Experience

Restaurant Emmelyn

• China
• Hospitality
• 1 - 100 Employee

• Manager

  • Jul 2019 - Present



Imperial Springs

• China
• Hospitality
• 1 - 100 Employee

• Assistant Director Of Food And Beverage

  • Sep 2018 - Jul 2019



Galaxy Macau

• Macao
• Hospitality
• 700 & Above Employee

• Manager of Michelin Restaurant

  • Feb 2016 - Jul 2018

  8 1/2 Otto e Mezzo Bombana 8 1/2 Otto e Mezzo Bombana



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Food and Beverage Assistant Manager (All Day Dining)

  • Aug 2013 - Feb 2016

   Over seeing restaurant daily operation  Conducting beverages and dry goods daily purchasing and stocks Work closely with restaurant manager on staff training Coaching and feedback staff on customer service  Control outlet expends (beverages and manning)  Restaurant front and back of house maintenance Part of hotel learning council member

• Food and Beverage Assistant Manager (Fine Dining)

  • May 2012 - Aug 2013

   Pre-opening hotel team Establish restaurant Standards of Procedure Recruit team members Build up restaurant Service of Standards Manage and organize a new restaurant set up (including layouts, floor plan, furniture, operation equipment and back of house bar area etc.) Over seeing restaurant daily operation Part of hotel learning council member



SkyCity Entertainment Group

• New Zealand
• Hospitality
• 700 & Above Employee

• Duty Manager (Fine dining Cantonese Cusine)

  • Nov 2010 - Apr 2012

   Restaurant Daily Operation  Financial Budgeting on monthly basis Sales & Marketing of restaurant  Food & Beverage operations – Manage Function i.e. Conference, Cocktail, Wedding and Dinner Party  Cost Control – Labour, furniture and daily cost Maintain public relationships in between customers and business  Coordinating Kitchen, Front of House, Senior Management Team and Executive Chefs Managing & developing staff  Restaurant Daily Operation  Financial Budgeting on monthly basis Sales & Marketing of restaurant  Food & Beverage operations – Manage Function i.e. Conference, Cocktail, Wedding and Dinner Party  Cost Control – Labour, furniture and daily cost Maintain public relationships in between customers and business  Coordinating Kitchen, Front of House, Senior Management Team and Executive Chefs Managing & developing staff



Stamford Hotels and Resorts

• Australia
• Hospitality
• 200 - 300 Employee

• Food and Beverage Supervisor (In Room Dining, Restaurant and Banquet)

  • Nov 2007 - Nov 2010

   Customer service  Using Point of Sale System and completing cash up reports. Using Opera System and complete posting charges reports Food & Beverage operations – Manage Function i.e. Conference, Cocktail, Wedding and Dinner Party  Administration for Conference & Events Department - including making rosters, completing of shift reports, Opera System Posting, average spend & wage cost control. Overall running of restaurant, Room Service and Bar on shift basis Coordinating between different departments i.e. Front Office, Kitchen as well as with tour leader on casual basis. Managing & developing staff

• Food and Beverage Attendant (Restaurant and Lobby Bar)

  • Nov 2006 - Oct 2007

   Customer service in A La Carte dining area  Handling phone calls Food and Beverage knowledge and taking orders Working in different parts of F&B i.e. Room Service, Bar, Minbar  Communicating with other departments