Nur Amanullah

I was mainly in-charge of the wines in the restaurant. I work closely with suppliers and ensure the restaurant stocks are always available. I organise wine trainings for my team. During operations, i mostly focus on the wine sales and upselling them to guests. I handle all orderings for the wines. I revised the wine menu and prices.

As an Event Sales Executive, I was responsible for driving revenue through proactive sales, client acquisition, and account management. I managed the full sales cycle, from handling inquiries and preparing proposals to negotiating contracts and coordinating event execution with operations and F&B teams. I built and maintained strong client relationships, tailoring event packages to meet diverse needs while maximizing upselling opportunities. By researching market trends and leveraging CRM systems, I consistently identified new opportunities, exceeded monthly sales targets, and contributed to sustainable business growth.

As a Captain for the pre-opening team at Artyzen Hotel Singapore, I was responsible for overseeing and coordinating the efforts of my team to ensure a smooth and successful launch of the hotel. This involved,delegating tasks, and providing guidance and support to team members. Overtime i given the opportunity to be responsible to handle the end of day reports.