- Responsible for the overall supervision, leadership and direction of the Hotel’s Food & Beverage Division to ensure the efficient, effective and profitable operation of all outlets; - Responsible for maximizing profit and service quality, ensuring that our guests receive the level of service they deserve and increase hotel rating on Trip-Advisor and C-trip; - Demonstrate a solid understanding of budgeting and P&L, cost control and Human Resources processes and procedures, including training and staff engagement; - Oversees and ensure the development and implementation of departmental strategies; - Responsible for promoting F&B venues and promotions according to marketing needs; - Ensures the F&B service department/culinary operation meets the hotel standards, employee satisfaction and focuses on growing revenues to maximizing the overall financial performance of the F&B department.

Responsible for organizing the compilation of the contract the early stage of the project feasibility report, such as market orientation, management analysis, forecast prediction, etc.; - Assist the engineering team to review restaurant floor plans, flow and requirements according to the local sanitation laws and fire codes; - Monitor and implementation of AHG operating standards, and ensure hotel management and service quality can meet the demands of AHG; - Maintain communication with the hotel General Manager on a regular basis to followup with weekly operations and promotions. - Ensure the smooth and efficient running of all operational aspects of the hotel related to creating the guest experience (i.e. in Rooms and Food and Beverage); - Ensure that the various departments are profitable and run according to the standards set for the brand in general and the hotel specifically.

- Lead the F&B team to provide all guests with high-quality service, anticipating guest needs; - Coordinate the implementation of and enhancement to minimum standards of guest service; - Provide solutions to improve problem areas and assist in implementing corrective measures; - Manage stock control and cost control reports; - Manage the departmental budget and participate in monthly P&L meetings; - Assist with annual budget preparations, including capital submissions and ensure active control of annual budgeting; - Oversee roster planning, recruitment, selection of colleagues and development of the team through goal development and coaching; - Review guest comment cards, guest satisfaction results, and other data; takes corrective action for the F&B department as appropriate; - Responsible for promoting F&B revenue and promotions according to the marketing needs, adjust appropriate operations; - Ensures the food and beverage service department/culinary operation meets the hotel standards, employee satisfaction, and focuses on growing revenues to maximizing the overall financial performance of the F&B department.

- Monitors Food and Beverage daily purchasing, pricing, receiving and inventory procedures including Mini Bar to ensure that cost controls are met, monitored and maintained; - Manages and guides all Food and Beverage outlet managers in the day-to-day running of their relevant areas; - Maintains product consistency by conducting inspections of seasoning, portions, appearance, presentation of food served in the operation; - Monitors industry trends and recommends appropriate actions to be taken to maintain the competitive status and profitability of the operations; - Develops and implements strategics in conjunction with the Executive Committee to achieve goals for Guest Satisfaction Index (GSI).

- F&B pre-opening management; - F&B Training and Consulting

- Mainly responsible for sales, and new business development

Culinary Arts

Hospitality Management