Benedict Tan Email & Phone Number

Singapore

Singapore

Singapore

1. Pre-opening conceptualisation & strategising of a new Bar & Grill restaurant concept2. Conducted financial feasibility study, sales mix projections, financial forecasting, P&L simulations, expenditure analysis with the intercession of rental & GTO3. Performed budgetary planning of CAPEX & OPEX4. Concept development and implementation of “Singapore’s first rooftop Charcuterie & Spritz Bar”5. Assisted in the project’s sourcing, tender documentation, planning and… Show more 1. Pre-opening conceptualisation & strategising of a new Bar & Grill restaurant concept2. Conducted financial feasibility study, sales mix projections, financial forecasting, P&L simulations, expenditure analysis with the intercession of rental & GTO3. Performed budgetary planning of CAPEX & OPEX4. Concept development and implementation of “Singapore’s first rooftop Charcuterie & Spritz Bar”5. Assisted in the project’s sourcing, tender documentation, planning and coordination of various consultants & agencies from the conceptual design development phase, value engineering and project handover 6. Performed CAPEX & OPEX competitive sourcing, analysis and prepared tender documentation for implementation, built-up and delivery7. Pre-opening hiring plan – organization structure, operational workflow, grants, quota waiver8. Implemented COVID-19 BCP – kept 100% staff strength with no furlough9. World Gourmet Summit Awards 2020 – 1st place in Hobart New Restaurant of the Year category10. Achieved Wine & Dine Magazine’s 2-Star award (2020-2021)11. Achieved a Google rating of 4.8 stars with 600+ reviews Show less

Singapore

1. Implemented guest service excellence training and oversaw the improvement of service standards gaining operational success by the strong hospitality training for individual F&B outletsa. Triple Three – High volume buffet restaurantb. Shisen Hanten – 2 Michelin Star Szechuan restaurantc. Chatterbox – Famous coffeehouse serving local cuisined. Bar on 5 – Whisky driven Hotel bar2. Increased wine sales through the implementation of a new wine menu, wine-dinners and… Show more 1. Implemented guest service excellence training and oversaw the improvement of service standards gaining operational success by the strong hospitality training for individual F&B outletsa. Triple Three – High volume buffet restaurantb. Shisen Hanten – 2 Michelin Star Szechuan restaurantc. Chatterbox – Famous coffeehouse serving local cuisined. Bar on 5 – Whisky driven Hotel bar2. Increased wine sales through the implementation of a new wine menu, wine-dinners and wine-focused events at Bar on 5 and Shisen Hanten3. Planning and execution of various Embassy collaboration & themed events at Triple Three4. Applied new practices and procedures to improve daily operations within F&B department5. Actively involved in the planning of new western menu for banquet department Show less

Oue Bayfront, 50 Collyer Quay

1. Conceptualized new direction and food concept which resulted in an increase in average checks and sales.2. Managed overall profit & loss, year-on-year financial budgeting, CAPEX and sales forecasting3. Lowered average total monthly controllable expenses by 23% and maintained overall COGS at 29%a. Effectively reduced and maintained beverage cost at 27% and food cost at 32%4. Reduced overall payroll costs by 19% for FY2017a. Developed systems and processes to… Show more 1. Conceptualized new direction and food concept which resulted in an increase in average checks and sales.2. Managed overall profit & loss, year-on-year financial budgeting, CAPEX and sales forecasting3. Lowered average total monthly controllable expenses by 23% and maintained overall COGS at 29%a. Effectively reduced and maintained beverage cost at 27% and food cost at 32%4. Reduced overall payroll costs by 19% for FY2017a. Developed systems and processes to increase efficiency and productivity with the implementation of a redesigned and improved SOPs leading to reduced man-hoursb. Implemented 5-day work week whilst decreasing headcount and maintained low turnoverc. Developed year-long staff training programme to improve food & beverage knowledge d. Ensured service standards are improved and aligned to that of an up-scale restaurant5. Reduced overall beverage inventory by 12% 6. Developed a new corporate MICE concept for event buy-outs which increased frequency to 1.3/month and boosted venue exposure resulting in first wedding held since restaurant’s opening in 2013. Reduction in event COGS ensured increased bottom-line profitability7. Managed the closure of Me@OUE in February 2018, upon end of 5-year tenancy contracta. Spearheaded the write-off, disposal and sale of equipment and inventoryb. Assisted in the formulation of staff retrenchment package and redeployment to other BUsc. Reinstatement and handover of outlet Show less

