Shavin Christopher
Summary
Seasoned Food and Beverage professional with a proven track record at Anantara Desaru Coast, adept in strategic planning and revenue expansion, boosting profits through innovative strategies. Skilled in coaching with a knack for fostering team camaraderie, demonstrated a 15% revenue boost via technology integration. Expert in menu development and financial management, consistently enhancing customer satisfaction and operational efficiency.
Overview
20
20
years of professional experience
Work History
Assistant Director of Food and Beverage
Anantara Desaru Coast
01.2023 - Current
- Directed team of 60 in multiple F&B outlets and banquet areas.
- Enhanced guest experience, elevating restaurant's rank to top 3 on Trip Advisor.
- Boosted revenue by implementing innovative strategies and improving supplier relationships.
- Responded promptly to guest inquiries or complaints while maintaining a professional demeanor.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
- Identified opportunities for cost savings through improved efficiencies or process reengineering efforts.
- Ensured compliance with health and safety regulations in the workplace.
- Provided leadership support to department managers, supervisors, chefs and other personnel.
- Assisted in creating marketing plans for new products and services launch initiatives.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Evaluated employee performance through observation and feedback sessions.
- Oversaw menu planning, purchasing, receiving, storage and distribution of food items.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Utilized various software and tools to streamline processes and optimize performance.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
Director of Food and Beverage
Hotel JEN Puteri Harbor by Shangri-La
01.2022 - 01.2023
- Managed a team of 80 employees across Culinary and Service departments.
- Directed financial aspects of F&B cost control, enhancing profitability measures.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Established relationships with local farmers and suppliers in order to source fresh ingredients.
- Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
- Analyzed customer feedback surveys to determine areas of growth or improvement within the restaurant.
- Improved presentation and sales approaches to increase revenue.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
F&B Service Manager
Shangri-La Rasa Sentosa Resort
01.2005 - 01.2022
- Menu Innovation: Introduced Vegan and Garden menus at Banquet and Pool Bar, meeting the demand for healthier dining options
- Financial Management: Oversaw Banquet and Pool Bar operations with a monthly revenue of SGD 1.8 million, implementing cost-effective strategies
- Technology Integration: Led the adoption of Shiji QR Code self-ordering resulting in a 15% revenue boost YTD
- Prepared and managed the service department budget, optimizing expenses to increase profitability.
- Utilized technology to streamline service operations and improve customer experience.
- Monitored service performance metrics to identify areas of improvement.
- Conducted performance reviews and provided constructive feedback to staff members.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Recruited and trained new employees to meet job requirements.
- Created standard operating procedures for all service functions.
- Monitored employee performance through key metrics analysis.
- Managed inventory levels of parts necessary for servicing customers' needs.
- Maintained records of all customer interactions and transactions.
- Analyzed existing processes for potential cost savings initiatives.
- Handled customer complaints and resolved issues promptly to maintain positive relationships.
- Forecasted department goals and objectives and enforced deadlines for quality service and speedy task completion.
- Motivated and supported employees to maintain low turnover.
Education
MBA - Business Administration
Universiti Teknologi Malaysia
Johor Bahru03-2025
Skills
- Strategic Planning
- Technology Savvy
- Integration
- Corporate Financial Management
- Governance
- Budgeting
- Financial Monitoring
- Revenue Expansion
- Coaching
- Empathy
- Business
- Contract
- Writing Skills
- Menu development
Affiliations
- Volunteered with local charities to organize food distribution programs for underserved communities
- Partnered with tourism boards to promote sustainable travel initiatives
- Participated in community clean-up projects to enhance the local environment for tourists
- Promoted staff well-being through fitness challenges and stress management workshops
- Led the implementation of healthy menu options in the hotel's F&B department
- Passion for culinary arts, experimenting with recipes, and sharing insights to enhance the F&B offerings
- Launched "green" programs, like waste reduction and energy-saving practices, at the hotel
- Partnered with local farms to incorporate farm-to-table dining options
Languages
English
First Language
English
Proficient (C2)
C2
The Evolving Hospitality Landscape.
The hospitality industry is constantly adapting to changing trends, technological advancements, and shifting customer expectations To overcome these challenges, businesses must prioritize agility and innovation Embracing technology, such as contactless check-ins, AI-powered guest services, and data analytics, enhances efficiency and personalizes guest experiences. Sustainability practices, like reducing waste and sourcing locally, appeal to eco-conscious travelers. Additionally, investing in employee development through training programs ensures staff are equipped to meet modern demands Cultivating strong relationships with local communities and staying informed about global trends also help businesses remain competitive. A proactive, guest-centric approach is key to thriving in the dynamic hospitality landscape.
References
References available upon request.
Timeline
Assistant Director of Food and Beverage
Anantara Desaru Coast
01.2023 - Current
Director of Food and Beverage
Hotel JEN Puteri Harbor by Shangri-La
01.2022 - 01.2023
F&B Service Manager
Shangri-La Rasa Sentosa Resort
01.2005 - 01.2022
MBA - Business Administration
Universiti Teknologi Malaysia
Similar Profiles
Jaswinder Kaur JaswinJaswinder Kaur Jaswin
Rooms Division Manager at Anantara Desaru Coast Resort & Villa ,Minor HotelsRooms Division Manager at Anantara Desaru Coast Resort & Villa ,Minor Hotels
Alvin Anak PrangAlvin Anak Prang
Commis Chef at Anantara Desaru CoastCommis Chef at Anantara Desaru Coast
MUHAMMAD ZAID BIN MAT ASRIMUHAMMAD ZAID BIN MAT ASRI
Chef De Partie at One&Only Desaru CoastChef De Partie at One&Only Desaru Coast