NAGALINGAM SUPPIAH
Yishun, Singapore
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
31
31
years of professional experience
Work History
SENIOR F&B OPERATION MANAGER
HOTEL FORT CANNING
06.2023 - Current
- Overall in charge of F&B Outlet of Banquet Operations with 5 ballrooms and The Salon (All Day Dining) warm, inviting ambience with indoor and alfresco dining options, Room Service, Tisettanta Bar a stylish enclave offering exquisite wines, cocktails and sodas, paired with tantalizing light bites / Western favourites, Asian highlights and fusion flavours
- Coordinate with catering sales department banquet functions & events requirements and responsible for meet the BEO requirements, providing customer service, maintaining the area clean and sanitized, supervising event teams, and reviewing the execution of the event
- Work closely with Catering Director and Banquet Chef to insure a profitable outcome
- Planned and Managed High Volume events (Summer Concert Series, Weddings, Banquets)
- Excellent communication, leadership, and organizational skills with a proven track record of delivering outstanding results
- Developed and implemented a system to track and reduce beverage cost, resulting in a 10% reduction in overall beverage costs at Banquet Operation
- Example: Eliminate providing the HFC Water Btls for meeting/ seminar events by providing ice & warm water in a water pitcher & pots
- Successfully negotiated with a wine supplier to switch to a more cost-effective option for your Banquet Operations
- Reducing costs by $3.50 per bottle can make a significant difference, especially when serving large quantities at events
- Reduces casual labour cost approximately 15% by revised the casual labour manning allocations for all Banquet, Stewarding dept and kitchen labour & restaurant bar operations according to requirements needs; example, recruit full time in house set up team to assist Bqt event set ups & turn over (instead of request additional casual for set ups room)
- Increased efficiency & productivity of the employee
- Led the team to achieve a cleanliness score of 98% on all banquet setups
- Implemented and enforced hotel operation policies and procedures, ensuring compliance with all health and safety regulations
- Created a department training manual, standard operating procedures, and cost control strategies, training program that resulted in a 20% increase in staff productivity
- Managed banquet staff by interviewing, hiring, training and ensuring compliance with hotel operation policies and procedures
- Accountable for achieving budgeted revenues and profits and maintain the operational and service standards.
F&B OPERATION MANAGER
SINGAPORE ISLAND COUNTRY CLUB
09.2022 - 06.2023
- Person in charge of preparation for preopening of new Spore Island Country Club at Bukit location with others F&B Management Team Members
- All Day Dining, Bistro Restaurant & Bar, Banquet Operation Poolside & Deli counter
- Total of 7 F&B Outlets will be opening at new Bukit location with 86 targeted manning
- Overseeing of 2 F&B Outlet of Bistro Restaurant (Western Cuisine) and Lookout Restaurant (All Day Dining) at Island side location
- All menus for all areas of your operation (restaurant, bars, bistro & cake deli counter)
- Internal communication and ordering documents: store requisition, inventory, log book and reservation book, buffet tags, reserved signs, promotion templates, guests checks, table tents (In house promotion)
- Final calculation of potential Food & Beverage Cost
- Verify F&B costs and menu pricing results and verify with budget
- Establish market list and store par stocks for F&B according to the offers
- Plan alternatives options in case of equipment malfunction or if supplies do not arrive on time
- Review and approve development of bottle pars for beverage storeroom and storage area
- Co-ordinate menu presentation of all items for review and testing with Head Chef
- Provide information for programming POS machines
- Setup of restaurant, back of house according to kitchen plans and restaurant design (storage and par stock).
ASSISTANT DORMITORY MANAGER
SPACE@TUAS DORMITORY – TS GROUP
09.2021 - 09.2022
- Assisting Dorm Manager managing overall occupant with total 1433 migrant workers at SPACE@TUAS DORMITORY
- Coordinate with company employers for the room allocations for their workers & room contract arrangements & agreements
- Engage with MOM closely with their requirements and execute all Covid – 19 procedure & actions compliance for migrant workers at the dormitory premises
- Engage with MOH & MW employers accordingly for their routine ART test for all migrant workers before their resume work – check in and check out procedures
- Managing all Dormitory sports facilities (Cricket Field, Entertainment TV Room, Lounge Game Rooms, Gym Facilities) for their workers according with social distancing & time slot arrangements
- Conduct room inspections every months once with team members to ensure all rooms are well kept & rectified defects
- Conduct briefing for new migrant workers during check in process into dormitory (Dorm Rules & Regulations) & managing Domitos System that link with MOM (Updates Nominal Roll).
