Paul Chan

Experience

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  Claremont Hotel Club & Spa

  Jan 1999 - Jan 2007

  Banquet Manager & Temp Restaurant Manager

   Built reputation for excellence in retention, quality control, and customer service Championed the launch of new 150-seat restaurant, "Paragon" Revamped wine list to include more regions, varietals and high-end bottles  Improved maintenance and organization of facilities and equipment storage Fostered relationship with strategic partners and vendors Collaborated with culinary committee in special event menu planning Served as technical subject matter expert Hired and trained banquet employees and supervisors Collaborated with Catering Sales Managers to review and ensure successful execution of all events Show less

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  Parc 55 Hotel Wyndham San Francisco

  Sept 2007 - Jan 2010

  Director of Banquets

  • Achieved the highest employee satisfaction score• Partnered with the executive chef to develop menus and programs• Reduced labor and equipment expenses by 20%• Implemented an audit process to eliminate billing errors• Streamlined planning and execution of hotel sponsored events• Increased employee retention• Developed requisition form to monitor liquor and wine inventory• Implemented action plan to improve work productivity and customer service• Hired, developed and mentored banquet managers and supervisors• Developed and implemented banquet departmental policies and procedures• Served as subject matter expert of ADP Payroll System; trained affiliated properties. Show less

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  DoubleTree by Hilton (San Jose)

  Feb 2010 - Mar 2011

  Director of Banquets

  • Manage 48,000 square feet of banquet/meeting space• Maintain effective communication with the events services/catering sales manager and other supportive departments to ensure all event specifications are achieved• Control expenditures within budgetary guidelines• Review banquet event orders and revenue reports• Hire, train and develop employees and supervisors• Develop and maintain policies and procedures, and establish high standards of quality service• Direct ordering and stocking of supplies and equipment• Develop and implement a rigorous training program focused on customer service and safety protocolsKey Accomplishments:• Increased customer satisfaction score by 15%• Innovated and streamlined banquet operations• Increased employee efficiencies and effectiveness• Revamped tools and equipment• Increased collaboration amongst colleagues and departments to drive customer success• Delivered a comprehensive training program focusing on basic serving skills and etiquette, product identification, and wine/spirits education and verbiage• Reduced payroll costs while sustaining optimal service Show less

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  Westin St.Francis Hotel

  Mar 2011 - Jun 2014

  Director of Banquets

  • Manage 55,000 square feet of banquet/meeting space• Establish collaborated working relationship with union local 2• Maintain effective communication with the events services/catering sales manager and other supportive departments to ensure all event specifications are achieved• Control expenditures within budgetary guidelines • Review daily revenue reports, monitor expenditure and labor productivity • Hire, develop and lead our Banquets management team• Attend and discuss monthly P & L with controller • Develop and maintain policies and procedures, and establish high standards of quality service• Develop and implement a rigorous training program focused on customer service and safety protocolsKey Accomplishments:• Achieve the highest events planner satisfaction score since 2006• Design and develop menu with DOC and Executive Chef• 30% reduction in meal break penalty in 2013 • Increase leadership effective survey by 10%• Innovated and streamlined banquet operations• Increased employee efficiencies and effectiveness• Modernized tools and equipment ( linen less tables and chafer less food presentation) • Increased collaboration amongst colleagues and departments to drive customer success• Delivered a comprehensive training program focusing on basic serving skills and etiquette, product identification, and wine/spirits education and verbiage• Reduced payroll costs while sustaining optimal service• Coordinated with Conventions and Catering sales to consolidated meeting to save cost Show less

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  City Beach

  Jun 2014 - Mar 2016

  Director of Food and Beverage

  • Manage 48,000 square feet of sport facility space with a full service bar and restaurant• Plan and direct food and beverage functions to meet daily needs of the operation• Accountable for annual F&B budget and periodic forecasts• menus developing and pricing • Maximize F&B sales through new business development events• Implement effective control for food, beverage and labor costs • Maintain effective inventory controls; tracking expenses including payroll, supplies and maintenance• Continuously evaluate the performance and encourage improvement of the team member of our operation.• Plan and administer a training and development program within the facility • Assume restaurant duty and Manager on duty when necessaryKey Accomplishments:• Increase Revenue by 8-10% in the first six months of employment• Redesign our restaurant and catering menu to effectively control cost• 6-8 % reduction in food cost • Increase food quality and satisfaction score by 20%• Establish quarterly training to develop team members• Spearhead in modernize our POS system by switching from Aloha to MICROS Show less

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  Rosewood Sand Hill

  Jul 2016 - Aug 2020

  Director of Event Operations

  . Manage all aspects of event operations (Conferences, Outside Catering, Wedding etc..) pre-planning, on site execution & post event wrap up research recommendation for future keep continue innovation for clients..Manage teams & serve as key liaison with other Dept. Team, internal account Dept. Team & external client maximizing productivity and deliver high quality event in seamless way.. Ensure critical deadlines & budget guidelines are adhered to and response expectations on quality standards are always met.. Foster strong sense of support to Sales & Marketing Teams / Catering Director and others hotels staffs by serving and exceeding customer expectations.. Manage crisis situations effectively, Demonstrate ability to learn and adapt to every change procedures, methods or process and assist in mentoring team.. Oversee continues communication between F&B Culinary , Catering Teams, Clients, Vendors and meet client needs.. Develop and nature good relationships with clients and outsider suppliers to enhance service, manage expectations and respond to client feedback in a timely & efficient manner.Rosewood Sandhill is Located in Menlo Park by the stunning Santa Cruz Mountains and named Five-Star Hotel by Forbes Travel Guide , Rosewood Sand Hill is the pinnacle of Californian luxury and beauty. A premier destination in Northern California, Rosewood Sand Hill features 121 luxurious accommodations including guest rooms and suites, the award-winning Sense®, A Rosewood Spa, and Madera, its Michelin-starred restaurant serving elevated American fare.Ideal for meetings and events in San Jose, Palo Alto and nearby Silicon Valley, Rosewood Sand Hill offers 16,876 square feet of premier indoor and outdoor meeting and event spaces. Show less

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  Worldwide Wealth Insurance Solutions

  Sept 2020 - now

  Financial Planning & Life Insurance Specialist

  Serving Individuals Families & Small Businesses U.S and Foreign Nationals-Life Insurance, Annuities, Long Term Care, Retirement Planning , Estate Planning and Business Succession Planning.Business are conduct through Transpacific Global Inc.

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  Chartwells Higher Education Dining Services

  Jun 2021 - now

  Senior Director of Catering