Microsoft Office [Words, Excel, Power Point]
Lawrence Paul
Hospitality & Lifestyle Management Expertise
Kuala Lumpur,14
Summary
Lawrence is a seasoned leader in the hospitality industry, boasting a rich and varied background in hotel and entertainment management. Hailing from Malaysia, he has held diverse roles within the food and beverage sector and lifestyle brands with 21 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
His extensive interpersonal and communication skills are coupled with a knack for problem-solving, enabling him to analyze challenges and implement effective solutions swiftly, particularly in the dynamic realm of hospitality and tourism. Lawrence is driven by a strong commitment to achieving goals and objectives, consistently delivering service excellence aligned with the company's vision and core values.
Overview
22
22
years of professional experience
10
10
years of post-secondary education
4
4
Languages
Work History
General Manager & Consultant
Splendid Pixel Hospitality Sdn Bhd
10.2023 - 03.2024
- Consultation Role for Hospitality establishment company of new concepts into Malaysia
- Reporting Directly to Owner of Group.
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Formulated policies and procedures to streamline operations.
- Developed effective improvement plans in alignment with goals and specifications.
- Created and managed project plans, timelines and budgets.
General Manager
Vogue Lounge, Kuala Lumpur
07.2023 - 10.2023
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organisational objectives accurately by increasing sales by 10%.
- Responsible for resourceful of operations planning until closure planned by owner and Condé Nast which is global mass media company “Brand owner”.
- Analyzed market trends and competitor activities to create competitive advantages.
- Co planning on site for new project on current venues.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Repositioning financials and business strategies
- Direct communication with owner on short terms planning of business change.
Assistant General Manager
Zouk Group
01.2021 - 06.2023
- Overall responsible for all aspect of managing business model [ 11 Conceptualize F&B Outlets, Day & Night Club]
- Strategies Promotional & Marketing activities for division
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Ensuring operational processes in place with implementation of ISO and HACCP.
- Drove revenue growth through identification of new market opportunities and expansion of existing products/services offerings.
- Managing employee efficiency & productivity
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Establishing talent management for continuous sustainability & retention
- Weekly & monthly meeting with stakeholder of RWG representative
- Weekly Zouk Group Global Marketing Meeting & Global Artist engagement for International DJ hiring
- Evaluate all the purchases and required operational expenditure
- Loyalty program development & Franchisee management
- Conduct weekly project & development meetings
- Sourcing for events activities for new opportunity
- Compliance to Legal matters – License, Fire Safety
Director of Food & Beverage
Resort World Awana, Malaysia
01.2017 - 01.2021
- Responsible for efficient and profitable operation of overall Food & Beverage Department which including Banquet and kitchen operation through effective management of capital and Human Resources [5 F&B Outlets, 16 meeting rooms & ballroom]
- Recommends improvements for department's operation to General Manager & Vice President (F&B) where it will increase the hotel's revenue or reduce costs or where it will result in higher productivity
- Develops all necessary relationships with other hotel's F&B Manager, Government offices and the local community, which will enable to fulfill responsibility to the utmost
- Performed and liaise closely with the Accounts Department on application/cancellation/extension of the licenses as required by law
- Prepares yearly budget for food & Beverage Department in relation to projected revenue and expenses
- Review department's furniture & equipments items and propose for any additions
- Prepares weekly/monthly reports to General Manager & Vice President (F&B) and makes such recommendations as may be deemed necessary
- Conducting on The Job Development (OJD) for all staff
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus
- Formulates Food & Beverage policies and guidelines pertaining to concepts, quality, level of service and control
- In line with Food Safety Management / HACCP / HALAL / ISO / EHS policies by fulfilling requirements and regulations
- Overseeing Hotel Operations, Fun & Adventure (outdoor activities)
F&B Club Manager
Genting Club, Resorts World Genting, Malaysia
05.2015 - 12.2016
- Overall responsible for all aspect of managing business model [Genting Club & Genting Rouge - 8 Conceptualize F&B Outlets]
- Fully responsible and accountable for profitability of F&B Outlet & budget yearly planning
- Recommends improvements for department's operation to General Manager & Vice President (F&B) where it will increase hotel's revenue or reduce costs or where it will result in higher productivity
- Overall reporting F&B Outlet's weekly, monthly, mid yearly & annual financial salient points, including but not limited to manpower, operating expenses & beverage cost
- Annual budgeting of manpower, capital expenditures (CAPEX) and financial salient points of F&B Outlet
- Planning of annual F&B Outlet's events & promotions, working closely with Sous Chef or Outlet Chef
- Assignment of portfolio for Outlet F&B Supervisors (GSA)
- Oversee day-to-day operations of Outlet (inclusive of service, POS, guest feedback etc)
- Conducting on The Job Development (OJD) for all staff
- Responsible to ensure recruitment of manpower for Outlet and all related matters through HR
- All decision making on F&B Outlet's operational issues
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus
- Channeling of information, policies and standards as and when established
- Liaison with other departments on F&B Outlet's related matters
- In line with Food Safety Management / HACCP / HALAL / ISO / EHS policies by fulfilling requirements and regulations.
