Offering the below services on a project basis with hand’s on assistant on the day to day operations:-
 Develop SOPs (FOH & BOH).
 Training & Development of FOH teams.
 Kitchen Equipment’s advisory and Process Flow Set ups.
 Hygiene & Safety SOPs
 Recruitment for openings.
 P&L
 Budget & Target preparations & OPEX Management.
 Establishing fundamental Marketing Plan.

Freelance F&B Operations Consultant, MALAYSIA

Foodle MY

Operations Manager

Ormond Group

Assist the Head of F&B as well as the Operations Manager for Tune Hotels
Develop promotional plans together with the Operations Manager
Train & develop on the ground teams to enhance dining experience.
Accountable for P&L, ensuring cost is managed efficiently, increasing productivity & ultimately the Ebitda.

Food and Beverage Manager

The BIG Group, Malaysia

•	Responsible for multi-unit operations of up to 3 outlets within the organization.
•	Oversaw brand service standards (FOH) of Bens (casual dining), Mario and Luigi (Italian fine Dining 
        & Bar) & Bakar (Steakhouse fine dining).
•	Led a team of more than 40 FOH staff within various brands under the BIG Group umbrella.
•	Championed and supported FOH training for Bens and the fine dining brands.
•	Increased net sales at Bens KLCC by more than 3% every quarter in 2016 as outlet suffered 
        negative YOY sales after the implementation of GST in 2015. Bens KLCC was the highest sales 
        generating outlet within the BIG Group with revenue of up to RM1 million per month.
•	Improved store level EBITDA of Bens KLCC from single digit to double digit.
•	Improved net sales by more than 2% every quarter, reduced losses of store level EBITDA from 
        negative to break even and scored consistent high results in the internal operations audit of the 
        two fine dining outlets by ensuring brand standards in service, safety and sanitation are adhered 
        on a monthly basis.

Senior Restaurant Manager

Barbecue Garden Malaysia, Dining Experience Sdn Bhd

Manage the day to day Operations, ensuring the best dining experience in town while managing cost to maximize profit.

Restaurant Manager

Kitchen Language Pte Ltd, Far East Organization

Assist Outlet Manager to run the all day dining restaurant, Bar & lounge & Room Service, promotion deployment, reports, training & etc

Assistant Restaurant Manager

SWISSOTEL, THE

Job Description:	Assist PDR Operations Manager to run VIP events serving 
			the who's who of Singapore's elites including, MM Lee Kuan Yew,
			the Prime Minister & other foreign Officials like the Swiss 
President.

Responsibilities:	To ensure the highest service standards are met & all guest are 
delighted

Restaurant Executive

Prince Hotel & Residence KL

Job Description:	Assist Banquet Manager to plan &amp; run the day to day operations 
while ensuring the highest level of service to the guest with 14 
associates.

Responsibilities:	Assigning associates, meeting organizers, attending technical 
meetings before big events ensuring smooth operations, plan 
purchases, controlling cost, conduct training for all levels of 
associates &amp; prepare monthly reports

Assistant Banquet Operations Manager

JUSCO WANGSA

Job Description:	Reporting to Store Manager, managing 4 outlets which includes 
Food Court, Bakery, Wine &amp; Liquor Shop and Delicatessen.

Responsibilities:	Plan and execute for a smooth operations and monthly promotion 
to achieve monthly budget as well as control purchase and costing 
to have a good bottom line. Also to maintain loss at below 1%.

Line Manager of Food & Beverage Service Division

JUSCO BANDAR

Job Description:	Assistant to Manager in charge of 4 outlets which includes Food
 Court, Bakery, Wine & Liquor Shop and Delicatessen.

Responsibilities:	Weekly Sales Counter measures, Monthly Reviews, Scheduling of 
			Over 90 associates and 4 section leaders.

Group Leader of Food & Beverage Service Division

With a firm grasp on the intricacies of F&B operations, my consultancy in Malaysia focuses on elevating dining experiences and operational efficiency. Our team specializes in crafting SOPs, training front-line staff, and managing budgets with a keen eye for detail and customer relations. 

At Foodle MY, we championed the development of foundational marketing plans and P&L management, reinforcing the organization's financial health and market presence. My leadership in project management and multicultural environments has consistently empowered teams to achieve targets and uphold exceptional hospitality standards.

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