Experience

JW Marriott Shenzhen
• Consumer Services
• 1 - 100 Employee
• Director of Operations

  • Oct 2021 - Present

InterContinental Foshan New City
• China
• Hospitality
• 1 - 100 Employee
• Director Of Food And Beverage

  • Aug 2020 - Oct 2021


Six Senses Hotels Resorts Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Director Of Food And Beverage

  • May 2019 - Aug 2020

  Responsible for all food and beverage department operation and revenue generation. Focus on people development and service training to ensure service been delivered up to Six Senses standards. Cooperate with sustainability department to perform Eat with Six Senses program. Achieved F&B yearly budget about 21 million and GOP at 38%; Lead kitchen team on menu designing and product creation to mix maize guest dining experience and control food cost at 30%. Appointed to Leader of hotel butler service team, revised all butler service standard and connect Sales, FO, housekeeping and other department to deliver professional butler service to all Villa guest and received all guest recognition for butler service team. Launch F&B concierge program to enhance F&B guest engagement and increase in-house capture radio for each outlets. Show less



Crowne Plaza Tianjin Meijiangnan

• Director of Food and Beverage

  • Mar 2018 - May 2019

  Direct food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all governmental regulations concerning health, safety, or other requirements. Direct food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all governmental regulations concerning health, safety, or other requirements.



Wanda Vista & Wanda Realm Hefei

• Cluster Director of Food & Beverage

  • Jan 2017 - Mar 2018

  I was appointed as cluster director of F&B after two hotels grand open, task assigned to take fully responsibility of both hotel F&B operations. F&B team was suffering pains of staff turnover, all the management systems wasn’t set up properly. The biggest task was to rebuild both F&B service team and kitchen team, recruiting key person for 1st line management, concentrate on basic skills training, and revise all F&B operation issue. On the other hand treat all restaurants as reopen again. Repositioning each outlets, set difference of two hotels F&B facility, to be competitive in the market. As top hotel in Hefei and within Wanda Group, banquet events becoming with high demand and high standard request. To be best destination hotel, lead F&B team get best support to over all hotel products. Meanwhile develop local F&B market and strategy to be Elegant, consistent, warm, friendly, and efficient service market reputation. 万达文华酒店&万达嘉华酒店分别拥有207间客房和385间客房，涉及4个餐厅，2个酒吧及1个KTV。宴会设施拥有1600平米的文华大宴会厅和800平米的嘉华大宴会厅，以及11个多功能会议厅 工作介绍： 对开业后4个月的餐饮工作进行梳理。面临多项餐饮问题：大批量餐饮团队人员流失，前期未建立餐饮运作系统，资产移交模糊，各餐饮点定位模糊，营业不稳定。接手后针对人、事、物进行管控，对SOP，P&P，P&L，Strategy，products等进行梳理。 重新建立餐饮运作团队，明晰餐饮组织架构，补充关键岗位，餐饮员工心理疏导，部门主管及以上进行管理技能及领导力培训，控制人员流失，稳定人员基础，重新调整功能性厨房人员配比；进行成本管控，配合财务部设立酒水总仓，建立酒水管控体系；解决部门内部低效沟通问题，建立餐饮部每日例会体系，日常事务的跟进及执行；针对各类资产模糊，规制二级库房管理，梳理各库房资产清单，固定资产分区，实行区域责任制； 梳理SOP及P&P，完善餐饮培训系统，持续建立运营基础；协助总经理对4个餐厅，2个酒吧，进行重新定位，制定经营策略，根据实际运营情况，恢复各营业点营运能力。 以‘品牌，品味，品质’为核心经营理念，打造文华餐饮口碑。 作为万达城旗舰酒店，保障万达集团年会顺利完成，承办2017年中国中部博览会，承办中国外交部在安徽省内的‘中俄第二次会议’，以东道主承办2017青年侍酒师团队大赛华东区培训及分区赛。除此之外，顺利完成万达集团个业态年会活动，以及高端品牌联盟等大型宴会及会议活动。推广中国八大菜系，承办‘醉美味-中国行 八大菜系合肥站’路演活动。 完成2017年两家酒店全年餐饮预算，超额完成酒店月饼销售任务，以及酒店大型圣诞节狂欢活动。 Show less



