The Commune, K11 Artus ( Hong Kong )
• Propose ways to improve the efficiency of the operation in high hotel service standard
• Planning, organising, directing and evaluating the activities of the Food Services teams
• Develop and implement strategic plans to achieve business objectives
• Perform related duties and special projects as assigned

Assist the well-known old brand’s restaurant for re-opening in new location
• Managing fully front operations in restaurant and bar
• Managed F&B inventories, Ensured beverage cost
• Established different targets, KPI’s, schedules, policies and procedures
• Led and motivated F&B team as well as recruited, trained and evaluated personnel

• Undertake the whole new restaurant project, start from a bare shell shop to a proper
restaurant
• Managing fully “front & back” operations in a new branded concept restaurant
• Designed Menus, Managed F&B inventories, Ensured less than a 20% beverage cost and
20%-25% food cost for the venue through successful cost control and menu design
• Established different targets, KPI’s, schedules, policies and procedures
• Led and motivated F&B team as well as recruited, trained and evaluated personnel

Communicate with local Japanese in restaurants/sightseeing spot/hotel/coach company
• Provide professional tour guiding service in different district of Japan
• Performing great leadership and communication skills with valued guests included VIPs

Two Michelin-Starred Restaurant
• Managed Chinese style F&B operations

One Michelin-Starred Restaurant