Summary
Overview
Work History
Education
Skills
Certification
Jobpreferences
Expected Salary
Additional Information
Software
Sports
Timeline
Generic
Faizul Mahful B Abd Malik

Faizul Mahful B Abd Malik

Assistant Food And Beverage Manager
Tanah Rata

Summary

Well-connected Assistant Food and Beverages Manger with 5 years of experience raising alcohol spend per guest experience at high-end boutique restaurants. Expert leader in training bar and wait staff in quality beverage marketing techniques. Sommelier with advanced knowledge of fine wines, beer and spirits.

Overview

18
18
years of professional experience
4010
4010
years of post-secondary education
1
1
Certification
2
2
Languages

Work History

Assistant F&B Manager

Avillion Hotel Cameron Highlands, Cameron Fair
10.2020 - Current
  • Implemented cost-saving measures, reducing waste and improving inventory management practices.
  • Maximized table turnover rates through efficient seating arrangements and reservations management systems.
  • Utilized effective marketing strategies to attract new customers and increase brand awareness in the local market.
  • Maintained strict compliance with health and safety regulations through regular training sessions for staff members.
  • Continuously improved restaurant ambience by updating décor elements and maintaining cleanliness standards.
  • Developed new menu items, collaborating closely with the kitchen team to ensure high-quality offerings.
  • Managed financial aspects of F&B operations, including budgeting, forecasting, and revenue analysis.
  • Contributed to increased revenue by promoting upselling strategies among team members.
  • Boosted employee retention rates by creating opportunities for professional growth within the F&B department.
  • Improved overall service quality by conducting regular performance evaluations of staff members, identifying areas for development, and providing constructive feedback.
  • Maintained a safe working environment for all employees by prioritizing adherence to established safety protocols and procedures.
  • Supported a positive work environment, fostering strong teamwork and employee morale.
  • Resolved customer complaints involving food or beverage quality and service.
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Maintained highest standards for beverage quality and service.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Coordinated daily and nightly shift safety and sanitation procedures areas and entire restaurant.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

F&B Executive

Copthorne Hotel Cameron Highland (Millenium Hotel)
07.2018 - 12.2019
  • Oversaw daily operations of multiple outlets simultaneously, ensuring smooth coordination between all teams involved in service delivery.
  • Led successful event planning initiatives for both corporate functions and private parties, exceeding client expectations every time.
  • Improved overall dining experience by maintaining a clean, inviting, and well-organized environment for guests.
  • Established strong relationships with vendors and suppliers, ensuring high-quality products at competitive prices.
  • Managed budgets effectively, adhering to financial targets while prioritizing guest satisfaction and employee engagement.
  • Increased staff performance with thorough training programs focused on service, safety, and product knowledge.
  • Analyzed sales data to identify trends and areas for improvement in the food and beverage department''s performance metrics.
  • Mentored and developed a strong team of leaders within the F&B department which led to improved staff retention rates.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Worked with qualified chef to diversify menu with new offerings.
  • Motivated staff to perform at peak efficiency and quality.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

Captain floor and Captain Bar

Cameron Highland Resort (YTL Hotel)
07.2017 - 06.2018
  • Served as a reliable and dependable team member, consistently completing assigned tasks and supporting fellow crew members as needed.
  • Implemented staff training programs to refine bartending skills and knowledge of products.
  • Streamlined operations by developing efficient bartender schedules and task allocations.
  • Assisted in menu development, incorporating signature drinks that showcased the establishment''s unique offerings.
  • Ensured smooth bar operations by managing inventory, ordering supplies, and maintaining cleanliness standards.
  • Boosted beverage sales with innovative cocktail creations and seasonal menu updates.
  • Conducted weekly meetings with staff members to discuss performance goals, address any challenges faced during shifts.
  • Enhanced team performance through effective communication, coaching, and leadership.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
  • Kept bar stocked with liquors, juices and garnishes for drinks.
  • Maintained impeccably clean, attractive and well-stocked bar area.
  • Assisted with inventorying beverage stock and bar supplies.
  • Mixed unique and interesting cocktails for customers, including bar specials.

Supervisor

Champion Vista Sdn Bhd (Grandmama's Restaurant)
04.2015 - 05.2017
  • 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.
  • Scheduled staff shifts efficiently, considering individual availability and skill sets for optimal workforce distribution.
  • Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
  • Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
  • Hired, trained and mentored staff to meet and exceed high quality standards.
  • Reduced employee turnover by fostering a positive work culture and addressing staff concerns promptly.

