Gavin GOH Jean Liang

As a Tenant Experience Manager, I oversee multiple properties within the Central – Western areas of Singapore ensuring Tenant welfare and satisfaction

During my time spent with the Company, I have successfully planned and executed multiple community events for Tenants, resulting in memorable experiences

• Worked closely with interdepartmental colleagues to ensure seamless move in/out experiences for tenants
• Successfully executed small scale community events accommodating up to 50 pax
• Ensuring seamless operations by maintaining adequate stock levels of essential home rental supplies, monitoring inventory, and proactively replenishing items to prevent disruptions

As a Management Executive, I oversee the operational workflow between the Restaurant & Bar.

During my time spent with The Warehouse Hotel, Managed daily operations of a bustling restaurant and bar, ensuring exceptional customer services and strong customer retention.

• Mentored junior staff members in professional development, contributing to an overall positive work culture.
• Executed successful wedding banquet dinner.
• Interacted well with customers to build connections and nurture relationships.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.

During my time spent as Senior Guest Experience Executive, I was tasked to oversee daily operations of the Hotel Lounge with the occasional duty to perform Night Shift duties as acting Duty Manager.

• Oversaw hotel operations during night shifts, ensuring seamless execution and smooth workflow for the next shift.
• Supervised lounge staff, providing guidance, training and support to promote a positive and productive work environment.
• Maintained high standards of cleanliness, safety and hygiene in the lounge area.
• Monitored customer feedback and implemented improvements to enhance the overall lounge experience.
• Curated tea-based cocktails/mocktails.
• Managed lounge inventory, including beverages, snacks and supplies to ensure efficient service and minimize waste.

During this time, I was transitioning from my role at The Outpost Hotel to embark on a new journey as a member of the Pre-Opening Team for The Barracks Hotel Sentosa.

• Handled procurement of office and lounge supplies.
• Supplier meeting and product tasting to assess quality, flavor profiles and suitability for the hotel's menu and clientele.
• Participated in simulated scenarios to practice and refine hotel operations, including front desk and hotel lounge.
• Managed front desk, handled guest complaints and provided solutions to ensure guest satisfaction.

As a Guest Service Executive, my primary role involved managing the front desk area, ensuring efficient check-in, check-out and guest services.

• Resolved conflicts tactfully and diplomatically, ensuring minimal negative impact on guest satisfaction ratings.
• Managed reservation system efficiently, effectively handling booking modifications or cancellations as needed.
• Coordinated with housekeeping and maintenance teams to ensure timely room availability and high-quality standards.
• Managed check-in and check-out procedures for guests.

I joined IRONMAN on a contractual role to be a part of the planning team for Standard Chartered's Marathon in 2018.

• Supported project completion by coordinating tasks, resources, and deadlines among team members.
• Developed and implemented efficient transportation and logistics plans to ensure runners arrived at venues on schedule.
• Ensured sufficient and nutritious food options were available for elite runners, meeting their dietary needs and preferences.

During my time spent at The American Club, I have had the opportunity to serve familiar faces such as members of the club on a daily basis.

My primary roles were to wait tables and over time I was given the opportunity to pick up bartending skills.

• Participated in regular inventory checks by counting stock accurately and reporting any discrepancies to management.
• Managed multiple tables simultaneously, prioritizing tasks effectively to provide seamless service.
• Streamlined communication between front-of-house and back-of-house teams for efficient order processing and delivery of dishes.
• Promoted clean, safe and neat environment for guests.
• Crafting and serving cocktails, wine and other beverages, making recommendations as needed.