Jul 2015 to present                  General Manager / Executive Chef

                                                      Tin Hill Social Kitchen & Bar

                                                      100 Turf Club Road

                                                      Singapore 287992

 

Responsibilities

• In charge in the entire establishment which has operated since May 2015.

• Total Management of restaurant at all times

• Management of 25+ full time staff which includes front of house, kitchen, events liaison & accountant.

• Stay constantly up to date with Singapore/Local trends of food,beverages, price sensitivity and economy and competition and respond and amend when needed.

• Updating, management and follow up of SOP in place for all staff to ensure consistent product, service and maintenance.

• Inventory Control - Weekly food cost, and beverage cost tracking to ensure % is in line with budget prior to month end.

• Approve and consult in line with events liaison to assist closing deals on events up to 350 pax including corporate events, private events, and weddings.

• Monthly/Bi-monthly meetings with Owners/Shar eholders to update and share with trends of restaurant P&L and progress of restaurant.

• Quarterly marketing strategies reviewed and amended due to changing trends or needs.

• Creation and finalisation of food menu’s to be sold within restaurant with a quarterly change.

• Creation and selection of Wine and Beer menu to be sold within restaurant.

• Weekly management meeting protocol with upper and middle management to ensure follow up is taking place down the line of command to ensure consistency of product, service and maintenance.

• Design menus, marketing material & posters via Photoshop for the restaurant and functions.

• Management of staff scheduling to monitor staff costs including overtime and part time wages.

• Oversee the running of the kitchen to maintain high standards of hygiene and food quality, whilst being conscious of wastage and costing of dishes.

• Training managers how to train junior staff to learn and follow SOP.

• Overseeing and monitoring of weekly ordering for restaurant to keep a close monitoring eye on the stock coming i
   

Achievements

• Within first three months of employment food cost was reduced from an average of 34% to 27-28%, currently averaging at 26% food cost, due to tight control of ordering, increase in events, proper menu costing and waste management.

• An increase in events both corporate and weddings due to market strategies and hiring of “key staff” members in certain roles in order to maximise their potential. In 2015 one major wedding was held, in 2016, 4 major weddings were held, and in 2017 we have already closed 9 major weddings as well as numerous large scale corporate events.

• Held successfully numerous events over 300 pax. Largest event held was a music festival with numbers exceeding 1000 pax.

• Monthly Sales increased 16% from November 2015 to April 2016. From May the response from heavy marketing both online and in house pushed sales up a further 57% in May, and have remained at a consistent minimum of 28% increase of the April 2016 sales.

• Salary control achieved a reduction since close monitoring from November 2015. At commencement staff cost was maximum at 50% of sales. Within this time, control, and monitoring has taken place toachieve a staff cost between 25-28%.

• Beverage control and weekly enforcement of invoice monitoring including a daily inventory has ensured a consistent total beverage cost not exceeding 30% since April 2016.

• Held the first “Foraged & Farm” dinner event series with collaboration from Chef Elijah Holland of Australia who worked with Noma Australia sourcing for the restaurant. The events success led to a write up in Michelin Guide online, and The Wall Street Journal, as well as a TV segment on Channel News Asia’s First Look Asia.

• Participating Restaurant for the Singapore Straits Wine Fiesta held at Collyer Quay.

• Hosted Rosé Revolution Singapore 2016 event under Hong Kong based wine Company “The Flying Wine Maker” hosted by Eddie MacDougal, with 400 attendees.