- Report directly to the General Manager/President Walkerhill - Guide Service & Culinary team of 3 Directors,14 Managers and 700 staff- Currently responsible for the day-to-day hotel operation - Ensuring highest level of guest satisfaction by providing within brand standards quality guest services and amenities- In charge of all hotel related quality improvement and training programs

- Report directly to the General Manager - Guide a team of 6 restaurant managers and staff of 160 people- Responsible for the day-to-day operation of all food and beverage outlets- Member of the hotel yield & revenue team- Involved in the overall management of the hotel as part of the Excom

- Report directly to the F&B Director and assume his duties in his absence- Supervise a team of 5 outlet managers and staff of 130 people- Responsible for the day-to-day operation of all food and beverage outlets- Continuously increasing GSI score for all F&B related measures such as breakfast to 8.28, Speed and Efficiency to 7.77 and Quality of F&B to 8.0 year to date through revising work flow and processes, developing action plan for decreasing scores and ongoing training- Successfully introduced new F&B related programs; such as Wines of the World and Jing Tea- Developed marketing and promotion activities such as Dining Pass, Monetary Vouchers, Dinner Packages and Upselling Incentives - Elected as F&B sub council member for South-east Asia in March 2009

- Successfully reopened the all day dining restaurant on time and within budget- Developed new SOPS’ for the restaurant in order to be compliant with new brand standards and follow the core values- Set competitive prices for food and beverage for the restaurant after market research- Introduced new work flow to increase efficiency and speed of service- Created the a la carte menu in conjunction with the Chef the Cuisine- Trained and formed a team of new recruits through roll plays, class room style teaching and practice - Organized and managed the reopening celebrity Brunch at Essence restaurant- Promoted the reopened restaurant through internal and external activities such as news paper adds, posters, flyers, email and sms blast to existing database and special offer to Starwood members- Developed budget for 2008