Experience

Rosewood Sanya

• China
• Hospitality
• 1 - 100 Employee

• Director Of Food And Beverage

  • Jul 2022 - Present

• Assistant Director Of Food And Beverage

  • Apr 2021 - Jul 2022

  To function as the Assistant Business Manager and Assistant Marketing Specialist for the Food and Beverage Division, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.



Langham Hospitality Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Assistant Director of Food & Beverage

  • Jan 2020 - Apr 2021

• F&B Operations Manager

  • Jul 2018 - Dec 2019

  Promoted to Assistant Director of Food & Beverage

• Restaurant Manager

  • Jun 2017 - Jul 2018

  Lead the team, provide training, organize daily tasks, handling guests' complaint, arrange duty roster, analyze the business etc..



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Outlet Manager of All Day Dining&In Room Dining

  • Apr 2014 - Jun 2017

  Lead the team, provide training, organize daily tasks, handling guests' complaint, arrange duty roster, analyze the business etc..

• Assistant Restaurant Manager

  • Sep 2013 - Apr 2014



Talent Bank International Hospitality Training Center

• ZhongShan of China

• F&B Trainer and Restaurant Manager

  • Aug 2012 - Aug 2013

  1. Be responsible for all the training of F&B service. 2. Assists and guides the individual food & beverage achieve their financial and operational targets; continuously seeks out and reviews potential business opportunities 3. Works with Company direct reports to develop and execute the delivery of all food & beverage promotions, is aware of trends and proposes ideas to continually improve the range and quality of the division’s products and services 4. Sets goals and expectations for direct reports using the annual performance appraisal process and holds staff accountable for successful performance Show less



广州塔旅游文化发展股份有限公司经营管理分公司

• China
• 1 - 100 Employee

• Restaurant Manager of Lutece

  • Jan 2012 - Apr 2012

  • Share recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile• Develop and implement Promotions Calendar for F&B products in restaurant • Anticipate market changes and review operations when necessary• Manage customer database and utilize effectively• Actively pursue cost saving measures• Delivers prepared training sessions in line with a departmental monthly calendar• Manage wage and beverage cost • Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit• Make conversation to guests during their order and find out their likes and dislikes as well as building rapport• Handle guests complaints professionally Show less

• Customer Service Manager

  • Sep 2011 - Apr 2012

  1.Will be Responsible for Coordinate and Arrange Government Sector、Owner、VIP and2.Will Communicate Booking、Arrangement with Managers and Chefs.

• Assistant Restaurant Manager-Twist

  • Feb 2011 - Sep 2011

  • Ensures that staff applies the necessary precautions with regards to the hotel food safety and hygiene standards.• Maintains consistency in quality of food and beverage / service / cleanliness.• Checks set-up / mise-en-place prior to start of operations• Checks cleanliness of sections prior to and after service• Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage• Practices economy of food, beverage, paper supplies, electricity and water (practise recycling whenever possible)• Checks staff punctuality, grooming and performance• Assists in any other tasks as specified by his / her supervisor• Staff Training, ensure all staff is meeting co operator standard during service• Monitors and ensure smooth operations of the sections appointed • Ensures co operation and proper communication between staff in section(s) appointed and other departments• Staff motivation and team building• Obtains customer feedback during operations to ensure satisfaction• Dealing with guest complaint follow up with proper action• Plan promotions and up selling program Show less



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Team Leader

  • Mar 2006 - Jan 2011

  • Ensure that SLIM and Hotel standards and policies are explained to staff, and are correctly applied • Ensure all staff is awarded of and applies the procedures concerning hotel fire and life safety / emergency procedures • Ensures that staff applies the necessary precautions with regards to the hotel food safety and hygiene standards. • Maintains consistency in quality of food and beverage / service / cleanliness. • Checks set-up / mise-en-place prior to start of operations • Checks cleanliness of sections prior to and after service • Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage • Practices economy of food, beverage, paper supplies, electricity and water (practise recycling whenever possible) • Checks staff punctuality, grooming and performance • Assists in any other tasks as specified by his / her supervisor • Staff Training, ensure all staff is meeting co operator standard during service • Monitors and ensure smooth operations of the sections appointed • Ensures co operation and proper communication between staff in section(s) appointed and other departments • Staff motivation and team building • Obtains customer feedback during operations to ensure satisfaction • Dealing with guest complaint follow up with proper action • In charge Mooncake & rice cake promotion • Plan promotions and up selling program Show less



International Mediterranean Hotel Guangzhou

• 中国 广东省 广州

• Guest Service Associate

  • May 2005 - Mar 2006

  • Checks quality / presentation / temperature of food / beverage / service prior to serving • Checks inventory in sections appointed for daily requisition • Checks quality / presentation / temperature of food / beverage / service prior to serving • Checks inventory in sections appointed for daily requisition