In- charge of 2 X ADFB and 8 outlet report to EAM

Open the new brand Hotel, in- charge F&B operation and marketing ,report to hotel manager.

In charge of Grand Café, lobby lounge, room service, Canton restaurant, “Club Jing Mao” signature restaurant, and Pastry shop, Grand club, event service, reservation center. Directly reporting to the F&B director• Representing all outlet manager• Manning • Cost control (payroll and cost of sales)• Planning and execution of all kinds of functions• Controlling brand and service standards• Ensuring revenue goals are met• Budgeting and forecast• GM report and Owners report

In charge of all day dining restaurant, lobby lounge, room service, Japanese bar and restaurant, Chinese restaurant and event service. Directly reporting to the F&B director• Representing all outlet manager• Manning • Cost control (payroll and cost of sales)• Planning and execution of all kinds of functions• Controlling brand and service standards• Ensuring revenue goals are met• Budgeting and forecast• Staff training and development

9 year in Grand Hyatt Beijing working in different restaurant:Lobby bar - AMCantonese restaurant- ManagerGrand Club &Chief butler - ManagerMade in China - ManagerEnsuring the smooth running of the daily operations and achievement of mid- and long term goals within the F&B division• Creation of duty roaster• Ensuring service standards are met• Trainings and development• Monthly profit and loss analysis• Planning and execution of promotions• Cost of sales control

Working in all nine F&B outlets of the hotel in various positions, working on various tasks, including the following: • Gained insights in Food and Beverage manning, planning and execution of events, inventory, O.E. handling and service standards• Trainings on food and beverages, upselling and communication skills• Further experiencing and learning different serving styles, various national food specialties and typical beverages