Ken Boon Gee Chan

• Managed daily operations of the Site, including staffing and scheduling.
• Financial Acumen
• Manage all P&Ls, wage cost, COGS and performance target
• Talent Development

• Overseeing Aveo Newstead food and beverage operations
• Manage Food and Beverage costings
• Coordinating and managing events
• Talent Development
• Financial Acumen

• Overseeing hotel operations: Goldfinch Restaurant, Cafe, In-Room Dining over 2 hotels (438rooms), 16 Antlers Roof-Top Bar and KG Bar.
• Financial Acumen
• Manage all P&Ls, wage cost, COGS and performance targets
• Talent Development

• Overseeing hotel operations: Apron restaurant, Bar, In-Room Dining (132 rooms) and Executive Club
• Financial Acumen
• Capability to manage all P&Ls, wage cost, COGS and performance targets
• Talent Development
• Quality – Food and Beverage
• Capability to manage Food and Beverage costings

• Overseeing hotel operations: Kabuki Restaurant, Kabuki2GO, In-Room Dining (252 rooms) and Kitchen Operations (Leading a team of approximately 12 Chefs)
• Coordinating and managing events Managing all P&Ls, wage cost, COGS and performance targets
• Assist business transits to Covid safe model for the food and beverage business
• Manage Food and Beverage costings
• Financial Acumen
• Food and Beverage Product Development

(Banquet Operation and Fine Dining Restaurant)

• Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.

• Coached staff on strategies to enhance performance and improve customer relations.
• Reconciled daily transactions, balanced cash registers and deposited the venue's earnings
• Optimized profits by controlling food, beverage and labour costs.