Yasmin Binte Zakaria

Address : Blk ** Lot ** Camella Sorrento Panipuan, Mexico Pampanga 2021

DOB : 18 May 1987

Contact No: +639********* / +639*********

Email: adi3g0@r.postjobfree.com

PROFESSIONAL PROFILE

Majored in Food & Beverage industry, highly adaptable to the environment. Willing to work and gain experience in other different fields of hospitality and tourism industry be it locally or overseas.

Strong organizational, interpersonal and analytical skills

Meticulous, enthusiastic and self-motivated

Able to work under pressure and handle multi-tasking

Strong and committed team builder

Proficient in Microsoft Office (MS Word, Excel, PowerPoint) and Adobe Illustrator

Effectively bilingual in English and Malay, both written and spoken

Ability to understand and speak Mandarin and conversational French, Japanese and Tagalog

PROFESSIONAL EXPERIENCE

Apsaras Tribe Philippines Inc.

Senior Operations Manager

February 2020 – September 2020

Fully responsible for all aspects in Apsaras Tribe Philippines Hotel & Resort in Siargao

Responsible for the overall management of the hotel operation of Apsaras Tribe Philippines Resort in Siargao.

Monitor employee performance and conduct regular evaluations to help improve customer service.

Inspecting randomly the stores (F&B/Kitchen) to check stocks in hand with Resort Supervisors & Chefs

Resolve issues regarding hotel services, amenities and policies

Evaluate hotel performance and compliance with health and safety rules.

Partake in financial activities including establishing room rates, setting budgets and assigning funds to departments.

SPECTRUM (Spore SixtyFive Pte Ltd)

Operations Manager

August 2018 – June 2019

Responsibilities:

Build strong rapport and present high-level customer service standards with members on premise

Oversees the preparations and presentation of food and beverage to the required standards

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Manage daily operations the premise ensuring compliance with health, safety and security policies and procedures

Ensure high sanitation standards in the premise

Conduct required stock take and oversees stock control consistency and accuracy

Liaise and manage suppliers

Ensure security, functionality and proper handling of company property

Setting and maintaining of service and quality standards

Handle members’ feedback and service recovery

Awareness of financial targets as a whole

Responsible for staff training and disciplinary actions

Manage and execute curated events within premise The Lincoln Family Restaurant previously known as Dennys, Auckland, New Zealand Restaurant Manager

March 2017 – January 2018

Responsibilities:

Performs day to day operations to ensure everything runs smoothly

Flexibility shift hours

Handles all complaints and chanelled the feedbacks to the owner for improvements

Does cashiering and recap reports on daily basis ensuring that all transactions and receipts are reconciled and balanced at the end of day.

Recipient of LCQ certificate and manager’s certificate

Daily stocktake on both alcoholic and non-alcoholic beverages

Manages the marketing aspect of the company and ensuring that there is retention of customers.

Marina Bay Sands Hotel, Singapore

Assistant Manager, Butlers Services, Hotel Operations April 2016 – December 2016

Responsibilities:

Assisting Managers with total of 64 suites in all 3 towers in terms of operations and administrations duties with flexible rotating shift hours

Guides and leads supervisors to manage a team of butlers to handle casino guests, Frequent Independent Travellers and VIPs guests which includes celebrities

Handle reservations systems and manages room with high occupancy levels

Conduct trainings for butlers every weekly to enrich own learning and growth Assistant Manager, Spago by Wolfgang Puck

August 2015 – March 2016

Responsibilities:

Pre- Opening team

Organising the recruitment process for both front and back of house

Prepare the training layout for training sessions to be conducted for the new team members and existing transfers

Helps with the pre-set up for breakfast, lunch and dinner for lounge side Yasmin Binte Zakaria • adi3g0@r.postjobfree.com Page 3 Assistant Manager, Bread Street Kitchen by Gordon Ramsay 26 February 2015 – August 2015

Responsibilities:

Pre- Opening team

Preparing the training manual for each specification of job description from Front of House till Back of House

Ensuring that the OS&E are constantly updated and reviewed to ensure that the equipment needed and receiving in good quality and quantity at the same time, ensuring that the costs are aligned with the budget

Prepare the training layout for training sessions to be conducted for the new team members and existing transfers

Organising and reviewing the materials and paperwork

Helping General Manager to prepare the wine list and spirits list with descriptions and cost margins to meet the intended profits

