Responsible for nightclub (Toy Room), pool beach club (Soho Beach) and the rooftop lounge (Deck). I organised all three venues for pre-opening and later for smooth operation. As well, organising events with over 4ooo people (Elrow and Ants).

I was overseeing more than twenty five team members on the floor and bar, ensuring operations were smooth and guest satisfaction was at optimal dining standard. In this role, I gained a lot of experience in floor operation, as well as fine dining food. I used my skills and experience to reach the target with upselling, cross selling and recommending promotions.

This Hotel had three F&B outlets and I was overseeing beverage operations across all of them, running in full one venue (Spectators). I was working closely with the Marketing Manager to execute promotions and marketing campaigns to maximize hotel F&B revenue.

In charge of two bars and five to ten staff members through the years. I have mastered MICROS and OMEGA systems. Also succeeded in consistently keeping beverage costs low, by ensuring the team understood the importance of following relevant process to reduce overall shrinkage.

• Supervised and motivated more than 10 bartender team• Doing regular stock-takes and ordering as necessary• Handling deliveries• Collect payment and operate a cash register• Organizing the daily schedules and duties• Daily and weekly reconciliation of sales/end of week/payroll• Adhering to budgets, increasing profits and managing cash flow

• Prepare cocktails and other drinks• Makes the bar schedule, according to the requirements of the operation• Contacts suppliers to order supplies needed for the bar operation• Take orders and receives payment of bar tabs• Backup the bartenders • Masters the MICROS System• Controls the bar cost