F&B RESTAURANT & BAR OPERATION MANAGER
ELEMENT RESTAURANT, AMARA HOTEL S’PORE
11.2020 - 09.2021
- Overall in charge of 4 F&B Outlets at Level 1, consist of Element Restaurant, Café Oriental, and Tearoom & Element on Tras Street (EOTS Bar) report directly to F&B Manager & General Manger and responsible for 228 seating capacity
- Element Restaurant: Truly unique restaurant-bar in the heart of Tanjong Pagar, Element offers international cuisines ranging from Japanese to Southeast Asian and Chinese to Western culinary masterpieces
- In Room Dining: Managing overall room service & handling room guest request & delivering F&B products accordingly
- Café Oriental: The ambience at Café Oriental is bound to take any local food aficionado back in time
- Fashioned after the traditional Chinese coffee shop with marbled tables and wooden chairs, Café Oriental offers a range of authentic Singaporean fare
- Enjoy a morning breakfast of roti kaya (coconut jam spread on crispy brown toast) or have a taste of the local Nasi Lemak
- Tearoom: Our open-concept Tearoom that offers delicious sweet and savoury treats, is your perfect hideout from the bustling neighbourhood
- With its cosy and relaxing ambience, Tea Room at Amara Singapore is the perfect location for a leisurely Afternoon High Tea or a casual meeting
- Menu highlights include a three-tiered high tea set filled with savoury bites and a delightful selection of sweet mini cakes, pastries and scones
- Complete the experience with a freshly brewed pot of TWG premium tea
- Element on Tras Street (EOTS): An alfresco dining spot located along Tras Street that allows you to soak in the atmosphere of the metropolitan city while enjoying a pint of chilled beer
- Love to wine, dine and chill
- Featuring a selection of Modern European and an extensive drinks list
- During Covid-19 Pandemic, rooms operate as SHN & Quarantine accommodations, however F&B open for public for dine-in
- Major responsibility in managing overall operation and P&L report
- In charge of roster planning for all team members including for those assigned for the SHN for preparations
- Serving SHN guest – preparing food & beverages according to GIH – for 3 meals preparations
- Organising manpower for 3 meal periods for packing food & delivering food at designated rooms
- Handling & requisition purchase of food & beverages for daily usage for SHN
- Assisting Bqt Department, whenever there is events such as Lunch & Dinner events
- Assist and guide the Food & Beverage department achieve their financial and operational targets
- Overseeing online platforms such Food Panda, Shoppe & Oddle – Food delivery food from Element, Café Oriental & Tearoom
- Forecasts and manages procurement and purchasing, labour and departmental expenses to budget.
F&B MANAGER
BLU KOUZINA RESTAURANT
07.2016 - 03.2020
- Overall managing Blu Kouzina Restaurant & report directly to Owner and responsible for 440 seating capacity
- Major responsibility in managing overall operation with Executive Chef
- Assist and guide by providing trainings & resolve challenges and achieve restaurant financial and operational targets
- Overseeing 4 different locations for Deliveroo Kitchen Outlets (Tanjong Katong, Hong Kong Street, Lavender & Bouna Vista) – take away outlets concepts
- Assisting outside catering events & special occasion’s events preparations
- In charge of roster planning for all team members
- Managing headcount recruitments for fulltime staff & casual labours costs
- Forecasts and manages procurement and purchasing, labour and departmental expenses to budget
- Managing food & beverage cost liaise with Executive Chef to maintain the service standard and food promotions & weekly upselling items & sales.
RESTAURANT & BAR MANAGER
TOWN RESTAURANT & BAR, FULLERTON HOTEL SINGAPORE
04.2011 - 06.2016
- Managing Town Restaurant Operation & report directly to Asst
- Dir
- Of F&B and responsible for 280 seating capacity with Alfresco area (river view)
- Major responsibility in managing overall operation and P&L report
- Maintained and retained the high standard of F&B service & quality guest engagements - Provide the finest service and products to our value customers
- Managing schedule for managers, supervisors & staff, staff succession plan & promotion & staff movements within outlet
- Select, train and develop colleagues to ensure timely recruitment and career growth
- Execute the delivery of all Food & Beverage promotions and new menus with chef; creating a destination of choice for external guests – buffet menus especially for Sunday Brunch
- In charge of agency casuals (TCC/ Baoshi/ DIS agency) for the overall operation needs
- Facilitated big events & exclusive private dinner events (Birthday celebrations, Solemnizations, Baby Shower and etc….)
