Our Partners:
Organised By:
Supported By:
Held in
Conjunction with:
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| Restaurant
Service Awards |
| WMF
Restaurant Manager of the Year |
This award seeks to recognise a restaurant manager who is professional,
knowledgeable and possesses a high degree of competence in managing
a successful restaurant operation. The nominee must be a Singaporean,
Permanent Resident, or a non-Singaporean residing in Singapore. He/
she must have worked for a Singapore-based organisation or a franchise/
branch that is located in Singapore for a minimum of one year (at the time
of nomination). |
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Edith Lai
Saint Julien |
| Edith Lai is a woman who enjoys working with groups of people, which is a perfect complement
for her job as restaurant manager of Saint Julien. Lai is capable of working long hours and possesses
strong initiative, all of which is required for her to motivate her team.Before embarking on the
path to managerial success, Lai earned a degree in hotel management and attended numerous
workshops which have prepared her for life at Saint Julien.
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Beppe De Vito
Garibaldi Italian Restaurant & Bar
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| Having worked in over 15 restaurants in the UK, France, America and presently Singapore in a
span of just 14 years, it is an understatement to say that Beppe de Vito has a wealth of experience.
As restaurant manager of Garibaldi, de Vito makes sure its diners are well taken care of and practices
what he terms as 'the psychology of guests'. He interacts with them and tries to find out what they
like, and then recommends the dish. In fact, he delivers with charm Italian men are famous for that
70 percent of regular guests who dine at Garibaldi have never seen the menu, but instead rely on
his recommendations.
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Patrick Dumas
The Cliff, The Sentosa
Resort & Spa
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| Patrick Dumas’ love for food, wine and people is his motivation to constantly perform and meet
challenges head on. He prides himself on being open and outgoing, believing these qualities to
have contributed to his present success. His career started at the back of a house as a chef but he
soon realised he prefered dealing with people rather than with pots and pans. Dumas is all about
his guests, making sure every single one receives VIP treatment because his satisfaction comes from
pleasing guests by providing the best service. This reflects his philosophy in its entirety, which is to
do unto others what you would like others to do to you.
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