FRANKIE ANAK SUYANG
MIRI
Summary
Dynamic Restaurant Supervisor with strengths in team leadership and staff development. Trains and mentors employees to enhance service quality and operational efficiency. Delivers exceptional customer experiences through effective complaint resolution and relationship building. Motivated professional demonstrating strengths in team collaboration and customer engagement. Adapts swiftly to changing demands, ensuring seamless service delivery and high customer satisfaction. Committed to fostering a positive working environment that enhances team morale and productivity. Energetic Restaurant Supervisor with strong background in managing daily operations and leading diverse teams. Skilled in delivering exceptional customer service, streamlining workflows, and enhancing guest satisfaction. Proven track record in inventory management, staff training, and maintaining high standards of hygiene and safety. Committed to fostering positive work environment and driving business growth.
Overview
12
12
years of professional experience
Work History
Restaurant Supervisor
HE MING CANTEEN
Bintulu, Sarawak
11.2024 - Current
- Handled escalated customer complaints to provide full resolutions and promote loyalty.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Addressed customer complaints, resolving issues promptly to uphold customer satisfaction.
- Supervised cash handling and reconciliation, ensuring accuracy in financial transactions.
- Trained new employees on restaurant protocols, enhancing service quality and efficiency.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Directed staff in daily work assignments to help each achieve goals and uphold restaurant reputation.
- Educated staff members on procedural and menu changes.
- Maintained cleanliness and organisation in dining and kitchen areas to meet hygiene standards.
- Established positive relationships with guests and employees, creating positive, energetic environment.
- Worked closely with Restaurant Manager, chef and cooks to determine menu plans for special events or occasions.
- Scheduled employees to keep shifts well-staffed.
- Maintained cleanliness and sanitation across food service, storage and preparation areas.
- Coordinated with kitchen staff to streamline food preparation and minimise wait times.
- Managed team of staff, delegating duties and scheduling shifts to optimise restaurant operations.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Kept food storage and preparation equipment in good working order to maximise safety and cost-efficiency of operations.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Used coaching and mentoring techniques to improve employee skills and boost morale.
- Coordinated with chefs to develop seasonal menus, incorporating feedback from customers to continually improve dining experience.
- Maintained excellent standards of service through impeccable attention to detail.
- Regularly updated computer systems with new pricing and daily food specials.
- Organised staff meetings to communicate targets, gather feedback, and foster a collaborative team environment.
- Minimised loss and misuse of equipment through proper supervision and staff training.
- Coordinated staff schedules to ensure adequate coverage during peak times, balancing workload and minimising overtime costs.
- Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
- Prepared detailed reports on daily, weekly, and monthly performance for management review.
- Implemented brand values and standards through friendly customer service to create memorable dining experiences.
- Fostered a positive working environment, boosting team morale and productivity.
- Ran operations successfully according to industry best practices and owner standards.
- Managed conflict resolution among staff and with customers, diplomatically addressing issues to maintain a positive atmosphere.
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Delivered high-calibre staff induction and training.
- Identified, investigated and corrected restaurant service issues to maintain customer satisfaction.
- Led a team of 20 staff members, providing training and development to enhance service delivery and customer satisfaction.
- Managed rotas to cover high service level periods and avoid service delays.
Supervisor
TOYS'R'US (M) LIMITED
MIRI, Sarawak
04.2014 - 10.2020
- Resolved customer complaints swiftly, turning negative experiences into positive outcomes.
- Monitored inventory levels, ordering stock as needed to prevent shortages.
- Fostered a positive working environment, encouraging teamwork and collaboration.
- Planned and communicated daily manufacturing tasks and targets.
- Resolved conflicts between team members to maintain group harmony and productivity.
- Led staff training sessions on customer service excellence, enhancing team skills and knowledge.
- Facilitated communication between senior management and staff, acting as a liaison.
- Checked work throughout production phases for good quality control.
- Logged daily manufacturing activities and prepared reports for management.
Education
SPM
SMK LUAK MIRI
MIRI , SARAWAK01-2011
Skills
- Customer service
- Team building
- Employee training
- Conflict resolution
- Quality control
- Menu planning
- Staff scheduling
- Food safety compliance
- Complaint resolution
- Supervisory skills
- Cleanliness
- Staff supervision
- Food hygiene regulations
- Customer service best practices
- Staff leadership
- Safe food handling
- Food safety regulations
- Food preparation and safety
- Staff development and mentoring
- Health, safety and environment (HSE) compliance
- Operations management
- Performance improvement
- Menu preparation and coordination
- Health and Safety regulations
- Food plating and presentation
- Staff recruitment and training
- Kitchen equipment maintenance
- Staff motivation
- Rotas and scheduling
- Special event catering
- Health and Safety Compliance
- Hiring and training
Languages
English
Advanced
C1
Malay
Proficient
C2
Chinese (Mandarin)
Intermediate
B1
IBAN
Proficient
C2
Timeline
Restaurant Supervisor
HE MING CANTEEN
11.2024 - Current
Supervisor
TOYS'R'US (M) LIMITED
04.2014 - 10.2020
SPM
SMK LUAK MIRI