Director Food And Beverage
Four seasons
Total des années d'expérience :11 years, 5 Mois
Renovation team
Managed team of 195 employees, driving cross functional team development across three restaurant venues serving international all day dining cuisine, afternoon tea, grill restaurant.
Maintained budgeting and controllable expenses to promote restaurant profitability, directly reporting perform ance to the General Manager.
Orchestrated banquet and outside catering events to accommodate venues up to 7000sqm, hosting up to 6000 guests.
• Developed staff training program on waste and quality control and introduced new hygiene regulation (HACCP).
• Devised and implemented new promotion plan with sales and marketing team to increase yearly food and beverage
revenue to $25M.
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• 4 Outlets: 1 Fine dining Modern Grill (100 seats), 1 Chinese restaurant (12 private rooms), 1 All day dinning (300 seats)
• Opening of 2 outlets
• 2 Bars, Club Millesime executive floor
• Banqueting 17 meeting rooms, capacity over 2000 persons, Ballroom 900 seats
• Team leading over 195 persons
• Creating new menus for all the outlets, buffets and “à la carte menus”
• Direct report to the General Manager
• Good financial sound knowledge and administration skills
• Staff training, waste and quality control, purchases supervising
• Implementation of all the new hygiene regulations (HACCP) and FSMS
• Policy and procedures for the food standard and the new Worldwide standards Sofitel
• On charge of 5 hotels (Macao, Dongguan, Sanyia, Chongchin)
Managed team of 115 employees, driving cross functional team development across 3 outlets venues serving international all day dining cuisine, 1 summer terrace, afternoon tea and café. Seating capacity of 350 guests.
In room Dining and Banquet with a reception capacity of 2500 Sqm (5 function rooms and 1 ballroom)
Maintained budgeting and controllable expenses to promote restaurant profitability, directly reporting performance to the General Manager.
• Increase of the guest’s satisfaction by 5%, Average check by 27%, top 10 EMA F and B guests satisfaction
• Improvement of the staff retention with an innovative training plan
• Implementation of a solid promotion plan for the different outlet to lead the market with guest chefs, Resident DJ and solid partnership with the different brands
• Launching of the Pierre Herme products, exclusive in Kazakhstan
Led team of 225 employees, overseeing daily operation of four outlets consisting of French bistro, refined Italian, and pan Asian restaurants, as well as private beach opening and in-villa food service. Directed catering operation for two banquet rooms and outside event catering to promote growth in customer satisfaction.
• Continuously designed new menus for buffet and a la carte options to improve customer satisfaction, increasing revenue by 15% over two-year period.
• Incorporated Michelin Star Chefs events to increase brand awareness.
• Executed staff training and procured all ingredients and equipment, reporting to the Resort manager.
• Applied new hygiene regulation (HACCP) and food safety management system.