Matthew Ng
Melbourne,VIC
Summary
To attain an elevated level of skills and experience from Jumeirah Hotels that will underpin my career and positively differentiate with future employers.
With 9 years of extensive exposure to a myriad of event types, formats and guests, Matthew brings a professional, positive and friendly tone of service and engagement to guests and colleagues. Willing to go above and beyond for his guests, he has received many compliments from both guest and co-workers alike. Being exposed to many high-end clienteles, he is familiar with the finer edge of service and what truly defines great hospitality. As a graduate of Restaurant and Culinary Management with a passion for cooking, he never fails to bring satisfaction to his guests’ experience. Constantly willing to learn from anyone, he adapts his service style according to client and event nature, working in seamless cohesion with his management and colleagues to help train newly joined staff in the service standards of the company. Matthew’s strengths lie in his strong work ethic and service ethos, demonstrating tenacity during challenging situations, learning about new food and wine products, creative and innovative service styles, pursuing foreign languages, working with like-minded personnel, and constantly pursuing higher results to deliver even better service to his guests.
Overview
6
6
years of professional experience
Work History
Restaurant Manager
Shusai Mijo
- Oversaw pre-opening procurement for FOH operations while also analyzing budgetary requirements
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Created new beverage menu based on current trends and seasonal products.
- Created unique cocktail and mocktail recipes showcasing creativity.
- Maintained dining room area regularly for cleanliness and adherence to safety standards.
- Maintained detailed records of sales transactions and settlement procedure.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Monitored stock levels of ingredients to ensure healthy COGS and market rate mark-ups
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Ensured compliance with all food safety regulations and sanitation standards.
Restaurant Manager
W Hotels – Warabi
Melbourne, VIC
01.2023 - 06.2023
- Operating 2-Hat restaurant
- Used up old stock and cleared 95% in 5 months
- Maintained low COGS due to inherent stock
- Assisted other outlets when lack of manpower
- Ensured payroll, tips & timesheets submitted
- Trained an elite small unit of FOH
- Conducted Sake, Wine & Service training
- Worked collectively with various departments to elevate guest satisfaction levels
- Achieved 98% in BSA score
- Only venue to pass Marriott Service Audit Q1-2023
- Formulated new sake & wine pairing
- Led half pairings & special desserts to drive revenue
- Increased average spends beyond budgeted amount
- Motivated team to push for 3-Hat standards.
Restaurant Manager
Youngs Wine Rooms
Melbourne, VIC
02.2022 - 10.2022
- Executed oversight responsibilities for operational activities
- Managing labour costs, rostering & timesheets
- Managed and oversaw all aspects of venue operations
- Implemented effective onboarding and development initiatives for new employees
- Oversaw Beverage COGS along with Beverage Director
- Managed procurement processes and maintained relationships with vendors
- Increased quality of service
- Promoted professional growth
- Enhanced sales performance through effective training programs
- Worked alongside Chef to enhance profitability through increased sales
- Oversaw all aspects of functions and events, and conducted client consultation sessions.
Pre-Opening Restaurant Manager
SevensKappo
, Singapore
09.2021 - 01.2022
- Managed OPEX, CAPEX and Operational budget effectively.
- Developed and implemented streamlined service standards and SOP for enhanced operational effectiveness.
- Recruited staff for the organization through direct involvement
- Facilitated collaboration with Suppliers & Producers
- Enhanced potential for business growth
- Coordinated with HR, Finance & Marketing Departments
- Developed the skills of the team by providing training in exceptional service standards, in-depth food knowledge, and a well-rounded beverage program
- Maximized staff advancement by creating tailored career pathways that catered to their unique passions.
- Solely responsible for managing private fine dining events
- Adeptly delivered exceptional service to enhance overall customer experience.
F&B Supervisor
Meta **
, Singapore
09.2020 - 09.2021
- Ensured that all food safety, sanitation and hygiene standards were met in accordance with company policies.
- Developed training plans for new employees and assisted in their onboarding process.
- Encouraged teamwork amongst F&B staff by setting positive examples at all times.
- Assisted with Beverage sales to increase revenue.
- Maintained high levels of service to ensure elegant service delivery.
- Maintained a safe working environment by enforcing sanitation policies and procedures.
- Resolved any issues related to equipment malfunctions or broken products.
- Enhanced understanding of diverse alcoholic beverages such as wine, sake, and cocktails by working closely with sommeliers.
F&B Intern
JAAN by Kirk Westaway **
, Singapore
01.2020 - 06.2024
- Assisted in the organization of events such as weddings or private functions
- Learnt basic operational procedures and food hygiene standards
- Worked well in team environment as well as independently.
- Shadowed staff and learned advanced work.
- Collaborated with team to achieve 2nd Michelin Star.
- Identified needs of customers promptly and efficiently.
- Shadowed professional chefs to acquire expertise in menu preparation, cooking techniques, and cuisine inspiration.
Senior F&B Supervisor
Youngs Wine Rooms
Camberwell, VIC
01.2019 - 11.2019
- Trained new employees on proper sanitation protocols and customer service techniques.
- Performed administrative tasks such as closing & opening of POS. Ensured sales tallied with reports.
