Professional Journey and Key Experiences
I studied and worked in different sectors before deciding to pursue a career change in a service-oriented field. After making this decision, I moved to Singapore and started my career as a Food and Beverage Attendant at Hilton Singapore, where I met my first mentor. He recognized my potential and entrusted me with handling operations and administrative tasks, gradually increasing my responsibilities. I later secured a better opportunity at Regent Singapore, a Four Seasons hotel, where I took on greater responsibilities and began developing my leadership skills. Although I enjoyed my time at Regent Singapore, I was approached by Oakwood OUE Premier, where I started as a Senior Executive. Within a few months, I was promoted to Assistant Manager of F&B. Due to the nature of the business at Oakwood Premier OUE Singapore I decided to return to the hotel industry. This transition happened after one of my guests, a senior management executive at Accor, recognized my potential and facilitated my move to SO/Singapore. There, I became the sole F&B leader, overseeing all day dining, the lobby bar, in-room dining and the rooftop bar. During my first six months, a management change occurred and the new leadership team acknowledged my potential, leading to my next promotion. In Q1 2020, COVID-19 impacted the market significantly. As a corporate hotel, our rooms business was severely affected, requiring us to compensate through F&B. We had to think outside the box, implementing pop-up concepts and collaborations. After a year of intense activations, I was promoted to F&B Manager. Following COVID-19, the owning company decided to sell the property. I played a key role in the de-flagging process and as Accor recognized my contributions, I received a transfer letter appointing me as Cluster F&B Manager for both Novotel Singapore on Stevens and Mercure Singapore on Stevens. Ten months later, I embarked on my first pre-opening hotel experience as an Assistant Director of F&B in charge. I oversaw the Signature Izakaya Bar, the hotel's main dining restaurant, the rooftop bar, in-room dining for 350 rooms and a boutique MICE facility, managing up to 45 colleagues. I coordinated with the culinary team and Executive Chef on monthly and quarterly promotions, working closely with the sales and finance departments to ensure the hotel’s market positioning was well-represented in Singapore. Industry Trends, Challenges and Future Outlook I believe IT and sustainability will be the two biggest factors shaping the future of the F&B industry. With advancements in IT, we are not only able to manage costs efficiently but also offer a seamless guest experience. There are programs that store guest details, analyze their preferences and automatically assess guest satisfaction. On top of this, these technologies enable upselling at the initial touchpoint or post-visit for future bookings. IT is also F&B marketing, from photography and animation to SEO and social media engagement. The second key trend is sustainability. This is no longer just an outlet-level initiative but a priority at the group and national levels. Consumers today, especially the younger generation, are just as conscious of sustainability efforts as businesses. MICHELIN has introduced the Green Star award, which recognizes establishments that prioritize sustainable practices, considering factors such as ingredient sourcing, seasonal produce, waste management and communication with guests regarding sustainability.Technology should not come at the expense of human interaction, which remains at the heart of hospitality.
