1. Application For:
1. Restaurant Manager/ Room Service Managger
 Expected salary +- (RM5500 negotiate able).
Full Name: Mohd Amin b. Abdullah
Personal Details
Date of birth : Feb 29th
1984
Current Address : A3-02-03 Desa Pandan, Jalan Kg. Pandan, 55100,
Kuala Lumpur
Permanent Address : G2-09 Taman Sri Angsana Hilir, 55100, K. Lumpur
Place of birth : Kuala Lumpur
NRIC Number : 840229-14-5091
Status : Married
Age : 32 years old
Nationality : Malaysian
Health : Excellent
Phone number : 011-33339968
Personnel email address : amin5091@gmail.com , Johny5091@gmail.com

2. LATEST CERTIFICATE RECEIVED
Certificate of Training Date Trainer Place
Pre-Opening Team The
Danna Langkawi
8th
December 2011 n/a The Danna Langkawi
MAHTEC
(Management Certificate)
Dec 2010 till Dec
2011
MAHTEC
Consultant
The Danna Langkawi
Creative Problem – Solving &
Decision Making
13th
& 14th
June
2012
Mr. Stephen Corneilius
(UCSI Extension Sdn.
Bhd.)
Istana Hotel, Kuala
Lumpur
Leadership Skill` Training 11th
May-13th
May
2014
Mrs. Dominus
(YTL Group HR
Training Manager)
Majestic Hotel, Kuala
Lumpur
EMPLOYMENT HISTORY
Job Holder Company/ Hotel Name Date/Year
Assistant Manager
(THIRTY8 Restaurant)
Grand Hyatt Hotel, Kuala Lumpur November 2014 till
current
Assistant Manager
(Coffee House Contango
Restaurant, In Room Dining
& Minibar)
Majestic Hotel, Kuala Lumpur December 2013 till
November 2014
Conference Supervisor /
Assistant Manager
(Banquet, Coffee House/
Coffee Shop & Room
Service)
The Danna Langkawi Resort, Kedah December 2010 till
November 2013
Server/ Captain
(Banquet)
Four Season Resort Langkawi, Kedah June 2006 till December
2010
Server
( Mediteranian Restaurant)
Tanjung Rhu Resort Langkawi, Kedah October 2004 till June
2006
Waiter First World Hotel, Genting Highland, Pahang January 2003 till July
2004

3. RESPONSIBILITY
 Provides value-added service to customers by doing whatever is reasonable and
possible to meet and exceed customers’ expectation.
 Communicates effectively with customers, co-workers and supervisors.
 Handles difficult situation effectively.
 Check attendance of staff and ensure that all are groomed to the standards.
 Provides information needed by the Accounts Executive for payroll purposes.
 To conduct daily service briefing.
 Conduct and departmental orientation for all new employees.
 Delegates general administrative duties to the Supervisors.
 Ensures that the team adheres to all policies, standards and procedures of the
outlet.
 To ensure the monthly forecasted food & beverages menu figures are achived.
 To ensure that the outlet is managed efficiently according to the established
concept statements.
 To establish a rapport with guest, maintaining good customer relationship.
 To revise And up date the outlet departmental Operations Manual on an as
needed basis.
 Work with the Chief Steward to control the operating equipment.
 To conduct on breakages prevention training to all Food and Beverage staff.
 To monitor on breakages in the outlet.
 To assist Chief Steward on physical equipment inventory
 To record in the log book all relevant data daily.
 Ensure that the outlet is clean and everything is in ready (good) condition.
 Overall responsibility for the full spectrum of the restaurant operations and
brand image including staff performance.
 Provide mentoring, coaching & direction for all teams motivation.
EMPOWERMENT
 Conducting daily briefing
 Conducting on job training/ task competency inventory(TCI) to the staff
 Prepare roster, training calendar and attendance record
 Recommending the staff leave.
 Liaise with Chef on special orders/ request/ guest preferences.
 Advise Cashier on special charges
 Authorized to replace immediately, without charge, any guest unsatisfactory with
food or drink item.

