Angie Rasgon Email & Phone Number

Singapore, Singapore

Singapore, Singapore

• Assist the Group Chief Executive Officer in his vision to restructure the L&D department
• Enhance L&D team’s capabilities in assessing and addressing operational issues to close service gaps
• Worked with vendors to develop company’s eLearning content and Learning Management System
• Project Manager for a new brand in Singapore - JUMBO Signatures
• Stood in as Restaurant Manager of JUMBO Signatures for six months to stabilise restaurant’s workflow and build talent capabilities

Singapore

• Seconded to Shanghai, China to assist Group CEO in overseeing operations in China, PRC
• Project Manager for an outlet opening in Beijing and a new brand - JUMBO Kitchen in Shanghai. This encompasses coordinating with stakeholders and overseeing various functions such as restaurant design and construction.
• Involve in planning and executing company wide strategies

Singapore

• Senior Corporate Finance Executive
• Create & establish detailed budgeting procedures for the entire group
• Review and implement counter-checking procedures for cash management
• In-charge of the due diligence segment and the financial forecast for the Group’s Initial Public Offering (IPO)
• Prepare presentations and attend meetings with investors and analysts
• Organize and execute listing administrative matters such as Annual General Meetings (AGM) and announcementsSenior Corporate Sales Executive

San Francisco Bay Area

• Audit catering department’s meal break penalty and credit card refund transactions
• Led a team to complete an overnight hourly employee analysis for back pay purposes
• Analyze real time and historic data to forecast the demand for operation employee scheduling
• Coordinate rooms and special requests for incoming guests to set the stage for maximum guest satisfaction
• Forecasted hotel contractor cost for the upcoming year to be used in the budgeting process
• Aid General Cashier in monthly audits of employee banks in the hotel

University Of San Francisco

• Plan and conduct outside class tutorial sessions, 2 hours per week for 10 to 15 students, to educate students or/and clarify lecture notes or/and assignments
• Communicate to professor the feedback by students and provide regular updates on student progress
• Aid the professor in administrative matters; facilitate online class technology
• Supervise and encourage positive interactions among students to reinforce materials learned in class
• Grade the homework and provide constructive comments

San Francisco Bay Area

• Developed a standard sales and costs analysis system, with Excel, to be used by McCalls’s 3 museum cafes
• Create and customized various cost-analysis spreadsheets for different departments at McCalls
• Started an Standard Operational Practices (SOP) booklet as a guideline for future McCalls interns
• Built an accounting manually for McCalls’s accounting department
• In-charge of completing the Carbon Foot Print track for Oracle Open World 2011
• Worked together with teams to enhance and surpass client’s expectations during McCalls’s events

• Worked collectively and cooperatively toward building a strong team in order to maximize efficiency, enhance quality, and meet/exceed customers’ expectations
• In-charge of organizing, executing, and leading company’s first staff benefit outing for 40 employees
• Researched on and built up connections with personals from different places of interest within Singapore as options for future staff benefit outings
• Collated and tallied daily revenues and cash and credit card transactions from 9 restaurant outlets

• Worked collectively and cooperatively toward building a strong team in order to maximize efficiency, enhance quality, and meet/exceed customers’ expectations
• Organized setups for mornings; prepared all side work, re-stocked for evenings shifts and oversaw closing responsibilities
• Developed extensive knowledge of Japanese-Italian food fusion menu choices and house specialties
• In charge of the signature dessert bar featuring shaved ice specialty desserts layered and flavored with unusual Japanese syrups and garnished with exotic Japanese fresh fruits

• Provided administrative assistance to 4 managers who specialized in weddings, socials, conferences, and meetings
• Formatted and sent out up to 20 contracts and proposals per day to clients for events ranging from 10 to 320 guests
• Responded directly and efficiently to all Request For Proposals (RFP)
• Checked and distributed Banquet Event Orders (BEO) to respective departments in the hotel

• Learned how a restaurant was operated from behind the scenes
• Learned about the Point Of Sales (POS) system
• Took orders and served food and drinks to customers in a moderately fast paced restaurant
• Answered questions and made recommendations upon request
• Cleared and re-set tables for new batch of customers

Masters Of Professional Accounting, Accounting And Finance, 2.94

Bachelor Of Science (Bs), Hospitality Management, Finance, 3.93

Activities and Societies: Member of USF Hospitality Management Association (HMA), Was a Member of the USF Rugby Team, USF Honors Cohort.

A Levels, General Knowledge, Mathematics, Economics, Geography, Chinese, Literature, 2As 2Cs 1D

Activities and Societies: Softball Varsity team, Track & Field Varsity team Team Colors award (2006), Individual Colors award (2007)

O'Levels, General, 15 Points

Activities and Societies: Softball (Varsity) Team Colors Awards