Restaurant Manager
The Olive, Resorts World Genting, Malaysia
02.2012 - 05.2015
- Coordinating daily restaurant management operations as fine dining principles. [The Olive & Seasons Restaurant - 2 F&B Outlets]
- Delivering superior food and beverage service and maximizing customer satisfaction.
- Responding efficiently and accurately to restaurant customer complaints.
- Fully responsible and accountable for profitability of F&B Outlet & budget yearly planning.
- Overall reporting F&B Outlet's weekly, monthly, mid yearly & annual financial salient points, including but not limited to manpower, operating expenses & beverage cost.
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
- Oversee day-to-day operations of Outlet (inclusive of service, POS, guest feedback etc).
- Conducting on The Job Development (OJD) for all staff.
- All decision making on Outlet's operational issues.
- Liaise closely with Accounts Department on application/cancellation/extension of licenses as required by law.
- Channeling of information, policies and standards as and when established.
- In line with Food Safety Management / HACCP / HALAL / ISO / EHS policies by fulfilling requirements and regulations.
Restaurant Manager
Berjaya Hotels & Resorts, Malaysia
9 2010 - 1 2012
- [Opening Team] Samplings on the Fourteenth Restaurant at Berjaya Times Square Hotel, Kuala Lumpur has steadfastly built a distinguished name in the local dining scene
- Accomplishes restaurant human resource objectives by recruiting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job functions
- Meets restaurant financial objectives by forecasting requirements; preparing annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus
- Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges
- Publicises restaurant by designing and placing advertisements; inviting food editors to review restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at restaurant
- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Promoted positive work environment with proactive conflict resolution strategies and team-building activities.
- [Opening Task Force Team - The Chateau Spa & Organic Wellness Resort Pahang] - [May 2011 - January 2012]
Assistant Outlet Manager
Burj Al Arab Hotel
09.2005 - 07.2010
- Food & Beverage job functions covering as Assistant Outlet Manager role.
- Managing venue and responsible for day to day operations and reporting to Outlet Manager.
- Attending daily F&B meetings with various department HOD's
- Responsible for HACCP, inventories system for equipment's, F&B products
- Conducting internal & external quality audits [IQR] for hotel group F&B
- Continues training and development program's
- Ensured that all outlet staff adhered to corporate policies, regulations, and guidelines for consistent brand image across all locations.
- Profit and loss financial involvement and costing
- Venue budget planning and creating events and activities
- Streamlined inventory management processes, reducing waste and ensuring optimal product availability.
Team Leader
TGI.Friday's Malaysia
01.2002 - 08.2005
- Food & Beverage job functions covering as (Waiter, Bartender & Team Leaders) roles.
- Responsible on day to day operations with huge dining space and bar over operations, plus kitchen expo experience inclusive.
- Development of knowledge beverage program and food menu understanding
- Conducting staff briefings daily & product knowledge Q&A session
- Handling store beatification and cleaning scheduled
- Mentored junior staff members, helping them develop their leadership potential and advance in their careers.
- Increased customer satisfaction ratings by closely monitoring service quality standards and addressing any issues promptly.
Education
Masters in International Hospitality Management - Masters in International Hospitality Management
University of Toulouse Jean Jaures, France
Taylor's University, Malaysia 06.2023 - 07.2024
Professional Course - [WSET - Level 2] -Pass With Distinction
Wine & Spirit Education Trust [London]
Emirates Academy, Dubai-UAE 02.2009 - 06.2009
Diploma - Diploma in Hospitality And Tourism Management
Sunway University College
Sunway University, Malaysia 04.2003 - 08.2005
Diploma - Food And Beverages Service
City And Guilds, [London]
Sunway University, Malaysia 01.2004 - 12.2004
Certificate of Writing and Research skills English Module -
Sunway University College
Sunway University,Malaysia 01.2004 - 06.2004
High School Diploma -
Setapak High Secondary School
Kuala Lumpur, Malaysia 01.1997 - 12.2001
Skills
Accomplishments
- Communication Skills
- Problem Solving & Decision Making
- Managing Yourself
- Managing Individuals through Feedback & Empowerment
- Developing Teams
- Handling Change
- Problem Analysis
- Decision Analysis
- Potential Problem Analysis
- Potential Opportunity Analysis
- Performance Measurement – Rooms Division and Hotel Operations
- Tactical Revenue Management
- Strategic Revenue Management
- E-Commerce and Distribution Channel Management
Internal Quality Review IQRr (2006)
Conducting internal audit based from the ISO 9001:2000 standards in various department for Jumeirah Group. Ensuring standards are followed as per the requirements of individual departments.
