Overview
Work History
Education
Skills
Certification
Additional Info
Timeline
Generic
Muhammad Suffian Mohamed Shahrom

Muhammad Suffian Mohamed Shahrom

Manager
Singapore

Overview

20
20
years of professional experience
8
8
Certifications
6
6
Languages

Work History

Head of Operations

Panamericana Pte Ltd
04.2020 - 07.2025
  • Manage 4 outlets of different brands.
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, guiding, counselling and disciplining employees.
  • Reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Controls costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation for food/beverage.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant.
  • Implement inventory and PLU of food/beverage and other equipments for monthly reports updates.
  • Creates an S.O.P of the restaurant, perform stock requisition, check and update on sales/menu analysis.
  • Engaging with supplier and outsource for big events every year.
  • Manage the company petty cash.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Customer Service
  • Role: Management
  • Position Level: Senior Executive

Operation Manager

Panamericana Pte Ltd
10.2019 - 04.2020
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, guiding, counselling and disciplining employees.
  • Reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Controls costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation for food/beverage.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant.
  • Implement inventory and PLU of food/beverage and other equipments for monthly reports updates.
  • Creates an S.O.P of the restaurant, perform stock requisition, check and update on sales/menu analysis.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Customer Service
  • Role: Management
  • Position Level: Senior Executive

Manager

Panamericana Pte Ltd
04.2017 - 10.2019
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, guiding, counselling and disciplining employees.
  • Reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Controls costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation for food/beverage.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant.
  • Implement inventory and PLU of food/beverage and other equipments for monthly reports updates.
  • Creates an S.O.P of the restaurant, perform stock requisition, check and update on sales/menu analysis.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Customer Service
  • Role: Management
  • Position Level: Senior Executive

Manager

Insifne Pte Ltd
02.2019 - 04.2019
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, guiding, counselling and disciplining employees.
  • Reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Controls costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation for food/beverage.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant.
  • Implement inventory and PLU of food/beverage and other equipments for monthly reports updates.
  • Creates an S.O.P of the restaurant, perform stock requisition, check and update on sales/menu analysis.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Customer Service
  • Role: Management
  • Position Level: Senior Executive

Area Manager

Stuff Ventures Pte Ltd
09.2016 - 04.2017
  • Guide and educate staff with proper training according to the standards set forth by the establishment.
  • Order of stock and maintain the food cost being forecast by the establishment.
  • Food hygiene to be implement by staff and the proper cooking and vegetable cutting.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Management
  • Position Level: Senior Executive

Senior Bar Manager

Cafe Melba Pte Ltd
11.2015 - 09.2016
  • Bar staff is properly trained according to the standards set forth by the establishment.
  • One-on-one training to ensure employees are well-versed in cocktail recipes and bar procedures.
  • Conducting performance reviews to help determine employee strengths and weaknesses.
  • Create and organize bar staff schedules and bar cleaning roster weekly and update the manager.
  • Reviewing the bar daily cash and closing the monthly inventory.
  • Organize inventory system to maintain the productivity of different brands of beer, wine and liquor.
  • Inventory reports typically sent to the Bar Manager for review.
  • All patrons and staff at the bar are being served in a professional and responsible manner.
  • Obtaining customer feedback and inform General Manager to better please patrons.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Supervisor/Team Lead
  • Position Level: Senior Executive

Outlet Manager

Nesgin Pte Ltd
09.2015 - 11.2015
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, guiding, counselling and disciplining employees.
  • Reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures.
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Implement inventory and PLU of food/beverage and other equipments for monthly reports updates.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Management
  • Position Level: Senior Executive

Restaurant Manager

Urban Group Pte Ltd
08.2014 - 09.2015
  • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans for events and daily operations, implementing production.
  • Guide staff on productivity and quality service standards, resolving problems, completing audits, identifying trends, determining system improvements and implementing change.
  • Scheduling expenditures, analyzing variances of the product monthly and initiating corrective actions.
  • Maximises food/beverage profitability by ensuring portion control, monitoring accuracy of charges.
  • Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant.
  • Planning and adjusting of restaurant menus by consulting with Chefs and Bar Managers to estimate food/beverage costs and profits.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Management
  • Position Level: Senior Executive

Bar Manager

Katrina Holdings Pte Ltd
12.2013 - 08.2014
  • Ensure that all bar staff with proper training according to the standards set forth by the establishment.
  • One-on-one training to ensure employees are well-versed in cocktail recipes and bar procedures.
  • Conducting performance reviews to help determine employee strengths and weaknesses.
  • Create and organize bar staff schedules and bar cleaning roster weekly and update the manager.
  • Check and update bar invoices to tally with the inventory to prevent variances.
  • Inventory reports typically sent to the Bar Manager for review monthly.
  • Help customers with queries of staff at a counter who has consumed too much alcohol.
  • Update petty cash and tally with receipts on purchase.
  • Daily closing POS report is done and daily cash sales tally with the PLU report.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Management
  • Position Level: Senior Executive

Bar Supervisor

Rogues Pte Ltd
12.2005 - 12.2008
  • Bar staff is properly trained according to the standards set forth by the establishment.
  • Help to determine staff strengths and weaknesses.
  • Check beverage stock for an excess to avoid running out of stock before updating the Bar Manager for ordering.
  • Inventory reports are manually updated and pass to the bar manager for stock review.
  • Collect cash/credit card from customer upon billing.
  • Help to take orders from serving staff or directly from patrons.
  • Industry: Food & Beverage / Catering / Restaurant
  • Specialization: Food/Beverage/Restaurant Service
  • Role: Supervisor/Team Lead
  • Position Level: Junior Executive

Education

Primary/Secondary School/'O' Level - Automotive Heavy Vehicle

ITE Yishun Campus
Singapore

Primary/Secondary School/'O' Level - Art & Craft / History

Yuan Ching Secondary School
Singapore

Skills

Intermediate

Certification

Food Hygiene Course Lv 1

Additional Info

  • Expected Salary SGD 5,000 (Negotiable)
  • STRENGTHS
  • Trustworthy
  • Leadership charisma
  • Independent team player
  • Sense of responsibility
  • Highly inquisitive
  • Multi-tasking person

Timeline

Head of Operations

Panamericana Pte Ltd
04.2020 - 07.2025

Operation Manager

Panamericana Pte Ltd
10.2019 - 04.2020

Manager

Insifne Pte Ltd
02.2019 - 04.2019

Manager

Panamericana Pte Ltd
04.2017 - 10.2019

Area Manager

Stuff Ventures Pte Ltd
09.2016 - 04.2017

Senior Bar Manager

Cafe Melba Pte Ltd
11.2015 - 09.2016

Outlet Manager

Nesgin Pte Ltd
09.2015 - 11.2015

Restaurant Manager

Urban Group Pte Ltd
08.2014 - 09.2015

Bar Manager

Katrina Holdings Pte Ltd
12.2013 - 08.2014

Bar Supervisor

Rogues Pte Ltd
12.2005 - 12.2008

Primary/Secondary School/'O' Level - Automotive Heavy Vehicle

ITE Yishun Campus

Primary/Secondary School/'O' Level - Art & Craft / History

Yuan Ching Secondary School

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Muhammad Suffian Mohamed ShahromManager