Kuala Lumpur City, Federal Territory Of Kuala Lumpur, Malaysia

Consulting Manager for overseas expansion to Kuala Lumpur in August 2015 1. Conducted financial feasibility studies, forecasting & budgeting, CAPEX & OPEX planning, hiring expenditures for the computation and simulation of expected breakeven within 10 months2. Pre-opening setup of the Malaysian company, corporate office, restaurant outlet and live seafood distribution warehouse with the collaboration of Malaysian investors within 2 months3. Exemplified the original brand’s… Show more Consulting Manager for overseas expansion to Kuala Lumpur in August 2015 1. Conducted financial feasibility studies, forecasting & budgeting, CAPEX & OPEX planning, hiring expenditures for the computation and simulation of expected breakeven within 10 months2. Pre-opening setup of the Malaysian company, corporate office, restaurant outlet and live seafood distribution warehouse with the collaboration of Malaysian investors within 2 months3. Exemplified the original brand’s corporate identity, values, policies and procedures from the initial planning stages till its operational phase through corporate governance and training4. Designed the kitchen layout, M&E and equipment requirements based on the operational workflow of the outlet with the use and assistance of AutoCad software Show less

32 Duxton Road, Singapore

1. Pre-opening setup of company, restaurant & distribution warehouse2. Designed the kitchen layout, M&E and equipment requirements based on the operational workflow of the outlet with the use and assistance of AutoCad software3. Designed the SOPs for live seafood import from USA and distribution warehouse as well as operating Sequence Of Service, operational SOPs, hiring and training4. Developed & maintained a 25 sku WBTG programme that compliments the seafood cuisine… Show more 1. Pre-opening setup of company, restaurant & distribution warehouse2. Designed the kitchen layout, M&E and equipment requirements based on the operational workflow of the outlet with the use and assistance of AutoCad software3. Designed the SOPs for live seafood import from USA and distribution warehouse as well as operating Sequence Of Service, operational SOPs, hiring and training4. Developed & maintained a 25 sku WBTG programme that compliments the seafood cuisine and a cocktail programme focusing on classics & modern interpretations with the use of a wide variety of ingredients, house made syrups & sodas all whist maintaining beverage cost at 27%5. Successfully applied for URA change-of-use upon acquiring second level shophouse in 2015a. Implemented operational workflow maintaining efficiency and no additional operating costsb. Applied for various government grants resulting in an increased in equipment & storage with least possible CAPEX spent whilst increasing seating capacity by 32 and daily revenue6. Maintained low employee turnover, 8 out of 11 were under employment at time of departure Show less

Oue Bayfront, 50 Collyer Quay

1. Pre-opening setup of restaurant in designing the operational fundamental SOPs for the coordination of operational workflow between 3 different kitchens (Japanese, French & Chinese)2. Assisted in the creation of the in-house cocktail programme (emphasis on lesser-known spirits & liqueurs), and the 3,000-bottle wine cellar inventory (emphasis on White & Red Burgundies), all whilst maintaining operational beverage cost of 27% for 1st FY3. Designed the layout, M&E, equipment &… Show more 1. Pre-opening setup of restaurant in designing the operational fundamental SOPs for the coordination of operational workflow between 3 different kitchens (Japanese, French & Chinese)2. Assisted in the creation of the in-house cocktail programme (emphasis on lesser-known spirits & liqueurs), and the 3,000-bottle wine cellar inventory (emphasis on White & Red Burgundies), all whilst maintaining operational beverage cost of 27% for 1st FY3. Designed the layout, M&E, equipment & operational workflow for the second phase opening of the al fresco bar & lounge with the development of themed nights around guest DJs, Industry specific promotion, and beverage-driven theme nights Show less

Wanderlust Hotel, 2 Dickson Road

1. Revamped beverage & cocktail menu and increased non-wine beverage sales by 16%2. Modified service SOPs to be more customer focus

Marina Bay Sands