Daniel Dass Bin Abdullah
Georgetown
Summary
Looking for opportunity to perform in hotel management field with experience in managing food and beverage service. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Manager position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
De La Ferns Hotel
01.2022 - Current
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Streamlined operations through regular review of processes and implementation of best practices.
- Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Organized successful special events that contributed to increased sales figures.
- Enhanced the dining experience by incorporating local flavors into the menu offerings.
- Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Managed bar and wait staff and directed hiring program.
- Implemented new drink policies, reducing over-pouring by 23%.
Outlet Manager
Penaga Hotel, Penang
12.2018 - 03.2020
- Similar As Per Above
- Provide Assistance to Operation Manager by ensuring all work is done in specific time
- Keep track record of the bills and time of events
- Ensure of the cleanliness, food and beverage order of the catering, services of the staff
- Excellent proactive attitude towards work
- Excellent organizational and time management's skills
- Experience serving as an appropriate image role model that is reflective of the hotel's Values and culture
- Ability to have high attention to details
- Ability to work without direct supervision
- Ability to remain calm and courteous with demanding/difficult guests and/or situations
- Be on the floor, supervising service at all times
- It is a must to be hand-on and assisting on the floor
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurant's good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g
- Discounts and social media ads)
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations.
Restaurant Manager
Eastern And Oriental Hotel, Penang
08.2015 - 12.2018
- Similar As Per Above
- Provide Assistance to Executive Operation Manager by ensuring all work is done in specific time
- Keep track record of the bills and time of events
- Ensure of the cleanliness, food and beverage order of the catering, services of the staff
- Excellent proactive attitude towards work
- Excellent organizational and time management's skills
- Experience serving as an appropriate image role model that is reflective of the hotel's Values and culture
- Ability to have high attention to details
- Ability to work without direct supervision
- Ability to remain calm and courteous with demanding/difficult guests and/or situations
- Be on the floor, supervising service at all times
- It is a must to be hand-on and assisting on the floor
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurant's good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g
- Discounts and social media ads)
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations.
Assistant Banquet Manager
Gurney Hotel, Penang
06.2010 - 10.2013
- Coordinated with various event and wedding planner to win the opportunity to supply banquet Services for their events
- Created and monitored various marketing and PR plans to promote banquet
- Was in charge of addressing any customer quarries and issues during banquet
- Was in charge of managing the clean-up of banquet staging areas after the events to ensure no littering or damages to property was committed
- Updated kitchen and service staff on any issues and carried out their supervision and reprimanding when necessary
- Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
- Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
- Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction
- Coordinates with other staff and departments to arrange for the delivery of requested services
- Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
- Ensures all functions are set and staff is prepared and organized before required time on BEO
- Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
- Ensures proper setting of buffet tables and other food service tables
- Arranges for and ensures proper sequence of service for each event
- Monitors banquet team members to ensure all operating procedures are followed
- Supervises clearing and post function cleanup and garbage removal
- Maintains clean and orderly back areas, pre-function areas and storage areas
- Assures that all china, glassware, silverware, linen, etc are returned to their proper locations after each event
- Ensures staff training programs are implemented and measured regularly
- Conducts quarterly reviews of colleagues performance and provides council as needed
- Conducts interviews carefully outlining the functions of the position for which a potential colleague is being interviewed for
- Meticulously plans events with captains to ensure execution is achieved at the highest level
- Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency.
Senior Supervisor
Hydro Hotel, Penang
01.2009 - 06.2010
- Similar as above
- Meet and greet clients
- Oversee catered functions, in house and off site
- Responsible for making the function space visually appealing and presenting the menu offering for the event
- Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas
- Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned
- Responsible for consistently implementing the service standards and operating procedures in the banquet
- Provide excellent customer service and ensure customer needs are met
- Provide unique and creative ideas to enhance meetings & group experience
- Should posses in depth Knowledge of Food and Beverage preparation and presentation
- Supervise events and team members throughout service.
