吴晓峰 Email and Phone Number

• Pro-opening arranger including reasonable control of budget and cost, recruitment, formulate training • According to the actual situation to adjustment of suppliers whom management named, Assess to every current supplier year by year (in quality/price/receiving time/payment)• Coordinate good relationship of local government organization offices (Fire department, Tax and police station)• Auditing control the cost of every department in hotel • Taking part in making periodic promotion plan ( catering/MICE/hotel rooms)• Supervise all maintenance of equipment and facilities in hotel, in order to make cost control in reasonable way• Performance evaluation to employees and their benefits, good to control personnel salary cost and make them more stable• Good at communicate with most general managers of same area hotel industries, in order to sharing the marking information and situation, also to make correct price strategy.• Termly accompany sales to visit and review top account and maintain good relationship

• Coordinate the training of employees for pro-opening of every hotels in Brilliant group• Receiving the inspection of government officials, and maintain good relationship of local government organization offices.• Directly lead and arrange the daily operation of catering, sales and marketing, HR, finance and housekeeping department.• Regularly to establish all promotion activities and sales packages ( catering/SPA/hotel rooms)• Supervise all maintainance of equipment and facilities in hotel, in order to make cost control in reasonable way • Assess to every current supplier year by year (in quality/price/receiving time/payment)• Performance evaluation to employees and their benefits, good to control personnel salary cost and make them more stable• Able to achieve the target of revenue and budget from management, good at control the proportion of net profit.• Regularly to provide the professional training of basic and manage level employees , and test them with current position skill on every end of year.• Good at communicate with most general managers of same area hotel industries, in order to sharing the marking information and situation, also to make correct price strategy. • Termly accompany sales to visit and review top account and maintain good relationship

• Pro-opening arranger including reasonable control of budget and cost, recruitment, formulate training • According to the actual situation to adjustment of suppliers whom management named, Assess to every current supplier year by year (in quality/price/receiving time/payment)• Coordinate good relationship of local government organization offices ( Fire department, Tax and police station)• Auditing control the cost of every department in hotel • Taking part in making periodic promotion plan ( catering/MICE/hotel rooms)• Supervise all maintainance of equipment and facilities in hotel, in order to make cost control in reasonable way• Performance evaluation to employees and their benefits, good to control personnel salary cost and make them more stable• Coordinate every jobs between the hotel management and owner, assistant to achieve forecast and budget while keeping cost control• Good at communicate with most general managers of same area hotel industries, in order to sharing the marking information and situation, also to make correct price strategy.• Termly accompany sales to visit and review top account and maintain good relationship

• In charge of promotion, reservation and reception service of catering, and establish and implement operation target and cost control• Assistant to establish every promotion plan to marketing and establish forecast and budget• Establish and improve every process and policy, standard of catering department, make behavioral norms of safety and health, and keep eyes on daily performance.• Keep the high standard of service quality and sales skills together with cost control, in order to keep normal running of catering department • Attend F&B, catering regular meeting and good in taking and making order• Arrange daily shift of whole department , pay attention to job quality of every staff, also to make sure good connection to every step of whole banquet.• In charge of whole banquet works well, in the same time to deal with every complaint from guests.• Good controlling in quantity of drinks, make it more reasonable• Communicate and coordinate with catering director and executive chef to make sure menu price and variety.• Termly have meeting in whole department such as cost control, forecast and internal regular• Know well at major target marking and requirement of customers, and then develop and provide the products and package with their requirement.• Supervise executive chef to manage whole kitchen scientifically, improve the kitchen organization, reasonable for food layout, ensure food quality, reduce in wasting, encourage the kitchen staff.• Weekly cost control meeting to review the cost of all food and drinks• Encourage staff, supervision department to implement the training plan, implement effective reward mechanism.