JOHNNY LAU, CHA

Representing owner to negotiate & conclude franchise deals with Hard Rock International. First Hard Rock Cafe Puteri Harbour in Johor Bahru. Second Hard Rock Cafe in Ipoh opening on 27 March 2024

Pre-Opening Hotel & Residences in Iskandar Puteri, Johor Bahru. A wholly owned subsidiary of Tiong Nam Group

A wholly owned subsidiary of Tiong Nam Group

Pre-Opening Team for a 5 Star Hotel at Klang, Selangor. 488 modern contemporary rooms and residences with a Grand Ballroom and 13 Function rooms. 3 restaurants and a sky bar with a 360 Degrees view of the Royal town of Klang.

Pre-Opening of Estadia by Hatten. 200 rooms Boutique Hotel

• Reporting to the Head of Hospitality. • Managing a convention center consisting of one Grand Ballroom with a capacity of up to 2,000 Pax, 4 Meeting Rooms with capacity of 450 Pax, a Gazebo (Al Fresco Dining) and a Auditorium with capacity of 400 Pax. In construction – Executive Lounge with capacity of 200 Pax opening in September 2014 and 500 Rooms Hotel opening in 2016. • Managing and leading a team of 50 Staffs consisting of Sales & Marketing, Accounts and Cost control, Banquet Operation, Kitchen Operation, Human Resource, Security and Maintenance Department. Some of the department supported by Corporate Offic • Leading a team of two Managers in setting up of the Executive Club. • Responsible for the day to day operations of the Ballroom, Gazebo, Meeting Rooms and Auditorium. • Close supervision of yearly Budgets and make comparison against actual to ensure the organisation’s goals are met. • Strict control of operating expenditure. Maintaining low expenditure to ensure maximum profit. Planning of multi-tasking responsibility across all departments. Achievement: 3rd & 4th June 2014 – Companies Commission of Malaysia (SSM) National Conference 2014. Successfully organised a two day SSM National Conference with 500 Pax delegates. Planning and running of Breakfast, morning and afternoon tea breaks with one lunch. 11 August 2014 – Kementerian Pembangunan Wanita Hari Raya Open House (3,000 Pax). Guest of honour Deputy Prime Minister. Successfully hosted the open house event. Planning and running the International Buffet lunch.

• Reporting to the President & General Committee.(Board of Directors of the Club) • Managing a Members Club with 10,000 members, 15 Sporting Facilities and 10 Food and Beverage outlets. • Managing and leading a Team of 150 Staffs consisting of 8 Departments.Adminsitration, Accounts and IT, Promotions and Events, Food & Beverage, Facilities & Maintenance, Sports and Recreation, Security, Human Resources, Purchasing. • Planning Yearly Budgets, Forecast with the Finance Manger to achieve Club’s objective. • Planning of Corporate Functions for members, Government Departments, Royalties & VIPs. • Planning of yearly Club Events for members (Children & Adults) like Family Day, Wine Fiesta, Wine Makers Night, Whisky Tasting, Swimming Carnival, Family Day, Monthly Golf Tournament, In-house competition & Inter Club games. • Planning of Theme Nights Halloween Night, Oktoberfest Party and Royal Banquet. • Planning and implementing controls, Standard Operating Procedures and Key Performance Indicators to all Departments. • Close supervision of yearly Budgets and make comparison against actual to ensure the club’s objectives are made.

• Reporting to the President, Vice President and Honorary Secretary on all matter related to the Club. • Managing a Members club with 6800 members & 20 other sports & recreation facilities. • Managing the operations of the F&B Department, accounts, administration, front office, housekeeping, security and maintenance department. • Managing staff strength of approximately 95 personnel in all departments. To plan and implement in - house training for all staff where required and maximized staffs productivity. • Planning yearly budgets & forecast with the Finance Manager for Committees approval. • Marketing of Corporate functions to members from menu planning to hosting of events and functions up to a maximum capacity of 1000 members and guest. • Introduction of Theme Nights & parties to generate higher Food & Beverage sales. • Negotiation with suppliers on purchases & ensuring higher profit margin with lower costing. • To ensure that the services provided to members of the Club are of standard and that the standards are continuously improved.

Restaurant & Bar with Al Fresco seating. Managed to increase the sales turnover of RM80K per month to RM200K per month within a year. JULY 2005 – AUGUST 2006