Baharin Burhan
SP
Summary
Experienced in food and beverage management, consistently striving to deliver operational excellence and ensure customer satisfaction. Through strategic planning and effective team coordination, successfully optimizing performance in various roles. The track record speaks for itself, consistently enhancing service quality and maintaining high standards in fast-paced environments.
Overview
23
23
years of professional experience
Work History
Food & Beverage Manager (Pre-Opening)
Ibis Styles Sepang KLIA
10.2023 - Current
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Implemented creative solutions for space optimization during peak hours or busy seasons.
- Resolved customer complaints involving food or beverage quality and service.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Worked closely with marketing teams on promotional activities that generated increased foot traffic.
- Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
- Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
- Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
- Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
- Fostered culture of excellence among staff, providing ongoing training and development opportunities that led to several internal promotions.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
- Developed and executed successful marketing campaign, introducing themed dining events that significantly boosted patronage during off-peak hours.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Coordinated with catering staff to deliver food services for special events and functions.
Head of Operations (food & Beverage) Pre-Opening
FORELI SDN. BHD.
02.2022 - 10.2023
- Increased customer satisfaction by actively addressing concerns and ensuring timely resolutions.
- Collaborated with executive leadership on strategic planning initiatives to drive business growth.
- Developed comprehensive training programs for staff, enhancing team performance and skill sets.
- Implemented risk assessment procedures to minimize potential disruptions across all areas of operation.
- Improved overall productivity with the introduction of innovative process improvement initiatives.
- Led cross-functional teams to achieve company goals, fostering collaboration and communication.
- Streamlined operational processes by identifying inefficiencies and implementing best practices.
- Built a high-performance culture by recruiting top talent and promoting professional development opportunities for staff members.
- Ensured compliance with industry regulations and company policies, mitigating potential risks.
- Facilitated change management efforts, guiding teams through periods of transition and growth.
- Coordinated with marketing and sales departments to align operational capabilities with strategic growth initiatives.
- Spearheaded operational improvements, leading to streamlined processes and enhanced efficiency across departments.
- Empowered team leaders with autonomy in decision-making, fostering dynamic and responsive operational environment.
- Fostered culture of continuous improvement, encouraging innovation and employee engagement through targeted training programs.
- Trained and guided team members to maintain high productivity and performance metrics.
- Interacted well with customers to build connections and nurture relationships.
Food & Beverage Manager
Dash Resort Langkawi, Riyaz Hotels & Resorts
12.2020 - 11.2021
- Reporting directly to General Manager
- Manage full scope of F&B in the areas of all restaurants (all day dining), bar/lounges (Madhatter lounge concept), Dash Beach Club & Tiki Bar (500persons capacity), 24hour Dash Delivery / In Room Dining, MICE, banqueting department with 300persons capacity of Grand Ballroom (sitting down), and 3 meeting rooms
- Ensure all food, beverage and culinary operations are carried out professionally, to standards, enforce on hotel's hygiene & sanitization best practise, HACCP implementation and carried out
- Oversee the activities, promotions, menu implementations according to the annual, monthly hotel's promotions and marketing plans
- Plan entertainment and DJ's engagement and activities for Dash Beach Club
- Liaise, maintained music concept (day beach club), repertoire selection with BM Asia music and Entertainment
- Plan yearly activities for DJ's jamming, in cooperated with club's concept and f&b promotional
- Developed event partnership with Moet et Chandon & Hennessy, Bacardi Malaysia and Coffex Malaysia
- Appointed as EXCOM Resort team in May 2021 onwards
- COMPANY
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
Food & Beverage Manager
DoubleTree by, Batu Feringhi
04.2019 - 06.2020
- Reporting directly to Director of Operations / General Manager
- Oversee, manage full scope of F&B in the areas of all restaurants, bar/lounges, FOODSTORE Retail outlet, Pool Café, 24hour In Room Dining, MICE, banqueting department with 300persons capacity of Grand Ballroom (sitting down), and 4 meeting rooms
- Ensure all food, beverage and culinary operations are carried out professionally, to standards, enforce on hotel's hygiene & sanitization best practise, HACCP implementation and carried out
- Oversee the activities, promotions, menu implementations according to the annual, monthly hotel's promotions and marketing plans
- Set departmental targets and objectives, F&B department yearly budget, review policy and procedures, for continuous improvement (departmental KPI)
- Recruit, manage, train, and develop the food & beverage team by pre-plan, coordinate, and conduct training for team
- Monitor guest satisfaction on feedback with a focus on continuous support
- Developed a pool of F&B talent for Hilton worldwide yearly “F&B Challenge” competition
- Won “Wine Enthusiast” and runner-up for “Barista Challenge”, 2020/21
- Uploaded / available on YouTube (www.kezmax.com.my)
