David Poon Email & Phone Number

Analyse P&L reports and attend P&L meetingsAssist in setting budgets for outletUpdate and review wine listForecasting revenue and labour cost monthlyMonitoring labour cost dairy against business demand Overseeing the outlet’s maintenance and cleaning issues Organise VIP functions, including booking arrangements, creating menus, table settings, and beverage packages. Manage operation for outlet in the absent of restaurant mangerAssist in staff rosteringHandle all HR issues in outlet, including AL planning for staff, recruitment, interviews, PMS reviews, nominations, terminations, and adjustment of positions base on manning guideConduct dairy briefings for staff information update Manage general operations, including opening, closing and overseeing services in restaurant Handle and resolve complaints and difficult customer service situationsControl labour cost by monitoring roster and booking list and make adjustments accordinglyWriting dairy business financial reports including cost and profit details

Develop advertising strategy o Generate customer awareness of the restaurant through advertisement, promotion and nomination in professional magazineso Develop proper market positioning strategy according to the restaurant’s capacity and objectiveso Attract target customers through relationship marketing, advertising (such as Layout, Print, Newspaper and Website) and promotion eventHuman resource management o Staff recruitment and training (includes on-the-job retraining)o Effective communication with colleagues o Lead, manage people and monitor staff performanceo Build up and maintain an efficient team work environment & organisational cultureCost control on human resource & supplies basis o Control labour cost by monitoring roster and booking list and make adjustments accordinglyo Make practicable cost control scenario to the owner depends on the market and operation outcomeHandle customer complaint & resolve dispute with supplier For customers: o Address problem causation, such as service problem, cultural diversity, misunderstanding in communication, complaint with food etc.o Respond to the complaint quickly, pacificate customer and satisfy customer according to the needso Keep complaint record in order to improve service quality and welcome for the customer feedbackFor suppliers:o Report to the owner about the situation o Make sure the liable side according to the contract and work out the practicable solution with the ownero Bargain with supplier in order get benefits for organisation o Manage purchasing of supplieso Keep stock record according to the staff report and do a random check with the report accuracyo Control stock level to keep continuous stock supplyo Organise stock takes according to the booking o Order stock and follow up the ordero Minimise stock losses and costMake recipe / menu with kitchen team (Specialize in Asian cuisine)

 Provide professional customer service Lead waiting staff on regular basis  Arrange preparation for large scale banquet service Tailor make banquet menus to meet special requests Manage beverage stock o Keep beverages stock level record o Keep daily alcoholic beverages (wines especially) consuming record according to the orderso Report to the owner about the consuming amount changeo Keep stock under appropriate temperature o Check beverage stock expire date and quality regularly Order for bar supplies o Keep necessary supplies record according to the staff report o Report to the owner among the supplies order, get advice and permission o Order supplies o Follow up the order Skills & Certificate:

Education record

Science Engineering