Work Preference
Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Asad Panezai
Open To Work

Asad Panezai

Hospitality leader
Sydney,NSW

Work Preference

Job Search Status

Open to work
Desired start date: Immediately

Desired Job Title

Venue ManagerSenior Event ManagerRestaurant ManagerRestaurant ManagerEvents and Banquet Manager

Work Type

Full Time

Location Preference

On-Site
Location: Sydney, NSW, AU
Open to relocation: Yes

Salary Range

1/yr - 120000/yr

Important To Me

Team Building / Company RetreatsCompany CultureCareer advancementWork-life balancePersonal development programs

Summary

Implemented strategies to drive revenue growth and operational efficiency, achieving 20-30% year-over-year sales increases while reducing labor and COGS by 10-15%.

Overview

18
18
years of professional experience

Work History

Venue Manager

Saint Malo and Alia Restaurant, Bar and Venue
07.2023 - 12.2025
  • Multi-site Venue Manager for Saint Malo and Alia (two venues): owned P&L, operations, events and team leadership across both sites.
  • Delivered double-digit combined revenue and sales growth (20–30% YoY) through targeted promotions, cross-venue packages, improved F&B offerings and structured upsell training.
  • Optimised labour models and rostering to reduce staff costs by 10–15% while maintaining service quality; renegotiated supplier contracts and tightened portion and inventory controls to cut COGS by ~10%.
  • Implemented KPI dashboards (revenue per seat, covers per shift, avg. check, labour % and food cost %) and weekly reporting to drive performance — improving avg. check by ~10% and on-time service KPI by ~15%.

Senior Event Manager

Pialligo Estate
09.2021 - 06.2023
  • Led planning and execution of weddings, corporate functions and large-scale events from concept to post-event review.
  • Managed event budgets, vendor contracts, logistics and on-site operations while supervising cross-functional teams and freelance crews.
  • Developed client proposals, custom event experiences and partnership opportunities that increased repeat bookings and strengthened corporate relationships.
  • Implemented processes for improved timeline adherence, risk mitigation and service consistency.

Restaurant Manager

Trecento Manuka
Canberra, ACT
06.2019 - 08.2021
  • Managed operations of an Italian-style restaurant specializing in traditional regional dishes and wood-fired pizza; oversaw service delivery, supplier relationships and kitchen coordination.
  • Implemented menu engineering, staff training and quality controls to enhance guest satisfaction and operational efficiency.
  • Managed daily restaurant operations to ensure smooth service and customer satisfaction.
  • Trained and supervised staff on food safety and service standards.
  • Implemented marketing strategies to enhance customer engagement and loyalty.
  • Collaborated with chefs to create innovative menu offerings based on seasonal trends.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Oversaw budgeting and financial management for restaurant expenses.

Restaurant Manager

Tuscany’s at Norton
07.2017 - 05.2019
  • Managed daily operations of a busy restaurant, overseeing front- and back-of-house teams, P&L, inventory management and supplier relationships.
  • Improved guest experience through staff training and process improvements, increased average check via menu optimization and upselling initiatives, and implemented labor and inventory controls that reduced costs and food waste while maintaining service quality.
  • Led recruitment, onboarding and performance coaching to build a reliable, customer-focused team and consistently achieve operational and revenue targets.
  • Developed staff schedules to optimize coverage during peak hours.
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Ordered supplies from vendors as needed while staying within budget guidelines.
  • Optimized profits by controlling food, beverage and labor costs.