Food & Beverage Manager
Berjaya Waterfront Hotel & Convention, Johor
01.2018 - 04.2019
- Reporting directly to Director of Operations / General Manager
- Oversee, manage full scope of F&B in the areas of: all restaurants, bar/lounges, Pool Café, 24hour In Room Dining, MICE, banqueting department (1000persons capacity of Grand Ballroom, 3000persons Convention and 7 meeting rooms, 2 Auditoriums and a boardroom
- 18mil revenue in a year
- Work within budgeted guidelines in relation to food & beverage approved manning
- Ensure all food, beverage and culinary operations are carried out professionally, to standards and at the highest level of service
- Oversee the activities, promotions, menu implementations according to the annual / monthly marketing plans
- Set departmental targets and objectives, F&B department yearly budget, review policy and procedures, for continuous improvement (departmental KPI)
- Develop, contribute an idea while working closely with Executive Chef, on food & beverage menus and products availability
- Recruit, manage, train and develop the food & beverage ream
- Plan, coordinate, conduct and liaise training, products training with related industry partner / supplier (wines, coffee, tea etc.)
- Monitor guest satisfaction on feedback with a focus on continuous support
- Implemented F&B dining concierge (1 stop reservation for F&B)
- Set up in October 2018.
Assistant Director of Food & Beverage, Responsibility
Shangri-La Rasa Sayang Resort & Spa
10.2017 - 01.2018
- Reporting directly to Resident Manager / General Manager of the Resort
- Oversee the full scope of F&B in the areas of: all restaurants, bar/lounges, room service outlets, and food & beverage dining reservation and banqueting department (350persons capacity of Ballroom, 250persons Marquee Tent and 11 meeting rooms) F&B turnaround revenue of RM 30mil a year
- Appointed as Team Leader of F&B department and responsible to ensure B.I.T.E
- (Breakfast Improvement Team) being innovative, creative, by implementing ideas on Breakfast experiences through guest's engagement
- Ensure all food, beverage and culinary operations are carried out professionally, to standards and at the highest level of service
- Plan, coordinate F&B department activities, promotions, menu implementations according to the annual / monthly marketing plans
- Contribute significantly to the achievement of the company objectives through the development and implementation of F&B strategies, KPIs, policies and procedures and ensure compliance
- Plan, organize, direct, coordinate the F&B's work plan; assigns projects and programmatic responsibilities; review and evaluate work methods and procedures; meets with staff to identify and resolve problems
- Conduct daily operation tours to observe operational standards and difficulties and follow them up with the relevant Managers
- Review and evaluate guest's satisfaction of the restaurant service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment
- Evaluate procedures and practices in F&B and make recommendations regarding improvements or potential problems
- Oversee and direct the development of the F&B budget achievement by monitoring “Daily Revenue report”
- Debrief with all respective managers
- Define the role and responsibilities of each staff in the department to set clear expectations for staff, minimizing conflict and confusion
Food & Beverage Manager
Berjaya Times Square Hotel & Convention
01.2015 - 10.2017
- Reporting directly to Director of Operations / General Manager
- Overseeing the whole F&B venues & banqueting
- Focusing on operational and management of food & beverage department (Manhattan Grand Ballroom 2000persons, 15 multiple function rooms, 3 restaurants, club lounge, bar-lounge, Grab and Go and 24hour in room dining)
- Total f&b revenue turnaround of MYR 27mil a year
- Achieved budgeted by +- above of 3% of the year 2015/2016
- Implemented “Dining Concierge” – One stop reservation center for food & beverages restaurants & bars
- Created in October 2015, for the purpose of f&b reservation, inquiries, promotional info & activities, email blast and tracking dining experiences feedback)- successful, up and running
- Engaged / initiated with Berjaya University for industrial training
- Coordinate in sourcing and testing new products and menus with Executive Chef, Marketing department for promotions planning
- Preparing, analyze and accountable for F&B department budgeting / Payroll / cost control / general accounting and profit and lost
General Manager
Chaswood Resources Group Sdn. Bhd, The Apartment KLCC & Malones Irish Pub
10.2014 - 08.2015
- Managing the whole (Service & Kitchen team) operational and management issues of the (Apartment & Malone's Irish bar brand) - Apartment Lounge, Apartment Restaurant & Malone's Irish Pub Bar KLCC and Overall, Kitchen Department
- Dining capacity of 500 persons at the Apartment Restaurant, 200 persons for the Apartment Lounge (Upper floor) and 180 persons at Malone's Irish Pub Bar with turn around revenue of 1.5mil monthly, 18mil a year revenue
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- (KLCC business unit's contribution to the Chaswood group)
- Successfully Initiated an idea and brought in partnership with wine supplier of building in a wine cellar with capacity of bring 150 labels of Restaurant's wines selection for 3 outlets (KLCC outlets)
- Working closely with group Sales & Marketing Department, to enhance Restaurant & Bars promotional activity and publicity
- Coordinate, working closely with “online” f&b platform to further enhance public visibility of the outlets / business units (FAVE, Food Panda, Eatigo)
- Analyze and accountable for Restaurant budgeting / Payroll / cost control / general accounting and profit and lost
- Accomplishes restaurant and bar human resource's admins by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling etc.
