Sheraton Club De Pins August 2015 - at PresentOverlooking All Food & Beverage Operation having as direct reports one Junior Assistant F&B Manager and one Operations Manager, reporting to the Director and been his deputy in his absence. Hotel of 419 rooms,
In charge of 4 Restaurant (Asian, Italian, Local, Buffet) plus 3 Seasonal outlets (summer opening June-October) 3 bars, total of 220 employees.
F&B Menu Engineering and analysis, SOP creation, Analysis and drive of guest satisfaction (GEI,), Monitoring management performance, Revenue Forecast , analysis and Generation, Food & Beverage Marketing,
Assistant Food and Beverage Manager
Langham Place Guangzhou August 2013 - June 2015Pre Opening Team. Hotel with 500 Rooms, 218 employees in F&B dept.
Overlooking Food & Beverage Operations , Since July 2014 Reporting Directly to General Manager ,Managing service operation of 5 Outlets : 3 Restaurant ADD (220 Covers), Western Fine Dining BBQ (60 Covers), Chinese-Cantonese Fine Dining ( 110 Covers) , and 2 bar ,plus Event Operations 2,800 m2. Main Ballroom and 800 m2. Small Ballroom
F&B Menu Engineering and analysis, SOP creation, Analysis and drive of guest satisfaction (GSI, Guest Comments, Internal Auditing), Revenue Forecast , analysis and Generation, Food & Beverage Marketing, Loyalty Program Management, KPI setting, HACCP.
Assistant Beverage Manager
Intercontinental Foshan June 2012 - August 2013Outlet Management at Main Dining Restaurant, 300 Covers, buffet and a la carte service, directly Responsible for Promotions Planning and Implementation of all F&B Western operations (3 Outlets): Responsible for the new Hotel Beverage menu engineering and selection. Participating in the launching of Easy Card loyalty Program.