• Fostered effective communication with BOH teams to ensure smooth operations and a cohesive workenvironment during the restaurant's launch phase.• Maintained highest standards of food and beverage service to enhance customer satisfaction and loyalty.• Implemented inventory management strategies that reduced stock on hand by streamlined and reviewed the parlevels, resulting in cost savings.• Provided personalized recommendations to guests regarding menu and wine choices.• Developed and executed online marketing campaigns to increase brand awareness and drive customer traffic.• Created daily food and beverage menus that showcased seasonal offerings and promoted sales.• Implemented creative strategies on Canva to maintain brand consistency across all digital platforms, enhanced therestaurant's overall image and customer engagement.• Established and maintained strong relationships with wine suppliers, negotiated discounts on glass pours andpromotions to feature local produce.• Collaborated with the head chef/owner to brainstorm and developed innovative business ideas.• Worked closely with the head chef/owner to create event and function concepts tailored to customer preferencesand market trends.

Boilerhouse Restaurant:2023 AA NSW AWARDS FOR EXCELLENCE - Brasseries/Cafe of the Year• Streamlined Food and Beverage offering and launched new cocktail list aligning with the current market trend • Implemented training/toolbox sessions focusing on brand standards and sequence of service• Reduced stock on hand by streamlining and reviewing current par levels• Successfully met auditing and compliance requirements across all business operations• Led team to achieved TAA award finalist candidate the 2022 Best Café/Brasseries of the Year, and 2023 WINNER • Communicated with FOH and BOH staff, reduced unnecessary staff stress and turnover• Ensured highest standards of food and beverage service• Accommodated guest request and deal with guest’s feedback effectively and efficiently• Demonstrated leadership behaviours in fast-paced restaurant, based on actions and lead by exampleThe Wintergarden Restaurant:2023 AA NSW AWARDS FOR EXCELLENCE - Restaurant of the Year (Mid-Range - Superior Hotels)• Advised guest on menu and wine choice• Created a cross-training program ensuring FOH staff members were able to perform confidently and effectively • Daily cash handled involved multiple cash drawers and drop safe• Inquired about guest satisfaction, anticipating additional needs and happily fulfilled request• Created new cocktails and preparing garnishes, home-made syrups for the daily restaurant/bar operations• Rostered staff according to the business demand and task requirement• Analysed operations to improve restaurant efficiently and service levels• Worked closely with BOH to accommodate guest dietary requirements

• Led the work of bar team including floor attendant and bartender• Supervised the shift and ensured all team members are aware of hotel brand standard• Prepared all sort of ordering and requisition including liquors and supplies for both restaurant and bar operation• Responsible for providing supervision and management to the business and communication responsible for day-to-day operation duties • Promoted a productive work environment by providing adequate training and support for each member• Ensured accurate stock-takes are carried out

• Built strong relationships with the customer• Monitored with the cash transaction of the bar• Prepared and served alcoholic and non-alcoholic drinks consistent with the bar standard drink recipe• Ensured the bar is well stocked up on with the liquor, garnishes and glass• Maintained effectiveness and efficiency of order taking service• Promoted the brand value and awareness to the customer

• Guided and solved queries of the guest• Handled with the cash transaction of the restaurant• Provided training and assistance to the new trainee• Managed cash register and bank transactions correctly • Accountable for controlling cash for the shift• Supervised daily activities using ResDiary, ResPAK and Micros Opera PMS

• Worked in a fast-paced environment efficiently and effectively• Operated opening and closing checklist as required• Maintained efficient barista skills include latter arts and essential barista coffee• Ensured stocks and display food on the authority of restaurant standard and procedure • Corporated with the manager/supervisor regarding any inquiries and complaints

According to BMIHMS, Mentoring Scholarship in F&B department:• is a management development program for any student who has achieved at least one successful IP• is awarded by merit through an interview, staff feedback, Industry Placement (IP) record and otherreferencesI have worked in this role from June 2017 to September 2017 and April 2018 to June 2018. After an achievement, I got promoted to be a Mentored Scholarship Student Coordinator in the Food and Beverage department from June 2018 to September 2018.In this field, I have:• Coordinated Scholarship Students in F&B Department with professional instruction and manners• Mentored students to ideas in making coffee, cocktails and mocktails • Delivered excellent communication between students, MSS, chefs and instructors• Organised training programs for Mentoring Scholarship Students in the F&B Department• Gave advice and ideas to the student about the sequence of service in Food and Beverage outlets• Assisted students with the development of service delivery and standards of all F&B operation

• Greeted and assisted the customer with a warm smile and positive attitude• Built professional relationships with the customers and provided quality performance• Elaborated with the banquet, conference and event staff in multi different functions• Set-up meeting and function rooms in multi different conference setup style according to the BEO • Delivered good time management and service quality for in-room dining • Made more than 400 coffees in daily breakfast buffet shift• Ensured the coffee is served in fresh and high condition• Served both non-alcoholic and alcoholic drinks to the VIP’s includes cocktail and mixed drinks• Developed in bar skills and confident with making drinks• Set-up hotel revenue centre for events and functions• Worked in a well-organized and efficient ways