Singapore category

Sico Asia Banquet Manager of the Year

William Lim, Capella Singapore

Jaswant Singh, Resorts World Sentosa
Jaswant’s gamut of food and beverage (F&B) experience is built strongly through working steadfastly up the ranks in the Shangri-La Hotel establishment in Kuala Lumpur, where he built his foundation for 13 years from being a room service waiter in 1989 to appointments as the restaurant and beverage manager at the hotel’s bar, disco and coffee house. He was further appointed as the banquet operations manager at Jumeirah in Dubai, a five-star property from 1999 to 2001. With an in-depth understanding of banquet operations, Jaswant is responsible for planning, directing, controlling, and co-coordinating all the banquet events at Resorts World Sentosa.

Michael Poo, InterContinental Singapore

Joel Lau, Sheraton Towers Singapore
Graduating with a diploma with merit in F&B, hotel management from Ecole Les Roches in Switzerland in 1989, Joel Lau came to Singapore after stints in Switzerland and Taiwan, well-armed for his position of a banquet manager of The Imperial Hotel Singapore. Over the next 20 years, Lau would come to hold many a position in the banquet department of many well-renowned hotels. Since 2002, Lau has been in-charge of the entire banquet department of Sheraton Towers Singapore. In his role as a banquet operations manager, Lau oversees on a daily basis, the operations of the banquet department as well as maintaining key performance indicators such as labour costs, guest satisfaction index and staff training.