Sylvester Yeo

Experience

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  Hyatt Hotel

  Jan 1988 - Jan 1991

  Catering Sales Manager

  Job Responsibilities- Responsible for sales of 18 function rooms and outdoor cateringAchievements- Promoted from Assistant Restaurant Manager to Catering Sales Manager- Executed hotel outside catering for Asian Aerospace’ 90 the third largest air show in the world, for 36 chalets and 3,000 guests over 5 days

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  Hyatt

  Jan 1988 - Jan 1989

  Asst outlet mgr
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  Raffles Hotel

  Jan 1991 - Jan 1992

  Catering Sales Manager & Manager - Tiffin Room

  Job Responsibilities- Overall in charge of sales and operations of 6 exclusive function venuesAchievements- Successfully opened the hotel’s specialty restaurant, room service and pool bar for this world renowned hotel- Promoted from Restaurant Manager to Catering Sales Manager

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  Shangri La Sentosa

  Jan 1992 - Jan 1993

  Assistant Food and Beverage Manager

  Job Responsibilities- Assisted in the daily operations of food and beverage department- Department consists of 8 outlets including coffee house, Chinese restaurant, pool bar, fun pub, hawkers stall, lobby lounge, ice cream bar and 600 capacity banquetAchievements- Successfully assisted in the opening of the Food and beverage department for this one and only beach resort in Singapore

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  Amara Hotel

  Jan 1993 - Jan 1994

  Assistant Food & Beverage Manager

  Job Responsibilities- Completely in charge of food and beverage departments including creating of concepts, policy, marketing directions- Department consists of 5 outlets including Coffee house, karaoke café pub, local café pool bar, lobby lounge and 800 capacity banquets.Achievements- Successfully increased revenue by S$1 million against previous year- Repositioned and relaunched Café Karaoke Pub into a star attraction in town

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  Sedona Bintan Lagoon Resort

  Jan 1995 - Jan 1996

  Food and Beverage Manager

  Job Responsibilities- In charge of daily food and beverage operations- Department consists of 10 outlets including a coffee house, Japanese restaurant, Italian restaurant, Chinese restaurant, outdoor seafood restaurant two pool bars, fun pub, lobby lounge, golfers café, member lounge, 300 capacity banquet- Had major responsibilities of department including stewarding, kitchen, beverage and all outletsAchievements- Successfully opened the food and beverage department for this new deluxe resort placing it as a premier destination on the world tourism map- Created food and beverage department manual and successfully implemented pre opening training program for 200 services staff Show less

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  Guoman Port DIckson

  Jan 1997 - Jan 2000

  Resident Manager

  Job Responsibilities- In charge of daily hotel operations- Hotel is a beach resort sitting on 90 acres of land comprising 256 rooms, 5 F&B outlets consisting of a coffee house, Chinese restaurant, lobby lounge, fun pub, pool bar and 400 capacity banquet, 9 holes golf course and comprehensive range of recreational facilities- Had major responsibilities of all departments including rooms division, food and beverage, finance, human resource, maintenance, security and recreationAchievements- Reduced hotel’s breakeven cost by 25% through staff retrenchment, pay decrease for all management staff, outsourcing of golf and landscaping maintenance and putting sales staff on a commission scheme during the recession years Show less

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  Borders Books Cafe & Music

  Jan 2000 - Jan 2005

  General Manager Food and Beverage

  Job Responsibilities- Overall in charge of three outlets operations : Bistro, Café & Sandwich bar)- Have exposure to books retailing operation, company is the second largest bookstore in USA with 400 stores worldwideAchievements- Increased revenue by 10% in first year of operations 2001- Increased profitability margin to 40% vs budget of 36% in first year operations 2001- Increased profitability margin to 44% vs budget of 37% in second year of operation 2002 when economy has deteriorated due to post Sept 11- Increased profitability margin to 46% vs budget of 37% when economy plummeted due to SARS in 2003- Department achieved the highest revenue turnover in all 400 stores worldwide- Introduced employee retention program to address turnover problem- Revamped Point of Sales System to improve productivity- Awarded Best efforts certificates for promoting Bordeaux wines three years in a row by SOPEXA(World renowned Association for promotion of French Wines & Agricultural produce) Show less

