Shaughn Scully

Directly managing the operations of three distinct entities with a total monthly revenue surpassing 1 million dollars. Proactively devised and executed comprehensive strategies for business sustainability through process optimization while expertly balancing cost management and revenue generation.

Driving the Food & Beverage department managing and planning for five separate revenue streams with an average combined revenue shy of 1.8 million monthly while keeping a tight lid on cost and maximizing profit. Planned and executed more than 40 activations for the financial year while streamlining operations and manpower within budget, obtaining positive outcomes. Improved the level of guest satisfaction within the department contributing to high ratings both online and via word of mouth.

Managed and streamlined all hospitality services in two prime Goldman Sachs offices within SEA inclusive of concierge, food & beverage, vendor management, activations, and any hospitality requirements of 1600 employees. Actively managed operating costs, hospitality operations, profit and loss, board meetings and corporate events.

Lead manager for the conceptualization, pre opening, operations and strategic planning of four separate restaurants and bars under a tight dead line with growing demands in a challenging environment. Achieved 120% increase in revenue within 6 months from all business units from opening. Built and nurtured a core team of 12 individuals as the backbone of operations before moving on to budget alignment and resource management yielding profitable results.

Managed hotel operations as the on-duty manager, ensuring seamless running of the front office department and delivery of exceptional service to all guests. Resolved all guest complaints effectively as the designated manager, maintaining high levels of guest satisfaction. Oversaw operations for 3 sub-departments, managing room allocation and optimizing operational costs and profits.

Managed operations in my allocated establishment to minimize costs and maximize profits while training and mentoring a team to ensure guest satisfaction with an average revenue of 850k monthly with an average operational costs of 37%.