4.  Organize regularly outlet special promotions.
 Identify training needs and plan training programme for the teams.
CURRENT JOB TASK
 Take responsibility for team achievement and failure
 Implement new responsibility (duty and task for staff)
 Contribute on ideas for improvement in department
 Build desire culture
 Knowledge of food & beverage
 To liaise & organise with other department in order to kept restaurant is clean &
organised.
 To issue repair and maintenance job orders to ensure the proper maintenance of the
outlet.
 To have a complete understanding of and adhere to the hotel`s policy relating to fire,
hygience, health and safety.
 Monitor and achieve implementation result
 Produce data and fact
 Review and analysis trend
 Identify and eliminate any type of wastages
 Implement corrective and preventive measure
 Review measurement
 Appraise and review the staff performance
 provide counseling
 manage and improve staff performance
 identify staff training needs
 guidance and coaching
 develop team spirit and resolve conflict
 develop instrument (follow SOP and Hand Book)
 summarize report and result
 highlight discrepancies and recommend appropriate corrective action
 Organize and coordinate multi task for staff
 Deployment of staff and job function
 Execution of daily routine inspection
 Monitor & ensure the conduct of various operational & compliance audit across
restaurant meet the brand quality, guidelines established and the relevant
regulayory requirements.
 Implement cost control
 Produce monthly report
 To monitor control on Mini bar ordering in and out/ Expiry Item/ Losses/ Rebate.
 To prepare P & L Reports for outlet special celebration/ events.(secretaries week
promotion/ mother`s day/ father`s day / valentine`s day etc.
 12 years of experience in the Food & Beverages Departments including 3 differents
hotels experiences in managements Food & Beverage Departments.

5.  Proven ability to increase employee productivity and quickly resolve problems before
they escalate.
 To Control outlet expenses in line with budgets, track expenses.
 Oversee preparation of food, menus, reservations and beverages with full authority over
inventory and ordering.
 Adhere to regulations of Hygience & Health Department and ensure compliance with
alcoholic beverage regulations.
 Responsible for the design and creative look of the restaurant interior and exterior.
 Recruit, train, schedule and monitor large groups of over 60 employees including job
reviews and appraisals.
 Ensure employees adhere to policies, procedures and regulations and provide discipline
when necessary.
 Coordinate with management teams to develop strategic plans to increase
production, productivity and customer service.

6. REFERENCE PERSON
Name Position Contact Number
Mr. Pascal Masse General Manager
(The Danna Langkawi)
0122186763
pascal@thedanna.com
Mr SatiyasilanManiam Formerly Director of Food &
Beverage
The Danna, Langkawi)
(Currently work as Operation
Manager Mutiara Burau Taman
Negara, Pahang)
0124873371
satiyasilan@mutiarahotels.co
m
Mr. Clement Paul Formerly Executive Assistant Manager
EAM The Danna Langkawi)
(Currently work as Hotel Manager
Istana Hotel, Kuala Lumpur)
0125601087
clement@istanahotels.com.my
Mr. Ingo Graf Food & Beverage Manager 014-2571806
Ingo@thedanna.com
Chef Horst Kosiesek Formerly Executive Chef & F&B
DirectorThe Danna Langkawi hkocsisek@yahoo.com
Chef Anuar Formerly Executive Chef The Danna
Langkawi
(Currently work at Putrajaya
International Convention Centre as
General Manager Food & Beverages)
012-4269396
Mr. Shaan Formerly Assistant F&B Manager The
Danna, Langkawi
(Currently work as Asistant F & B
Manager One Hotel PJ)
012-3051747
Mr. Marwan Ahmad Restaurant Manager, Contango
Restaurant, Majestic Hotel, Kuala
Lumpur.
012-3558007
Ms. May Koh Assistant Director Food & Beverages
Grand Hyatt Hotel, Kuala Lumpur.
012-204 1536

7. • 12 years of experience in the Food & Beverages Departments including 3 differents
hotels experiences in managements Food & Beverage Departments.
• Proven ability to increase employee productivity and quickly resolve problems before
they escalate.
• To Control outlet expenses in line with budgets, track expenses.
• Oversee preparation of food, menus, reservations and beverages with full authority over
inventory and ordering.
• Adhere to regulations of Hygience & Health Department and ensure compliance with
alcoholic beverage regulations.
• Responsible for the design and creative look of the restaurant interior and exterior.
• Recruit, train, schedule and monitor large groups of over 60 employees including job
reviews and appraisals.
• Ensure employees adhere to policies, procedures and regulations and provide discipline
when necessary.
• Coordinate with management teams to develop strategic plans to increase production,
productivity and customer service.