Tsim Sha Tsui, Hong Kong
▪ Plan, organize and control the production of all menus, involving comments, designs and price structure
▪ Participate in the development, implementation and review of standards of performance for the F&B
service activities, which meet guests needs and in line with the operating concept of the individual outlets
▪ Keep abreast designated restaurant and bar promotions, product knowledge, VIP arrivals, and upcoming
events, and brief direct subordinates accordingly to enable them to anticipate and answer guest requests
and questions
▪ Establish and maintain professional, effective and efficient communication within the Food & Beverage
Department and the entire Hotel
▪ Assist Group Director of Operation plan yearly Food and Beverage marketing strategies/budget/Capital
Expenditure (CAPEX)/ Forecast
▪ Constantly seek new procedures, methods and policies, which could improve business results and servicing
▪ Develop, implement & oversee F&B departmental training to improve or even examine all possible
standards of operations based on relevant surveys such as guest service surveys

Tsim Sha Tsui, Hong Kong
▪ Lead and supervise the team to provide attentive service and memorable dining experience to guests
▪ Ensure compliance with Forbes standards of service and achieve Forbes 4 stars
▪ Ensure brand standards and sequence of service components are executed with precision
▪ Manage the daily operations of the restaurant functions in accordance
▪ Report directly to the Assistant F&B Director and Executive Assistant Manager (F&B)
▪ Work closely with Italian head chef on products promotions, menu planning and food quality
▪ Assist in all hiring and provide on-job training to all the staff
▪ Manage the department annual budgets, forecasts, marketing plan and objectives
▪ Maintain good communication with the team and different department staff
▪ Interact daily with dining guests to promote Cucina and follow up on any feedback
▪ Achieve budgeted revenues

Central, Hong Kong
▪ Preparing staff roster for whole outlet
▪ Assist pre-opening restaurant with Operation manager
▪ Work closely with Korean head chef on products promotions, menu planning and food quality
▪ Maintain communication with all staff, Operation manager and Managing director
▪ Assist in all hiring and provide on-job training for all the staff
▪ Perform administrative functions in conjunction with Operation manager
▪ Handle restaurant reservations and enquiries
▪ Prepare restaurant seating plans and allocate tables
▪ Interact daily with dining guests to promote Hansik Goo and follow up on any feedback
▪ Ensured compliance with standards of service and operating procedures
▪ Achieve and surpass budgeted revenues

Central, Hong Kong
▪ Preparing staff roster for whole outlet
▪ Maintain communication with all staff, restaurant manager and F&B director
▪ Assist in all hiring and training for all the staff
▪ Perform administrative functions in conjunction with restaurant manager
▪ Handle restaurant reservations and enquiries
▪ Prepare restaurant seating plans and allocate tables
▪ Assist restaurant Manager for any ad-hoc tasks during service
▪ Interact daily with hotel and dining guests to promote Mandarin Grill and follow up on any feedback

Central, Hong Kong
▪ Prepare the schedule for all staff
▪ In charge of the restaurant during breakfast period
▪ Control and maintain restaurant equipment stock
▪ Leading the captains for certain tasks during service
▪ Check all the restaurant and back of house details
▪ Restaurant set up and check daily guest bookings details
▪ Assist in hiring and training for the captain and waiter position

Central, Hong Kong
▪ Focus on customer service in the restaurant
▪ Assist the headwaiter to control and maintain restaurant equipment stock
▪ Restaurant set up and check daily guest bookings details

Tsim Sha Tsui, Hong Kong
▪ Assist in hiring and training for all captain and waiter positions
▪ Control and maintain restaurant equipment stock
▪ Lead the captains for certain tasks during the service