Provide the timely and effective reference comments to F&B director.Handle the relationship between F&B and Owner.Assist the F&B director to set the F&B annual income and expenses budget.Timely adjust the F&B operating strategy through the specific finance and marketing data analysis.Expand new customer resources and provide the positive guests’ comments to support the adjustment of F&B products

Improve and adjust the service and food quality.Maintain the cooperation between F&B and other departments to ensure the F&B activities go on wheels.Consolidate the F&B training resource to apply to the hotel reality.Fully in charge the PMP of all the outlets mangers.

Ensure that all F&B outlets reach the target score on Medallia, supervise the taking of guest comments and giving a feedback to the concerned services. Ensure that all F&B outlets complete the case study and that quality is achieved and maintained LRA implantation plan for the outlets Discuss the budget for every outlets and action plan along with FB Mgr and outlets Mgr Outlets duty roster and keep F&B operation smooth

Improve ADD quality and bring it up to Sofitel standards Re-organize a new service team for ADD and RS Improve ADD lunch covers to 50 and Dinner covers to 70 Participate in drafting for the Coffee Shop/Western Restaurant/Lobby and Le Bar promotion plans and put them into practice (set a target for each promotion activity)

Successfully assist hotel opening Make Western Restaurant budget and sales strategy Successfully hold many promotions and average check arrivals 70PAX/per Buffet dinner in three months, Successfully launched F&B VIP card and hotel moon cake sales plan.

Fully in charge of Western Restaurant and Lobby Lounge daily operation.Make all kinds of budgets of Western Restaurant and Lobby Lounge. Successfully hold many promotions and average check arrivals 89PAX/Per Buffet dinner in three months Western Restaurant becomes the most popular restaurant in that city.