Tony Khoo Email and Phone Number

Medical industry

Supervise work at all levels (receptionists, kitchen staff, maids, office employees etc.) and set clear objectivesPlan activities and allocate responsibilities to achieve the most efficient operating modelManage budgets/expenses, analyze and interpret financial information and monitor sales and profitsDevelop and implement an intuitive and efficient marketing strategy to promote the hotel’s servicesCommunicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc.)Deal with maintenance issues, shortages in staff or equipment, renovations etc.Collaborate with external parties such as suppliers, travel agencies, event/conference planners etc.Inspect facilities regularly and enforce strict compliance with health and safety standards

Achievement of budgeted food sales,beverage sales and labour costs.Achieve maximum profitability and overall success by controling costs and quality of service.Control of Banquet chinaware,glassware,cutlery,linen and equipment.Help in preparation of forecast and actual budget function sheets.Supervise and co-ordinate daily operation of meeting,banquet set-ups and service.Follow up each function by completing a function critique and submit to the Sales and Food & Beverage Manager.Attendance & participation of weekly F&B meeting and host a Department meeting to the staff.Supervision of weekly schedules.Schedule staff as necessary to ensure adequate and consistent levels of service.Consistent check of Banquet F&B quality & presentation,Banquet services and quality of the meeting room set-up.

Act as liaison between tenants and property owners Daily perform as chef duties cook and setup the breakfast for residences and tenants.Maintain property by addressing residences & tenants complaints, completing repairs, contracting landscaping and enforcing rules of occupancy.Coordinate maintenance schedule with maintenance officer.As a runner of food & beverages groceries according to the budget given by company.Ensure all the services and facilities render to residences and tenants are met requirement.

Develop and implement business strategies for food and beverage operations that are aligned with company’s overall mission, vision values and strategiesCreate an environment for employees that is aligned with the company culture through constant communication and reinforcementSeek to understand the internal/external customer and meet the needs of both the customer and company.Take responsibility: Demonstrate personal ownership of tasks and follow through to get the required results.Ensure that data is accurate and work is thorough, meeting the highest standards.Think critically: Take a well-ordered, logical approach to: identifying business, market, or cross-functional issues; analyzing problems; organizing work; and planning action.

Responsible for the day to day operation of the food & beverage department and all section according to company´s instructions as directed by the Food & Beverages Manager.Responsible for the standards of service delivered to the passengers in the bars, buffets restaurant and banquet by F&B employees. Ensure the quality of services in accordance with the company standard.Ensure that all the F&B sections are organized, performed their duties and maintain their areas and equipment in compliance with the company policy and instructions as directed by the General Manager.Raise all F&B requisitions according to company PAR stock level and to ensure they are prepared properly and submitted to food & beverages manager to approve timely manner.Ensure daily operation are running smoothly and train the staff to deliver the most delighted service and experiences to all guests.Ensure food and beverages inventories are all in sufficient to run the operations.Lead and liaise direct to wedding couple as a wedding planner.Control and command all the staffs for food and beverages services.Clearing and response to all the emails need to be follow up.

Assist the Club Manager and Guest Services Officer to oversee daily operations and administration at the Royal Club, to ensure a smooth flow of operations at the Club.Soliciting for feedback and preferences from guest during their stay.Maintain Club Lounge, Club’s corridors and work area cleanliness.Greet each registered guest as they enter the Club Lounge and update accordingly.Ensure buffet display is well maintain and presentable.Coordinates with Chef for any special food order when requested.Coordinates and works closely with club concierge with regards to any feedback from guest.Ensure all beverages are refilled and all empty crockery are cleared.Ensure all operating equipment is in good working conditions.Assist in ordering and collecting of stock requisition items.Dealt with guest complaints by giving them a solution Performs any assignment as delegated by Front Office Manager and Club Manager.Handled all the front desk operations Coordinated with the guests and responded to their inquires Dealt with guest complaints by giving them a solution Maintain cleanliness and organization of back office, front desk, and front desk closet. Greeted, registered, and assigned rooms to guests. Verified customers'​ credit, and established how the customer will pay for the accommodation. Kept records of room availability and guests'​ accounts, manually or using computers. Computed bills, collected payments, and made change for guests. Performed simple bookkeeping activities, such as balancing cash accounts. Issued room keys and escorted instructions to bellhops. Reviewed accounts and charges with guests during the check out process.Responded to the guest's calls for room service, special service, emergency service and other queries. Contacted housekeeping or maintenance staff when guests report problems.Act as a hotel sales person in up selling and cross selling to maximize hotel revenue.

Oversee and supervise all duties performed by all Front Office employees. Coach, counsel and discipline employees when necessary, using proper documentation and proper techniques. Ensure that all Front Office employees complete their essential duties before their departure. Ensure that all Front Office employees are posted at their stations at posted time. Assist with all sick calls or tardiness by finding proper coverage, report to work and stay until proper coverage can be found. Assist with any scheduled shift problems on the night audit shifts. Accountable for the proper training and daily monitoring of all service levels provided by employees to guests and other fellow employees. Monitor and maintain proper Front Office operational supplies. Accountable for maintaining and monitoring that all employees follow proper cash handling procedures. Ensure proper inventory controls, working with Sales and Reservations to ensure maximum selling potential and house balance. Ensure accuracy of groups, rooming lists, billing, amenities, arrivals, etc.Checked all the VIP’s arrival room to ensure all in order.Log down glitch reports if there is any guest negative feedback and take action on service recovery.Take over shift by following up the necessary clearance of the certain task.End of shift ensure rate change in every shift is tally by printing rate variances report and go through each and every staffs changes.

Assists and participates the day-to-day functions of waiter ensuring the standard of service performance are implemented and maintained.Responsible for leading banquet staff in serving guests during banquet functions.Provide an overall high level of Food and Beverage service to guests and ensures the guest satisfaction met.Handle the tasks of inspecting banquet areas at the end of function to ensure that all equipment is returned to its proper area and all areas are clean.Maintain complete knowledge of service requirements such as pre-function menu selections, appearance, major ingredients, texture, and methods of proper food and beverage service.Complies with and ensures health, safety, hygiene policy, house rules and regulations and personal grooming and appearance standards.Ensures punctual attendance and adheres to duty schedules as directed by the restaurant manager.Informs, notifies restaurant manager and subordinates of special request and other related manners.Inspects, conducts all mis-sen-place work and ensures all areas of responsibilities are kept up to the expected standard and regulations according to designed task.Ensures timing of service functions are adhered to guest satisfaction.Handles guest complaints and refers them as necessary. Follow up on corrective actions.Routinely checks, identifies assigned sections needs for maintenance work order, relays same to restaurant manager and ensures the accomplishments are proper.Ensures all checks are tendered correctively before passing on to the cashier and all administration of obtaining and delivering procedures are followed.Ensures that all public area and back of the house areas are presentable and that all equipments are stored correctly.