ASHWAN SUPPIAH
Singapore
Summary
As a results-driven Food and Beverage Manager, I bring a wealth of expertise to the table, honed through years of leadership in Michelin-starred restaurants, luxury hotels, and premier culinary establishments. My focus is on strategic operations, driving revenue growth, and implementing effective cost control measures. I am deeply committed to elevating the dining experience, optimizing operational efficiency, and nurturing a culture of excellence within the hospitality sector. My passion is matched only by my dedication to team leadership and my relentless pursuit of service perfection.
Overview
13
13
years of professional experience
Work History
Food and Beverage Manager
Pan Pacific Hotels Group
09.2024 - Current
- Lead all food and beverage operations, ensuring exceptional service and guest satisfaction.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Develop and implement strategic initiatives to drive revenue growth and brand excellence.
- Oversee budgeting, P&L management, and cost control for optimal financial performance.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Streamlined operations through regular review of processes and implementation of best practices.
General Manager
RB Food Group Private Limited
03.2024 - 08.2024
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Optimized financial performance, achieving a 30% reduction in labor, food, and wine costs.
- Enhanced brand reputation through exceptional service and operational efficiency.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
General Manager
Unlisted Collection Group
03.2019 - 02.2024
- Successfully managed 4 venues in the group, Basque Kitchen by Aitor, Marguerite, Hortus & Mylo's
- Developed and implemented strategies to increase sales and profitability.
- Led the transformation of Pollen into Marguerite, successfully rebranding and renovating.
- Developed a high-performing team, enhancing service standards and profitability.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed employee evaluations, and contract details.
F&B Manager & Special Projects General Management
Resort World Sentosa
03.2016 - 03.2019
- Spearheaded operations and key strategic projects for esteemed establishments including L'Atelier de Joël Robuchon, Osia Steak and Seafood Grill, and the launch of Table 65. ( Michelin Starred establishments )
- Managed four upscale dining venues, enhancing workflow, inventory systems, and service standards.
- Led talent acquisition, financial planning, and marketing strategies to amplify brand presence, operational efficiency, and customer delight.
- Honored with the 'Manager of the Month' accolade for outstanding leadership and achieving luxury service excellence at Osia Steak and Seafood Grill.
- Implemented operational advancements that elevated workflow, cost management, and guest satisfaction, fostering financial success and consistent service quality.
- Defined clear targets and objectives and communicated to other team members.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
Assistant Operations Manager
Da Paolo Gastronomia
03.2012 - 03.2015
- Managed daily operations effectively, ensuring timely completion of tasks and accurate reporting of results.
- Improved communication within the team through regular meetings, updates, and open channels of communication.
- Coordinated with the Operations Manager in different operational issues and promotional activities.
- Helped team members maintain business professionalism by coaching each on methods for delivering exceptional service to every customer.
Education
Nitec - Architectural Drafting
ITE EAST (BEDOK)
Singapore01.1996
GCE 'O' Level -
WHITELY SECONDARY SCHOOL
01.1992
PSLE -
WESTLAKE PRIMARY SCHOOL
01.1987
Skills
- Michelin Star Dining Management
- Revenue optimization & business growth
- Strategic budgeting & cost control
- Leadership and team development
- Event management & guest relations
- Multi outlet restaurant operations
- Qualified ACTA Professional
- Wine Certified
Languages
English
Accomplishments
- Attained and maintained Michelin Star in Osia steakhouse and Seafood Grill, 2016 & 2017
- Successfully launched a new restaurant and achieved Michelin Star recognition within the first year of operation. ( Table 65 in 2019 )
- Attained a Michelin Star in Basque Kitchen by Aitor, 2019
- Attained and maintained Michelin Star in Marguerite, 2022, 2023
Timeline
Food and Beverage Manager
Pan Pacific Hotels Group
09.2024 - Current
General Manager
RB Food Group Private Limited
03.2024 - 08.2024
General Manager
Unlisted Collection Group
03.2019 - 02.2024
F&B Manager & Special Projects General Management
Resort World Sentosa
03.2016 - 03.2019
Assistant Operations Manager
Da Paolo Gastronomia
03.2012 - 03.2015
PSLE -
WESTLAKE PRIMARY SCHOOL
Nitec - Architectural Drafting
ITE EAST (BEDOK)
GCE 'O' Level -
WHITELY SECONDARY SCHOOL
Similar Profiles
Crystal LimCrystal Lim
Reservation Agent at Pan Pacific Hotels GroupReservation Agent at Pan Pacific Hotels Group
Viri Lakhveer KaurViri Lakhveer Kaur
Global Corporate Director of Residences at Six Senses Hotels Resorts SpasGlobal Corporate Director of Residences at Six Senses Hotels Resorts Spas
Juan Luis Gonzalez OrtegaJuan Luis Gonzalez Ortega
Kitchen Assistant at Pan Pacific Hotels and ResortsKitchen Assistant at Pan Pacific Hotels and Resorts