Monica Tam

- Assisted the director in project coordination, scheduling, and reporting.
- Coordinated with consultants, subcontractors, and suppliers.
- Monitored ordering and logistics to ensure project progress.
- Assisted in planning and executing marketing strategies.
- Oversaw catering orders for 16 clubs and head office events.
- Managed event budgets and schedules.
- Reached out to potential sponsors and collaborators.

- Assisted in new store openings, focusing on recruitment and training.
- Reported on budget revenue forecasts and cost control.
- Developed operation manuals and standard procedures.
- Created seasonal beverage and food menus.
- Collaborated with marketing for promotions.
- Ensured high standards of hygiene, food, and service quality.
- Collected guest feedback to enhance dining experience.

- Reported on budget revenue forecasts and cost control.
- Achieved monthly revenue and cost targets.
- Planned and executed monthly and quarterly promotions.
- Developed operational manuals and standard procedures.
- Ensured compliance with food safety standards.
- Conducted daily briefings and oversaw manpower recruitment.
- Trained service teams and set performance goals.
- Gathered guest feedback and handled complaints.

- Assisted in manpower planning and budget management.
- Monitored stock levels and supply orders.
- Ensured high standards of food, beverage, and service quality.
- Conducted daily briefings and coordinated service teams.
- Trained staff and negotiated event quotations.
- Gathered customer feedback and resolved complaints.

- Managed budget revenue forecasting and manpower planning.
- Set goals and targets for staff.
- Developed operation manuals and standard procedures.
- Ensured hygiene standards and implemented training schedules.
- Assisted in planning promotions and sourcing products.
- Conducted daily briefings and controlled food and service quality.
- Gathered customer feedback and handled complaints.

- Assisted in planning and implementing marketing functions.
- Managed creative tasks and promotional materials.
- Coordinated with designers and external partners.
- Handled license renewals and general insurance.
- Conducted sourcing and procurement activities.
- Assisted in menu development and ingredient sourcing.

- Managed labor costs and ensured food, beverage, and service quality.
- Conducted daily briefings and coordinated staff.
- Trained associates and organized events.
- Gathered customer feedback and handled complaints.

- Handled guest reservations and check-ins.
- Responded to guest requests and coordinated with housekeeping.
- Performed bookkeeping duties and used the Opera system.

- Assisted in daily operations and supervised a team of 40 staff.
- Monitored hygiene standards and trained staff.
- Gathered customer feedback and handled complaints.

- Greeted and seated guests, managed reservations.
- Handled routine food and beverage operations.
- Assisted in staff leave applications and supply orders.

- Served food and beverages, handled cashier duties.
- Conducted monthly stock takes.

- Took orders and served food and beverages.
- Operated the POS system and mixed cocktails.