- Set clear expectations and created positive working environment for employees.
Restaurant & Wine Manager
GTower Hotel Kuala Lumpur Sdn. Bhd, Tanzini Upperdeck Fine Dining
07.2012 - 10.2014
- Responsibility
- Overseeing the whole operational and management issues of Tanzini level 28 (Italian Restaurant) and Upperdeck (French / Japanese, Fine Dining concept), which sitting down capacity of 90 persons at Tanzini level 28 and 60 persons at Upperdeck Fine Dining
- Responsible of managing 320 labels of Hotel's wines selection, and coordination with wine vendors on consignment system
- Managing of 20 labels of Cuban Cigar selection
- (Cigar to cigarillos)
- Plan, organize, direct, coordinate the F&B's work plan; assigns projects and programmatic responsibilities; review and evaluate work methods and procedures; meets with staff to identify and resolve practical / operational challenges
- Planned menu with chefs / estimate food and beverage cost and control purchase / ordering of any related restaurant supplies
- Develop monthly, quarterly and yearly promotions activities of the restaurant & bar, by working closely with Executive Chef & marketing department
- Worked closely with online F&B platform (FAVE, Eatigo, Food Panda & Entertainer's)
- Develop, conduct training plan and products training and service
Restaurant Operations Manager, Shook KL!
AutoDome Sdn. Bhd, YTL Cooperation
01.2010 - 10.2011
- Managing breakfast and lunch & dinner operation with average daily covers of 350 covers for breakfast and 80 covers for lunch
- Looking after JW Marriott Hotel in Room Dining / Room Service food ordering system and quality products as the Shook! Restaurant provides the end - production of their food order as the hotel guest provided with the Shook! Menu in the entire hotel's rooms, before room service team to come and pick up and deliver to the guest room, JW Marriott Kuala Lumpur has 561 rooms in total
- Making sure food and beverage products quality and service offered are top-notch; customer's engagement to ensure guest's satisfaction is utmost
- Recruited, hired, supervised, plan scheduled and motivated team members
- Conduct training on service team to enhance customers service, confident public speaking and increase profits through suggestive selling
- Develop marketing campaigns to increase visibility of the restaurant, analyses market demographics, defined target market and determined advertising placement
- Boosted team morale by organizing regular team-building events and offering recognition for outstanding performance.
- Cultivated a culture of continuous improvement by encouraging staff to share ideas and implement best practices in their daily tasks.
- Monitored labor costs carefully while ensuring sufficient staffing levels during peak periods.
