Summary
Overview
Work History
Education
Skills
Training
Timeline
Generic
Dax Taparan

Dax Taparan

Singapore

Summary

With a specialisation in project management, I have more than 28 years of experience in the food and beverage industry. My expertise has led to the successful opening of several establishments and significant improvements in service delivery.

Overview

31
31
years of professional experience

Work History

General Manager

Commonwealth Concepts
09.2023 - Current
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed budget implementations, employee evaluations, and contract details.
  • Oversee a $6mil dollar monthly revenue with a positive EBITDA.

Director of Operations

Mandala Club
05.2022 - 07.2023
  • I supervised and managed daily operations of a club with three distinct restaurant concepts. I oversaw the management of club facilities and the housekeeping department. Moreover, I was responsible for designing and managing club’s cultural programming to promote members’ engagement. In addition, I worked closely with the Culinary Director to develop exciting and appealing menus for the club.

Operations Manager

Travis Masiero Restaurant Group
10.2018 - 04.2022
  • I oversaw five different restaurants and managed a project overseas, ensuring adherence to group standards and improving service quality. I worked closely with General Managers, maximising profitability while maintaining supplies and up-to-date menus. With accurate monthly inventory and monitored usage of collateral, I managed vendor relationships and made improvements where needed in order to reduce costs. In my role, a keen sense of attention to detail, good leadership, and strong communication skills were essential for success. By implementing certain standards and directives, and collaborating with key players in the business, we were able to improve service quality and profits.

General Manager

Pollen, Unlisted Collection
11.2017 - 10.2018
  • As the person responsible for managing and maximising the productivity of the operations, I ensured consistent brand service standards and targeted specific areas to improve operational efficiencies to achieve strategic goals. I implemented a new system in place - reservations and secure online bookings - which helped to lessen cancellations and saw a business return. Working closely with the Executive Chef, we brainstormed revenue generating ideas and created meal periods to maximise profitability.

Group General Manager

Izy, Plum & Torro Group
06.2017 - 10.2017
  • As the one in charge of three restaurant outlets, I oversaw all aspects of project management for one of the restaurants that I designed and conceptualised. I provided leadership to the Restaurant Managers to ensure they met the set budgets for F&B costs, which required close monitoring of these expenses. I was required to report directly to company shareholders on a monthly basis, explaining each month’s profit and loss statement. To maximise profitability, I had to carefully select and manage renters for F&B space within the building. Overall, this role had its challenges, however, it permitted me to lead by example while ensuring everything ran efficiently while keeping in line with budget and profitability targets.

Food and Beverage Manager

Marina Bay Sands
05.2013 - 05.2017
  • As the division manager, my primary responsibilities are to oversee the operations and administration. This includes creating a standard operating procedure (SOP) to ensure that team members are meeting the department’s service standards. I also review and present department profit and loss statements, monitor department expenses and provide support to your team by motivating and incentivising them to improve their overall productivity. Additionally, I’m responsible for conducting daily briefings with team members and weekly meetings with other managers to ensure superior service for customers. I also monitor the net promoter score month over month and year over year and take appropriate measures to improve it.

F&B Operations Manager

Fatcow Pte Ltd
09.2011 - 05.2013
  • As the head of Division administration and operation, I was responsible for ensuring the smooth functioning of all F&B operations. Through consistent hard work, I was able to successfully implement standards across the board and ensure a practical approach was taken when implementing them. I also established a development and training plan to help the F&B staff enhance their skills and stay up-to-date with the latest best practices. My role also involved managing various projects aimed at advancing the F&B operations of the establishment and overseeing the planning and direction of all food and beverage operations of the restaurant.

Restaurant and Events Manager

Osteria Mozza by Mario Batali
01.2011 - 09.2011
  • I conducted staff training as part of the opening preparation. I sourced products and equipment necessary for the establishment and enhanced the restaurant’s standard operating procedures. Additionally, I assisted the Assistant General Manager in ensuring smooth and efficient operations. I played a crucial role in managing employees, including conducting performance appraisals, providing disciplinary action and counselling when needed.
  • Furthermore, I ensured that all the employees provided courteous and professional service at all times. I worked closely with the Executive Chef on private events menu preparation, ensuring that everything was perfectly in place.

