IVAN FELIX

Mondrian Hotel | Singapore

• Developing and Maintaining Food and Beverage/Culinary Goals.
• F&B retail operations and storage management.
• Merchandising and virtual display
• Supplier and vendor coordination
• Inventory control.
• Receiving and Dispatch
• Safety and hygiene compliance
• Team coordination
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Works with the team to determine areas of concern, and develops strategies to improve the department’s financial performance.
• Strives to improve service performance.
• 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 all policies are in place and are followed by all related employees.
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Marriott | Singapore

• 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- to 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.
• Singapore

Bistro Bar | Singapore

• 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.
• 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.
• Singapore

• Coordinate 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

• Responsible for managing food and beverage department with 30 employees in a high-volume cafe, 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 chefs, and the restaurant to streamline inventory control, accounting, purchasing, and HR practices.

Singapore

• 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.
• Singapore

• 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.

Singapore

• Managed daily operations of a high-volume restaurant with 220 seating capacity, overseeing a team of 20 staff members.
• Reported operational matters directly to the restaurant general manager to ensure smooth business flow.
• Developed and implemented Standard Operating Procedures (S.O.P) to enhance service consistency and efficiency.
• Supervised all front and back-of-house operations, ensuring high standards of service quality and customer satisfaction.
• Monitored food and beverage profitability, identifying opportunities for improvement and cost control.
• Managed wastage and breakages by implementing corrective measures to minimize losses and optimize resource utilization.
• Singapore

• Supervised, trained, and supported banquet department staff and part-time team members to ensure seamless food and beverage service delivery aligned with hotel standards.
• Coordinated the setup and breakdown of banquet rooms in accordance with Banquet Event Orders (BEO) and managerial instructions, ensuring timely and accurate arrangements.
• Participated in the preparation and service of banquet functions, ensuring smooth operations and guest comfort.
• Maintained regular communication with supervisors and managers to ensure operational efficiency and address any service issues promptly.
• Engaged with guests to understand their needs and preferences, ensuring a positive guest experience throughout events.
• Supervised staff in maintaining cleanliness and organization of banquet rooms, public areas, and storage spaces.
• Ensured the upkeep and cleanliness of work areas, promoting a safe and hygienic environment.
• Oversaw inventory management of supplies, ensuring availability and proper stock levels for banquet operations.
• Malaysia