Assistant Restaurant Manager
Le Meridien Hotel
01.2007 - 07.2010
- Involved in renovation and re-branding project of ONE on ONE into LATEST RECIPE open kitchen concept restaurant with featuring Chinese/Indian/Malay/Italian/Japanese cuisine restaurant
- Pre-opening Team
- Upcoming Italian Restaurant and Bar called “Favola” at Le Meridians KL (formerly was AL Nafourah Restaurant – Middle Eastern Restaurant), involved in preparing Restaurant SOP's / Food & Beverage pick up chart / Preparing Training Manual & Drafting Restaurant Lay out / OE's selection and ordering & establishing inventory list / Job Description & organization chart / Manuals for operation / OE's & Food and Beverage Purchase lists
- Working closely with Restaurant Manager to ensure the outlet is managed efficiently according to the established concept statement, Company's established SOP, providing courteous, professional and flexible service at all times
- Recruit and select and develop food and beverage services employees so to work following the operation, financial, administrative philosophies willing to become multi skilled and perform multi task
- Exercises efficient payroll management / resources allocation
- Develop and assist with training activities focused on improving skills and knowledge
- Ensure employees have a complete understanding of rules and regulations and the behavior complies
- Handle, train and plan up to 31 employees for 140 seat restaurants [expandable to 350 seats] & 422 guest rooms, containing wait team, hostesses, bartenders, 4 supervisors, 3 captains & 2 minibar team
- Looking after In Room Dining Department which consist 10 Team members.
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
Restaurant Supervisor (Pre-Opening)
Le Meridien hotel, KL Sentral
08.2004 - 01.2006
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Positive mindset, “can-do” attitude and flexible approach-manages with humility
- Plan, Scheduled, and train, team on f&b products knowledges and services skills and presentation
- Taken corrective actions if necessary to ensure standards are maintained Recognizes opportunities and areas for the cost saving
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Trained staff in upselling techniques, significantly increasing average ticket size.
- Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
- Supervised and following up all given side duties were complete, and tables were properly set before, during and after opening hours
Restaurant/Bar Captain (Lafite French Restaurant)
Shangri-La KL
04.2002 - 01.2003
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Does reports and requisition of food and beverage supply as required to restaurant business
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Reports any deviations of standards to Supervisor or Department Head
- Supervised the setup of private parties, ensuring timely completion of tasks while adhering to client preferences.
- Ensured smooth bar operations by managing inventory, ordering supplies, and maintaining cleanliness standards.
- Improved customer satisfaction by delivering exceptional service and promptly addressing concerns.
Education
High School Diploma -
Malvern International Academy
Kuala Lumpur, Malaysia 04.2009 - 06.2011
Certificate In Hotel Management - undefined
SHATEC Singapore
01.2006 - 08.2006
Certificate In Hotel Operations - undefined
Institute of Technology of Tun Abdul Razak (ITTAR)
01.1996 - 07.1997
English Language Certificate - undefined
AMC The Schools of Business
SRP & SPM - undefined
Sekolah Menengah Kebangsaan Merotai Besar
Besar Tawau, Sabah 01.1990 - 01.1994
UPSR - undefined
Sekolah Rendah Kebangsaan Merotai
Besar Tawau, Sabah 01.1985 - 01.1989
Skills
Food And Beverage Operations
Strategic Administrative Planning
Strategic Planning
Team Coordination
Food And Beverage Division Management
Strategic Policy Design
Standard Operating Procedure Creation
Training Program Design
Training Management
Departmental Development Programs
Strategic Operations Planning
Implementation Best Practices
Workforce Planning
Productivity Performance Analysis
Forecasting Using Quantitative Analysis
Budget Development
Strategic Promotional Planning
Strategic Sales Planning
Team Productivity Enhancement
Customer Engagement Upselling
Strategic Incentive Program Development
Team Leadership Training
Creative Customer Engagement
Customer Retention Strategies
Employee Retention Initiatives
