• Gather and present housing options, to include a search database for options, area research, and potentially working with DSCs; reach out to properties, hotels, CH companies, and/or private landlords to check availability, obtain pricing details, negotiate prices.• Liaise between client and internal/external providers via internal/external systems.• Perform a needs assessment to ensure appropriate housing options are presented, to include hotel use and alternate approved locations.• Ongoing lead management: create leads from incoming calls and check status of pending leads.• Provide standard, basic reporting and tracking information to clients.• If new properties/options are discovered, capture this information in the database involving Supply Chain.• Partner with Sales and Operations on service escalations: recommending solutions, assuring prompt resolution.• Build effective relationships with internal and external customers to ensure effective, efficient and productive experiences for all employees, suppliers and clients involved in the account / transaction relationships.• Work with Sales team to provide a smooth and consistent flow of information to ensure a best-in-class client/guest experience.• Assists with the training and coaching of new hires and fellow employees and therefore contributing to the team’s development, effectiveness and success.• Perform special projects and related duties as assigned.• Liaise with finance to ensure provider invoices match the reservation and the system where necessary.• Disseminate relevant information to the accounting team for accounts payable and client billing as well.• Submit information to client, update system / database with accounting submissions.• Perform other activities such as reporting, additional location research etc.

• Responsible for all restaurant operational activities involving sales, service, staff management and customer handling.• Ensure restaurant meets monthly sales targets, goals and objectives.• Ensure staffs understand and adhere strictly to all policies, procedures, standards and guidelines.• Conduct on-the-job training to build team members' skills.• Perform regular stock-checks. • Proper documentations of cash shortages/surplus and lost-and-found items, etc.• Plan and update staff roster timely in Time Management System. • Other ad-hoc operational duties and responsibilities as and when assigned.

• Evaluate internal and external clients’ international housing needs.• Advise client on local temporary living customs globally.• Support the internal sales team by creating proposals, research properties, pricing and lease terms.• Lead Management (create leads from incoming calls, follow-up on pending leads, check status of all sent leads, use strategic closing techniques in order to convert the lead into a booking, book future needs into priority bookings.• Serve as liaison between client companies and Oakwood.• Respond to a large volume of client needs and book account reservations.• Research and book housing solutions via our international Oakwood properties, epic, Network Alliance partners, and Hotels.• Source a solution for every temporary housing request.• Coordinate the development of proposal presentations.• Provide reporting and tracking information to client companies.• Attend client meetings, requiring local/industry-specific events such as trade shows.• In some instances, act as an available resource for after-hours needs when the situation arises• Work within customer schedules, including customer-specific Holiday schedules.

• Responsible for the guest experience, including reservation confirmation, tenancy management, accounts receivable and payable support, welcome and arrival, on-going service support through to completion of services.• Deliver best-in-class guest experience to build long-term customer loyalty.• Liaise with properties across the Asia Pacific region to make sure that guest satisfaction is achieved and maintained • Pro-actively provide creative solutions to guest’s needs• Make use of multiple technology systems including property management, service track and client relationship management systems to manage guest services.

• Responsible for ensuring that customer enquiries are resolved at first point of contact, unless further investigation is required. I do this by basing my judgment and decisions within establishment’s rules and procedures for each enquiry.• In-charge of a team of Customer Service Officers and creating duty rosters for their daily schedule.• Always responding promptly to customer enquiries in a professional and efficient manner via walk-ins, telephone calls, letters, and e-mails.• Handling incoming, outgoing and internal e-mails.• Closely coordinating with the Marketing and Events Team with the mall’s monthlyevents and promotional activities.• Handles major incidents that is escalated by Customer Service Officers.• In-charge of training officers on how to adequately address customer concerns overthe phone or how to properly reply with proper etiquette that is in line with thecompany’s principles and practices.• Handling HOD Reports.• In-charge of SISTIC Internal Training and SISTIC monthly reports.• In-charge of Customer Service Team activities.• Maintaining up to date paper and computer based files and administrative systems.• In charge of monitoring the team’s Performance and giving appraisals.• Implement new company policies and procedures by developing plans andinstructing staff. • Solicit guest feedback to understand the needs and wants of customers to further improve the company’s customer service.

•In-charge of The Wine Company at Dempsey road Singapore outlet.•Assist in new menu implementation•Maintain effective communication within the team to include regional 1-1 meetings with supervisors.•Train and coach staff on guest services principles and practices.•Provide direction to shift leaders, and staff to achieve restaurant goals.•Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.•Solicit guest feedback to understand the needs and wants of customers.•Develop and implement creative solutions to areas of improvement.•Consistently monitor product and labor costs to remain within goals.•Implement new company policies and procedures by developing plans and instructing staff.•Follow the Restaurant policies and procedures, including those for cash handing and safety/security•Provide direction to shift leaders, and staff to achieve restaurant goals.•Duty Roster.

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.• Preserve excellent levels of internal and external customer service.• Design exceptional menus, purchase goods and continuously make necessaryimprovements.• Identify customers’ needs and respond proactively to all of their concerns.• Lead F&B team by attracting, recruiting, training and appraising talented personnel.• Establish targets, KPI’s, schedules, policies and procedures.• Provide a two way communication and nurture an ownership environment withemphasis in motivation and teamwork.• Comply with all health and safety regulations.• Report on management regarding sales results and productivity.

• Oversee all front and back of the house restaurant operations.• Ensure customer satisfaction through promoting excellent service; respond tocustomer complaints tactfully and professionally.• Maintain quality control for all food served.• Analyze staff evaluations and feedback to improve the customer’s experience.• Project future needs for goods, kitchen supplies, and cleaning products; orderaccordingly.• Oversee health code compliance and sanitation standards.• Seek ways to cut waste and decrease operational costs.• Generate weekly, monthly, and annual reports.• Train new employees and provide ongoing training for all staff.• Attend quarterly P&L meetings.

•Worked for Italian Restaurant, Multi-Cuisine Restaurant and BAR.•To serve and give customers excellent service.•Up sell products to customers at every opportunity.•To supervise, and assist with training the team.•To comply with Health and Safety Regulations.•Conduct all opening, closing and operating duties as per Standard Operating Proce-dures for the area assigned.•Assist with the set up and running of functions and other events as they may arise.

• Greet customers and present menus.• Make suggestions based on their preferences.• Take and serve food/drinks orders.• Up-sell when appropriate.• Arrange table settings.• Keep tables clean and tidy at all times.• Check products for quality .• Deliver checks and collect payments.• Cooperate and communicate with all serving and kitchen staff.• Adhere to all relevant health department rules/regulations and all customer serviceguidelines.