Successfully opened The Ritz Carlton and Renaissance Haikou Hotel. Responsible for pre-opening and post opening hotel operation as Hotel key contact, attend meetings and communicating with the Owner, understanding their priorities and strategic focus, demonstrates honesty, integrity and build up good relationships with owner; Utilizes interpersonal and communication skills to lead, influence hotel leaders communicates Hotel strategies in a clear and persuasive manner to hotel management team to understand and drives desired business results.

Management of the Hotel’s overall accounting functions, finalization of financial reports, analyzes forecasts and budgets. Ensure management information and controls are consistent with the statutoryrequirements, group standards and the property needs.

Responsible for annual Business Plan and Budget preparation, Monthly Forecast, Balance Sheet reconciliation, Month end/year end process and analysis, FF&E management. Exercise effective control on cost and expenditure with the collaboration of all departments, improve productivity. Improve property internal controls through effective self audits, explore career advancement opportunities for potential associates by providing necessary coaching.

To assist the Director of Finance in effective management of the hotel’s overall accounting functions, preparation of financial reports, analysis, forecasts and budgets, paying particular attention to the maintenance of high accounting standards, management information and controls consistent with the statutory requirements, Marriott standards and the property needs.

To assist the Director of Finance in effective management of the hotel’s overall accounting functions, ensure that all accounting transactions covering various activities of the hotel are fully, accurately and properly recorded in accordance with Marriott policies, local regulations and general accounting guidelines. To establish and implement a system of cost and revenue control in the food and beverage area of operations. Manage the functioning of the Material Control system. Auditing of costs of each department within the hotel by carrying out spot checks or periodic reviews, in order to ensure that the appropriate internal control procedures are followed and make recommendations on availability, market and/or reactions to competitions on the food and beverage and other operations.