Experience

The Kerry Hotels

• Hong Kong
• Hospitality
• 100 - 200 Employee

• Assistant Director Of Food And Beverage

  • Dec 2017 - Present



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Assistant Director of Food and Beverage - The Excelsior, Hong Kong

  • Apr 2015 - Nov 2017

  • Assist the Director of Food & Beverage in managing day to day operations & administration of the whole Food & Beverage Department with 8 outlets & 240+ staff• Account for the profitability of the Food & Beverage Department.• Manage the wine & beverage program• Oversee the Dining Membership Club• Maintain and enhance the reputation and integrity of the Food & Beverage Department• Formulate the business strategy, budgeting of the F&B Department• Plan & Organize the F&B Marketing Plan • Plan & Organize the Capital expenditure (CAPEX)• Initiate, plan & execute the F&B project• Monitor the outlet mangers’ performance and providing the development plan accordingly• Ensure the compliance with the standard on Fire, Food & Work Safety

• Food & Beverage Manager - The Excelsior, Hong Kong

  • Jul 2014 - Mar 2015

• Restaurant Manager - ToTT's & Roof Terrace, The Excelsior, Hong Kong

  • Sep 2013 - Jun 2014

  • Manage a outlet composed of restaurant, bar & outdoor terrace with 250+ capacity • Re-position the restaurant on the concept and business strategy• Sourcing & organizing the live entertainment• Handle the enquiry and organizing of the private event • Formulate the business strategy, marketing plan & budgeting• Possess excellent attainment in Revenue growth and strong financial P&L• Collaborate with Suppliers or PR agency to hold different internal/external promotions & trainings

• Bar Manager - M bar, Mandarin Oriental Hong Kong

  • Jan 2008 - Aug 2013

  • Build up efficient & effective teams ; Guarantee delivery of high quality, consistent services and F&B products • Manage & position the bar be one of the best hotel bars in the world• Formulate the business strategy, marketing plan & budgeting• Create professional training modules and provide the training sessions to F&B department• Establish and maintain the regular customer base• Collaborate with Suppliers or PR agency to hold different internal/external promotions & trainings• Collaborate with International Mixologists for the Mixology Events and New Cocktails Launching• Assist the management work in other F&B outlets (The Chinnery)• Possess experiences in Business Recovery Project (i.e. the new lunch concept and different beverage promotions) after the smoking ban being implemented in 2009• Participate in a Professional Committee (HKBA) and organize different activities periodically for the industrial people• Establish the Colleague Recreation Club, being assigned as Chairman in the committee

• Assistant Manager - Pierre & M bar, Mandarin Oriental Hong Kong

  • Aug 2006 - Dec 2007

  Led the team in the opening of the restaurant & barResponsible for the management work of Bar operationInitiated and conducted the F&B service & product knowledge training programsBuilt up good relation with the regular guests & VIP of the hotelParticipated in staff recruitment

• Headwaiter - Vong Restaurant & Bar, Mandarin Oriental Hong Kong

  • Jun 2005 - Jul 2006

  Assisted the managers in the restaurant operation with 150+ capacityBe the acting in-charge of the restaurant during the absence of managersCreated and conducted training modules to the teamManaged the beverage & wine listMonitored the beverage cost & expensesParticipated in the restaurant opening project in 2006Participated in the opening assistant team in Mandarin Oriental, Tokyo in 2005

• Supervisor - Vong Restaurant & Bar, Mandarin Oriental Hong Kong

  • Aug 2003 - May 2005

• Waiter - Vong Restaurant & Bar, Mandarin Oriental Hong Kong

  • Jun 2000 - Jul 2003