Experience

• 

  Government of the macau special administrative region, supporting office to the permanent scretariat

  Sept 2004 - Dec 2007

  Protocol personal assistant

  - Supporting Administrative work;- Supporting in Planning & Organizing schedules and transportations.- Supervising the team;- Guide the Minister and Ambassadors to the meeting rooms, following and support the schedule day by day task.- Public relations;

• 

  Westin hotels & resorts

  Feb 2008 - May 2008

  Trainee

  - F&B department: Waiter- Recreation Center: Assisting in health club

• 

  Oceania club

  Feb 2009 - May 2009

  Trainnee in f&b department

  - Responsible the buffet section- Assisting the cold kitchen

• 

  Hotel fortuna

  Jun 2009 - Aug 2009

  Trainnee

  - F&B department: Waiter in chinese restaurant-Room division department: Housekeeping supervisor

• 

  Kirchhofer ag

  Feb 2010 - Jul 2010

  Sales person

  Providing excellent customer service Communicating, responding and ensuring that all customers requests and enquiries are met to their satisfaction Assisting in watch repair making Providing advice an all products and promoting products to the customers Taking inventory stock, ordering new merchandise and ensuring that all stock are correctly priced Visual merchandise display

• 

  Hotel institute montreux

  Sept 2011 - Jan 2012

  Librarian assistant (part-time)

  - Student support- borrowing & returning books procedures

• 

  Four seasons hotels and resorts

  Apr 2012 - Apr 2015

  Achievements: Forbes Travel Guide Five-Star Award 2015• Select, train, evaluate, lead, motivate, coach, and discipline allemployees in the Stewarding Department to ensure that establishedcultural and core standards are met; long-range strategic planningfor outlet operation;• Ensure the organization and sanitation of all kitchens, storage areas,employee dining room, waste receptacle areas, compactor room,carts, tables, and Stewarding Department equipment and machinerythrough constant monitoring and adherence to a vigorous cleaningschedule;• Control labor and operating expenses through effective scheduling,budgeting, purchasing decisions, inventory control and cost controlmeasures;• Ensure proper use and provide regular care, security andmaintenance of machinery and equipment used in the Department;• Communicate with employees and managers to ensure operationalneeds are met as well as attend regular operational meetings toensure effective coordination and cooperation between departments;• Working closely with the Executive Chef, Director of Food &Beverage, Banquet Chef, Banquet Manager, and Food & BeverageOutlet Managers to coordinate adequate supply and storage ofchina, silver, glass and other equipment used in service; overseeStewarding functions in relation to banquets set-up and service;• Work harmoniously and professionally with co-workers andsupervisors.• Develop all staff for future advancement; Show less Achievements: Forbes Travel Guide Five-Star Award 2014; Two StarMichelin award 2013 & 2014• Select, train, evaluate, lead, motivate, coach, and discipline allemployees and supervisors in the Zi Yat Heen Restaurant to ensurethat Michelin, Forbes and Wine Spectator scores of excellence areexceeded;• Continue striving for business excellence awards such as SouthChina Morning Post ‘s 100 top tables of South East Asia 2014 andWine Spectator’s 2 Glass Awards 2012-14.• Being visible in the operation, provide recognition, promote goodpublic relations, and handle complaints, concerns or special requestsfor guests, clients, and group contacts;• Describe and ensure quality of all food items, ingredients, andpreparation methods, as well as provide expert knowledge of wineand spirits in an elegantly appointed environment dedicated to anattentive and distinctive experience for lunch, or dinner;• Working closely with the Assistant Director of Food & Beverage,Director of Food & Beverage, Executive Chef and Restaurant Chefto design an effective menu and wine list while ensuring excellentproduct quality at a fair price and attend regular operational meetingsto ensure effective coordination and cooperation betweendepartments;• Control labor and operating expenses through effective scheduling,budgeting, purchasing decisions, and inventory and cash control;• Observe physical condition of facilities and equipment in the outletand make recommendations for corrections and improvements asneeded;• Work harmoniously and professionally with co-workers andsupervisors;• Develop all staff for future advancement; Show less Achievements: Forbes Travel Guide Four-Star Award 2012• Develop and maintain an elegantly appointed environment, withsuperior staff, dedicated to an attentive, distinctive experience fordining or beverage service;• Train, supervise and coach lounge staff for a smooth operation;• Maintain a friendly yet unobtrusive manner with all guests whengreeting them, seating them and throughout their dining experience;• Taking ownership and ensuring a successful handling of the lounge;• Ensure the correct and consistent service techniques for variousmeal periods will be demonstrated by all staff members;• Controlling the usage of all food and beverage items and the usageof equipment, tools and service equipment;• Observe daily conditions of all physical facilities and equipment inthe restaurant; makes recommendations for corrections andimprovements as needed;• Prepare staff schedules which allow for appropriate service whilecontrolling labor costs and overtime;• Communicate with the Chef and Food and Beverage Director todiscuss menus, marketing strategies and guest comments andconcerns;• Prepare daily and weekly payrolls;• Complete all necessary paperwork associated with the revenues andlabor of the lounge;• Assist in the completion and conducting of performance evaluationsfor lounge staff;• Maintain a daily log for communication between lounge staff and withupper management as well as maintaining effective communicationwith employees and other departments;• Promote teamwork and foster a harmonious working climate;• Promote good public relations and handle complaints or concerns ofguests; Show less

