About Candidate


Bachelor of Hotel Management & Catering Technology (BHMCT), 2006 - 2010
DSMS College of Tourism


F&B Operations Manager Feb 2023 - May 2024
Tuhava Resort, Papua New Guinea

 Operations Management: Oversee day-to-day operations of the food and beverage department, including inventory management, ordering supplies, and ensuring compliance with health and safety regulations.  Administrative Oversight: Providing strategic direction for the efficient functioning of diverse business entities within the Group, monthly critic meetings, ensuring compliance, efficiency, and adherence to industry standards.  Team Leadership: Supervise and lead a team of food and beverage staff to ensure efficient operations and exceptional customer service.  Financial Accountability: Managing P&L, allocating resources, creating budgets and transactions, and ensuring policy and procedure compliance.  Sales and Service Excellence: Efficiently maintained a high-quality sales and service environment, collaborating independently and within the team to drive revenue.  Strategic Planning: Formulating plans tailored to each business domain's unique challenges and opportunities.  Quality Assurance: Enforcing quality standards and operational excellence in all the sectors under the Group.  Innovation and Growth Initiatives: Spearheading innovative initiatives to drive growth, improve services, and enhance the overall brand reputation.

F&B Manager Feb 2020 - Nov 2022
The Stanley Hotel and Suites, Papua New Guinea

 Managed 12 outlets featuring 443 keys, including 323 rooms, 15 suites, and 95 serviced apartments, and played a pivotal role in orchestrating the food and beverage operations to deliver exceptional guest experiences for an average of 1000 guests per day.  Oversaw reservation, housekeeping, front office, and engineering departments throughout the challenging COVID-19 period spanning 2 years.  Formulated and executed strategic plans to enhance overall operations, increasing customer satisfaction.  Implemented effective sales strategies and promotional activities, contributing to a substantial increase in revenue.  Collaborated with chefs to develop innovative and appealing menus, driving customer engagement and repeat business.  Implemented stringent cost control measures, reducing operational expenses and ensuring profitability.  Established a tracking system for products from the POS system to physical inventory, minimizing waste and optimizing stock levels to meet daily demands.  Managed payroll and timekeeping, strategically reducing overtime expenses.  Ensured compliance with health and safety regulations, maintaining a clean environment for guests and staff.  Established strong relationships with patrons, addressed feedback, and enhanced the dining and bar experience.  Conducted regular training sessions for staff to enhance product knowledge, service standards, and overall efficiency

Restaurant and Bar Manager Feb 2019 - Jan 2020
Courtyard by Marriott, Dubai, UAE

 Oversee the day-to-day operations of the food and beverage outlets to ensure smooth functioning.  Develop and manage budgets for the outlets, ensuring profitability and cost control measures are in place.  Monitor expenses, analyze financial reports, and implement strategies to optimize revenue and reduce costs.  Regularly review and update menus to keep offerings fresh and competitive in the market.  Implement and monitor quality assurance programs to uphold Marriott standards and exceed guest expectations.  Manage inventory levels, ordering, and stock rotation to minimize waste and ensure adequate supply.  Collaborate with the sales and marketing team to develop promotional strategies and packages to drive F&B revenue.  Identify areas for improvement and implement process enhancements to streamline operations and enhance efficiency.

Restaurant Manager Jan 2018 - Jan 2019
Atana Hotel, Dubai, UAE

 Spearheaded the flawless execution of all-day dining, orchestrating a remarkable 4000 covers daily despite space constraints, maintaining impeccable standards throughout.  Provided visionary leadership for the outlets within an 828-room property, ensuring seamless operations and unparalleled guest satisfaction.  Implemented customer-centric strategies to enhance the overall dining experience, resulting in increased patronage.  Enforced quality control measures to guarantee food preparation, presentation, and service consistency.  Collaborated with the culinary team to manage menus, ensuring a diverse and enticing selection.

Assistant Restaurant and Bar Manager Feb 2015 - Aug 2017
Fairmont, Ajman, UAE

 Served as a key member of the pre-opening team. Spearheaded pre-opening activities for both the bar and dining restaurant, contributing to the successful launch of the establishment.  Involved in planning, organising, and executing bar and dining restaurant operations, aligning with pre-established standards.  Conducted interviews and selected high talents, ensuring the recruitment of a skilled and motivated team.  Developed comprehensive training programs for the team, emphasizing service excellence and operational procedures.  Established and maintained relationships with vendors, ensuring timely deliveries and efficient procurement processes.

F&B Supervisor Sep 2011 - Jan 2015
Emirates Palace (Kempinski), Abu Dhabi, UAE

 As an F&B Supervisor for an iconic property in Abu Dhabi, renowned for catering to Ultra High Net Worth Individuals (UHNIs), delivered an exceptional and tailored dining experience.  Possessing extensive experience working collaboratively with individuals from 62 different nationalities.  Led the F&B team in providing unparalleled service to UHNWI, ensuring a personalized, luxury dining experience.  Personally managed VIP guests, building strong relationships and consistently anticipating their needs to exceed expectations.  Ensured the seamless execution of daily F&B operations, maintaining the highest service, presentation, and efficiency standards.  Demonstrated in-depth knowledge of wines, spirits, and beverages, providing expert recommendations and enhancing the overall dining experience.


Team Leadership and Collaboration
Analytical Skills
Team Player
Critical Thinking
Problem Solving