Marcus Quek Email & Phone Number

Singapore

Budget and Operational Efficiency: Managed a multi-million-dollar budget across several meal strategies for a large employee base, achieving significant optimization through budget tracking systems.Cost Savings: Improved snack budget efficiency by 50%, saving thousands annually by analyzing consumption patterns, renegotiating vendor terms, and optimizing snack options across multiple offices.Workplace Satisfaction: Enhanced employee food satisfaction by 30% within two months through feedback systems, curated menu planning, and service training, setting measurable goals for third-party vendors.Regional Support: Oversaw budget analysis, RFPs, office buildouts, and vendor management for locations across Australia, Tokyo, and Jakarta.Onsite Catering Transition: Led a transition to onsite lunch catering across multiple canteens, resulting in a 25% satisfaction increase, using an RFP process and targeted internal branding.Office Expansion: Executed a major office space expansion project spanning tens of thousands of square meters to support rapid company growth.Employee Engagement Campaign: Secured five-digit sponsorships for an RTO campaign, positively impacting office satisfaction for thousands of employees.

Singapore

Singapore

-Conceptualized and executed multiple delivery food brands, including comprehensive training for hotel and restaurant groups to operationalize branded cuisine concepts.-Spearheaded the Stay Home Notice Project, managing relationships and operations with catering partners, achieving up to six-digit monthly revenue.-Coordinated collaborative projects with media and strategic partners, enhancing brand visibility and strategic growth.-Reduced food waste and ensured food safety compliance through effective inventory management, streamlined production processes, and implementation of new equipment and procedures.

Singapore

-Directed and coordinated all culinary operations for the first Peranakan Japanese fusion gastrobar, overseeing P&L accountability, procurement, and supply chain performance.-Led the opening team for setup, licensing, and kitchen layout, and facilitated the successful expansion and rebranding from Uncle Kiisu to Babasan.-Trained and mentored special needs youth through the “ANAK” program, managed kitchen teams and rosters, and developed menus for various events to meet clients' budgetary requirements.

Singapore

-Directed and coordinated all culinary operations with P&L accountability, overseeing procurement, supply chain performance, and vendor relations.-Led the opening team for setup, licensing, and kitchen layout, while managing kitchen teams, rosters, and supporting service and bar operations during peak periods.-Developed customized menus for various events and themes, ensuring alignment with clients' budgetary requirements.

Singapore

-Supervised the setup and restructuring of 3 outlets, leading to awards as one of Singapore's top restaurants by Wine and Dine magazine in 2015 and 2016.-Managed kitchen staff through recruitment, training, scheduling, and performance evaluation, ensuring high standards and team discipline.-Developed menus, pricing, and special food offerings to boost revenue and customer satisfaction, while actively managing cost control, sanitation, and catering operations.