Managing the Future

Reports to General Manager and CEO (Corporate level)**24 Coffee Shops (Food Loft) **16 Common Grill by Collins*13 Restaurants (Collins)Oversea Outlet Expansion- Jakarta (Indonesia)- Phnom Pen (Cambodia)- China, Chong Qin- (Upcoming) Philippine/ Vietnam/Taiwan/Malaysia/Thailand

Reports to General Manager and VP for F&B (Corporate level)2 Restaurants, 1 Pool Bar, 1 Room Service and 1 Banquet *Ginger Seating Capacity 240 seats*Hotel Rooms is 346 Room*PARKROYAL Service Suites 90 Rooms*Pan Pacific Service Suites is 180 Rooms*Ballroom 550 seats

Director of F&B MICE / Stewarding and Malaysian Food Street (Feb 16)Director of F&B MICE / Restaurants & Bars- Specialty Restaurants and MICE Stewarding (Dec 14)Director of F&B MICE / Restaurants & Bars- Specialty Restaurants (Jan 14)*Awarded SICO Banquet Manager of the Year 2013*Asst. Director of F&B MICE / Restaurants & Bars- Specialty Restaurants (July 13)Asst. Director Restaurants & Bars- Specialty Restaurants (March 12) Assistant Director MICE (Nov 10) F&B Manager -Operation Division (Nov 09) Providing support to the Vice President and Assistant Vice President of F&B in running events for the Conventions, Meetings and Incentive Space within Resort World itself that is able to cater 35,000 Delegates. Managing 10 Fascinating outdoor venue that can accommodate 16500 delegates and assisting in Hotels outlets which can accommodate 1281 seats.Daily up-keeping of sales records on expenses, budget and staff appraisal and performances record. Interview the right key individuals for different areas and restaurants. Area of concern of advance planning and moving the team around in order to obtain maximum efficiency and productivity for the team and the organizationInvolved in Marketing and Promotion of Restaurants and Bar, Creating Opportunity of Revenue constantly within the Resort. Supporting and creating that efficiency gauge on all section of F&B within the MICE umbrella (MICE supporting Outlets)Training and developing succession candidate within the team Every 6 months and Redeveloping SOPs and Critical Path of Opening MICE and OutletsTook over Operations Support Service (OSS or MICE Stewarding) Managing of Central MICE Store and Daily Events Operation. Controlling equipment’s worth of 3.5million on daily usage and deployment of events

Banquet Ops Service / Setup Manager (July 2006)Banquet Operation Assistant Manager (Jan 2004)Banquet Casual Team Lead & Operation Executive (July 1997 - April 2003)• Provide support in service for 35 Meeting rooms, 3 Main Ballroom, 2 levels of Convention halls and Outdoor Catering activities. Coordinating Manager for outlets• Daily up-keeping of sales records on expenses, budget and staff appraisal and performances record. Engage and Interview Casual servers, for all events. Area of concern of advance planning of setting up of equipments• Responsible for the Banquet Headwaiter & Captains’ liaising with the functions programmed and supervising the junior staffs.Training & Developments• In-charge of Training the Banquet Operative such as Casuals/Service Partners and newly appointed Fulltime Crew• Develop training itinerary program for Trainees – enhancing the experience of Trainees by Coaching & Mentoring programmed system Banquet Bar Operation • Events support on Beverages requirement.• Maintaining the cost and productivity of the Bar Control

• Providing service and maximizing learning capacity through related varies Departments such as Food & Beverage, Front Office, Housekeeping and Loss Prevention• Responsible for maintaining departmental and company standard by training for quality of product and service.• Assisting the Banquet Operation Manager, in daily routine of running operation on Outdoor Catering, Social Events and Corporate Event.• Daily paper works filling, keeping daily records on expenses, budget and staff appraisal performance record. Engaging and Interviewing Casual servers for all events

Banquet Supervisor• Supervising the service brigade in event set ups and services of Wedding Dinners, Annual Dinner & Dance and Corporate Events as well as Outside Catering

• Providing service and maximizing learning capacity through related Food and Beverage Departments such as Coffeehouse, Chinese Restaurant, Banquet, Stewarding and Bar & Beverage Control.• Event food preparation under Chinese and Muslim Kitchen• Adopting Multi Skilled experience and maximize learning capacity in related outlet attachment such as Japanese Restaurant Bar, Poolside and Banquet Fine Dining• Leading the service brigade in event set ups and services of Wedding Dinners, Annual Dinner & Dance and Corporate Events and providing V.I.P service (Ministry and Delegates)