Oversees and directs all aspects of the hotel operational departments which include: Front Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering, Security, Fitness Centre, Purchasing and other relevant operating departments. Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/staff training. Ensures highest levels of customer satisfactionOTHER CONSIDERATIONS:• Prepare yearly budgets in conjunction with GM/DBD/FM/HR for- revenue; FF&E; staffing; capital expenditure; costs and expenses• Review and approval of all expense accounts for Operations Team• To achieve the planned operational profit margins in both Food & Beverage and Rooms.• Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room; food cost; beverage costs; payroll including overtime; other expenses; other outsourced labour or services)• To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues: in particular, the GM, DBD, FM & HRM.• Fully contribute to the design of the hotel’s business strategy.• Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service)• Actively support the DBD in the generation of revenue by ensuring the highest possible level of collaboration in Conference & Banqueting organization to maximize yield and profit.• Conduct routine inspections of all areas of the hotelwww.berjayahotel.com

Oversees and coordinate the planning, organizing, training and leadership to achieve stated objectives in sales, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.OTHER CONSIDERATIONS:• To ensure that the monthly forecasted food and beverage revenue figures are achieved. • To participate in the formation of the Annual operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E Annual Business Plan.• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.• To maintain a ‘visible management’ approach and to assist in the operations during busy periods.• To establish a rapport with guests maintaining good customer relationship.• To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan• To work closely with all departments pertaining the F&B operations and in particular: Executive Chef, Cost Controller, Purchasing, Front Office, Stewarding and Engineering.• To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within.• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operations Manual. www.hilton.com

• Negotiate agreements with vendors, ensure all deliveries accurate and on time. Perform inventory control, ordering, and purchasing.

Pre-Opening Team• Manage highly turnover Banquet Operation.• Oversee and assist with all daily activities, opening and closing functions, and customer service.• Perform inventory control, ordering, and purchasing. Negotiate agreements with vendors, ensure all deliveries accurate and on time.• Hire and train employees, prepare weekly schedules and monitor.• Responsible for all part-timer payroll, and cost control.• Demonstrated skills accommodating private parties featuring corporate heads and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations• Promoted rapidly from Assistant Banquet Operations Manager to Senior Assistant Banquet Operations Manager and currently Banquet Operations Manager

• Assisted with pre-planning, coordination, decorations, facilitation, and vendor relations.• Managed daily operations, schedule staff assignments, supervised staff.• Developed and coordinated programs for large business conferences• Supervised Outside catered events, including planning and scheduling• Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs

• Coordinated program logistics to ensure a smooth event• Assist in preparation and coordination of event.