To assist in ensuring that all the outlets and banquets is managed efficiently according to the established concept statements. To assist and monitor service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary. To assign responsibilities to subordinates and to check their performance periodically. To assist any of the outlets and Banquet and Convention when necessary. Frequently test Food and Beverage in all outlets and be demanding and critical when it comes to F&B quality. To handle all guest complaints, requests and enquires on food, beverage and service. Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service. Personally and frequently verify that guests in the outlet are receiving the best possible service. Spend time in the outlets (during peak periods) to ensure that the outlet is managed wellby the respective Outlet team and functions to the fullest expectations. Assist in preparing with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan. Continuously seek ways to assist the Outlet Management maximize their revenue and profits. Assist and monitor and analyse the activities and trends of competitive restaurants, barsand other hotel’s banqueting departments. Ensure that all Outlet Management Teams and Catering Department are fully aware of marketneeds and trends and that their products meet these requirements. Ensuring that the department operations manuals are prepared and updated. To assist the Outlet Management teams in preparing the Annual Marketing Plan with marketing activities which become part of the Annual Business Plan. To conduct daily operations briefings with the Outlet Managers in the absence of the DFB.

According to my more than10 years working experience in hotel food and beverage, first of all, make sure to assist the F&B manager to ensure the normal operation of the restaurant, then through their own knowledge and accumulation, the greatest degree of training per employee.Cost control and loss of control operation equipment. Good communication with sales team and receive every time activities. According to the customer feedback information to develop a plan of action. More market research and communication with customers, make food promotion. As a restaurant manager, to let employees feel own value. So, I will according to the specialty of different employees assign responsibilities, and to perfect the growth of a detailed plan for them.Work performance:1.Successfully complete many times different countries food promotion 2.During the change of the brand in the hotel, the quality of the service is guaranteed, and the requirements and standards of the new management company are fulfilled, and the whole staff is assigned to the department.3.Profit and loss analysis of the rectification and action plan to achieve a good effect.

I have to assume the manager the responsibility .Ensure restaurant operating .Assist the director and chef to develop seasonal promotion ，Control the cost of OE and Beverage .And try my best to training employeesAs me of top management of department, ensure the normal operation department, reasonable arrangement of the employee's posts and the recruitment is the most important three. Second, the monthly training plan, cost control beverage daily inventory report, regularly check the restaurant property and operation of the vessel's inventory, purchasing consumable, meeting their regular profit and loss of data analysis, to assist the director of f&b, west kitchen chef formulates promotion activities, etc. Establish a good relationship with customers. According to different employees ability and potential for growth.Work performance:I have been the host of the world table tennis league for many times, and I have been appointed as the President of the national football association. The chairman of the Chinese table tennis association has arranged the breakfast preparation and service

As another sign of St.regis Shanghai hotel and characteristic, 39 floor of Danieli 's Italian restaurant for many years been rated as one of the best five Italian restaurant in Shanghai, and for two consecutive years won the award for silver spoon. My understanding of the western dinner is originated in the restaurants, when promoted to captain, I assist the restaurant manager to do the normal operation of the restaurant, training employees, beverage cost control, to master the correct financial cashier knowledge, maintain good communication and remember each guest preferences, so as to constantly improve themselves as well as make sure every guest have the same sense of belonging at home!Work performance:Serviced for former President of Singapore lee kuan yew. When a Ship of the gothenburg from Sweden visit to Shanghai . F&B Director arranged me to serve Princess Victoria of Sweden and have satisfactory result. Also restaurants in three consecutive years received a ferrari dinner (including schumacher, etc.), have many experience to served style of international superstar. Example: pele, film and television star like Magger Q, former women's football captain sun as well as a number of Hong Kong and Taiwan stars. Our service philosophy is : gentlemen serve with gentlemen.