Logarajah Vjayakumaran

Reporting directly to the Area General Manager, I lead the strategic and operational management of the Banquet Department across a four-hotel cluster, overseeing the successful execution of more than 850 events annually, generating approximately S$5.5 million in annual revenue, and managing venues with capacities of up to 1,350 guests. I am responsible for driving operational excellence, financial performance, guest satisfaction, and team development while ensuring exceptional service standards across all banquet operations.

• Provide strategic leadership and overall direction for banquet operations across a four-hotel cluster, ensuring operational consistency, service excellence, and achievement of business objectives.
• Lead and develop a team of 10 direct reports, fostering a high-performance culture through coaching, mentoring, succession planning, and continuous professional development.
• Plan and coordinate complex event turnovers and high-volume banquet operations, delivering seamless execution through proactive planning, innovative problem-solving, and effective resource management.
• Successfully oversee the delivery of 850+ corporate, social, government, VIP, and owner events annually, accommodating up to 1,350 guests while maintaining exceptional operational standards.
• Managed weekly manpower planning and roster optimisation based on event forecasts, enhancing workforce productivity and reducing labour costs through strategic scheduling.
• Introduced a redesigned rostering system that maximised utilisation of full-time employees, reducing reliance on casual labour and achieving a 4% reduction in labour costs without compromising service quality.
• Assisted in preparation of annual departmental budgets and participated in monthly Profit & Loss (P&L) reviews with Finance team to monitor financial performance and cost control initiatives.
• Maintain responsibility for banquet operations generating approximately S$5.5 million in annual revenue, ensuring financial objectives are consistently achieved.
• Collaborate closely with Catering Sales, Culinary, Finance, Engineering, Housekeeping, Security, and external vendors to ensure seamless planning and flawless execution of all events.
• Manage relationships with food and beverage suppliers, specialty vendors, and culinary partners, ensuring quality, cost efficiency, and operational effectiveness across the hotel cluster.
• Personally oversee prestigious owner, diplomatic, and VIP events featuring premium wines and luxury Riedel glassware, ensuring strict compliance with established SOPs and delivering exceptional guest experiences.
• Drive continuous improvements in banquet operations through innovative initiatives, including the successful implementation of a paperless banquet operation, improving workflow efficiency, reducing administrative workload, and supporting sustainability objectives.
• Spearheaded the transition from traditional Sterno fuel systems to induction buffet equipment, enhancing food safety, presentation quality, operational efficiency, and environmental sustainability.
• Introduced canned beverage service to replace conventional 1.5-litre bottled beverages, significantly reducing product wastage, improving inventory control, and enhancing beverage service efficiency.
• Maintain an outstanding guest satisfaction rating of 4.6/5 by consistently delivering personalised service excellence and proactively resolving guest concerns.
• Oversee recruitment, onboarding, training, performance management, and career development for banquet associates, ensuring a highly engaged and service-oriented workforce.
• Ensure banquet operations consistently comply with company standards, food safety regulations, workplace safety requirements, and brand operating procedures.
• Conducted regular inspections of front-of-house and back-of-house operations to uphold highest standards of cleanliness, hygiene, safety, and operational readiness.
• Manage banquet inventories, operating equipment, and capital assets to ensure operational efficiency while minimising losses and unnecessary expenditure.
• Ensure accurate event billing, revenue capture, and financial reconciliation in collaboration with the Finance and Sales departments.
• Lead daily operational briefings and participate in senior management meetings to align departmental strategies with overall business objectives.
• Oversee Audio Visual (AV) operations by managing external service providers and system integrators, ensuring reliable technical support for conferences, meetings, and high-profile events.
• Identify and implement opportunities to enhance audio-visual technology and conferencing solutions, improving both internal operational capabilities and the overall guest experience.
• Champion operational excellence, innovation, and continuous improvement initiatives that enhance efficiency, elevate service standards, and contribute to the hotel's commercial success.
• Achieved a 4% reduction in labour costs through strategic workforce planning and roster optimization.
• Successfully implemented a paperless banquet operation, improving efficiency and supporting sustainability initiatives.
• Introduced induction buffet systems, replacing Sterno fuel to enhance operational safety and guest experience.
• Reduced beverage wastage by implementing canned beverage service in place of traditional bottled beverages.
• Maintained an exceptional 4.6/5 guest satisfaction score through consistent service excellence and operational leadership.