Customer-Focused Service Approach
Career Experience
- Ibis Styles Sepang, KLIA, Food & Beverage Manager – Pre - Opening Team, 10/2023 - Current, Reporting directly to General Manager, Manage full scope of F&B in the areas of all restaurants, bar/lounges, Poolside, In Room Dining, MICE, banqueting department, Involved in food & beverage budget preparation and implementation, Implemented dining reservation for direct food & beverage outlets sales, Ensure all food, beverage and culinary operations are carried out professionally, Developed F&B department SOP, Plan and conduct F&B departmental training
- Lumi Market Place (LMP) by FORELI SDN. BHD., Head of Operations (Food & Beverage) – Pre-Opening Team, 2022 - 10/2023, Reporting directly to Managing Director, Manage full scope of F&B in the areas of all restaurants, Developed progressive F&B operations Standard Operations Procedures, Manage multi-purpose meeting rooms and open space garden, Ensure all food, beverage and culinary operations are carried out professionally, Oversee the activities, promotions, menu implementations
- Dash Resort Langkawi (Riyaz Hotels & Resorts), Food & Beverage Manager, 12/2020 - 11/2021, Reporting directly to General Manager, Manage full scope of F&B in the areas of all restaurants, bar/lounges, Dash Beach Club & Tiki Bar, Ensure all food, beverage and culinary operations are carried out professionally, Oversee the activities, promotions, menu implementations
- DoubleTree by Hilton, Batu Feringhi, Penang, Food & Beverage Manager, 04/2019 - 06/2020, Reporting directly to Director of Operations / General Manager, Oversee, manage full scope of F&B in the areas of all restaurants, bar/lounges, FOODSTORE Retail outlet, Ensure all food, beverage and culinary operations are carried out professionally, Set departmental targets and objectives
- Berjaya Waterfront Hotel & Convention, Johor Bahru, Food & Beverage Manager, 2018 - 04/2019, Reporting directly to Director of Operations / General Manager, Oversee, manage full scope of F&B in the areas of all restaurants, bar/lounges, Pool Café, Work within budgeted guidelines, Ensure all food, beverage and culinary operations are carried out professionally
- Shangri-La Rasa Sayang Resort & Spa, Penang, Assistant Director of Food & Beverage, 10/2017 - 2018, Reporting directly to Resident Manager / General Manager of the Resort, Oversee the full scope of F&B in the areas of all restaurants, bar/lounges, room service outlets, Plan, coordinate F&B department activities
- Berjaya Times Square Hotel & Convention, Kuala Lumpur, Food & Beverage Manager, 2015 - 10/05/2017, Reporting directly to Director of Operations / General Manager, Overseeing the whole F&B venues & banqueting, Implemented “Dining Concierge”, Engaged / initiated with Berjaya University for industrial training
- Chaswood Resources Group Sdn. Bhd., General Manager – The Apartment KLCC & Malones Irish Pub, 10/13/2014 - 08/05/2015, Managing the whole operational and management issues, Successfully Initiated an idea and brought in partnership with wine supplier, Coordinate, working closely with “online” f&b platform
- GTower Hotel Kuala Lumpur Sdn. Bhd., Restaurant and Wine Manager – Tanzini & Tanzini Upperdeck Fine Dining, 07/2012 - 10/12/2014, Overseeing the whole operational and management issues, Responsible of managing 320 labels of Hotel's wines selection, Develop monthly, quarterly and yearly promotions activities
- Shook! Restaurant and Bar, Restaurant Operations Manager, 2010 - 10/2011, Managing breakfast and lunch & dinner operation, Making sure food and beverage products quality and service offered are top-notch, Conduct training on service team
- Le Meridien Hotel Kuala Lumpur, Assistant Restaurant Manager, 2007 - 07/2010, Involved in renovation and re-branding project, Assigned to do new & upcoming project, Develop and assist with training activities
- Le Meridien hotel, KL Sentral, Kuala Lumpur, Restaurant Supervisor, 08/2004 - 2006, Hands-on f&b supervisor, Plan, Scheduled, and train, team on f&b products knowledges, Supervised and following up all given side duties
- Westin Hotel Kuala Lumpur, Restaurant Captain, 2003 - 07/2004, Equips, support and motivates employees, Assist with conducting monthly inventory checks
- Shangri-la Hotel Kuala Lumpur, Restaurant / Bar Captain, 04/2002 - 2003, Constructive challenge on team to strives to satisfy all guests, Attention to detail, creative, resourceful, and passionate