Review with the Restaurant manager on the operational aspects of restaurant in terms of the software used

Stock Ordering for both front and back of house

Assistant Manager, Adrift by David Myers

January 2015 – February 2015

Responsibilities:

Pre- opening team

Ensuring that the OS&E are constantly updated and reviewed to ensure that the equipment needed and receiving in good quality and quantity at the same time, ensuring that the costs are aligned with the budget

Preparing the training manual for each specification of job description from Front of House till Back of House

Assisting Operations Manager to prepare the training handout and questionnaires on a daily basis for team members

Working with General Manager on the menus to be created using Adobe Illustrator

Liaising with Facilities team on the punch list for any defects in the equipment or the surroundings

Ordering of warehouse and suppliers’ stocks

Assistant Manager Private Bars and Amenities

July 2013 – January 2015

Responsibilities:

Managing 15 people in a team, ensuring that that the team are equipped with relevant skills and proficient to do their tasks well

Able to manage and run independently without direct supervision from immediate superior

Hitting the revenue margin when doing profit and loss on a monthly basis while minimising the beverage costs at the same time

Allocating and conducting training sessions to the team to ensure smooth and efficient processes are taken in place to provide seamless workflow

Handling 2,561 automated mini bars in rooms ensuring daily operations runs smoothly

Roster Planning for the team, allocation of leave duties to avoid any clashes and peak seasons

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Reviewing of mini bar products and ensuring that they are kept relevant and meets international standards, value for money, etc.

Handling external guests’ feedbacks in terms of service standards and quality

Ordering of warehouse and supplier stocks

Ensure welcome and turndown amenities for VIP guests are delivered to guest rooms promptly

Coordinating with the chefs for any special needs or dietary restrictions

Able to meet and greet guests from different backgrounds and cultures without impacting too much on the operations’ needs

Empowering the team to make decision especially when encountering challenging guests

Taking in orders for internal and external guests for amenities through emails and calls Captain, In Room Dining and Private Bar

January 2011 – June 2013

Responsibilities:

Handling daily operations runs smoothly

Replenishing mini bars in the rooms and delivering personal fridges to guest rooms

Tracking of new Team Members’ on their performance

Handling and multitasking on the systems like LMS, Bartech and FCS requests Achievements:

Attended and achieved 2 WSQ Qualifications in Certificate in Food & Beverage Service and Advanced Certificate in Food & Beverage Service

1st runner up for the Service Challenge which is a reality show being broadcast in our very own TV channel

Did a short attachment in Sampan Services and Butlers Services for 2 week during the Service Challenge

Achieved “Certificate of Service Excellence” for being in the Semi- Finalist of the Service Challenge 2012

Awarded “Employee of the Month” in month of December 2012

Received 4 Grazie certificates for providing exceptional service to guests

Achieved Silver Award in Excellent Service Award in 2012 Telephone Sales Agent, In Room Dining

Mar 2010 – Dec 2010

Responsibilities:

Handles guests’ preferences and enquiries in a 24hr In Room Dining

Provides recommendation for guests in terms of food order and accuracy in taking order

Able to multi-task under heavy work pressure and call volumes during peak periods

Assist fellow team members in taking orders for Chinese guests and menu knowledge

Cashiering duties and paperwork for daily business operations Achievements:

Achieved “Telephone Service Agent Ambassador” on 15th February 2011 Yasmin Binte Zakaria • adi3g0@r.postjobfree.com Page 5 EDUCATION

The Association of Business Executives, New Malden, Surrey UK Advanced Diploma in Travel, Tourism and Hospitality Management Completion: December 2009

Ngee Ann Polytechnic, Singapore

Diploma in Tourism & Resort Management

Completion: May 2008

Chua Chu Kang Secondary School, Singapore

Singapore Cambridge General Certificates of Education (Ordinary Level) Completion: December 2004

PROFESSIONAL CERTIFICATIONS & LICENSES / COURSES ATTENDED Verified International Academic Qualifications

World Education Services (WES)

Issued August 2019 – No Expiration Date

Credential ID wes – 19616637

Japanese Class

Completion: May 2015

7-Habits of Highly Effective People

Completion: April 2015

Singapore Workforce Skills Qualifications (WSQ)

Advanced Certificate in Food and Beverage Service

Completion: December 2012

Singapore Workforce Skills Qualifications (WSQ)

Certificate in Food and Beverage Service

Completion: February 2012

Character reference will be available upon request. REFERENCE

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