Ronald Tang
Singapore
Summary
Highly proactive manager with years of expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations.
Overview
9
9
years of professional experience
Work History
Restaurant Manager
The Bistro @ 39 l Paya Lebar
01.2020 - 01.2023
- 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.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reconciled cash and credit card transactions to maintain accurate records.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- 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.
Restaurant Supervisor
The Hot Kitchen by Gastrolicious l Tanjong Pagar
01.2019 - 01.2020
- Boosted customer satisfaction and service delivery to strengthen customer loyalty.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
- Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.
- Created new recipes, outlined steps, and training staff on correct preparation.
Assistant Manager
Mr Punch Public House l Seah Street
01.2017 - 01.2018
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentored team members to enhance professional development and accountability in workplace.
- Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
Bar Supervisor
Hero's Bars l Circular Road
01.2015 - 01.2017
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
- Completed bar opening and closing procedures.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Closed out cash register and prepared cashier report at close of business.
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
- Followed strict recipes and drink measurements to minimize product used.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
Bartender
Tawandang Microbrewery l Dempsey Hill
01.2014 - 01.2014
- Served high customer volumes during special events, nights, and weekends.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Kept bar presentable and well-stocked to meet customer needs.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Obtained cash bank and stocked service bar to prepare for operation.
- Followed strict recipes and drink measurements to minimize product used.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
Education
Nitec in Culinary -
ITE College West
01.2010
N Level -
Unity Secondary School
01.2009
PSLE -
Unity Primary School
01.2005
Skills
- Customer Engagement
- Staff Management
- Schedule Coordination
- Recruitment
- Menu Development
- Operations Management
- Point of Sale (POS) System Operation
- Recipes and Menu Planning
- Trained in Performance and Wage Reviews
- Organization and Prioritization
- Inventory Control and Record Keeping
- Kitchen Equipment Operation and Maintenance
Timeline
Restaurant Manager
The Bistro @ 39 l Paya Lebar
01.2020 - 01.2023
Restaurant Supervisor
The Hot Kitchen by Gastrolicious l Tanjong Pagar
01.2019 - 01.2020
Assistant Manager
Mr Punch Public House l Seah Street
01.2017 - 01.2018
Bar Supervisor
Hero's Bars l Circular Road
01.2015 - 01.2017
Bartender
Tawandang Microbrewery l Dempsey Hill
01.2014 - 01.2014
Nitec in Culinary -
ITE College West
N Level -
Unity Secondary School
PSLE -
Unity Primary School
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