Supervisor floor/Bar

Artisan Omega Sdn Bhd (Himawari Club)
02.2013 - 02.2015
  • Enhanced customer satisfaction by providing exceptional service and promptly addressing concerns.
  • Led staff training sessions to improve overall performance and customer service skills.
  • Developed strong rapport with members, fostering a sense of community within the club.
  • Fostered a positive work environment among staff members through team-building activities and open communication channels.
  • Completed bar opening and closing procedures.
  • Assisted in recruiting high-quality staff members, conducting interviews, background checks, and onboarding processes.
  • Maintained a clean and organized bar environment to enhance customer experience and streamline service delivery.
  • Handled cash accurately and prepared nightly deposits.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  • Boosted sales through the development of innovative cocktail menus and promotional events.
  • Closed out cash register and prepared cashier report at close of business.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Enhanced customer satisfaction by implementing efficient bar operations and service standards.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

Floor and Bar Captain

Binary Pulse Sdn Bhd (Sapphire Club)
12.2007 - 02.2013
  • Provided regular performance feedback to servers, fostering an environment of continuous improvement within the team.
  • Ensured smooth bar operations by managing inventory, ordering supplies, and maintaining cleanliness standards.
  • Conducted weekly meetings with staff members to discuss performance goals, address any challenges faced during shifts.
  • Improved customer satisfaction by delivering exceptional service and promptly addressing concerns.
  • Implemented staff training programs to refine bartending skills and knowledge of products.
  • Enhanced team performance through effective communication, coaching, and leadership.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Improved customer service rankings by resolving issues quickly and accurately.
  • Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Kept bar stocked with liquors, juices and garnishes for drinks.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Maintained impeccably clean, attractive and well-stocked bar area.
  • Assisted with inventorying beverage stock and bar supplies.
  • Mixed unique and interesting cocktails for customers, including bar specials.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Helped management plan and serve bar menu exceeding customer expectations.
  • Completed requisitions to maintain required stock par levels.
  • Prepared garnishes by evenly slicing and pitting fruits.

Crew Members/Server

Renaissance Hotel
11.2006 - 11.2007
  • Served food and beverages promptly with focused attention to customer needs.
  • Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.
  • Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Cultivated warm relationships with regular customers.
  • Resolved customer complaints promptly and professionally to maintain positive reputation.
  • Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
  • Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.

Education

Malaysian Skills Certificates - Drafting of Mechanical Engineering

Industrial Training Institutes
Kuala Lumpur

Certificate Airlines Ticketing,Reservation - Reservation,Airline and Travel Agency

TRANSAIR
Kuala Lumpur

Sijil Penilaian Menengah Vokasional (SPMV) - Amalan Bengkel Mesin

Sekolah Menengah Teknik
Ampangan, N.9

Skills

    Management skills

    Food presentation

    Training and mentoring

    Service focused

    Stock Management and Arrangement

    Knowledge in wine and liquor service

    Admin task

    P&L Report

    Labor scheduling

    Menu development

    Staffing Training and Team Building

    Cashier handling

Certification

Certificate in Airline Business Malaysia Airline Academy (TRANSAIR)

Jobpreferences

 FOOD AND BEVERAGES MANAGER / ASSISTAN FOOD AND BEVERAGES MANAGER 

Expected Salary

RM 4,000 ++

Additional Information

I am Halal Executive in present hotel and i got a certificate for the Halal Executive post. I was attend a few training for the service knowledge during in previous hotel and i have the certificate for all the training. I can conduct briefing and service knowledge training for the team and can lead the team very well. with extra knowledge for the beverages i believe i can lead and guide the team.

Software

Words, excel and power point

Sports

Active in indoor sport snooker,bowling and archer and also outdoor sport like badminton,football, gokart.

Timeline

Assistant F&B Manager

Avillion Hotel Cameron Highlands, Cameron Fair
10.2020 - Current

F&B Executive

Copthorne Hotel Cameron Highland (Millenium Hotel)
07.2018 - 12.2019

Captain floor and Captain Bar

Cameron Highland Resort (YTL Hotel)
07.2017 - 06.2018

Supervisor

Champion Vista Sdn Bhd (Grandmama's Restaurant)
04.2015 - 05.2017

Supervisor floor/Bar

Artisan Omega Sdn Bhd (Himawari Club)
02.2013 - 02.2015

Floor and Bar Captain

Binary Pulse Sdn Bhd (Sapphire Club)
12.2007 - 02.2013

Crew Members/Server

Renaissance Hotel
11.2006 - 11.2007

Certificate Airlines Ticketing,Reservation - Reservation,Airline and Travel Agency

TRANSAIR
Certificate in Airline Business Malaysia Airline Academy (TRANSAIR)

Malaysian Skills Certificates - Drafting of Mechanical Engineering

Industrial Training Institutes

Sijil Penilaian Menengah Vokasional (SPMV) - Amalan Bengkel Mesin

Sekolah Menengah Teknik
Faizul Mahful B Abd MalikAssistant Food And Beverage Manager