Ivan Augstin Felix
Singapore
Summary
- Led pursuit of new and established food and beverage brands and award winning restaurants. Directed all aspects of setting up, pre-opening, operations, sales, revenue and manpower planning.
- Highly experienced in hotels, restaurants, banquets and event operations.
- A leader by example and dedicated to customer service with a passion to guide and consistently achieve company objectives.
Overview
20
20
years of professional experience
Work History
Food & Beverage Manager / Assistant General Manager (Restaurant Operations)
Ebb & Flow Group | Mondrian Hotel
Singapore
06.2023 - Current
- Developing and Maintaining Food and Beverage/Culinary Goals
- Sets expectations and holds the food and beverage leadership team accountable for demonstrating desired service behaviors
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy
- Work with the food and beverage leadership team to determine areas of concern and develop strategies to improve the department's financial performance
- Establishes challenging, realistic and attainable goals to guide operation and performance
- Strives to improve service performance
- Developing and Maintaining Budgets
- Develops and manages the Food and Beverage budget
- Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees
- Focuses on maintaining profit margins without compromising guest or employee satisfaction
- Leading Food and Beverage/Culinary Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
- Encourages and builds mutual trust, respect, and cooperation among team members
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc
- Serves as a role model to demonstrate appropriate behaviors
- Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
- Establishes and maintains open, collaborative relationships with direct reports and the entire food & beverage team
- Ensures direct reports do the same for their team
- Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Food & Beverage Manager
The Warehouse Hotel
Singapore
01.2022 - 05.2023
- Company Overview: (Marriott Bonvoy / Design Hotel / Lo & Behold)
- Overall responsible for all operational components of the department to ensure efficiency and effectiveness of operations
- Responsible for the development and implementation of F&B's annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that the hotel meets its business targets and drives sustainable, profitable growth
- Ensure that operational standards are met in regards to sanitation requirements, food safety regulations, operation licenses and loss prevention
- Maintain and develop high standards of operations in all restaurants, bars and events by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered
- Ensure a total compliance on Brands standards across all outlets and ensure regular review / refresher training are delivered to all team members
- Actively participate in all related Marketing activities to ensure maximum exposure for all the outlets, including the development and implementation of the department's annual and monthly promotions calendar
- Drive high levels of guest satisfaction through the consistent execution of all -Brand standards, visible operational leadership, and hands-on interaction with guests and team members
- Solicit team member feedback, utilizing an 'open door' policy and review team member satisfaction results to identify and address their problems or concerns
- (Marriott Bonvoy / Design Hotel / Lo & Behold)
Co - Founder / Manager
La boca Bistro Bar
Singapore
02.2021 - 08.2021
- Company Overview: (Cuban - Caribbean Fusion)
- Setting up and planning new bistro concept in the heart of Arab Street Singapore
- 20 % shareholder
- Co-ordinate the day to day operations of the Restaurant and supervising team 10
- Execute Food & Beverages costing and planning menu and oversee stock level
- Promoting and marketing business
- Managed all inventory, ordering supplies and managing budgets
- Ensuring compliance with licensing, hygiene and health and safety guidelines
- Recruiting and training
- Assessing and improving profitability
- Handling customer enquiries and complaints
- (Cuban - Caribbean Fusion)
Restaurant Manager
Morsels Restaurant
Dempsey Hill, Singapore
12.2016 - 12.2020
- Company Overview: (Singapore Tatler 2019 / Awarded WGS 2017 Best Restaurant / Wine and Dine 2019)
- Co-ordinate the day to day operations of the Restaurant
- Work closely with chef/owner in daily operation
- Introduced new beverage and cocktail selection
- Managed all inventory and marketing strategy
- Maintain and continuously improve wine sales
- Knowledge of Food Hygiene Regulations
- Passion and commitment to delivering exceptional levels of guest service
- Executed high profile events
- (Singapore Tatler 2019 / Awarded WGS 2017 Best Restaurant / Wine and Dine 2019)