Departmental Certified Trainer (2007)
Conduct training based on food and beverage scope and other related areas.
Fundamentals of Excellence (2008)
Covered Topic :
Group Certified Trainer (2009)
Conducting group training for food & beverage division within the hotel organization.
KT, Kepner Tregoe – Problem Solving & Decision Making (2018)
Covered Topic : Situation Appraisal – Identify concerns, set priority
Revenue Management – MAHTEC (2019)
Covered Topic :
HALAL Course Certification – JAIP (2019)
Covered Topic : HALAL Course Certification
Additional Information
Zouk Night Club & Redtail by Zouk and Ayu Awana, by Zouk Group Malaysia
HAPA Best - 20 F&B Personalities- Recognized- (Lawrence Matthew)
HAPA Best - 30 F&B & Culinary Awards – Casual Dining – Winner (Ayu Awana)
HAPA Best - Service Excellence- Resilience
HAPA Best - Best 20 Bars- Zouk Club
Malaysia Series - HAPA 2023-2024
Ltitude Restaurant, Genting Club
HAPA Restaurant of the Year – Destination Restaurant
HAPA Regional 2016 – 2018 Series
Ltitude Restaurant, Genting Club
HAPA Extraordinary Concept Dining – Most Innovative Experience
HAPA Regional 2016 – 2018 Series
Ltitude Restaurant, Genting Club
Golden Cauldron Award, Best All Around Fine Dining Restaurant
Malaysia International Gourmet Festival 2016
The Olive Restaurant
Awarded HAPA MOST FLAVOURS OF HOSPITALITY
HAPA Flavours of The West - The Olive HAPA 2013-2015 Malaysia Series
Genting Grand Hotel -SPECIAL AWARD
HAPA Best Lifestyle Living Experience
HAPA 2013-2015 Malaysia Series
The Olive Restaurant
Golden Cauldron Award, Best All Around Fine Dining Restaurant
Malaysia International Gourmet Festival 2012
The Olive Restaurant
Awarded HAPA MOST EXQUISITE DINING EXPERIENCE – WESTERN CUISINE
BEST 10 IN ASIA during the Hospitality Asia Platinum Awards 2011 - 2013 (Platinum Series)
The Chateau Spa & Organic Resort
Seven Star and Strips Award, Malaysia 2011
: 1st Organic Hotel in Malaysia – October 2011
: L'Assiette – Fine Dining 6 Star Restaurant – October 2011
Burj Al Arab Hotel
Colleague of the Month
Nominated for the : Most Improved - December 2005
: Most Improved - May 2006
: Guiding Principle - November 2006
: Guiding Principle - January 2007
: Colleague of the Month - July 2008
Software
Operating System [Windows and Mac
Point of Sale [Micros/InfoGenesis
Ariba Cloud System [Purchasing]
Communications System [Microsoft Teams, Zoom, Skype]
Hobbies
- Touring Rides
- Socializing
- Travelling
Timeline
General Manager & Consultant
Splendid Pixel Hospitality Sdn Bhd
10.2023 - 03.2024
General Manager
Vogue Lounge, Kuala Lumpur
07.2023 - 10.2023
Masters in International Hospitality Management - Masters in International Hospitality Management
University of Toulouse Jean Jaures, France
06.2023 - 07.2024
Assistant General Manager
Zouk Group
01.2021 - 06.2023
Director of Food & Beverage
Resort World Awana, Malaysia
01.2017 - 01.2021
F&B Club Manager
Genting Club, Resorts World Genting, Malaysia
05.2015 - 12.2016
Restaurant Manager
The Olive, Resorts World Genting, Malaysia
02.2012 - 05.2015
Professional Course - [WSET - Level 2] -Pass With Distinction
Wine & Spirit Education Trust [London]
02.2009 - 06.2009
Assistant Outlet Manager
Burj Al Arab Hotel
09.2005 - 07.2010
Diploma - Food And Beverages Service
City And Guilds, [London]
01.2004 - 12.2004
Certificate of Writing and Research skills English Module -
Sunway University College
01.2004 - 06.2004
Diploma - Diploma in Hospitality And Tourism Management
Sunway University College
04.2003 - 08.2005
Team Leader
TGI.Friday's Malaysia
01.2002 - 08.2005
High School Diploma -
Setapak High Secondary School
01.1997 - 12.2001
Restaurant Manager
Berjaya Hotels & Resorts, Malaysia
9 2010 - 1 2012
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