Supervisor To Senior Supervisor
Gurney Hotel, Penang
02.2003 - 08.2008
- Responsibilities to assist Banquet Manager by ensuring all the work has done on time
- Keep track record of bills and time events
- Ensuring of cleanliness, food and beverage, order of the catering, services of the staff
- Responsibilities include management all aspect of facility set up, food and beverage service
- Supervise banquet staff, attendants, bar tenders and casual workers
- Execute banquet events according's to the banquet orders and catering specifications
- Communicate with kitchen staff regarding the catering
- Carry out disciplinary actions and supervise the performances as required
- Responsibilities also include, the cost control by assisting the management regarding food, beverages, decorating and other equipment's purchased
- Guide the Banquet servers in set up of tables and place settings
- Be familiar with all current and upcoming event details
- Resolve staff and customer concerns quickly and efficiently
- Co-ordinate with the Kitchen and housekeeping department.
Captain To Senior Captain
Merchant Court Hotel, Singapore
01.1999 - 01.2003
- Take responsibilities for whole management of restaurant
- Responsibilities of hiring, training and supervising the staff
- Perform various other duties as needed
- Supervised all staff operations by giving duties to each
- Trained the staff by using proper techniques and documentation.
Senior Waiter
Raffles Hotel, Singapore
09.1997 - 01.1999
- Similar As above
- Presented menu cards and answer their questions
- Wine and cheese knowledges
- Assist station captain needs.
Waiter
Melia At Scotts, Singapore
01.1997 - 09.1997
- Worked with other staff with professional, friendly and manner
- Done various other duties related to waiter post
- Provide guidance to customer to get their table
- Provide information about daily specialities to customer
- Response for preparing restaurant for next shift.
Education
SRP And SPM -
Sekolah Menengah Hucthings
George Town, 0710.1993
Skills
- Total Of Eighteen Years Of Experience
- Complete Knowledge Of Food And Beverage Operations
- Outstanding Oral, Written And Training Communication Skills
- Unpatrolled Guest Relations Skill Especially In Creating "Special Touch" And Resolving Guest Request And Concern
- Capable To Create Document By Using References Which Help In Future For Study Purpose
- Positive And Unbeaten Approach Tom Employee Relations And Guest Complain
- Remarkable Ability to Ensure Proper Selection, Training, Motivation And Counselling Off All Employees
- Providing Customer Requirement Properly Ensuring The Customer Will The Hotel Again
- Revenue Growth
- Profit And Loss Accountability
- Team Building & Motivation
- Strategic Planning & Implementation
- Time Management
- Coaching & Mentoring
- Process Improvement
- Management Training
- Computer Applications
- Strong Leadership
- Operations Oversight
- Cost Control
- Menu development
- Labor Management
- Food and Beverage Operations
- Wine pairing
Certification
- Telephone Techniques, 01/1997
- Food Hygiene, 12/1999
- Interpersonal Skill, 05/2000
- PSB Quality Awareness, 09/2000
- Microsoft Word, 04/2001
- Trainer Development, 04/2001
- Supervisory Development, 05/2001
- Microsoft Excel, 06/2001
- Quality Improvement Course, 09/2001
- Mastering Telephone, 01/2002
- Singapore Super Host, 01/2002
- Industrial Security Issue, 07/2004
- ERT Fire Rescue, 05/2008
- Supervision Training(MAH), 09/2009
- Basic Food And Wine Pairing, 06/2010
References
- Mr. Mahmuda, F&B Manager, Friend, Penang Club, Penang, 012-5426993
- Mr. Charles, General Manager, Friend, Voux & Penaga Hotel, 019-4023331
- Mr. Richard Evans, General Manager, Manager, Shanghai, China, 8618889420670.0
Languages
Tamil
Native language
English
Proficient
C2
Malay
Proficient
C2
Timeline
Food and Beverage Manager
De La Ferns Hotel
01.2022 - Current
Outlet Manager
Penaga Hotel, Penang
12.2018 - 03.2020
Restaurant Manager
Eastern And Oriental Hotel, Penang
08.2015 - 12.2018
Assistant Banquet Manager
Gurney Hotel, Penang
06.2010 - 10.2013
Senior Supervisor
Hydro Hotel, Penang
01.2009 - 06.2010
Supervisor To Senior Supervisor
Gurney Hotel, Penang
02.2003 - 08.2008
Captain To Senior Captain
Merchant Court Hotel, Singapore
01.1999 - 01.2003
Senior Waiter
Raffles Hotel, Singapore
09.1997 - 01.1999
Waiter
Melia At Scotts, Singapore
01.1997 - 09.1997
SRP And SPM -
Sekolah Menengah Hucthings
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