Symphony Loo Email & Phone Number

Bangkok, TH

• Channel Strategy Development
• Setting priorities and supervise the countries investment plan to deliver a budgeted on trade channel sales planSet Channel Execution Standards
• Providing clear channel guidelines for the team to execute against, including CCM Tracking.Set Distributor Standards
• Plan and execute monthly / Quarterly Training Program for Distributor Partners.Trade Activation / training
• Work closely with local Brand Development Managers /… Show more Channel Strategy Development
• Work closely with local Brand Development Managers / Marketing Manager to create and manage brand activations within the On-Premise Channel.Regional Key account management

Singapore

Singapore

-Oversee the Beverage program at 3 venues including Neon Pigeon, Fat Prince, and Summerlong-Opening Team for Summerlong Mediterranean Restaurant & Bar-Work on synergies across all three venues. -Responsible for Staffing and Training programs-New Menu development-Supplier Relationships-Cost Control, Bar P&L

Singapore

Neon Pigeon Restaurant & Bar-New Menu development-Supplier Relationships-Cost Control, Bar P&L-Oversee the Beverage program at Neon Pigeon-Responsible for Staffing and Training programs

Singapore

- The Cufflink Club has received global recognition as a top 10 finalist for Best International High Volume Cocktail Bar (Tales of the Cocktail 2014)- Mixing and serving cocktails and alcoholic or non alcoholic beverages to customers.- Working together as a team to ensure the quality of cocktails and service are met.- Provide excellent Customer Service in.

Singapore

-Bartender in Training under Javier De Las Muelas Team.-Working together as a team to ensure optimum service and that guest needs are met.-Engage with guests and provide pleasant dining experience.-Inspect storage areas for organisation, use of FIFO, and cleanliness. -Complete scheduled inventories and stock and requisition necessary supplies. Monitor.

Kuala Lumpur, Malaysia

For these 3 months, I was on rotational basis covering as many critical departments within Culinary and Room Division in the hotel as possible. As both of the departments required most of the back of house operations, I have opportunity to develop knowledge and operations within these departments.

Penang, Malaysia

I worked for 3 months on Food and Beverage & Front Office. i had the opportunity provided to learn from the hotel operation from both back of the house and operational department. As both of the departments required the direct contact with customer, I found a passion in the operations and communicate with the guests, I was able to recognize how a hotel.

Bachelor Of Business Administration (Bba), Hotel Administration Management, Hotel Design And Project Management, Merit With Honours

Diploma In Hospitality Management, Hospitality Management, Achieved Les Palmes Du Directeur Award

Activities and Societies: The Art of Beverage (Professional Forum) Mar 2012, Surviving in Concrete Jungle (Professional Talk) Sep 2011