Min Se

• Led and supported the Customer Service team to enhance member satisfaction, service quality, and team engagement.
• Mentored and coached Supervisors through structured and individualised coaching sessions to build leadership capability and drive performance.
• Managed all staff performance matters, including coaching, counselling, formal meetings, and probationary reviews, ensuring fair and timely resolution while collaborating with the People and Learning team.
• Created and implemented development plans for Supervisors, providing ongoing guidance and feedback to strengthen their professional growth and readiness for future leadership opportunities.
• Promoted a “lead by example” culture that fosters respect, accountability, and collaboration across all operational areas.
• Contributed to long-term operational planning and supported leadership transitions to improve departmental performance and consistency.
• Developed and implemented customer service policies and procedures to streamline operations and enhance the member experience.
• Ensured day-to-day operations of Club service areas ran smoothly and efficiently through proactive communication, planning, and problem-solving.
• Actively resolved customer queries and complaints, achieving improved customer recovery and reducing recurring issues.
• Contributed to the implementation of new Food & Beverage offerings and ongoing service innovations to enhance overall member satisfaction.
• Created and managed detailed action plans for significant internal and external events, ensuring seamless coordination and high service standards.
• Embraced and adapted to organisational and operational changes, ensuring smooth transitions by communicating clearly, providing support, and guiding teams through change management processes.
• Ensured all team activities complied with Club policies, RSA/RCG, Food Safety, and WHS standards, maintaining a safe and compliant environment.
• Built strong working relationships with internal stakeholders and external suppliers to improve operational outcomes and collaboration.
• Actively contributed to maintaining a positive workplace culture aligned with Club values and standards of professionalism.

• Supervised daily club operations, ensuring adherence to policies and procedures.
• Trained staff on service standards and operational procedures to enhance guest experiences.
• Conducted performance evaluations and provided constructive feedback to team members.
• Coordinated scheduling and staffing to optimize resources during peak hours.
• Resolved customer complaints promptly, improving satisfaction rates within the club environment.
• Analyzed operational workflows, recommending process improvements for increased efficiency.
• Enhanced customer satisfaction by providing exceptional service and promptly addressing concerns.
• Evaluated employee performance regularly, providing constructive feedback for improvement when necessary.
• Maintained an inviting atmosphere within the club facilities, ensuring cleanliness and orderliness at all times.
• Maintained a positive work environment among staff members through team-building activities and open communication channels.
• Coordinated with other departments to ensure smooth integration of services throughout different areas of the facility.
• Set high standards for quality service delivery while empowering employees to take ownership of their roles.
• Oversaw daily club operations, ensuring smooth service delivery and adherence to policies.

• Primarily focusing on day to day operations for the restaurant.
• Open member of the Parramatta Venue.
• Maintaining the level of service of a casual fine dining themed restaurant.
• Responsible for managing the Bar with ordering and stocktake.
• Managing Monthly/Quaterly targets in regards to COGS for FOH.
• Responsible for day to day ordering of Non-Consumables necessary for the restaurant.
• Supervised daily floor operations to ensure adherence to quality and safety standards.
• Trained and mentored staff on best practices for food handling and customer service.

• Primarily focusing on day to day operations for the restaurant.
• Open member of the establishment of the Barangaroo Venue.
• Maintaining the level of service of a casual fine dining themed restaurant.
• Working to maximize the seating for a 350 seat restaurant.
• Able to work on the FOH pass sending out food worth of 500-700 seated in a daily night service with minimal issues.

• Managing day to day budgets regarding sales, COE and COGS.
• Acting as a Restaurant Manager in circumstances where the Restaurant Manager is not present.
• Being able to perform executive decisions in situations where it is urgently required.
• Team training/development
• Able to complete Rosters in reference to Sale forecast as well as being able to monitor and rotate according to the budgets that is given.
• Manage Stocktake and ordering.
• Able to delegate tasks to other Managers to establish the Area of Responsibility for each individual.
• Able to report to Head Office/ Area Manager directly in regards to any office based tasks.
• Able to achieve Best Sales growth within the Company

• Manage day to day opens and closes of the Restaurant
• Report the to the Restaurant Manager
• Monitor GSD and develop team members to be excellent on the Host Desk.
• Innovative ideas towards our Happy Hour Periods.
• Able to maintain and control the standard of service.