  • Assistant Chief Steward

    Feb 2014 - Apr 2015

  • Assistant Manager (MIT) In Zi Yat Heen Michelin 2 star Restaurant

    Mar 2013 - Jan 2014

  • Manager In Training (Assistant Manager) in Windows restaurant & Bar Azul

    Apr 2012 - Feb 2013
• 

  Galaxy macau

  Apr 2015 - Jun 2015

  Assistant restaurant manager 8 1/2 otto e mezzo bombana macau pre-opening & opening team
• 

  Grand coloane resort

  Jun 2015 - Sept 2015

  Food and beverage operations manager
• 

  Sheraton grand macao hotel, cotai central

  Nov 2015 - Sept 2024

  Bib Gourmand Award from the 2017 Michelin Guide Hong Kong Macau-Assist the Director of Food and Beverage – Restaurants, in ensuring that all company and hotel policies and procedures, and standard operating procedures are adhered to.-aware of all departmental financial budgets and performance goals. -Review monthly forecasts and P&L results and ensure variances are controlled.-Participate in the formulation of the annual operating budget in determining projected revenues and expenses, and operating equipment requirements.-Ensure table reservation process is handled correctly in order to maximize the restaurant turnover and that guest history data is kept up-to-date and secure.-hands on and help lead the restaurant team, demonstrating a thorough understanding and knowledge of all menu and special menu items plus daily events and activities. -Conduct pre and/or post service meetings.-Establish and strictly adhere to the par stocks for all operating equipment and supplies and to ensure the restaurant is adequately equipped. -Liaise with hotel departments to ensure the high standards of cleanliness and maintenance are strictly adhered to through planned schedules and preventative maintenance programs.-Carry out weekly, monthly quarterly, bi-yearly and yearly inventories of Linen, operating equipment, beverage and menus. Breakage and wastage is controlled.-Assist the Executive Chef in monitoring food standards, taking corrective action when and where necessary, on all matters concerning quality and presentation of food-Plan and execute Special projects - Chinese New year Hampers, Dragon boat Festival Hampers, Moon cake Festival Hampers.-Conduct thorough daily inspections of the restaurant and bar operation. To be demanding and critical when it comes to service standards. Personally and frequently verify guest’s satisfaction. Ensure engineering work orders are raised and co-ordinate damaged items for repair. -Develop all staff for future advancement; Show less

  • Manager, Convention & Banquet Operations, Food & Beverage

    Mar 2018 - Sept 2024

  • Manager, Xin Restaurant, Food & Beverage

    Apr 2017 - Feb 2018

  • Assistant Manager, Feast restaurant

    Nov 2015 - Apr 2017
• 

  Ubcm - união de bartenders e cocktails de macau

  Jan 2023 - now

  Secretary general

  Achievement:Collaboration with the China National Association For Liquor And Spirits Circulation (CNALSC) for the first International Baijiu Cocktail Competition & Lotus Prestige Cup Macau 2024.WCC Madeira 2024 - Our incredible team brought home not one, but 3 prestigious awards: - Best Market Challenge (Semifinal)🥇- Gold for World Bartender of the Year 2024 🏆- The Challenge Cup (Team Prize) 🏅WCC Rome 2023: Macau Bartender first-time in Semi- finals; Top 3 in the Long Drink Category; Macau Bartender Top 10 in the World and Eagle Award;Events – Bartenders competitions: Macau National Championship 2023 - the winner will have opportunity to represent Macau at the IBA- World Cocktail Championship 2023 in Rome, Italy. Show less

• 

  The st. regis macao, cotai central

  Oct 2023 - Dec 2024

  - 1 Grand Ballroom 6,764ft2/628M2, 3 Meeting Rooms, 2 Private Dining Rooms and 2 Executive Meeting Rooms;- 1 outdoor pool with pool deck spanning 2,457m2Forbes Travel Guide 2022-2024 – Four-Star Hotel2024 TTG China Travel Awards – Best Luxury Hotel in Macao2023 Trip.Best - Luxury Hotels Ranking2023 China Travel Awards – China's Top 100 Hotels (Greater Bay Area) - The St. Regis Macao

  • Manager, Banquet Operations Food & Beverage

    Mar 2018 - Dec 2024

  • Bar Manager

    Oct 2023 - Dec 2023
• 

  Sands china

  Sept 2024 - now

  - 1 Grand Ballroom and 6 Junior Ballrooms with meeting space spanning over 152,000ft2/14,000m2- 3 Outdoor pools with pool decks spanning 129,166ft2/12,000m2

  • Manager - Paiza F&B operations at The Venetian® Macao-Resort-Hotel

    Jan 2025 - now

  • Manager Convention & Banquet Operations, Food and Beverage at Londoner Grand Macao

    Sept 2024 - Dec 2024