FairCo is an innovative force in B2B eCommerce, committed to promoting fair collaboration and a healthy business ecosystem. As one of the trio of co-founders, actively shaping our system from its inception has proven to be a fascinating journey. From drafting brand guidelines and platform development to implementing growth strategies, every step has been incredibly rewarding. Blending my years of industry expertise and entrepreneurship has brought a delightful dimension to this experience.

As the General Manager at Napoleon Food & Wine Bar in Singapore, I led the hiring and visa processing efforts, collaborated with the chef on menu creation, and ensured the restaurant's sales and profitability. My commitment to staying updated on wine trends allowed me to curate a contemporary wine list. Responsible for maintaining and enhancing the restaurant's image, I monitored accounting controls, set forecasts and strategies, and managed supplier relationships. Additionally, I oversaw inventories, employee performance, and collaborated with marketing agents to implement successful F&B marketing programs. My role extended to recommending HR-related actions in line with company policies.

In my role as Assistant General Manager at Bread Street Kitchen, Marina Bay Sands, I maintained exemplary service standards, aligning operations with the prestigious Singapore Quality Award. My pivotal contributions encompassed analyzing sales trends, managing budgets, and developing strategic plans for constant business improvement. These efforts resulted in the generation of detailed monthly reports, incentives, and opportunities, all presented to the F&B hierarchy. I adopted a hands-on approach to staff motivation and performance monitoring, instituting a mentoring and incentives program. As an acting community manager, I actively contributed to establishing numerous support initiatives aimed at maintaining a positive brand image.

Commencing my journey at Union Street Cafe in London as the Assistant Manager, I successfully contributed to various aspects such as staff management, sales analysis, and strategic marketing. Recognizing my dedication and capabilities, I earned a well-deserved promotion to the role of Restaurant Manager. In my elevated position, I continued to lead the entire restaurant staff, crafting effective marketing plans, and collaborating closely with the Head Chef on menu innovation.Additionally, I successfully undertook a support mission at PETRUS, a restaurant assigned by the company, leveraging my skills to contribute to its success.

During my tenure as Outlet Manager at L’AMANDE Restaurant in Beverly Hills, CA, USA, from July 2014 to July 2015, I played a pivotal role as part of the opening team. In this dynamic position, I was responsible for establishing standards and service sequences, organizing supplier duties, and recruiting and developing a high-performing staff. I successfully oversaw a team of managers, ensuring the seamless execution of duties and responsibilities. Additionally, my responsibilities included efficient scheduling, timely closure of daily and monthly sheets, payroll management, effective stock and waste management, and adapting recipes to optimize operational efficiency.

As the Manager at Phosphore Wine Bar within the renowned 1-Michelin-starred TETEDOIE Restaurant in Lyon, France, from August 2013 to July 2014, I played a key role in elevating the dining experience. My responsibilities included providing comprehensive wine training to the team, orchestrating the wine menu, and meticulously managing the department budget. With a focus on revenue optimization, I implemented effective strategies and promotions. Additionally, I established high standards and organized the wine and cocktail bar to meet the expectations of both guests and Michelin Star standards, consistently delivering memorable experiences to even the most discerning patrons.

As the Assistant Restaurant Manager at PROVENDER Restaurant in London, England, from January 2012 to July 2013, I played a crucial role as part of the opening team, contributing to the restaurant's recognition with the prestigious 'Bib Gourmand' designation in the Michelin Guide since 2012. In this position, I took charge of maintaining and controlling standards and team performance. My responsibilities extended to managing purchases and wine stocks, overseeing reservation procedures, and leading effective team management. Additionally, I successfully handled cash management to ensure the smooth financial operations of the establishment.

As the Manager at YACHT CLUB in Bora-Bora, French Polynesia, from February to December 2011, I played an integral role as part of the opening team, contributing to the successful establishment of the venue. My responsibilities encompassed comprehensive operations management, overseeing the marina, and spearheading the creation and organization of both the bar and restaurant menus. Additionally, I excelled in event management and demonstrated strong negotiation skills in dealings with suppliers and hotels. This experience allowed me to contribute to the overall success and distinct character of the YACHT CLUB.

Restaurant opening