DAYS HOTEL & SUITES CHONGQING

A five star hotel property with 258 guest rooms,  9 Food and Beverage outlets which includes, a Cafe, Chinese Restaurant, Steak House, Japanese Restaurant, Tea House, Lobby Lounge, Sky Lounge, Deli Counter, Pool Bar, plus 24 hour room service and conference facilities,

Responsibilities:

• Was relocated from Sanya property to assist current hotel in Phase II projects (Additional 366 guest’s room).
• Prepares Phase II pre-opening tasks, expense budget and forecasts.
• Involved in hotel total marketing, it’s plan and rate structure.
• Totally responsible for hotel’s P & L and day-to-day operations.

SHANGHAI MAXX BUSINESS CONSULTING CO. LTD/

FAIR LAKE PRIVATE CLUB

CONSULTANT/DIRECTOR OF CLUB HOUSE

Shanghai Maxx Business Consulting Co. Ltd is a new company founded in 2004 and is involved in providing consulting services in key areas, such as Property Management and Services, Trading Business Consultancy, Hospitality and Entertainment Consultancy.

Responsibilities:                

• Provides consultations, assist in managing and directs the total operation of the Fair Lake Private Club (including rooms).
• Helps plan and execute a membership program and other activities for the Club.
• Provides business consultations for Food and Beverage operations on behalf of Shanghai Maxx Business Consulting Co. Ltd.; which includes a few projects such as La Vanda Café, Juice Connections, Days Inn Hotel, Tongji Shanghai, etc…

SHERATON CHENGDU LIDO HOTEL

DIRECTOR OF FOOD AND BEVERAGE

5 star deluxe hotel with 402 guest rooms, 5 food and beverage outlets which includes; Coffee Shop, Chinese Restaurant, Side-walk Café, Sports Café, Lobby Lounge and banquet facilities.

Responsibilities:                

• Reports directly to the General Manager.
• Manages the food preparation and service operations, which includes all restaurants, bars and banquet service.
• Directs and organizes all day-to-day functions in order to maintain high standards of F & B quality service and merchandising to maximize profits.
• Participate in total hotel management as a member of the hotel Executive Committee.
• Develop operating tools necessary to support operation such as budgeting, forecasting, purchase specification, menu engineering, recipes, portion specifications, food production control and profit and loss.
• Plans monthly/special food and beverage promotions and activities.
• Involves, participate and sponsor hotel’s Six Sigma projects such as energy cost saving, productivity, green room projects, etc…

HARD ROCK CAFÉ SEOUL, KOREA

DIRECTOR OF OPERATIONS – May 2003 – June 2004

HARD ROCK CAFÉ GUANGZHOU & HONGKONG

GENERAL MANAGER – March 2000 – May 2003

HARD ROCK CAFÉ CHINA REGION

REGIONAL SALES & MARKETING MANAGER - March 1996 – March 2000

Responsibilities:                

• Manages the entire food/service operations overseeing the day-to-day   operations with P & L responsibility.
• Responsible for all marketing, promotion and merchandising activities for Seoul and China region.
• Plans/implement new menu and pricing.
• Participates in yearly budgeting/forecasting.
• Conducts market research and business opportunities.
• Involve and responsible for engaging, planning, coordinating all entertainments, special performances and activities.

SHANGRI-LA HOTEL, BEIJING

DIRECTOR OF CATERING - January 1995 – March 1996

ASSISTANT DIRECTOR OF FOOD AND BEVERAGE - August 1994 – January 1995

5 star deluxe hotel with 657 guestrooms, 7 food and beverage outlets which includes; Coffee Shop, Chinese Restaurant, French Restaurant, Italian Restaurant, Lobby Bar, Pub, Discotheque and Banqueting facilities.

Responsibilities:                

• Reports directly to Director of Food and Beverage.
• Assist in managing entire food and beverage department and its’ operations.
• Coordinate, liaise and assist in outlet’s monthly promotions and special events.
• Participate and involves in setting sales budget and forecasting.
• Involved in all banqueting sales aspects, including room sales.

PORTMAN SHANGRI-LA, SHANGHAI (Presently re-branded as Portman Ritz-Carlton)

ASSISTANT DIRECTOR OF FOOD AND BEVERAGE - May 1992 – August 1994

CATERING MANAGER – May 1991 – April 1992

5 star deluxe hotel with 564 guestrooms, 6 food and beverage outlets which includes; Coffee Shop, French Restaurant, Japanese Restaurant, Lobby Lounge, 2 Bars and banqueting facilities.

Responsibilities:                

• Joined hotel as Catering Manager and was promoted to Assistant Director of Food and Beverage.
• Assist Director of Food & Beverage in overseeing the daily operations of all the food and beverage departments.
• Involved and participate in menu planning/pricing and coordinating all marketing/ promotional activities.
• Assist in developing/facilitate all training programs.

OPERATION MANAGER

Responsibilities:                

• Reports directly to the Directors.
• Had worked in Bangkok, Thailand for a year before being relocated to Beijing for the 1st Pizza Hut opening projects.
• Responsible for the total pre-opening activities, which includes; hiring, training and manages all rank and files staff.
• Implement/plans and coordinate all purchasing, inventory and stock replenishment system.
• Set sales target, projections and evaluating sales trend.
• Prepares and submit monthly operation report.

BAOTOU COMFORT HOTEL

A four star hotel property with 110 guest rooms,  4 Food and Beverage outlets which includes, a Cafe, Chinese Restaurant, Lounge, Disco, plus 24 hour room service and meeting facilities,

Responsibilities:

• Report directly to owner.
• Responsible for hotels' P & L and day-to-day operations.
• Involved in annual budgeting, projections and marketing plans.
• Lead and guide all division and department heads.