- Managing operations for the world’s first digitally interactive retail space in partnership with Hearst magazines and Capco -Project planning and managing Covent Garden Campaign

-Implementing all SOPs, financial planning and modeling. -Developing a growth plan & raise funding for expansion. -Doubling the revenue in 6 months and reducing costs of goods sold by 8%.

-Project management assisting the General Manager of Swire Restaurants-Concept developments for new restaurant concepts & day to day project developments.- Financial budgeting for all Swire Restaurants approved by the Executive management - Restaurant openings’ financial projections, concept development and feasibility studies. -Working with kitchen consultants and designers to execute opening projects.-Centralizing Group F&B purchases to streamline products and achieve lean operations. -Art Central POP UP project. Project management for a 180 seat pop operating for 5 days.-3 Month rotation in F&B, Guest Experience & House keeping at The UpperHouse HK

-Development of a hotel concept of 60 rooms dedicated to short long term stays.-Budget 3’000’000 CHF

-Head of project for developing and implementing Balance Score Card-Financially and operationally auditing 17 departments -Setting KPIs and strategy roadmaps for the company to improve overall performance.

-Restaurant manager at Jean George managing a team of 45 people-In charge of employee development and training as well as all daily operations.

-Assisting concierge desk on day to day operations. -Front desk working on day to day operations -Cross training in sales and reservations

-Demi Chef de rang for banqueting events and restaurant bar leader.

Cross training in room service, bar and restaurant