Operations Executive

Osia Bar and Restaurant
02.2010 - 01.2011
  • I provided training for Osia Celebrity Chef restaurant, and assisted in the opening process of Osia Bar, including layout planning and establishing standards. Other responsibilities included managing performance appraisals, conducting counseling, and ensuring personnel were in compliance with operations standards.
  • I maintained strict adherence to the Operations Manual guidelines, ensuring punctuality, uniform, and name badge attendance, with all personnel providing professional and courteous services. I also provided training to wait staff for efficient duty execution.

Bar and Bistro Manager

Wine Connection
08.2007 - 12.2009
  • My main focus was to uphold service standards and manage all aspects of the operations. I prioritised increasing revenue and covers to maximise department profitability while controlling costs. Monthly forecast figures were met, and the operational budget strictly adhered to with controlled costs.
  • Additionally, I personally attended to guest complaints, requests, and inquiries regarding food, beverage, and services. I conducted monthly par stock checks on all operation equipment and supplies and took part in the semi-annual inventory process.

Service Associate

Red, Makati Shangri-La
11.2004 - 02.2007
  • I established guest service standards that aligned guests’ needs with the restaurant’s operating concept. Likewise, I put in place guest service standards that fit organized event types and clientele needs concerning function planning. Operating smoothly was substantially ensured through an adequate supply of materials and proper storage procedures.

Various server roles

01.1995 - 01.2007

Education

WSET Level 2 -

Diploma - Executive Leadership in People Management

Singapore Management University
01.2022

Negotiation Fundamentals

INSEAD
01.2022

Skills

  • Project Management
  • Service Excellence
  • Budgeting and Cost Analysis

Training

  • People Management : Fundamentals and Essentials of Management (27Mar 2015)
  • Interaction Management: Setting Goals and Reviewing Results (Mod 2) and Delegating with Purpose (Mod 3) (19 Mar 2015)
  • Revenue Management (Introduction to Revenue Management) – Dr. Sheryl Kimes , Cornell University (Mar 2015)
  • Interaction Management: Communicating for Leadership Success (Mod 1) Managerial (13 Feb 2015)
  • Revenue Management - Temasek Polytechnic Singapore (Nov 2014 - 3 day class)
  • Who moved my cheese: Managing Change (Aug 2013)
  • Employment Act Training (Jul 2013)
  • WSQ Food Hygiene Course
  • WSQ Interact with Guest - Resorts World Sentosa Singapore
  • WSQ Maintain F&B Service Environment - Resorts World Sentosa Singapore
  • RWS Fire Basic Safety Course - Resorts World Sentosa Singapore
  • ACTA CU4A Facilitate Classroom training
  • ACTA CU4B Conduct OJT Training, CBLD Singapore
  • ACTA CU6 Develop an Assessment Plan, BLD Singapore

Timeline

General Manager

Commonwealth Concepts
09.2023 - Current

Director of Operations

Mandala Club
05.2022 - 07.2023

Operations Manager

Travis Masiero Restaurant Group
10.2018 - 04.2022

General Manager

Pollen, Unlisted Collection
11.2017 - 10.2018

Group General Manager

Izy, Plum & Torro Group
06.2017 - 10.2017

Food and Beverage Manager

Marina Bay Sands
05.2013 - 05.2017

F&B Operations Manager

Fatcow Pte Ltd
09.2011 - 05.2013

Restaurant and Events Manager

Osteria Mozza by Mario Batali
01.2011 - 09.2011

Operations Executive

Osia Bar and Restaurant
02.2010 - 01.2011

Bar and Bistro Manager

Wine Connection
08.2007 - 12.2009

Service Associate

Red, Makati Shangri-La
11.2004 - 02.2007

Various server roles

01.1995 - 01.2007

Diploma - Executive Leadership in People Management

Singapore Management University

Negotiation Fundamentals

INSEAD

WSET Level 2 -

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