Wanda Realm Taian

• China
• Hospitality
• 1 - 100 Employee

• Assistant Director Of Food And Beverage

  • Aug 2015 - Nov 2016

  In-charhe F&B，report to GM. As it is new opened hotel, I was responsible for build-up F&B operation system, to ensure guest services and products are delivered according to the standard and exceed guest expectations. Work with chef to maintain a consistency food quality. Work out F&B yearly activity plan to keep F&B venues in an active status. Position F&B venue as free standing restaurants and to be a family gathering place. 泰安万达嘉华酒店于2015年7月进入试运营,8月正式开业.加入万达后着力于开业后餐饮部团队稳定建设,规范日常运作细节及服务标准.针对餐饮服务团队均以本地社餐背景及无酒店工作经验,一方面在开业后重点放在了员工基础知识及技能培训,强调与本地市场服务差异性,另一方面建立市场定位及调整价格策略,将酒店餐饮融入本地社区. 日常运营方面在开业前期进行不断的巡查及根据实际情况更新SOP，建立员工良好的工作习惯及相对完善的运营体系。确保后区厨房及库房进入正常运营，并在食品安全审计中达到集团标准。 在经营思路上强调食品质量、创新及宣传。 Show less



Sheraton Wuxi Binhu Hotel

• Food and Beverage Manager

  • Jun 2014 - Jun 2015

  In-charge F&B，report to GM. Responsible for the efficient and effective operation of whole Food & Beverage Department. To ensure guest services and products are delivered according to the standard to meet and exceed guest expectations. To achieve departmental goals, in terms of guest satisfaction， financial targets, associates training and high associate morale. Take responsible for F&B GOP and NOP budget by monitor food cost and other operation expenses. Conduct quarterly business review and work on yearly F&B budgeting. Conduct F&B revenue meeting and analysis each venue performance and business strategies. Flexible on marketing and develop F&B yearly market activity plan. Leading F&B events to build up market image and increasing F&B awareness in the city. Co-operate with catering sales team to get best use of BQT facilities. Bridging FOH and BOH to ensure smoothing operation result within department. Monitor food quality in a consistence level as it is a foundation of success to win the market. 于2014年6月，内部调动至无锡万达喜来登酒店，负责餐饮部运作。 向总经理负责，全面负责餐饮工作的开展。制定本部年度、月度的营业计划。分析年度、月度的经营情况。开拓市场，推广饮食销售，根据市场情况和不同时期的需要，制定促销计划，如有特色的食品节，时令菜式及饮品等。满足不同层次的消费需求。领导全体员工完成各项接待任务和经营指标。 日常的部门运作确保酒店食品质量，保证服务质量等产品的稳定。制定服务标准和操作规程。检查和督导管理人员的工作和餐厅的服务质量、服务规程、出品部门的食品（饮品）质量及各项规章制度的执行情况，发现问题及时纠正和处理。确保餐厅、厨房、库房的安全，杜绝发生安全事故和食物中毒事件。 控制食品和饮品的标准、规格和要求，配合厨师长，抓好成本核算。加强食品原料及物品的管理。降低费用，增加盈利。定期与厨师长研究新菜点，推出新菜谱，让顾客满意完成应季菜品的更新。 注重团队建设以及员工的培养，为酒店的长期发展储备合适人才。熟悉和掌握员工的思想状况，工作表现和业务水平，注意培训、考核和选拔人才，通过组织员工活动，激发员工的积极性。不断提高员工的综合素质，增强企业活力。 组织制定粽子、月饼及圣诞票销售，并顺利完成销售任务。重组各餐厅经营策略，符合当地口味，增加餐饮特色，稳定客源，逐渐使各餐厅完成预算。 Show less



Sheraton Qingdao Licang Hotel

• Food and Beverage Manager

  • Aug 2013 - Jun 2014

  In-charge F&B，report to GM. As part of pre-opening team responsible for building up F&B service and Kitchen team. Work on pre-opening HOE, FFE. Conduct market survey and competitor analysis to develop Venue concept and long term business strategy as ensuring F&B open HOT. Build up Departmental SOP, P&P to ensure guest services and products are delivered according to the standard to meet and exceed guest expectations. Develop F&B full year budget and market plan. Build up F&B routing management, enhance operation procedures in the first three month of opening. Collaborate with S&M to arrange hotel F&B related events to exposure new F&B facilities in the area. Show less



Sheraton Jinan

• Food and Beverage Manager

  • Jul 2011 - Aug 2013

  To ensure smooth and efficient operation of buffet restaurant, IRD, Lobby bar and Miyabi Japanese restaurant. Take responsibility staff retention, operation and revenue generation. In F&B play role in SPG restaurant & bars, Brand Standard, Eat, and Drink & More. Monitor F&B P&L, budget making and F&B forecast. Participate all restaurant strategy making and assist on BQT operation. To ensure smooth and efficient operation of buffet restaurant, IRD, Lobby bar and Miyabi Japanese restaurant. Take responsibility staff retention, operation and revenue generation. In F&B play role in SPG restaurant & bars, Brand Standard, Eat, and Drink & More. Monitor F&B P&L, budget making and F&B forecast. Participate all restaurant strategy making and assist on BQT operation.