managed and coordinated a high-profile visit by Star Cruise, hosting up to 2000guests at the resort

Pahang, Malaysia

- Pre-opening team- Led and managed a team consisting of 45+ staff members at Colmar Tropicale- Developed and executed comprehensive food and beverage strategies- Created diverse and enticing menus for guests- Planned, organised and managed various events- Managed food and beverage services for exclusive VIP, VVIP, and Royalty events,guaranteeing precise preparation and seamless execution of F&B operations- Maintained high standards of food and beverage quality- Implemented effective inventory control systems and monitored expenses- Ensured strict adherence to food safety and hygiene regulations- Collaborated with other departments for seamless coordination

Pahang, Malaysia

- Pre-opening team - Orchestrated food and beverage operations with a focus on excellence, includingmanagement of staff and service standards- Oversaw the daily operations of the restaurant while leading a team of 30+ staffmembers- Managed and coordinated food and beverage services for high-profile guests,including VIP, VVIP, and Royalty- Collaborated with culinary teams to maintain high-quality dining experiences- Managed inventory and procurement, optimising resource utilisation andminimising waste.- Contributed in the development of F&B strategies and menu offerings- Provided personalised services to club members and VIP guests- Managed the snack bar, maintaining quality and efficiency for golfers