• Reported directly to the Banquet Manager, supporting the strategic planning, administration, and daily operations of the Banquet Department to ensure seamless event execution and exceptional guest experiences.
• Managed the execution of a wide range of banquet events, including conferences, corporate functions, weddings, gala dinners, VIP events, and off-site catering operations, consistently delivering exceptional service standards.
• Developed and managed departmental rosters to optimize manpower allocation based on event forecasts and business demands.
• Worked closely with the Banquet Manager to monitor team performance, resolve operational challenges, and drive continuous improvements in service standards and productivity.
• Chaired twice-weekly Banquet Event Order (BEO) meetings involving Catering Sales, Culinary, Audio Visual, and Stewarding teams to review event requirements, clarify operational details, identify potential issues, and ensure flawless execution of upcoming events.
• Served as the primary liaison between the Banquet Department and internal stakeholders, facilitating clear communication and ensuring operational information was effectively cascaded to the team.
• Developed and managed departmental rosters, ensuring optimal manpower allocation based on event forecasts, business demands, and labour cost targets.
• Assisted in the preparation, monitoring, and control of departmental Profit & Loss (P&L) statements, budgets, and operating expenses, ensuring financial performance remained within established targets.
• Monitored weekly departmental revenue and expenditure reports to maintain financial discipline and ensure operational costs remained within approved budgets.
• Responded promptly and professionally to guest feedback, customer concerns, and team-related issues, implementing effective solutions to maximize guest satisfaction and operational efficiency.
• Managed daily operations of Audio Visual (AV) services across ballrooms and event spaces, ensuring all equipment and technical support met operational requirements.
• Independently coordinated and delivered comprehensive Audio Visual services for both internal and external events, ensuring flawless technical execution and an exceptional client experience.
• Oversaw preventative maintenance, troubleshooting, and reactive repairs for Audio Visual systems, responding promptly to technical issues to minimize downtime and operational disruption.
• Collaborated closely with the Sales and Events teams to understand clients' Audio Visual requirements, providing tailored technical solutions that enhanced event success and customer satisfaction.
• Ensured compliance with hotel operational procedures, health and safety standards, and service excellence guidelines while fostering a collaborative, high-performing team culture.

• Delivered exceptional guest experiences by serving as the primary point of contact for clients, ensuring seamless event execution from arrival through event completion.
• Managed the daily operations of banquet and catering functions, including corporate meetings, conferences, weddings, gala dinners, and off-site catering events.
• Supervised banquet operations during service, ensuring all events were executed according to client specifications, hotel service standards, and operational procedures.
• Coordinated with conference services, culinary, housekeeping, stewarding, engineering, and other departments to ensure seamless event delivery.
• Oversaw banquet room setup, ensuring function spaces were aesthetically presented with appropriate décor, table arrangements, menu displays, and event branding.
• Led, trained, and supervised banquet team members, providing guidance on table setup, service sequence, and maintaining high standards of hospitality.
• Conducted daily event briefings to ensure all team members were well-informed of current and upcoming event requirements.
• Maintained excellent customer relationships by anticipating guest needs, responding promptly to requests, and resolving guest concerns professionally and efficiently.
• Cultivated customer relationships by anticipating needs, promptly responding to requests, and efficiently resolving concerns.
• Implemented creative service enhancements and operational improvements, elevating overall experience for clients during meetings and events.
• Managed the proper use, maintenance, and inventory of banquet operating equipment, furniture, fixtures, linens, and guest supplies.
• Monitored beverage consumption, operating supplies, and inventory levels while preparing monthly inventory reports and consumption analyses.
• Performed routine maintenance, troubleshooting, and timely resolution of AV equipment faults, providing technical support to clients and internal stakeholders.
• Maintained comprehensive knowledge of all current and upcoming events to ensure operational readiness and proactive service delivery.
• Demonstrated strong leadership by motivating teams, maintaining service excellence under pressure, and consistently achieving high levels of guest satisfaction during large-scale and high-profile events.
• Demonstrated strong leadership by motivating teams, maintaining service excellence under pressure, and consistently achieving high levels of guest satisfaction during large-scale and high-profile events.

• Delivered exceptional customer service by warmly greeting, seating, and assisting guests throughout their dining experience.
• Presented menus and provided detailed information on menu items, ingredients, portion sizes, daily specials, and dietary or allergy-related concerns.
• Provided personalised food and beverage recommendations based on customer preferences, enhancing guest satisfaction.
• Upsold menu items, beverages, and special promotions to maximise sales and elevate the dining experience.
• Accurately took and processed customer food and beverage orders using POS (Point of Sale) systems and order management procedures.
• Served food and beverages promptly while ensuring accuracy, presentation quality, and adherence to service standards.
• Addressed customer enquiries and resolved minor concerns promptly, ensuring a positive dining experience.
• Worked collaboratively with kitchen and front-of-house teams to ensure efficient service during busy periods and timely order delivery.