Tim Sun Email & Phone Number

中国 北京市

Beijing

Beijing

Zhuhai

• Responsible of Pre and post opening set up all F&B outlets in the hotel• Implement operational statement for The Lounge, Man Ho, VUE,City Bistro, Tatsumi and Banqueting Department• Develop F&B venues and kitchens 5SU purchasing budget list • Follow up with Chief Engineer and Site contactors for all F&B outlet handover procedure and defect list, ensure all F&B outlets and kitchen open on time• Develop F&B outlets marketing strategies and business plan with F&B promotion activities calendar• Responsible F&B Service and Kitchen daily operation • F&B total manning 147 persons• Implement effective key factors of Chinese Restaurant and F&B outlets Business Driven Best practices• Marketing and Strategies planning for upcoming business calendars and working closely with Executive Chef regard the food quality and consistency• Leading F&B team achieve division KPO’s- Revenue, GOP, Guest satisfactions, HOE Breakage and loss, Talent development, Establish Guest database initiative, reduce department energy saving and turnover ratio • Working together with outlet managers and chefs execute F&B operating cost saving practices- reduce buffet food waists, minimize guest supplies and kitchen energy cost saving and Banquet casual labor cost• Weekly sale call with Outlet managers and F&B sale managers, visit guest door to door. Listen to guest feedback and seek for upcoming F&B business opportunity example – festive hampers and etc. • Review F&B promotion performance post-Morten with all outlet managers and chefs. F&B On line whole sale comments and sell tracking.• Fully responsible for hotel Food Safety Management System, assisted by the hotel hygienist and Executive Chef execute all the SOP in daily operation. Chair quarter hotel BSA meeting and conduct weekly/monthly kitchen inspection. • Keep relationship and contact local hygiene bureau officers, work closely with the officers for inspections.

Shenzhen

• Develop F&B venue marketing strategies and business plan with F&B promotion activities calendar• To set, in close conjunction with each Venue Managers, annual operating budgets which will form part of the business plan• Discuss and finalize all venues unique promotion, concept and ideas with all chefs• To ensure that the various venues and banquets adhere to all Company and Hotel Policies and Procedures and Brand Standards• Implement and comply all Starwood F&B Brand Standard activities into daily operation-Sheraton Signature Breakfast program, Hot & Fresh, Best Brews, WOW program, menu parameter, F&B Marketing toolkits, F&B SPG enrolment activity, Four as One meeting• Assist hotel continuous 2 years achieve 1st place LRA annual Audit in Greaten China Region, completed F&B self-audit and 100% comply the F&B Brand standard exerciser in daily operation • Ensure all F&B associates understand and comply Environment Health Consultancy and local hygiene Bureau hygiene and sanitation best practice and requirement. Assist hotel achieved annual audit• Set up the hotel Catering emenus webpage and eat2eat venue online reservation system • Implementation of F&B sustainable meeting practice for hotel, assist Chief Engineer completed Elias report and hotel Environmental Sustainability Dashboard Survey in Sustainability Resource Center• Participate monthly Hotel Green Meeting work together with Engineering and F&B team brainstorm improve F&B energy saving ideas • Training and recruitment for key position in F&B department• Assist hotel successful receives 2013/2014 Shenzhen China Cup(Yacht)

Beijing

Position Description2010.12 – 2013.09Assistant Director of F&B to in charge whole F&B operation.2009.1 – 2010.11 (22 month)F&B Italian restaurant managerReport to assistant Director of F&B2007.8 – 2008.12 (16 month)F&B All day dining ManagerReport to assistant Director of F&B2006.6 – 2007.04 (10 month)F&B In Room Dinning Manager.

Beijing