Patty Sze Email & Phone Number

Hong Kong

Hong Kong Sar

Hong Kong, Hong Kong Sar

Hong Kong

Grissini

Champagne Bar

• Being in-charge of the Champagne Bar renovation project.• Responsible for the reopening including planning, training and trial runs; achieved a successful opening and financial result above budget.• Acting manager managing a team of 6 staff; liaise with Hotel Sommelier for The Cellar management and wine event projects.• Marketing and promotion plans for the newly refurbished bar.• Drive guest satisfaction with daily follow up Medallia and online reviews; conduct investigation and action plan.• Monitor financial performance and report P&L.• Manage Employee Engagement Survey and turnover ratio.• Standards Implementation and follow up LRA action plan.• Departmental training and individual personal development plans.

Grand Hyatt Steakhouse

• Assist in managing and operating an upscale steakhouse as well as bar operation with a team of 18 staff.• In charge of departmental beverage management including sourcing and negotiating contracts with suppliers, by the glass program and wine listings.• Plan, organize and implement GHS monthly wine dinner programs and all wine related events.• Responsible for upper level private rooms project including promotions, reservations and event management; maximize utilization and revenue generation.• In charge of departmental scheduling, training and individual staff development plans.

• Experience in Italian, Japanese restaurants & the Steakhouse.• Ensure optimal quality of service according to brand standards.• Assist restaurant manager in daily operations, follow-up with customers and colleagues’ compliments and concerns.• Manage reservations, private room & festive season bookings.• Handle complaints regarding service or food. • Conduct monthly P&L analysis, general manager report, beverage inventory analysis, cost analysis, festive recaps and Guest/VIPs’ preference records.• Conduct wine, food knowledge and operational training to the team on a weekly basis.• Being in charge and liaise with Hotel Sommelier for The Cellar opening project including drafting concept statement, planning and wine listing; achieved successful opening of the wine retail shop at the Grand Hyatt Hong Kong.

• Completion of 1-year fast track leadership training program with particular focus on F&B.• Rotational placement at Western and Asian outlets, finance, reservations, banquets, materials management, stewarding, butchery, commissary, pastry, and all related departments.• In-charge of divisional Grooming Project.

Certified Sommelier, Certified Sommelier

Level 2 & 3

Bachelor Of Science (Hons), Hotel Management