512 Keys | Forbes Travel Guide 4-Star Led the successful implementation of a new table management system (TMS) with SevenRooms, and initiated the transition to a new online ordering system (OOS) with Oddle, later migrating to wi-Q. Implemented strategies to drive revenue maximization (RevMax) through a beverage incentive program and increased signups for the Hilton Loyalty Program. Also, led and implemented the mandatory inclusion of Nutri-Grade beverages across all beverage menus in all outlets. Ensured compliance with Forbes standards by reinforcing training across the F&B division. Oversaw the hotel’s music program to enhance guest experience.Attended the Hilton Lead 2.1 Leadership course 2023, served as a POS Champion, TMS Champion, and OOS Champion for the F&B division.

512 Keys | Forbes Travel Guide 4-StarSupported the Director of F&B in daily hotel F&B operations to ensure KPIs were met, with direct accountability for outlets' daily operations and promotional activities. Spearheaded the successful implementation of a new online ordering system (OOS) with Weeloy, and partnered with GrabFood and FoodPanda for all F&B outlets. Additionally, implemented a contactless ordering system, wi-Q for All-Day Dining, In-Room Dining, and the Pool Bar.Served as TripAdvisor Champion, POS Champion and OOS Champion for the F&B division.-WGA 2021 Food & Beverage Manager of the Year (Finalist)

315 KeysSupported the F&B Manager in daily hotel F&B operations to ensure KPIs were achieved. Managed the Banquet Department and 7 F&B outlets, including Waterfront Cafe, Toh Yuen Restaurant, Steakhouse, Caffe Cino, Senso Bar, Matang Terrace, and Room Service. Spearheaded promotional activities for the F&B department by collaborating closely with the Corporate Marcom Team. Attended the F&B Operations Academy SEA 2018, Hilton Elevate 1 Leadership course 2018, served as Guest Relations Champion for the Blue Energy Committee, and TripAdvisor Champion for the F&B division.

Led the pre-opening team for expanding the restaurant across three floors in 2015, accommodating over 550 guests. Personally engaged in menu planning, SOP development, construction oversight with board members and owners, market research, supplier negotiations, recruitment, and training. Held complete accountability for ensuring the operational success of the restaurant, offering a variety of dining options including buffet, à la carte, Chinese dim sum, hot pot, a bar & lounge, and 13 private karaoke rooms.

211 Keys

Buffet Restaurant, Bar & Lounge with a capacity of 250 pax

789 KeysLounge Department