• Champion personalized guest experiences in the Hotel.• Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations. • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. • Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service to all levels staff’s.• Manage inventory, control and breakage/loss reduction of chinaware, glassware, silverware and an operating equipment • Give daily support and guidance to Food & Beverage personnel as well as monitor job performance to ensure a successful experience by our guests.• Responsible for monthly scheduling and payroll for the Food & Beverage Department.• Handle guest queries and complaints in a professional manner.• Conduct development and performance reviews, identifying key personnel for further development. • Oversee the selection and appointment of new associates within the department.• Conduct regular staff meetings to keep all associates informed and actively promote a work environment, which cares for guests and associates alike.

Responsibilities during pre-opening included budget development, sourcing and selecting equipments, beverage product and tools. Create menu for restaurant, banqueting, in room dining and outside catering. Setting up and implementation of all standard operating procedures for food and beverage department. Implement of food safety policies, health and safety policies and delivery of training. Ensures exceptional service experiences through implementation and consistent delivery of all guests and operational standard while monitoring guests satisfaction. Assists and guides the individual food & beverage outlets and banquets achieve their financial and operational targets. Works with direct reports to develop and execute the delivery of all food & beverage promotions. Ensure that regular on-going two-way communication occurs in all areas of food & beverage and channels guest feedback to areas of responsibility. Ensure all Hotel Occupational Health and Safety policies and procedures, including Job Safety Analysis and Safe working conditions are carry out.

I’m responsible for the short and long term planning and the day-to-day operations of the Food & Beverage department. Development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. Development and implementation of a training plan to ensure a high quality presentation and level of guest’s service within the Food & Beverage Outlets service staffs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching. I still responsible achieve budgeted revenues and expenses and maximize profitability related to the banquet department. Maintain and correct procedures for inventory control. Maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful conference and functions experience for guests. Ensure all Hotel Occupational Health and Safety policies and procedures, including Job Safety Analysis and Safe working conditions are carry out.

Assist the Food and Beverage Director in the administration of the Food and Beverage department and daily operation seven (7) Food & Beverage Outlets and Banqueting (Grand Ballroom & 10 function rooms). Duties include menu planning, training, budgeting, Food and Beverage promotions, monthly reports and business planning. Co-managing a total of 225 staffs which includes Food and Beverage Service Associate, Production/Culinary and Stewards. Ensuring maximum revenue generation for all outlets and banqueting including responsibility for effective cost control management. Developed the service staff abilities by providing sufficient training and re-organizing staff members to operate under their best strengths and full potential in designated areas. Keeping close tab on guest comment cards and fine details in order to see customer demands on a personal point-of view, as well as developing a good rapport with in-house guests and external customers.