Evaluated clients' financial standings and provided customized solutions totheir wealth preservation.Interacted with all level of private clients from affluent to UHNW.Advised clients with financial planning needs using all-class instruments.Cultivated relationships with wealthy clients and their family.

Utilized extensive knowledge and work experience to provide effectiveproduct recommendations.Developed and standardized operational processes, ensuring consistencyand adherence to established guidelines.Collaborated with the Development Director to establish and implementStandard Operating Procedures (SOPs) that enhance efficiency andproductivity.Conducted regular return visits to evaluate and optimize the training process,to ensure continued success and improvement.

Product line development, work plan deployment, and implementation, whileevaluating performance to ensure all critical components are smoothlyconnected, resulting in a 20% efficiency improvement.Lead staff training, assessment, and evaluation efforts by clearly outliningtraining objectives and quantifying assessment criteria, effectively reducingturnover rates.Develop, implement, and monitor cost control measures, including pre-budgeting, process recording, and post-analysis, to track, replicate, andoptimize the company's cost flow and volume.Regularly generated and presented data reports, utilizing R to visualize andanalyze historical data, enabling all departments and general managers tohave an intuitive understanding of the company's key performance indicatorsand make informed short and long-term plans.

Conducted regular market research to identify emerging trends in the culinaryindustry and incorporated them into menu design, to ensure that therestaurant remained competitive and innovative.Managed and monitored inventory levels of ingredients, including ordering andreceiving, to ensure that the kitchen is adequately stocked at all times whilealso minimizing waste and reducing costs.Collaborated with the executive chef and other team members to develop andimplement strategies for maintaining high levels of food quality andconsistency throughout all stages of food preparation and service.Maintained a safe and clean working environment, ensuring that all kitchenstaff adhere to proper hygiene and safety protocols, and comply with allrelevant health and safety regulations.

Coordinated with executive chef to manage the order and receive process.Ensured that all kitchens order ingredients accordingly and supervisedsuppliers' goods to be qualified and standardized.Designed and set up seasonal buffet menu combinations and table displays,and costStaff skills training to ensure the quality of productsCoordinated with kitchens, restaurants, bar, conference hall, and banquet tosupply the requested dishes according to the menu in time