Najihah Atan
Summary
Talented Manager with expert team leadership, planning and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Insightful Manager with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. Proficient in best practices, market trends and regulatory requirements of industry operations. Talented leader with analytical approach to business planning and day-to-day problem-solving. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
29
29
years of professional experience
Work History
Food and Beverage Sales Manager
Voco Orchard Singapore
09.2022 - Current
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and implemented business strategies to achieve business goals and stay competitive.
- Improved marketing to attract new customers and promote business.
- Planned and budgeted accurately to provide business with resources needed to operate smoothly.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Resolved customer issues quickly to close deals and boost client satisfaction.
- Handled customer relations issues, enabling quick resolution, and client satisfaction.
Assistant Restaurant Manager
Sofitel Singapore City Centre
05.2017 - 09.2022
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Managed team of up 15 restaurant and Bar staff, maintaining exceptional customer service and quality standards.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Analyzed daily sales figures and developed strategies to increase sales.
- Developed and implemented strategies to improve revenue and profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
F&B Executive
Bizlink Centre Singapore Limited
08.2015 - 05.2016
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
Reservation Agent
Hotelbeds Group
04.2013 - 06.2015
- Answered incoming phone calls and developed friendly rapport with callers while answering questions, making recommendations, and leading conversations to bookings.
- Provided customers with information about availability and pricing.
- Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.
- Resolved various issues and discrepancies for customers.
- Managed online booking inquiries and assisted guests and travel partners with questions throughout entire booking cycle.
- Maintained awareness of types of rooms available in different resort locations.
- Investigated and identified alternative accommodation solutions for customers to provide superior customer service.
- Provided follow through on all calls with confirmations and dissemination of requested information.
- Produced and shared customer service reports to support management decision-making.
- Engaged customers to find amiable and appropriate solutions to transportation issues and conflicts.
Restaurant Manager
Rotisserie Central
08.2012 - 01.2013
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Resolved guests complaints while maintaining positive customer environment.
- Performed cash handling activities and secured nightly bank deposits.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
Assistant Restaurant Manager
Raffles Hotel Singapore - Tiffin Room
05.2010 - 10.2011
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Managed staff schedules and maintained adequate coverage for all shifts.
Assistant Restaurant Manager
Crowne Plaza Changi Airport
03.2008 - 01.2009
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Bar and Restaurant Manager
Scarlet Hotel
04.2005 - 04.2006
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
Assistant Lounge Manager
Grand Hyatt Singapore
01.2003 - 12.2004
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Closed out cash register and prepared cashier report at close of business.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Developed unique events and special promotions to drive sales.
Banquet Captain
Grand Hyatt Singapore
08.1994 - 12.2002
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Liaised with venue sale managers to monitor logistics and timelines.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Interpreted instructions to schedule and set up events to client specifications.
- Liaised with catering department about event changes and implemented requested adjustments.
- Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Kept register accurate through correct billing, payment processing, and cash management practices.
- Arranged food, utensils and condiments on trays to serve meals with necessary items.
- Maintained clean and safe work environment.
- Processed customer payments to accurately record transactions.
- Monitored staff money handling for suspicious behaviors like card skimming.
Education
High School Diploma -
Yuying Secondary School
1991
Skills
- Strategic Planning
- Operations Management
- Staff Development
- Performance Management
- Complex Problem-Solving
- Problem solving
- Organizational skills
- Adaptability
- Decision making
Timeline
Food and Beverage Sales Manager
Voco Orchard Singapore
09.2022 - Current
Assistant Restaurant Manager
Sofitel Singapore City Centre
05.2017 - 09.2022
F&B Executive
Bizlink Centre Singapore Limited
08.2015 - 05.2016
Reservation Agent
Hotelbeds Group
04.2013 - 06.2015
Restaurant Manager
Rotisserie Central
08.2012 - 01.2013
Assistant Restaurant Manager
Raffles Hotel Singapore - Tiffin Room
05.2010 - 10.2011
Assistant Restaurant Manager
Crowne Plaza Changi Airport
03.2008 - 01.2009
Bar and Restaurant Manager
Scarlet Hotel
04.2005 - 04.2006
Assistant Lounge Manager
Grand Hyatt Singapore
01.2003 - 12.2004
Banquet Captain
Grand Hyatt Singapore
08.1994 - 12.2002
High School Diploma -
Yuying Secondary School
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