Li Kam Yung Derek

As a dedicated team player and supporter to working teams, I took the initiative to lead Asia North, Asia South and Middle East regions in completing SAP-HANA Contract Rebate Model. Despite being a contract employee, I advocated for process improvement by reviewing and highlighting relevant procedures to enhance business operation. I collaborated closely with various functions to support business activities, continuously identifying and addressing gaps in procedures and re-connecting them through effective communication. Notable accomplishments include:

• Successfully led Asia South, Asia North and Middle East regions in piloting and testing the Contract Rebate model in SAP-HANA
• Executed the model and completed rebate process within 1 month
• Reviewed and analyzed Business Cells' performance on a monthly and quarterly basis by using Tableau and PowerPoint to communicate insights to stakeholders without delay
• Identified and addressed audit points of Business Cells and executed necessary corrective actions within 3 months
• Led and collaborated in launching the test distributors' selection of Indirect Channel Sales for India sub-continent
• Completed the whole selection process within 3 months
• Provided quarterly and yearly performance reviews (2021 & 2022) for Asia South Indirect Sale Channel in an accurate and timely manner.

Overall, I am committed to consistently delivering routine tasks, driving continuous improvement and supporting cross-functional collaboration to achieve business objectives.

In my role as a leader, was the driver to collaborate with various departments to develop a blueprint for a new internal inventory transfer system with SAP as well as an advocate for automation through technology. Additionally, I steered efforts to maintain accuracy of financial statements and financial controls for three hotel properties with over 100 F&B and Retails outlets, with annual revenue exceeding HKD 600million. I led F&B and Retails business units to collaborate in monitoring and achieving budget goals and objectives, while leading and engaging the Cost Control team (10 members) through employee training and mentoring. Notable accomplishments include:

• Co-Developed and implemented a standard recipe costing model for eight production kitchens to monitor production kitchens efficiency and effectiveness upon joining. This project was launched in one year with 100% launch
• Developed strong time management by automating work processes, leading to a 10% reduction in man-hour in 2019
• Continuously reviewed the processes and effectively gathered solutions from the team for the best fit
• Suggested appropriate actions in terms of compliance and business needs during Finance Shared Services regular meetings to other functions such as Income Audit, Fixed Asset, AP & GL
• The introduction of fair price transfer practices for staff restaurants in Galaxy Hotel Properties has increased the accuracy of transfer from 60% to 99%

Through my leadership, collaboration, and commitment to driving process improvement and cost savings, I contributed to the overall success of the organization.

As an initial startup team member, I successfully coordinated and collaborated to purchase all hotel needs for a new hotel opening in Nov 2017, achieving 99% delivery and installation rate. Focused on maintaining overall pre-opening expenses, I collaborated with Marriott International Procurement Manager to source materials for hotel's opening. I supervised an executive to establish the procurement procedures and process, including using of the material system, and ensured the timely delivery of purchases according to the opening schedule. I also launched the necessary Request for Proposals for capital expenses in various departments, including Engineering, Housekeeping, Sales and Marketing, Food and Beverage. Highlights of my achievements include:

• Planned and collaborated with external and internal stakeholders to ensure all material purchases are delivered on time for the hotel's opening, resulting in a savings of up to S$1m against the initial purchase budget
• Built and maintained data and collaborated with other properties' Procurement teams in strategic purchases for local Marriott hotels such as Ritz-Carlton, JW Marriott, Westin
• Accomplished a S$300K cost-saving project for the property in 2018
• Built and developed strong relationships with all business operational units to establish purchasing procedures and processes by guiding them with Standard Operating Procedures within first six months.
• Proactively identified and presented ideas to improve key performance matrix to leadership in quarterly basis.

As a pre-opening team member, I was responsible for implementing the Inventory management system with PeopleSoft. Leading a team of four, I ensured that 80 Food and Beverage outlets food cost met the yearly budget requirement by conducting effective stock take and guiding the outlets on day-to-day cost control. Highlights of achievements include:

• Led to coordinate with the Finance departments to optimize the income audit processes, resulting in over 20% workforce saving in the first quarter
• Spearheaded the pilot & stress tests, and implementation of the material management system with PeopleSoft for 50 outlets during the resort's opening stage. Delivered 100% launch at the opening
• Led and completed a user training program for F&B's middle management team within a month before the opening
• Established stock take and recipe audit processes during the opening and led the cost control team in completing timely month end closings
• Achieved 100% completion of month end closing in the six years tenure
• Identified issues and offered solutions while collaborating with various internal stakeholders to ensure accuracy and integrity of financial information in support of overall business objectives in a timely manner
• Established recipe costing for production kitchens and F&B outlets and assisted in the restructuring of production kitchens, resulting in 25% labor cost savings within six months.

Self-motivated, with a strong sense of personal responsibility. Adaptable and proficient in learning new concepts quickly and efficiently. Proved successful working within tight deadlines and a fast-paced environment. Developed strong communication and organizational skills through working on group projects. Achievements highlights:

• Rectified material control issue after joining and re-established the appropriate procedures and provided training and guidance to operation team within first 3 months.
• Reduced wine stocks within 3 months by S$ 200K.
• Negotiated S$ 1million A&P funds for the Singapore outlets from wine and spirits vendors. Involved in marketing campaign in quarterly basis.
• Supervised oversea outlets (Malaysia & Indonesia) of purchasing and cost control functions in monthly basis.
• Collaborated with project manager in completion of opening oversea outlets in Malaysia, Indonesia and Thailand.

Supervised receiving team in daily routine tasks. Supervised officer to perform stock take and complete month closing in timely manner. Introduced internal controls to monitor critical areas of financial control and devised corrective actions to address risks or deficiencies.

• Used SAP recipe model to prepare event costing and P&L reports to assist management in operational planning and key decision making. F&B cost was kept under the budget during me tenure of services.
• Reviewed and modified the receiving procedures to achieve daily posting of purchasing within 6 months.

Built relationships with regional sales teams to promote healthy financial practices. Performed effectively in self-directed work environment, managing day-to-day operations and decisions.

• Completed the SAP pilot test for Greater China within a month.
• Conduced web-based training to regional sales teams in quarterly basis to update and enhance financial practices.
• Built and updated the training slides for the web-based training in quarterly basis.

As part of hotel opening team, supported senior management in recruiting, training and setting operation procedures for F&B team. Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.

• Completed restaurant opening and closing functions that included POS report generation.
• Supervised set up of restaurant food stations and coordinated service to multiple dining areas.
• Supervised restocking of salad bar and buffet for lunch and dinner service.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Bussed tables during busy periods to assist staff and quickly turn over tables.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.