Restaurant and Event Manager
Tanderra Club House
Singapore
02.2015 - 12.2016
- Responsible for managing food and beverage department with 30 employees in a high-volume café, restaurant and event hall
- 35 thousand square feet space with a total of 60 employees which separates into 3 different departments
- Supervising restaurant operations, planning promotional budget and forecast for restaurant and events
- Managed club members' expectations
- Worked closely with Directors/Head chef within the restaurant to streamline inventory control, accounting, purchasing and HR practices
Lounge Manager
Carnival Entertainment
Singapore
10.2013 - 01.2015
- Planned and directed in setting up a mixologist bar
- Led all aspects of operations and managed 20 employees
- Reviewed manpower planning and rotation plan to ensure job fit and groom leaders
- Executed high profile customers and Events
- Developed a maintenance framework that reduced breakdowns and improved productivity
- Directs and organizes the activities of the bar and lounge to maintain high standards of beverage quality, service and marketing to maximize profits through outstanding customer service and ensuring guest satisfaction
Restaurant Manager
Da Paolo Group Italian Restaurant
Singapore
04.2010 - 10.2013
- Directed a bistro concept restaurant at the heart of Rochester Park
- Coordinate the operation of the restaurant ensuring that the kitchen bar and waiting staff are working as a team
- Recruit, train, manage and motivate staff
- Respond to customer queries and complaints
- Meet and greet customers, organize table reservations and offer advice about menu and wine choices
Senior Assistant Restaurant Manager
Serenity Spanish Restaurant
02.2009 - 03.2010
- Responsible for a-high volume restaurant with 220 seating and direct reports of 20 staff
- Report daily operation matters to restaurant general manager
- Implemented Service S.O.P
- Supervising all bsr operations
- Maintaining and improving food and beverage profits
- Monitoring wastages and breakages and implementing remedial action when necessary
Banquet Captain
Equatorial Hotel Malacca
02.2005 - 03.2008
- Assist, supervise and train banquet department staff / part timers with the coordination and service delivery of food and beverage experiences to our guests
- Supervise and train staff in the set up and break down of assigned banquet rooms according to Banquet Event Order (BEO) and managers instructions
- Supervise and train staff in the service of food and beverages according to Hotels standards
- Participate in the set up of banquet rooms and service of food / beverage to guests
- Communicate frequently with supervisors and managers
- Follow all Hotels policies and procedures and Information Protection procedures
- Administer discipline as needed at a supervisory level and ensure disciplinary procedures are followed
- Communicate frequently with guest contacts in order to ensure that their needs are being met
- Supervise and train staff in maintaining cleanliness of banquet rooms, public areas, and storage areas
- Responsible for maintaining the condition and cleanliness of the work area
- Supervise and train staff in maintaining inventory of necessary supplies
- Attend all scheduled mandatory Banquet Department meetings and training
- Perform all other related duties and special projects as requested and/or assigned
Education
DIPLOMA IN HOTEL MANAGEMENT -
SHATEC
01.2023
SINGAPORE AIRLINES ACADEMY TRAINING -
01.2023
WSET WINE CERTIFICATE LEVEL 2 -
SINGAPORE
01.2019
MALAYSIA TOURISM BOARD HOTEL SERVICE COURSE -
01.2008
Skills
- Food and beverage operations
- Cost control
- Wine pairing
- Menu development
- Hygiene regulations
- Sanitation standards
- Labor management
Courseandcertification
- Malaysia Tourism Board Hotel Service Course, 2008
- WSET Wine Certificate Level 2 (Singapore), 2019
- Diploma in Hotel Management SHATEC, 2023
- Singapore Airlines Academy Training, 2023
Personal Information
- Ethnicity: Eurasian Portuguese
- Nationality: Singapore Permanent Resident
Timeline
Food & Beverage Manager / Assistant General Manager (Restaurant Operations)
Ebb & Flow Group | Mondrian Hotel
06.2023 - Current
Food & Beverage Manager
The Warehouse Hotel
01.2022 - 05.2023
Co - Founder / Manager
La boca Bistro Bar
02.2021 - 08.2021
Restaurant Manager
Morsels Restaurant
12.2016 - 12.2020
Restaurant and Event Manager
Tanderra Club House
02.2015 - 12.2016
Lounge Manager
Carnival Entertainment
10.2013 - 01.2015
Restaurant Manager
Da Paolo Group Italian Restaurant
04.2010 - 10.2013
Senior Assistant Restaurant Manager
Serenity Spanish Restaurant
02.2009 - 03.2010
Banquet Captain
Equatorial Hotel Malacca
02.2005 - 03.2008
DIPLOMA IN HOTEL MANAGEMENT -
SHATEC
SINGAPORE AIRLINES ACADEMY TRAINING -
WSET WINE CERTIFICATE LEVEL 2 -
SINGAPORE