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Work Background
DoubleTree by Hilton Oradea HotelF&B Manager
Aug. 2024Oradea, Bihor, Romania• Leadership: Oversee all food and beverage operations, ensuring high standards of service and quality.
• Budget Management: Develop and manage budgets, optimize costs, and maximize revenue.
• Team Development: Recruit, train, and mentor staff to enhance performance and guest satisfaction.
• Menu Innovation: Collaborate with culinary teams to design and update menus reflecting current trends.
• Guest Experience: Ensure exceptional dining experiences through attention to detail and guest feedback.
• Compliance: Maintain health and safety standards, adhering to local regulations and brand guidelines.
• Strategic Planning: Analyze market trends to drive promotional activities and enhance profitability.
Mei Jyun Group - International Fuk Sau MacauProjects & Coordination Manager
Aug. 2019Macao SARResponsible with EV Motorcycles Project Management & Operational.
Act s Personal Assistant for CEO of the company. Responsible with sales, marketing and promotional activities and planning Offer support and solution to and for other business projects of the company Build a strong and effective Team and Working Environment with partners, collaborators and tem members.
Smart and efficient management with extensive and consistent sales results.
Turneover over 7 million in yearly sales for the company.
MJ CAFE - Ponte 16Manager
Nov. 2017 - May. 2022Macau - Ponte 16• Conduct staff training for small and medium teams (20 - 50pax), SOP and
Company Policy Implementation through effective and supportive
demonstrative actions and lectures. Increasing efficiency and performance.
• Committed to delivering excellent customer services, managing the operational
cost-effectively and efficiently within budget.
• Overseeing F&B operation, coordinating F&B promotional activities and events.
• Managing ordering and inventory cost, labor productivity, covering administration tasks,
training, and scheduling program, resulting in an effective 10-15% YOY business growth.
• Create, prepare, and coordinate new artistic, promotional, and marketing
programs for upcoming events & special promotions.
• Manager bar & restaurant budget averaging $800,000 to $1,500,000.
• Hands-on preopening and opening organizational tasks and responsibilities.
• Assisting GM with various tasks, including delivering a Professional and
Personalize Customer Service, Event & Marketing Management, Staff Training,
Preparing relevant Proposals & Reports for Cost Management to keep
information current and accurate.
• Gathered event requirements, including venue arrangement, budgets, guest list,
catering, and event timelines through face-to-face client meetings and discussion.
• Monitories and support cross-functional teams workout.
Business Solutions Consultant Consultant F&B & Marketing
Sep. 2016 - Oct. 2017Macau
Wynn Palace MacauSupervisor F&B
Jun. 2016 - Sep. 2016MacauDeliver excellent customer service standards, obtain relevant and accurate information & customers feedback for post event and sales reports.
Supervise and coordinate with the team the day-to-day operation,motivate and lead them to excel in guest personalize service delivery. Managing inventory and labor productivity, administration task, coordinate the buffet operation true all day service program including Breakfast Buffet, Lunch Buffet, Afternoon Tea and Dinner Buffet.
People management:training and developing new and existing staff, motivate and encouraging them to achieve better knowledge and company targets.
Mange the opening and closing procedures.
Maintain accurate stock control, including ordering, delivery checks, line checks and wastage.
Pre and Post Opening organizational training, TTT training and Supervising training program.
Always adhere to all company policies, meetings and procedures.
Heart BarBar Manager
Jun. 2015 - Jun. 2016MacauEnsure that all the guest are welcome and are given responsive, friendly and courteous service at all time.
Work,and develop relationship, with external suppliers to ensure the very best reputation within the industry, and receive the service required to ensure that the operational F&B team can deliver the highest quality product, services and financial return.
Responsible on-the-job day-to-day training of staff covering all aspects of food and beverage service, to make sure that the team members perform up to the standards set by the company.
Promoting and maximizing beverage sales, ensure that all the beverage stocks are used, stored are accounted for, estimates and orders bar supplies, liquors, wines, beers and other beverages to meet the daily business demands.
Night Club MacauEntertainment & Operation Manager
Mar. 2008 - Dec. 2011Macau• Coordinated post-production, selection, training, and programming for different shows
• Captured and reported post-show recaps, highlighting successes and opportunities for improvement
• Wrote, produced and cut concepts and spots for show launches, current shows, and advertiser-sponsored campaigns
• Create, prepare and coordinate new artistic and marketing programs for upcoming events and special promotions
• Control daily activity and program of the entertainment team and bar operation
• Prepare proposals and reports
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