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  Incofood Management

  Jan 2005 - Jan 2008

  Project and Development Manager

  Job Responsibilities- Study feasibility of setting up an upscale café chain in Bangkok.- Liaise with shopping mall to find suitable location to set up a café- Check out leasing agencies to source for suitable locations- Work with communication agency to create brand building activities and communication efforts with the aim for the chain to break even within 5years.Achievements- Created café concept specializing in a single origin coffees with imported Expressos based coffees- Coffee is complemented with health focus pastries and bakeries with the finest of unsalted butter, unrefined organic sugar and cold pressed virgin olive oils and abstinence of transfat.- Wrote operation manual for the cafeGeneral Manager (Operations) (from Feb 2006 – Oct 2006) Reporting to Assistant Vice President Development Job Responsibilities- In charge of 17 outlets- Preparing for opening of at least 3 outlets for 2006- Responsible for revenue, service standard and guest satisfaction- Manage 4 district managers, 17 outlet managers, 17 assistant outlet managers and 60 full time service staff - Responsible for budget annual revenue of $14 million dollarsAchievements- Transferred to do project work- To create a café chain in Bangkok Thailand- Conducted a café survey in Bangkok- Write a feasibility studies on a café set up in Thailand- Prepared a site selection guide for café set up Show less

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  Singapore Flyer

  Jan 2008 - Jan 2010

  Manager Food & Beverage and Concessionaires

  Job Responsibilities- Managed the World’s First Sky Dining Concept in Singapore Flyer- Worked with F&B Caterer & Wholesale Sales Agent to achieve this sales- Managed F&B Caterer & Wholesale Sales Agent for wedding solemnization, Corporate signature cocktail & champagne flights- Monitored Photo Services Provider for enhancing guests experience before flight- Monitored Souvenir Gift Shops Provider to complete guests’ flight experience - Coordinated World First Night Street Track Formula One Experience at the Singapore Flyer- Ensured Deluxe Hotel Caterer provide hospitality services for Corporations paying $5,500 per client for each Premium Suite of 20 clients- Assisted in planning specialised events to enhance the value of the F1 experience Achievements- Increased Sky Dining Business tenfold within 6 months of launch- Restored clients’ confidence for hosting Wedding Solemnisation events after Wheel breakdown through consistent and good service experience during their wedding- Designed a management tracking tool to enhance profitability of Photo Services revenue for company- Created a tracking chart to ensure Souvenir Gift Shops Provider gives the company its right percentage of revenue sharing- Helped the 2nd Formula One event to be in the black after the first event lost $1million dollars Show less

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  Chinese Swimming Club

  Jan 2010 - Jan 2014

  Food & Beverage Manager

  Job Responsibilities- In charge of 248 capacity Café- In charge of 100 capacity Karaoke, Bistro & Bar- In charge of sales for Banquet RoomsAchievements- Successfully revamped 248 capacity Café in Jan 2011- Successfully revamped 100 capacity Bar in Nov 2010- Increased business by 25%, 10% & 5% year on year for 1st,2nd and 3rd year for café- Increased business by 150%, 25%, 50% year on year for 1st, 2nd, and 3rd year for Bar- Introduced PDA & POS Terminal Technology, Service Call System, Walkie Talkies for both outlets. Resulting in same number of staff serving a 25% capacity increase for Café - Successfully cleared 10 demerits points issued by NEA valid for 12 months- Achieved club’s operating deficits lower than budget year on year for 3 years in a row - Created Club’s first ever Wine Pairing Dinners every quarter that always received fully booked status.- Created Club’s first ever Coffee Pairing Lunch every 3 months and achieved fully booked status after 1st event. - Created Whisky Tasting Sessions that are well received- Overcame staff crunch due to MOM 7 Trainees permit reductions by employing part-timers with proper training without loss of service standard- Created wine program with staff training, wine promotions, wine tasting, sampling, dinner and wine list complete with 6 labels of wine by the glass. Led to increase of wine sales from less than 1 carton to 10 cartons every month- Introduced Single Malt Whisky promotions with Auction Night, Lucky Draw, Monthly Theme Nights, Brand Ambassadress, live band performances. Led to increase of whisky sales from less than one carton to more than10 cartons monthly- Created Coffee Culture in club by introducing Super premium hand crafted coffees, single origin coffees, superior coffee machines to brew the “perfect cuppa”, Sent staff for training with barista certification - Secured & Increased Advertising & Promotion funds from $23K for 2 years to $60K every year for the next 4 years. Show less

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  Spring Singapore Unisim

  Jan 2015 - Jan 2020

  Food and Beverage Consultant

  Job Responsibilites & Achievements- Prepare a Operational Manual for the company- Advising on areas that can help improve business- Work with owners to introduce technology to innovate operations such as Ipad ordering, internet reservations, Staff Clock In systems linked directly to payroll payment- Working with Outlet Chef and Managers to improve Business through various programs- Creating Training sessions on Wines, Coffees, Teas, Whiskies and Upselling skills- Improve service standards through coaching of managers - Help outlet managers identify and set up communication channels with service and production staff Show less

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  SHATEC Institutes Pte Ltd

  Jan 2020 - now

  Adjunct Lecturer