Danny Tan Kee Hing Email & Phone Number

• Oversaw the full spectrum of Food & Beverage activities for the Hotel (575 Rooms, 5 F&B Outlets, Banquet) • Involved in all aspects of establishing and setting budgets within the F&B department including; cash forecasting, cost control, manpower, capital, operating expenses etc.• Implemented a high performance culture and best practice mentality within the business • Worked alongside the HR department in performing staff development, training and succession planning•… Show more • Oversaw the full spectrum of Food & Beverage activities for the Hotel (575 Rooms, 5 F&B Outlets, Banquet) • Involved in all aspects of establishing and setting budgets within the F&B department including; cash forecasting, cost control, manpower, capital, operating expenses etc.• Implemented a high performance culture and best practice mentality within the business • Worked alongside the HR department in performing staff development, training and succession planning• Monitored and maintained strict hygiene and sanitation levels to meet Government regulations and standards• Conducted ongoing market surveys and benchmarking analysis• Coordinated with various departments (Banquet, Room Sales and Procurement) to ensure the supply of quality food and beverages for different events of varying scales including weddings, parties, meetings and conferences• Coordinated with suppliers for competitive products, services and pricing • Responsible for ongoing operational activities such as inventory control, sanitation, planning, maintaining stock, and ensuring service quality• Accountable for operational efficiency and profitability • Guided Outlet Managers in achieving set financial targets and KPIsKey Achievements:• Successfully met and exceeded yearly budgeted sales revenue and profitability• Maximized revenues and profits through the development of strategic marketing and promotional activities• Responsible for planning menus, promotions and events• Analyzed and monitored the purchase of food, beverages, supplies and equipment to ensure the highest levels of quality standards and guests satisfaction • Carried out ongoing performance reviews, employee mentoring and development training• Reviewed operational processes and implemented procedures leading to cost reductions in the following areas: Manpower, food/beverage wastages and utilities Show less

• Managed the F&B operations with a main focus on Banquet Operations (yearly revenues of $12 Million)• Established and implemented SOP for several key service and operational procedures• Ensured that all operations were in compliance with health, safety and sanitation standards • Carried out ongoing performance reviews, employee mentoring and development training• Promoted positive relations through the F&B Department that encouraged open communications, trusts and mutual… Show more • Managed the F&B operations with a main focus on Banquet Operations (yearly revenues of $12 Million)• Established and implemented SOP for several key service and operational procedures• Ensured that all operations were in compliance with health, safety and sanitation standards • Carried out ongoing performance reviews, employee mentoring and development training• Promoted positive relations through the F&B Department that encouraged open communications, trusts and mutual respectKey Achievements:• Oversaw and managed major international events including:- F1 Paddock Club (1,800 pax per day) and the SIA Cup (2,000 pax per day)• Managed major VIP accounts and events including the Mont Blanc Opening, CK show, ION Opening, SAF Day Ceremonial Dinner, and the President’s Scholarship Award Ceremony etc.• Collaborated with the Singapore Tourism Board on a major project relating to the “Effective Communication Flow in Banquet Operations” - Resulted in a recorded reduction in the total number of customer complaints and large savings related to service recovery compensation given to customers Show less

• Managed all F&B operations and activities throughout the hotel (333 Guests Rooms, 4 F&B Outlets, Banquet)• Oversaw the renovations of the Restaurant and Bar outlets• Developed and implemented policies and procedures for better effectiveness and efficiency• Implemented strict hygiene, sanitation standards and service standards within the hotelKey Achievements:• Promoted to oversee the F&B activities of 2 affiliated companies (Grand Park City Hall & Park Hotel Clarke… Show more • Managed all F&B operations and activities throughout the hotel (333 Guests Rooms, 4 F&B Outlets, Banquet)• Oversaw the renovations of the Restaurant and Bar outlets• Developed and implemented policies and procedures for better effectiveness and efficiency• Implemented strict hygiene, sanitation standards and service standards within the hotelKey Achievements:• Promoted to oversee the F&B activities of 2 affiliated companies (Grand Park City Hall & Park Hotel Clarke Quay)• Established a reputation for excellent food and beverage operations within the hotels • Fostered a workplace environment consistent with the values and mission outlined by the senior management• Motivated, led and worked long hours while handling multiple tasks and performing additional duties• Exceeded yearly sales, revenue and profitability budgets through the following:• Improved food quality, menu engineering, promotional activates and exceptional customer service• Developed a successful re-brand and image of the restaurant through a revitalized menu, workforce re-training and the formulation of new sales and marketing concepts to increase customer satisfaction Show less

• Worked directly alongside the F&B Director in managing all aspects of hotel planning and operations (1200 Guests Rooms, 10 F&B Outlets, Banquet) with a targeted revenue of $35 Million per year• Involved in all setting budgets, marketing, promotional activities, networking, staff development, recruitment and training • Implemented new initiatives and strategies to drive sales, revenue and improved customer satisfaction• Planned seasonal menus with creativity and innovation while… Show more • Worked directly alongside the F&B Director in managing all aspects of hotel planning and operations (1200 Guests Rooms, 10 F&B Outlets, Banquet) with a targeted revenue of $35 Million per year• Involved in all setting budgets, marketing, promotional activities, networking, staff development, recruitment and training • Implemented new initiatives and strategies to drive sales, revenue and improved customer satisfaction• Planned seasonal menus with creativity and innovation while maintaining established favorites• Organized wine and dining events with visiting guest chefs and wine makers• Delivered new and exciting gastronomic experiences and created marketing opportunities for all outlets• Controlled all area of cost management pertaining to food and beverages Key Achievements:• Acknowledged by senior management for outstanding performance in attaining record revenues for the Asian Aerospace Project ($750,000 of sales within a 7 day period)• Awarded excellent customer service and commitment awards • Successfully partnered with the Singapore Tourism Board and Media to promote F&B products• Improved brand recognition through the active participation of National Social Events • Completed strategic assignments in China, Hanoi, Bangkok and Hamburg • Generated increases in sales and enhanced process efficiency through expert knowledge in areas of inception, launch and startup operations Show less

• Supervised a team of 12 sales and administrative staff inclusive of 6 sales managers• Performed competitive analysis of catering products and packages to enhance efficiency and productivity • Established SOPs for all catering sales and operations• Revamped the organizational structure of the sales teamKey Achievements:• Generated a 15% increase in overall sales through the development of revised dining packages, promotional activities and improved staff knowledge and… Show more • Supervised a team of 12 sales and administrative staff inclusive of 6 sales managers• Performed competitive analysis of catering products and packages to enhance efficiency and productivity • Established SOPs for all catering sales and operations• Revamped the organizational structure of the sales teamKey Achievements:• Generated a 15% increase in overall sales through the development of revised dining packages, promotional activities and improved staff knowledge and training • Established a loyalty programme to retain and attract new customers • Recognition for consistently achieving sales targets, goals and KPIs• Implemented initiatives such as the “Hotel Exchange Programme” to further enhance the image of the hotel Show less