Maye Wong

• Formulated and managed departmental items and material requirements using Inventory Procurement Systems (e.g., Inventory Material/Oracle Fusion), ensuring optimal pricing for property.
• Conducted vendor/product sourcing to achieve cost savings without compromising quality.
• Led Request for Quotations/Tenders, analyzed results, and provided purchase recommendations.
• Ensured systematic tracking and follow-up of purchase requests for timely closure.
• Maintained compliance with group procurement policies, including RFQ, comparison, and approval processes.
• Established a new purchasing system for daily F&B outlet purchases, managing both food and non-food inventory.
• Oversaw effective implementation and process improvements for the F&B section within resource constraints.
• Managed F&B materials and recipe costing, ensuring accurate financial tracking.
• Coordinated with department heads on matters related to supplier quality and delivery reliability.
• Supervised receiving department, ensuring efficient handling of incoming materials.
• Conducted monthly inventory counts for high-value materials and bar items.

• Developed, established, implemented, and enforced comprehensive supplier guidelines, obligations, and service level agreements to optimize organizational performance, specifically for center kitchen operation.
• Cultivated and maintained strong partnerships and communication channels with vendors/suppliers, ensuring continuous monitoring of vendor performance.
• Monitored and analyzed trends in company spending and inventory control, providing valuable recommendations and identifying areas for potential cost savings.
• Conducted in-depth analyses of trends and market conditions to anticipate and address pricing, availability, lead time, and capacity considerations for goods and services.
• Interviewed, identified, and qualified potential new vendors or suppliers, strategically securing cost-effective sources for products and services.
• Collaborated with senior management and stakeholders to define purchasing recommendations aligned with business goals.
• Drafted and submitted budget proposals, recommending changes as needed to optimize financial performance.
• Successfully achieved sales and financial goals for assigned commodities, demonstrating proactive and results-driven approach.
• Maintained current and in-depth knowledge of all F&B products, ensuring optimal purchases aligned with the needs of special project operations.

SG Area | 2016-2019

• Source new products and suppliers in SG area, emphasizing high quality and cost-effective savings.
• Evaluate supplier quotes based on purchasing procedures, ensuring competitiveness in quality, price, and delivery.
• Maintain and enhance business relationships with existing suppliers to ensure on-time delivery.
• Review purchase requisitions, conduct effective negotiations with vendors for optimal pricing, and plan purchase orders.
• Negotiate complex corporate procurement contracts in collaboration with internal and external contacts.
• Oversee and enhance product distribution channels, focusing on cost-saving and operational efficiency.
• Develop and lead projects to increase productivity and profitability in collaboration with related departments.

For Franchise Area

Asia Pacific | 2019-2022

• Proactively seek efficient and cost-saving distribution channels for overseas franchises across 12 countries in Asia Pacific region.
• Provide support for ad hoc supply chain management issues, particularly during pandemic situations.
• Communicate with freight forwarders and suppliers to schedule outlet supplies, prepare import/export documentation, and resolve any supply disruptions across various countries (e.g., SG, Thailand, Vietnam, Taiwan, Hong Kong, Brunei, Indonesia).
• Monitor and prepare analysis reports for Supply Chain Management (SCM) activities.
• Undertake overseas business trips to resolve SCM and quality issues.

Equipment and Induction Cooker Management

Asia Pacific | 2019-2022

• Manage company's fixed assets, including over 1,100 units of Induction Cookers, forecasting, planning, budgeting, and ordering from original manufacturer.
• Oversee maintenance and repair of machines through third-party equipment contractors.
• Address issues, repairs, replacements, and spare parts purchases, reporting to top management and escalating to brand owners and manufacturers when necessary.
• Establish online and in-person technician training programs in franchise areas (e.g., Indonesia, Thailand, Malaysia, Brunei, Philippines) to ensure technicians are well-trained for proper machine repairs.

• Provide comprehensive coordination support and assistance to Director of Kitchen in daily administration duties within kitchen operation.
• Coordinate effectively with various departments, including Chairman, Director, Finance, HR, Purchasing, IT, Front Office, Security, Maintenance, and F&B.
• Managed Director of Kitchen's (DOK) schedule of meetings and appointments, ensuring relevant minutes and emails are well-documented.
• Assist in daily market list purchasing via Material Control System, sourcing new purchases related to food, kitchen utensils, machinery servicing, stationary, and sundries.
• Process claims such as petty cash, transportation, allowances (DOK), and casual labor submissions and payments.
• Utilize Time Software Online for updating and approving staff leave, medical certificates, overtime, and odd clocking.
• Handle distribution and filing of event orders daily, as well as prepare buffet tags and NEA certificates for each event.

• Played a key role in the Standard Operating Environment (SOE) Project, contributing to its successful implementation.
• Coordinated with engineers, technicians, and various departments for effective resolution of errors and failures, ensuring smooth project execution.
• Managed daily resource allocation and planning, ensuring optimal utilization of resources.
• Tracked assignment progress and maintained updates in the REMEDY system to keep stakeholders informed.
• Handled file allocation for both hard and soft copies, facilitating imaging and deployment tasks.
• Prepared daily Excel reports for imaging and deployment activities, ensuring accurate and timely reporting.
• Maintained constant communication with clients through emails and phone calls, as well as collaborated closely with engineers and technicians.
• Liaised with clients to schedule and follow up on unresolved issues, ensuring client satisfaction.
• Utilized Microsoft Office extensively for various project-related tasks.

Assistant Manager

Balaclava, ION Orchard (October 2011 to July 2013)

• Overseeing daily operations of the outlet, ensuring smooth functioning.
• Collaborating with staff and management to provide excellent customer service.
• Ensuring consistency and thoughtfulness in food and beverage services.
• Maximizing bar profitability through portion control and monitoring charge accuracy.
• Actively participating in the recruitment and hiring process of new employees.
• Providing training and assisting in upgrading the skills of bar and service crew, including new hires.
• Planning and scheduling team rosters, organizing employee training programs for both food and beverage.
• Handling in-store purchases, preparing daily and monthly sales reports, and managing inventory.
• Managing cash duties and working closely with IT and accounting departments.
• Taking responsibility for the opening register receipt counts and making bank deposits.
• Overseeing the maintenance and care of the outlet.

Assistant Manager

KPO Cafe Bar, Somerset (May 2011 to September 2011)

• Continued responsibilities from previous role with a focus on the unique aspects of KPO Cafe Bar.

Supervisor

Barstop, Somerset (January 2004 to April 2011)

• Managed daily operations, ensuring high-quality customer service.
• Supervised the bar for consistency and excellence in food and beverage services.
• Monitored portion control and accuracy of charges to maximize profitability.
• Actively involved in the recruitment and hiring process, providing training to new and existing staff.
• Planned and scheduled team rosters, organized employee training programs for both food and beverage.
• Handled in-store purchases, prepared daily and monthly sales reports, and managed inventory.
• Managed cash duties, collaborated with IT and accounting departments, and made bank deposits.
• Took responsibility for the maintenance and care of the outlet.

Waitress

The Grill On Devonshire, Somerset (April 2001 to December 2003)

• Served as a waitress, gaining foundational experience in customer service and food and beverage operations.

Overall

• Served a total of 12 years across 4 outlets with the company.