Events and Banquet Manager

Paradiso Venues
04.2012 - 06.2017
  • Directed end-to-end events and banquet operations for a high-volume venue, delivering 200+ events annually and managing functions for up to 1200 guests.
  • Coordinated banquet events from planning through execution for diverse clientele.
  • Developed relationships with vendors to secure necessary supplies and services.
  • Oversaw setup and breakdown of banquet facilities, ensuring compliance with standards.
  • Implemented quality control measures for food service and presentation during events.
  • Led pre-event meetings to review details and address potential challenges with team.
  • Worked closely with other departments such as kitchen staff or housekeeping staff to ensure smooth operations during events.
  • Organized, scheduled and supervised staff for banquets.
  • Provided leadership and direction to banquet staff in order to maintain a high level of customer satisfaction.
  • Organized and laid out buffet equipment, food displays, and other items.
  • Conducted regular meetings with catering staff members in order to review policies and procedures as well as discuss upcoming events.
  • Managed all aspects of event planning including budgeting, scheduling, vendor selection, management, menu selections, creation, decorations.
  • Ensured proper set up and tear down of banquet areas prior to and after functions.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Communicated with venue personnel to coordinate event logistics.
  • Recruited, trained and led a cross-functional team of 25–30 staff, lowering turnover by 28% and raising guest satisfaction scores by 22%.
  • Designed staffing models and demand forecasting that reduced labor costs by 15% and increased service efficiency.
  • Negotiated vendor agreements and implemented tighter inventory controls, cutting F&B costs by 18% and food waste by 25%.
  • Launched targeted upsell programs and corporate partnerships that grew banquet revenue by 32% over five years; managed budgets, P&L forecasting and event logistics to consistently meet or exceed revenue targets.

Assistant Banquet Manager

NAVARRA VENUES
08.2007 - 02.2012
  • Led banquet operations for events of up to 500 guests; managed and coached a team of 20+ front-of-house staff, improving service scores by 18% and reducing staff turnover by 30%.
  • Streamlined scheduling and labor allocation to cut staffing costs by 12% while maintaining service quality.
  • Implemented inventory controls and renegotiated supplier contracts, reducing F&B costs by 15% and waste by 20%.
  • Coordinated logistics across catering, AV, and venue teams to deliver 200+ successful events annually, contributing to a 22% increase in banquet revenue during tenure.
  • Trained staff in upselling techniques, driving a 25% lift in per-event ancillary sales.

Education

Masters of hotel management - tourism

International college of management
Sydney

Bachelor of hospitality - hotel management and tourism

Blue mountain school of hospitality
Sydney

Diploma of hospitality -

TAFE
Sydney

Skills

  • Profit and loss
  • Business analysts
  • Staff training
  • Budget control
  • Customers relationship
  • Modern technology expert
  • POS system
  • Restaurant booking system
  • Excel spreadsheet
  • Microsoft
  • Power point
  • Rostering system
  • Event planning
  • Budget management
  • KPI analysis
  • Vendor negotiation
  • Customer relationship management
  • Menu planning
  • Multimillion-dollar P&L management
  • Staff development
  • Quality assurance
  • Performance improvement
  • Strategic planning
  • Profit and loss accountability
  • Health and safety compliance
  • Problem solving
  • Quality control
  • Operations management
  • Risk assessment

Accomplishments

  • Delivered 20–30% year-over-year revenue growth across multi-site venues through targeted promotions, cross-venue packages and structured upsell programs.
  • Reduced labour costs 10–15% by implementing optimized rostering, demand forecasting and staffing models while maintaining service standards.
  • Cut COGS and F&B costs ~10–18% and reduced food waste by up to 25% via inventory controls, portioning and supplier renegotiation.
  • Increased average check by ~10% and boosted per-event ancillary sales by 25% through menu engineering and upsell training.
  • Managed 200+ events annually, including functions for up to 500 guests; grew banquet revenue 32% over five years.
  • Implemented KPI dashboards and weekly reporting (avg. check, covers/shift, labour %, food cost %), improving on-time service by ~15% and service scores by ~18%.
  • Lowered staff turnover 28–30% through targeted recruitment, onboarding and performance coaching.

Timeline

Venue Manager

Saint Malo and Alia Restaurant, Bar and Venue
07.2023 - 12.2025

Senior Event Manager

Pialligo Estate
09.2021 - 06.2023

Restaurant Manager

Trecento Manuka
06.2019 - 08.2021

Restaurant Manager

Tuscany’s at Norton
07.2017 - 05.2019

Events and Banquet Manager

Paradiso Venues
04.2012 - 06.2017

Assistant Banquet Manager

NAVARRA VENUES
08.2007 - 02.2012

Masters of hotel management - tourism

International college of management

Bachelor of hospitality - hotel management and tourism

Blue mountain school of hospitality

Diploma of hospitality -

TAFE

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Asad PanezaiHospitality leader