Zen Wei Yap Email & Phone Number

Bangkok, Bangkok City, Thailand

Franchise Outlet owned by JCK Hospitality PCL

• Delivers revenues and profits by developing, marketing, financing, providing great restaurant service and managing a multicultural team
• To support and maintain Brand awareness within the Territory’s local market
• Devise a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors, preparing financial, marketing, and sales projections. Carry out adequate research to enable an aspirational but realistic business plan to be devised and implemented.
• Responsibility for meeting the restaurants financial objectives, preparing strategic and annual forecasts and budgets, establishing and monitoring financial controls, developing and implementing strategies to increase average spending per person.
• Understand and interpret financial data and P&L information to enable business decisions and appropriate actions to be taken in a timely manner.
• Control purchases and inventory; negotiating prices and contracts with local suppliers;
• Maintain operations by following brand policies and standard operating procedures;
• Responsibility for all areas of human resources including recruiting, selecting, orienting, training, assigning, scheduling, coaching, disciplining and management of staff; communicating job expectations; planning, monitoring, appraising; motivating and inspiring.
• Take appropriate steps to mitigate all potential risks, which may include but is not limited to training and development of all staff and setting clear expectations in these areas.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations;
• To work collaboratively with the UK Marketing team and other relevant departments.
• To monitor, investigate and resolve complaints concerning food quality and service standards

Burger & Lobster Raffles Hotel, Singapore

- Devised the post covid reopening business plan by enabling events & business strategies to boost revenue.
- Restructuring & readapting to new business needs for the post covid era as borders reopened.

Achievements:
- Single handedly secured two lucrative wedding contracts to be held at the restaurant premises. (beating other luxury hotels & restaurants options)
- Implemented wedding manuals & wedding event SOPs, managed customer relations with the wedding couples and ensuring that their desired wedding comes to life.
- Personalized multiple course western menus together with the brand executive development chef based on the wedding clients' preferences and not straying away from the essence of the brand.
- Handled all pre wedding preparations from contracts to menu planning & headed the wedding day operations smoothly.

Singapore

- Managing & running 3 floors of Events Space catering to big MICE events, weddings, VIP
meetings & off-site catering as well
- Running and ensuring the event smoothness of many big name clients such as Prudential, Van
Cleef & Arpels, Singapore Airlines, Hermes & many more while maintaining Hyatt International
brand standards
- Overall in charge for the hotel's Mid-Autumn Festival 2019
- Managing and controlling all expenses to maximize GOP
- Ensuring compliance and hygiene standards are met constantly
- Managing up to 120 staff at certain periods depending on business volumes
- Overall in charge of beverages for the hotel's Events Department
- Rolling out new beverage menu & packages to increase beverage revenue

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Achievements:
Increased overall Sales & Profit for the Mid-Autumn Festival 2019 - Grand Hyatt
Singapore
- Achieved SGD$1,000,000 in sales during Grand Hyatt Singapore's Mid-Autumn Festival 2019. This record sales is the
first time ever that Grand Hyatt Singapore has hit the million dollar mark for a Mid-Autumn Festival Campaign. Also
achieved a 2% higher GOP than the previous year which also meant setting a new record high.

Genting Highlands, Pahang, Malaysia

Management of Burger & Lobster Malaysia and pre-opening of Il Lago, a classic trattoria serving authentic home made pastas in Resorts World Genting's latest development, Sky Avenue.

Burger & Lobster
• First Burger & Lobster in South East Asia
• Exclusive International Franchise from the UK which serves highest quality beef burgers and wild live lobsters imported from Nova Scotia
• Resorts World Genting's busiest restaurant serving up to 30,000 covers monthly
• Seating capacity of 168

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• Assisting Burger & Lobster's General Manager in managing resort's busiest and most profitable restaurant with service staff
numbers of 40 serving up to 30,000 covers monthly
• Ensuring brand and service standards are strictly maintained as per Burger & Lobster UK requirements
• Ensuring fast table turnover while maintaining quality of service
• Performing weekly brand standards training, beverage knowledge training & critical thinking training
• Conducting monthly mock brand audit as preparation for quarterly brand audit

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Il Lago Pre-Opening (Italian Trattoria)
• Assisting the Restaurant Manager in pre-opening responsibilities of the restaurant
• Acquiring necessary licenses required to run a restaurant
• Sourcing and ordering of operating supplies within OPEX budgeted
• Creating restaurant SOPs and service sequence
• Creating beverage menu & restaurant floor plan
• Interviewing & hiring of service staff
• Conducting restaurant pre-opening training with newly appointed staff
• Complying with all ISO document requirements

Miami/Fort Lauderdale Area

• 374 Rooms/Condo units
• 4 Diamond / 4 Star award
• Awarded 1st place for Service in Hotel on Trip Advisor
• Certified Green Hotel
• Ilios Restaurant & Bar: 3 meal serving period for 100 pax & private dining space
• Le Marche: Gourmet Coffee Bar Outlet serving Starbucks inspired beverages
• Sunrise Terrace: Ocean front pool right outside Ilios serving as a separate revenue center
• BalQony: Ocean front outdoor bar, private event open space
• 250 Seating capacity ballroom, 10 Meeting rooms

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• Managing & supervising resort's all day dining restaurant, in-room dining, pool area & bars
• Ordering of weekly departmental inventory
• Managing and monitoring product quality and guest satisfactions in restaurants
• Review of daily revenue log and identifying key areas to be improved on i.e sales volume
• Labor management: Scheduling, GLMS forecasting, Labor meetings
• Gallo wine & spirits certification level 1
• Special events/holidays menu engineering & designing
• Liquor inventory, stock checking & ordering
• Conducted weekly cocktail crafting and wine tasting sessions
• Monitoring staff's level of service & ensuring it is up to Hilton standards
• Maintaining cleanliness and health law compliances
• Organized various events from small private weddings to big outdoor social events

Achievements:
- Implemented & streamlined the OpenTable system in the resort's main restaurant for higher publicity on the internet & convenient reservations
- Secured a $150,000 contract with a private account by creating various themed welcome drinks suited to the visiting company which proved the deciding factor.
- Spear-headed the planning & set up of a satellite kiosk by the pool which generated $2000 net profit in 4 hours on Memorial Day.

Switzerland

Job scope:
- Handling of student cafeteria with a buffet style of service
- Teaching students to perform a quick, quality and efficient buffet style of service.

Golden Sands By Shangri-La @ Batu Ferringghi, Penang

Rotation trainee around various departments:
- Front Office
- F&B
- Sales & Marketing
- Quality Control
- Housekeeping
- IT

Higher Diploma, Hotel/Motel Administration/Management

Diploma, Hospitality Management, Diploma

Activities and Societies: Head Chef for Food Promotion - Spear-headed a team of 20 in a 7-course food promotion for 150 people.

Sijil Pelajaran Malaysia, High School