- In charge of operating equipment’s and yearly inventory
- Enforced and implemented effective controls of food & beverage cost saving and labour costs.
RESTAURANT & BAR MANAGER
BLU RESTAURANT & BAR, SHANGRI-LA SINGAPORE
03.2009 - 02.2011
- Report directly to Asst
- Dir
- Of F&B and overseeing overall fine dining operation & Blu Restaurant & Bar and private dining “Wine Cellar” of modern California Contemporary Cuisine
- Wine Cellar caring more than 300 labels of variety of white & red wine
- Assist in designing and menus engineering
- Rectify the operational challenges and resolve the action plan accordingly for team members
- Maximized profits by delivering an outstanding customer service & control outlet expenses
- Preparing & presenting monthly P&L statement assisting Operation Manager
- Assisting new recruitment, orientation, and training, supervising and evaluating performance for new staff
- Special outlet promotion and tied up credit card discount to attract customers
- Facilitate reservations and exclusive private dinner events (wine cellar/wine dinner)
- Ensures that the receiving, holding and issuance of products are within the quality and control standards
- Providing personalized service and gain customer loyalty.
ASSISTANT MANAGER
THE LINE RESTAURANT, SHANGRI-LA HOTEL SINGAPORE
02.2005 - 03.2009
- Report directly to Operation Manager and responsible for 410 seating capacity of modern and award-winning all-day dining
- Communicate well and used strong interpersonal skills to establish positive relationship with guest and employees
- Overall in charge person for Poolside Operation & service and work closely with chef to determine special occasion and events
- Assist manager drive monthly restaurant forecast/ meeting restaurant budget
- Facilitate reservations and in charge of big group events/ ensure secure the revenue
- In charge of outlet maintenance & defects reporting to Engg Department repair and maintain the equipment’s Effectively manage staff with positive and effective motivation
- Ensure all customers are provided with outstanding service
- During periods of time off ensure restaurant is covered during peak periods by another manager
- In charge of operating equipment’s of the restaurant & liaise with stewarding departments for sufficient equipment’s and doing monthly inventory
- Conducting trainings & providing tools for junior staff on food & beverage preparation, skill & knowledge.
F&B CAPTAIN
COFFEE GARDEN RESTAURANT, SHANGRI-LA HOTEL SINGAPORE
03.2001 - 02.2005
- Ensure assigned station are well maintain providing finest personalize service
- Main objective is delighting guest and increase revenue by up-selling F&B products
- Monitored cash register and prepared documentation for cash accountability
- Maintain good guest recognition and retain loyal guest & ensure delight the guest
- Continuously improves the quality of provided services
- Physically performs a wide variety of high-volume food production and preparation duties
- Maintains or approves various administrative materials such as time sheets, payroll matters, personnel or accounting materials, safety records
- Performs any duty requested by Management to ensure the effective and efficient dining operations
- Assist Manager on Duty in programming “specials” into micros system
- Provides feedback to the employee and department managers on the employees’ performance of job responsibilities
- Work closely with the manager to identify and resolve performance issues/opportunities of the team members as they arise.
F&B CAPTAIN
BANQUET DEPARTMENT, GRAND HYATT SINGAPORE
03.2000 - 03.2001
- Organized and executed set up coffee break of the specific events and location, by delegating duties and coordinating with casual staff
- Supervising floor on the event, including communications with kitchen staff for food & beverages supplies
- Anticipate guest need during operations & ensure provide high standard of service
- Effective communication with managers, supervisors and in house guest & clients
- Meeting with Banquet managers, Catering Managers, and Executive Chef discussing events requirements for the upcoming calendar
- Meeting with clients to discuss on event times, guest count, menu items and program schedule before the events
- Setting up & assisting events – Chinese Wedd Dinner, Expo, Company Dinner & Dance Events, Gala Dinner & more variety of events.
BARTENDER & F&B SERVER
LOBBY LOUNGE & CAFE AROMA, SHERATON HOTEL & TOWERS MALAYSIA
05.1998 - 02.2000
- In charge of the lobby bar and preparing beverages and cocktails
- Preparing specialties coffee and tea selections
- Mentored junior bartender & guiding with hotel concept and services
- Purchase and preparing daily & monthly beverage inventory & supplies
- Multi-task skills assist Café Aroma as a server and handling cash register & cash accountability
- Oversee and maintained clean work area of restaurant & bar
- Assisting floor service & anticipate guest needs
- Assist senior supervisor to managing bar operation & revised and kept the menu updated.
