Pre opening operations:~Conducting interview and hiring of about 70 associates. Prepare short- and long-term recruitment plans to meet workforce skill and competency needs.~Creation of food and beverage menus for both outlets. Close teamwork with executive Chef.~Find and built partnership with all our vendors from Linen, cleaning company, health regulations to food and beverage supplies by following and understanding city regulations and restrictions.~Creation of all the S.O.P and Job Description.Opening operations:~Monitoring overall operations for Multi millions restaurant revenue.~Managing a team of about 70 associates.~In charge of Beverage program, cost maintenance and team training.~Creation of a positive work environment, provide ongoing coaching and feedback, and promoted professional development opportunities.~Maintained high standards of food quality, presentation, and consistency, conducting regular inspections and quality checks.~Delegated tasks effectively, set clear expectations, and provided regular feedback to ensure high performance and employee satisfaction.~Dynamic and highly visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal relationships with local community.

~Managing P&L, Capex, elaborating departmental budgets, monitoring payroll.~Managing and conducting human resources activities such as: recruitment, training plans, performance appraisals, disciplinary actions, talent development and implementing a staff engagement plan to improve staff retention.~Daily review and response to Customer satisfaction survey and drawing of corrective action plans to ensure consistent top luxury service achieving 4.7 Resy stars for the main restaurant outlet.~Maintaining a consistent beverage cost below 19%~Maintaining a consistent food cost below 30%~Controlling purchasing, Preparing and managing the departmental budgets, P&L…~Dynamic and highly visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal relationships with local community.

Intern as Ass. Banquet Director then employed as Ass. F&B Director