—Supervise the daily operations —Simphony Configuration and maintain system in 3 different F&B outlets—Providing training for how to use Simphony POS system—Design the training program for the service skills and techniques—Managing the roster of the team

—Manage the daily operation —POS Configuration and maintenance (Square)—Migration from Old POS to New POS system (Square)—Stock inventory management —Guest relation —Maintain the food quality and service quality

- Opening, assisting and implementing the Simphony system- Maintenance the Simphony system- Providing training for how to use Simphony POS system-Organizing events and promotion at the “World’s Highest Bar”.-Make the training schedule which meet the growing plan for staff-Revenue: $7,100,000 USD and 142,791 covers in 2019

- Opening, assisting and implementing the Simphony system- Maintenance the Simphony system - Providing training for how to use Simphony POS system-Revenue: $5,600,000 USD and 131,145 covers in 2019-GSS scored 63.5 in 2019 in terms of service part in 2019-Awarded as the wow story of the year in 2019-Awarded as the wow story of the months (April) in 2019-Maintain 90% for the employee satisfaction survey in 2018 and 2019-Awarded as weekly Wow story winner on December 2018---The Lounge and bar-Taskforce at the JW Marriott Macau as a butler (November, 2018)-Awarded as the “most creative staff” in 2018-Awarded as the most improvement staff in 2018-One of the learning coaches to implement all the training schedule and material -Achieved no.1 of the 500 bars in Hong Kong of the TripAdvisor -Achieved no.2 of the 11,000 restaurants in Hong Kong of the Tripadvisor (Original position: 19)

- Opening, assisting and implementing the Simphony system- Maintenance the Simphony system - Providing training for how to use Simphony POS system- Awarded as the Empoloyee of the year on 2018 - Arrange the roster for the team- Organize different style of private event, such as business, leisure, or wedding party- Design all the training courses and material (theoretical and functional)- Consulting intern’s evaluation - Manage daily operation such as manning and preparation- Non-food items ordering through the MC system- Assist Sommelier to order wine or other liquid stock- Assist to sell wine to the guests- Join the Ritz-Carlton butler program from 2013 and serve the most valuable guest who stayed in the suite

- prepare daily operation- manage and create the key for Micros system - Assist Tosca Sommelier to handle the stock receiving, arranging and stock take

-worked in a fine-dining restaurant--Bleuwater-daily operation on restaurant opening, prepare mise-en-plus-independently operated the beach dinner for guests who have a special occasion-Also worked in other F&B outlets, like beach restaurant, lounge