ONG SING HOU
Singapore
Summary
Dynamic and results-driven business leader with over 25 years of extensive experience in hospitality management and operations. Proven expertise in delivering hands-on leadership that drives strong business performance, enhances service quality, and maximizes profitability. Adept at addressing guest needs and fostering continuous improvement in fast-paced environments. Seeking to leverage expertise to contribute to a progressive organization committed to excellence in F&B services.
Overview
26
26
years of professional experience
Work History
Director of Food & Beverage
The Fullerton Hotels and Fullerton Bay Hotel Singapore
12.2022 - Current
- Oversaw a team of 100+ staff members, spread across 2 hotels with 6 restaurants & bars, cake boutique, banquet and in room dining
- Spearheaded the development and implementation of strategic plans to enhance food and beverage offerings, resulting in a 12% increase in revenue within the first year
- Maintaining and achieving Forbes 5 stars and Tripadvisor #1 for Fullerton Bay Hotel
- Conducted regular performance evaluations and provided constructive feedback to team members, fostering a culture of continuous improvement and professional development
- Collaborated with the marketing team to develop promotional campaigns, resulting in increased foot traffic and reservations
- Established and maintained strong vendor relationships, negotiating favorable contracts and pricing to optimize cost efficiency without compromising quality
Director of Food & Beverage
Resort World Sentosa, Singapore
02.2021 - 11.2022
- Directed all aspects of food & beverage operations for MICE, hotels and attractions which include Hard Rock Hotel, Hotel Michael, Equarius Hotel, Beach Villa, Universal Studio Singapore (6 restaurants + 9 Carts), Adventure Cove Water Park, SEA Aquarium and Malaysian Food Streets (18 Stalls)
- Generating monthly revenues of over $4 millions
- Held full P&L accountability and managed direct and indirect staff of 150+
- Developed and managed food and beverage annual budgets including capital expenditures
- Worked closely with managers to focus on best practices to provide best possible work environment and foster growth
Director of Food & Beverage
Resort World Sentosa, Singapore
04.2013 - 06.2020
- Directed all aspects of Food and Beverage operation of 6 restaurant & Bar in Casino and gaming floor generating revenues of $35 million
- Held full P&L accountability and managed service, culinary and stewarding team member of 285 and a pool of 100 casuals
- Reduced employee year on year turnover rate by 1%
- Developed and managed annual budgets including capital expenditures
- Implemented departmental strategies and maximized the financial performance of department
- Optimized profits by controlling overall food, beverage and labor costs on a daily basis
- Ensured high standards of food and beverage quality, service, marketing and ensured outstanding customer service
- Facilitated and managed relations with different sections in resort to aggressively generate sales opportunities
- Instituted Standard Operation Procedures (SOP) in accordance with guidelines to meet compliance goals
- Spearhead Opening Projects: New Premium Slots area (Oct 2018), New Gaming Zone (Nov 2017) - F&B, Avenue Joffre Restaurant (Aug 2015) - Oversaw $1.5 Million renovation of 160 seaters Chinese restaurant, Genting Hotel Jurong (May 2015) - Opening of new F&B operation consists of an all-day dining café, Great Café (Dec 2013) - Setup Southeast Asian theme quick service café for located in the heart of central business district for working executives
Assistant Director of Food & Beverage
Resort World Sentosa, Singapore
03.2011 - 03.2013
- Responsible for generating sales, marketing plans and departmental revenue goals
- Regulated entire food and beverage operations
- Held a key leadership role revamp of restaurant including menu development, pricing, operational procedure development, and restaurant workflow planning
- Improved overall operations including food quality, quality controls, employee morale, service, and overall profitability
- Prepare annual and monthly budgets, cost analysis, employee performance reviews, and additional quarterly reports
Food & Beverage Manager
Resort World Sentosa, Singapore
04.2010 - 02.2011
- Spearhead opening of 3 restaurants during Resort grand opening and manage 14 food & beverage outlet including fast food, food court, buffet restaurant, noodles house, Hong Kong Cafe, bar, VIP Club, Japanese, western and Chinese fine dining
- Accountable for achieving budgeted revenues and profits and maintaining the operational and service standards
- Analyzed sales statistics to properly forecast, schedule and control labor costs
- Computed menu planning, organized events, and controlled food costs with an increasing profit
- Directly responsible for all FOH operational costs and inventory
- Hires, trains, and manages team members while maintaining a positive work environment
Service Manager (Café Zen and In Room Dining)
Shangri-la Hotel Futian, Shenzhen, China
06.2008 - 03.2010
- Introduce and opening new buffet concept restaurant in Shenzhen with seating capacity of 300