BARTENDER
BEVERAGE DEPARTMENT, HOLIDAY VILLA HOTEL & RESORT MALAYSIA
04.1993 - 10.1996
- Greet guest and taking their food and drinks orders
- Assisting guest by providing information’s regarding various crafted beverages at bar
- Well organizing of the bar, mixing alcohol beverages, mock tails and cocktails
- Assisting senior bartender to creating monthly promotion mocktails and cocktails for up selling
- Stocked and tracked outlet monthly inventory & supplies
- Monitoring cash register and prepared documentation for cash accountability
- Maintained a positive attitude and relations with fellow staff & guest.
Education
High School Diploma -
Secondary High School
Selangor, Malaysia10.1992
Skills
- Full range of managerial skills
- Continues outstanding performance in training and people developments
- Strong familiarity with food and beverage preparation
- Strong leadership with excellence experience in guiding and leading huge team
- Proven ability to produce quickly under pressure, without sacrificing quality
- Experiences in different kinds of food and beverage outlets such as exclusive trendy restaurant & bars and banquet operations
- Team Leadership
- Operations Management
- Performance Management
- Budget Control
- Business Planning
Permanent Residence
Singapore
Accomplishments
- Documented and resolved casual labour cost in Banquet Operations which led to maintained below 15% including service, kitchen & stewarding dept.
- Achieved rebuilding teams can be a significant by focusing on training and enhancing skill knowledge. Investing time & efforts team's development is crucial for long-term success through effectively helping with teamworks.
- Recognition and Awards: Received recognition or awards for outstanding performance, leadership, or contributions to the division's success by completing task with accuracy and efficiency.
Reason For Leaving
Looking for career development opportunity & explore F&B professional & personal growth in hospitality industry
References
- Mr. Chris Glaessel, Managing Dir., CIR / VIS F&B / Hospitality Consulting, chris@cirvis.com.sg, +65 8571 6108
- Mr. Alson Li, Operation Manager of F&B, Sofitel Hotel Sentosa, Singapore, alsonli@sofitel.com, +65 9673 0883
- Mr. Rosley Bin Osman, F&B Trainer, Mauritius Mandarin Orchard, Singapore, rosley.osman@gmail.com, +65 83881301
Languages
English
Native language
Malay
Proficient
C2
Tamil
Proficient
C2
Timeline
SENIOR F&B OPERATION MANAGER
HOTEL FORT CANNING
06.2023 - Current
F&B OPERATION MANAGER
SINGAPORE ISLAND COUNTRY CLUB
09.2022 - 06.2023
ASSISTANT DORMITORY MANAGER
SPACE@TUAS DORMITORY – TS GROUP
09.2021 - 09.2022
F&B RESTAURANT & BAR OPERATION MANAGER
ELEMENT RESTAURANT, AMARA HOTEL S’PORE
11.2020 - 09.2021
F&B MANAGER
BLU KOUZINA RESTAURANT
07.2016 - 03.2020
RESTAURANT & BAR MANAGER
TOWN RESTAURANT & BAR, FULLERTON HOTEL SINGAPORE
04.2011 - 06.2016
RESTAURANT & BAR MANAGER
BLU RESTAURANT & BAR, SHANGRI-LA SINGAPORE
03.2009 - 02.2011
ASSISTANT MANAGER
THE LINE RESTAURANT, SHANGRI-LA HOTEL SINGAPORE
02.2005 - 03.2009
F&B CAPTAIN
COFFEE GARDEN RESTAURANT, SHANGRI-LA HOTEL SINGAPORE
03.2001 - 02.2005
F&B CAPTAIN
BANQUET DEPARTMENT, GRAND HYATT SINGAPORE
03.2000 - 03.2001
BARTENDER & F&B SERVER
LOBBY LOUNGE & CAFE AROMA, SHERATON HOTEL & TOWERS MALAYSIA
05.1998 - 02.2000
BARTENDER
BEVERAGE DEPARTMENT, HOLIDAY VILLA HOTEL & RESORT MALAYSIA
04.1993 - 10.1996
High School Diploma -
Secondary High School
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