- The Regent Hotel Kuala Lumpur, Bartender, 04/2001 - 2002, Opening and closing bar, maintained bar hygiene best practise, Ensure high standards of personal presentation and grooming
Primary Secondary Education
SRP & SPM, Sekolah Menengah Kebangsaan Merotai Besar, Tawau, Sabah, 1990 - 1994, UPSR, Sekolah Rendah Kebangsaan Merotai Besar, Tawau, Sabah, 1985 - 1989
Credentials Accollades
- Received several guest's positive comments on great service
- Successfully coordinated 2015/2016 MIGF event held at Berjaya Times Square Hotel
- Won with total of 11 multiple awards in 2015
- Tanzini Upperdeck Fine Dining Won HAPA Restaurant of The Year Dining Experiences 2013/2015 Series
- Tanzini voted top 5 Best Restaurant in Malaysia (Gold Cauldron award)
- Secured venue for Chaine des Rotisseurs Gala Dinner (Upperdeck Tanzini)
- Tanzini participation into The Miele Guide, Asia finest Recognize Restaurant plague
Career References
- Daljit Singh, General Manager ibis Styles Sepang KLIA – Pre-opening GM, +6012 250 5725
- Michael Quay, General Manager Dash Resort, Langkawi, +6016 220 3903
- Halivafida Abu Bakar, Human Resources & Admin Manager FORELI SDN. BHD., +6012 339 1936
- Kingsley Robson, General Manager Berjaya Waterfront Hotel, Johor Bahru, +6012 2099 738
- David Stanley DeBrito, Area General Manager Accor Hotels & Resort, Japan, +6017 8031 974
- Adrian Ee, Director, Pavilion Hospitality Group, Malaysia, +6012 2984 750
- Mohan Raj, Director of Operation Double Tree, Penang, +6012 3928 301
- Chef Bob Siva, Executive Chef DoubleTree by Hilton, Penang, +6018 8714 802
Training
- Hilton University Online – Property Technology Inspections
- Hilton University Online – Breakfast Merchandising APAC
- Hilton University Online – SALT Change Management / SALT Reporting Tool Overview
- Hilton University Online - HILTON AMBASSADOR
- Trained by HILTON worldwide “Journey Ambassador” Programme
- Hilton “Mastering the Art of Service” by Hilton Kuala Lumpur
- MY 7 PILLARS THE RED Training House
- Professional Building Image Personal Grooming, Public Speaking & Body Language
- QPAC Business Consultant - Actionable Report Writing & Presentation
- BWCB Training Building World Class Brand by STARWOOD worldwide
- STARWOOD WORLDWIDE Starwood Care – Guest Service, Workshop Programmed
- MEF Academy Managing Disciplinary Issue at Workplace
- UKM, ALKEM Food Safety & Hygiene Course
- Le Meridien KL Sentral, KL Food Safety & Hygiene Committee Train the Trainer
- French Wine Trade Lectures Organized by SOPEXA
- US Wine Food & Beverage Conducted by Mr. Ch'ng Poh Tiong
- Cognac, Hennessy Conducted by Mr. Laurent Lozana
Personal Information
- Place of Birth: Sabah
- Ethnicity: Iban
- Date of Birth: 12/01/77
- Gender: Male
- Nationality: Malaysian
Accomplishments
Received and won numeral awards throughout hospitality career
Timeline
Food & Beverage Manager (Pre-Opening)
Ibis Styles Sepang KLIA
10.2023 - Current
Head of Operations (food & Beverage) Pre-Opening
FORELI SDN. BHD.
02.2022 - 10.2023
Food & Beverage Manager
Dash Resort Langkawi, Riyaz Hotels & Resorts
12.2020 - 11.2021
Food & Beverage Manager
DoubleTree by, Batu Feringhi
04.2019 - 06.2020
Food & Beverage Manager
Berjaya Waterfront Hotel & Convention, Johor
01.2018 - 04.2019
Assistant Director of Food & Beverage, Responsibility
Shangri-La Rasa Sayang Resort & Spa
10.2017 - 01.2018
Food & Beverage Manager
Berjaya Times Square Hotel & Convention
01.2015 - 10.2017
General Manager
Chaswood Resources Group Sdn. Bhd, The Apartment KLCC & Malones Irish Pub
10.2014 - 08.2015
Restaurant & Wine Manager
GTower Hotel Kuala Lumpur Sdn. Bhd, Tanzini Upperdeck Fine Dining
07.2012 - 10.2014
Restaurant Operations Manager, Shook KL!
AutoDome Sdn. Bhd, YTL Cooperation
01.2010 - 10.2011
High School Diploma -
Malvern International Academy
04.2009 - 06.2011
Assistant Restaurant Manager
Le Meridien Hotel
01.2007 - 07.2010
Certificate In Hotel Management - undefined
SHATEC Singapore
01.2006 - 08.2006
Restaurant Supervisor (Pre-Opening)
Le Meridien hotel, KL Sentral
08.2004 - 01.2006
Restaurant/Bar Captain (Lafite French Restaurant)
Shangri-La KL
04.2002 - 01.2003
Certificate In Hotel Operations - undefined
Institute of Technology of Tun Abdul Razak (ITTAR)
01.1996 - 07.1997
SRP & SPM - undefined
Sekolah Menengah Kebangsaan Merotai Besar
01.1990 - 01.1994
UPSR - undefined
Sekolah Rendah Kebangsaan Merotai
01.1985 - 01.1989
English Language Certificate - undefined
AMC The Schools of Business