- Oversee In-room dining operation of 497 guestrooms and 50 suite hotels
- Created business plan, service standards, and training manuals
- Developed financial budgets and goals
- Ensure the highest food service standard met and maintained
- Monitored serving line to guarantee that every guest received the best quality food
- Forecasted, quoted, organized, and planned all functions for events
Restaurant Manager (Bambu Restaurant)
Venetian Macao Resort Hotel, Macao, China
07.2007 - 05.2008
- Part of the development and preparation team for the grand opening of Bambu Restaurant
- Held the sole responsibility of hiring and training all new staff and identified strengths and opportunities for further
- Managed food cost and quality standards ensuring maximum profit attainment
- Planning and procuring of new operating equipment
- Configuration for Info-genesys (Point of sales system and Table management system)
- Manage all aspects of operation & profitability in accordance with hotel standard
Restaurant Manager (Olive Tree Restaurant)
Intercontinental Hotel, Singapore
10.2005 - 07.2007
- Managed daily operation of Contemporary Mediterranean restaurant
- Responsible for monthly food preference reports for food and beverage outlets
- Forecasted schedules to appropriately meet the demands of business and efficiently monitored and managed effective costing and resource allocation
- Increased service standard scores by 10% in 2016
- Proposed and overlooked the renovation and revamping of the pastry shop
- Leading and motivating all staff, further developing the management skills of individual staff showing potential of leadership qualities
- Driving for business results
- Implementing various monthly promotions as part of restaurant’s marketing strategy
Assistant Manager (The Line Restaurant)
Shangri-la Hotel Singapore
01.2005 - 10.2005
- Restaurant Opening team during the revamp of The Line Buffet Restaurant
- Administered new training programs within the outlets, including daily training and new employee orientation
- Forecasted sales, placed product orders, and monitored inventory control in accordance with budget constraints
- Planned and coordinated high volume of operations
- Liaising with the executive chef for menu planning
- Ensuring quality of food and beverage, and customer service by staff are maintained at the highest standards
Assistant Manager (Coffee Garden Cafe)
Shangri-la Hotel Singapore
01.2005 - 10.2005
- Assisted the outlet manager on outlet’s overall profit and loss, maintaining low labor and maintenance costs, and high food and beverage sales
- Overlooking Poolside and restaurant day-to-day operations
- In charge of new staff recruitment
- Planning and conducting of monthly training for all staff
- Developed an incentive program for staff to attain higher profits for restaurant
- Knowledge of bar skills and operations
- In charge of general administration, scheduling, staff welfare, updating and implementing of promotions, month end stocktaking
Waiter to Captain and Assistant Manager
03.1999 - 01.2001
Education
Diploma - Hotel & Catering Management
Kolej Damansara Utama
08.1998
PMR, SPM -
Sekolah Menengah Jalan Batu Pahat
06.1995
UPSR -
Sekolah Rendah Labis
12.1989
Skills
- Operational Efficiency
- Hospitality Management
- Menu development
- Cost Control
- Sustainability practices
- Quality Assurance
- Budget Development
- Customer Service
Accomplishments
- Casino Compliance Representative for F&B – 2015 till 2020
- Financial Management Executive Seminar - 2014
- Master Class in Strategic Process-Service Firm – 2013
- Master Class in Business Intelligence and Financial Acumen – 2013
- Cultivate Workplace Relationships - 2012
- BizSAFE Level 2 Risk Management Course - 2010
- Food Hygiene Officers’ Course - 2004
References
- Alan Ang, General Manager, The Fullerton Hotels & Resorts, alan.ang@fullertonhotels.com, +65 91448565
- Michelle Choo, Vice President, Indoor Attraction at Mandai Wildlife, michelle.choo@.com, +65 97599052
- Roy Goh Soon Nam, Vice President of Premium Business & VIP Marketing, Resort World Sentosa, Singapore, roy.goh@rwsentosa.com, +65 97722159
Timeline
Director of Food & Beverage
The Fullerton Hotels and Fullerton Bay Hotel Singapore
12.2022 - Current
Director of Food & Beverage
Resort World Sentosa, Singapore
02.2021 - 11.2022
Director of Food & Beverage
Resort World Sentosa, Singapore
04.2013 - 06.2020
Assistant Director of Food & Beverage
Resort World Sentosa, Singapore
03.2011 - 03.2013
Food & Beverage Manager
Resort World Sentosa, Singapore
04.2010 - 02.2011
Service Manager (Café Zen and In Room Dining)
Shangri-la Hotel Futian, Shenzhen, China
06.2008 - 03.2010
Restaurant Manager (Bambu Restaurant)
Venetian Macao Resort Hotel, Macao, China
07.2007 - 05.2008
Restaurant Manager (Olive Tree Restaurant)
Intercontinental Hotel, Singapore
10.2005 - 07.2007
Assistant Manager (The Line Restaurant)
Shangri-la Hotel Singapore
01.2005 - 10.2005
Assistant Manager (Coffee Garden Cafe)
Shangri-la Hotel Singapore
01.2005 - 10.2005
Waiter to Captain and Assistant Manager
03.1999 - 01.2001
PMR, SPM -
Sekolah Menengah Jalan Batu Pahat
UPSR -
Sekolah Rendah Labis
Diploma - Hotel & Catering Management
Kolej Damansara Utama
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