Mar 2014  to Oct 2017               Consultant

                                                       Golden Prince Hotel and Suites

                                                       Cebu City, Philippines

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Responsibilities

• Fly in / Fly out model, assisting in developing SOP systems for Food & Beverage operations within the hotel during a major renovation period where the hotel transformed from a 60 room hotel into 158 room hotel with amenities such as gym, spa, sauna, conference centres and event rooms as well as 5 dining facilities.

• Create and manage food costing system.

• Create and manage menu, specialising in Western cuisine training with local chefs.

• Implementation, management and training of ‘Q Café’ concept specialising in barista made coffee, gourmet sandwiches, cakes and pastries.

• Implementation of “Lanai” cocktail bar concept and training on mixing,cocktails and basic wines.

• Menu design and menu creation using Photoshop to market new outlets of hotel.

• Hiring “key staff” to come on board and improve hotel services post renovation.

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Achievements

• Staff retention rate has stabilized since consultation team has came on board.

• A Staff incentive program to award long serving employees has been implemented.

• The hotel, previously 3 3.5 star has been awarded 4 stars as a business hotel late 2016 based on the new products, services and standard now offered.