Experience

Kempinski Hotel Beijing Yansha Center

• China
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Jul 2019 - Present

  All-day dining restaurant (including on-site brewery) belonging to the world renowned 5 star hotel company Kempinski, with a capacity of 550 seats total including indoor and al fresco. Restaurant Manager, directly in charge of up to 50 employees. Responsibilities including but not limited to the management of both financial and material resources, guaranteeing profitability and quality, as well as promoting innovation of every operational aspect of the business. In charge of design and maintenance of new menus and achieving an overall average check increase of 40% in less than three years. Successful implementation of COVID-19 regulations and relevant measures to guarantee full operations throughout the pandemic. Ensuring efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Show less



Element Fresh

• China
• Restaurants
• 1 - 100 Employee

• Service Manager

  • May 2016 - Jul 2019

  All-day dining restaurant with a capacity of 280 seats total including indoors and al fresco. In charge of all FOH/BOH processes, prioritizing staff workload and task delegation, ensuring efficient and effective operational management. Responsible for all training processes during restaurant openings (both Vintage, Beijing and Flagship Restaurant, Wuhan). Providing and ensuring quality service to customers as well as retaining company quality standards. Consulting on menu changes and creation of new cocktail menus. Managing team performance, employee assessment and development, company certified coach. Identifying opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Show less



Luga’s Bar & Restaurant,

• Beijing City, China

• Deputy General Manager

  • Jul 2015 - Apr 2016

  All-day dining restaurants and bars (3 standalone outlets) with a capacity of 600 seats total including indoors and al fresco. Responsible for all FOH procedures, management of both financial and material resources, responsible for scheduling staff workload of more than 100 employees, ensuring production and quality standards. Creation of new menus, price and cost calculations, business analysis. Providing and ensuring quality service to customers, marketing management and business development strategy. Show less