- Developed and implemented operational policies and procedures for the FOH with Restaurant Manager.
- Adhered strictly to cash handling procedures during transactions with customers.
- Supervised daily operations of the F&B outlets such as restaurants, bar & function space.
- Provided guidance and direction to junior staff members in order to ensure smooth operations within the F&B department.
- Evaluated and analyzed levels of guest satisfaction and focused on continuous improvement and innovative foodservice solutions.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
Service Executive
Saint Pierre **
, Singapore
07.2018 - 12.2018
- Delivered excellent customer service with Michelin-star quality
- Responsible for tableside service including Cheese Trolley, Petit Four & Champagne
- Ensured compliance with strict guidelines for dining hall setup.
- Collaborated with Service Captain, Sommelier and Restaurant Manager to boost sales, enhance operations and customer experience to deliver superior service levels.
- Provided excellent customer service to clients by responding to inquiries, resolving complaints and processing orders.
- Identified opportunities for process improvement to enhance customer experience.
- Researched new products and services to ensure they meet customer needs.
Commis
Shoukouwa **
, Singapore
07.2019 - 12.2019
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Monitored stock levels of ingredients and kitchen supplies.
- Prepared ingredients in adherence to Japanese cuisine style
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Maintained a clean working area at all times in compliance with health codes.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Ensured proper storage of food items at correct temperature according to health code standards.
- Checked quality of raw materials before use to ensure freshness.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Education
Introductory Sommelier - Wines
Court of Master Sommeliers
Melbourne, VIC06-2024
Certified Sake Sommelier - Sake
Sake Sommelier Association
Melbourne, VIC08.2023
International Kikisakeshi - Sake
The Beverage Clique
Singapore12.2022
WSET Level 2 in Wines - Wines & Spirits
Wine Spirit Education Trust
Melbourne, VIC07.2022
Bachelor of Arts - Restaurant And Culinary Management
William Angliss Institute
Melbourne, VIC08.2022
Diploma - Culinary Operations
Republic Polytechnic
Singapore04.2016
Skills
- Fluent in English, Mandarin & Korean
- Intermediate in Chinese dialects, French, Japanese & Malay
- Proficient in POS Systems & Microsoft Office
- Discrete to guests' needs
- Wine & Sake Knowledge
- Brand standards promotion
- Menu development
- Staff Management
- Recruitment
- Labor and food cost control
- Full service restaurant background
- Staff Scheduling
- Performance Improvement
- Regulatory Compliance
- Schedule Coordination
- Restaurant operations management
Personal Goal
To attain an elevated level of skills and experience from Jumeirah Hotels that will underpin my career and positively differentiate with future employers.
References
- Mr Kon Tsoutouras, GM Rockpool Melbourne, (+61) 413 109 307, Kon.tsoutouras@rockpoolbarandgrill.com.au
- Ms Kirsten Sayers, CEO at RedR Australia, (+61) 418 212 567, ksayers@redr.org.au
- Mrs Marvie Spies Director of People & Culture at Melbourne Place, (+61) 402 477 664,
- Mr Khoo Peck Khoon, GM of Hospitality Management at KeppelLand Ltd, (+65)-98780808, peckkhoon.khoo@keppelland.com
Languages
English
Professional
Mandarin
Professional
Korean
Limited
Japanese
Limited
Timeline
Restaurant Manager
W Hotels – Warabi
01.2023 - 06.2023
Restaurant Manager
Youngs Wine Rooms
02.2022 - 10.2022
Pre-Opening Restaurant Manager
SevensKappo
09.2021 - 01.2022
F&B Supervisor
Meta **
09.2020 - 09.2021
F&B Intern
JAAN by Kirk Westaway **
01.2020 - 06.2024
Commis
Shoukouwa **
07.2019 - 12.2019
Senior F&B Supervisor
Youngs Wine Rooms
01.2019 - 11.2019
Service Executive
Saint Pierre **
07.2018 - 12.2018
Restaurant Manager
Shusai Mijo
Introductory Sommelier - Wines
Court of Master Sommeliers
Certified Sake Sommelier - Sake
Sake Sommelier Association
International Kikisakeshi - Sake
The Beverage Clique
WSET Level 2 in Wines - Wines & Spirits
Wine Spirit Education Trust
Bachelor of Arts - Restaurant And Culinary Management
William Angliss Institute
Diploma - Culinary Operations
Republic Polytechnic
Similar Profiles
Kennedy RobertsKennedy Roberts
Business Development and Customer Care Associate at Mijo Productions LLCBusiness Development and Customer Care Associate at Mijo Productions LLC
Derek MorefieldDerek Morefield
Barback/Bartender at Mijo Modern Mexican RestaurantBarback/Bartender at Mijo Modern Mexican Restaurant
Holli VrenonHolli Vrenon
Restaurant Server at Mijo Modern MexicanRestaurant Server at Mijo Modern Mexican
Chase WallisChase Wallis
Customer Service/Sales Administrator at Emerson CoachingCustomer Service/Sales Administrator at Emerson Coaching
Ngoc Huy DuongNgoc Huy Duong
Focus Bear — AI Evaluation & Prototyping Intern at Focus BearFocus Bear — AI Evaluation & Prototyping Intern at Focus Bear