Shehan Miskin
Grand Hyatt Hotel Sindapore, Assistant Manager
Job Type
On the job
Location
United Arab Emirates, Dubai
Personal Advantage
Job Preference
No Preference yet
Experience
Cooperate Trainee
2003-03 - 2004-02
Grand Hyatt Hotel Hong Kong Management Trainee
Content
-- Selected from a high number of candidates, for the high-profile Hyatt Corporate management training programme at the Iconic Grand Hyatt Hong Kong
- Focusing on food & beverage management, successfully graduated from the Corporate management Trainee programme
Assistant Manager
2004-04 - 2014-06
Grand Hyatt Hotel Sindapore Manager
Content
- Assigned to the famous “Pete’s Place” (Italian restaurant) as the operation assistant manager
- Acted the restaurant manager for extended period during the prolonged medical absences of the manager due to his illness
- Managed all aspects of customer service, training, rostering, people management and guest satisfaction
- Control costs and expenditures on a daily basis, analysis of appropriate purchasing and inventory
- Participate and managed meetings, represent the outlet within the broader hotel management structure
Operation Manager
2013-06 - 2014-11
Raku F&B Holdings Ptv Ltd Manager
Content
-- Managed all food & beverage operation for a vibrant 120 seat fine dining restaurant
- Responsible for recruiting, training and performance of a team of 18
- To ensure a daily smooth operation
- In addition, was also managing an extensive wine cellar
- Working in partnership with the Executive Chef to develop creative and specialized menus for the private functions
Restaurant Manager
2014-12 - 2020-10
National University of Singapore Society Manager
Content
- Supervising up to 50 full time employees plus casual staff
- Control costs and expenditures through detailed analysis of appropriate purchasing and inventory
- Recruited, train and managed the performance of the food & beverage team
- Ensured compliance with brand standards in the areas of guest relations, labour costs, restaurant safety and sanitation
- Supervised crew and shift leader maintaining the highest standards in quality service and cleanliness with a constant focus on profitability
- Responsible to manage the daily operation of the University Club House which includes a 60 seat Fine dining restaurant, 100 seat Alfresco restaurant as well as a busy and 300 capacity banquet hall
Education
Hotel Manage,ent · Graduate
1996-10-01 - 1998-10-16
Claremont Hotel School
