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Luz Li
146 Lượt xem hồ sơ
Nữ, 01/08/1968, 57 tuổi
New Taipei City, Taiwan
Cập nhật: 24/09/2019
Thông tin liên hệ
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| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
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| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Trên 20 năm
Tổng giám đốc/ Giám đốc
Tiếng Anh (Giỏi), Tiếng Trung (Giỏi)
Trên 5.000
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Providence (Jin Yi) University, Taichung Taiwan
Literature of Art (Spanish) - Đại học
1986 → 1990
Team Leader of Spanish Literature of Association
Kĩ năng
| Microsoft Word, Excel and other related software | |
| Time Management | |
| Financial Reports | |
| Logical thinking and creative | |
| Operational Review |
Kinh nghiệm làm việc
Service Manager tại Grand Formosa Regent Hotel
11/1992 → 7/2005 (12 năm 7 tháng)
Taipei, Taiwan
Managed the most successful all-day dining restaurant in town, with 400 seats, average monthly revenue at USD600,000 per month. Achievements: - Involved in the Brasserie All Day Dining Renovation Projects. - Implemented Tea Salon concept in the Brasserie - Transformed daily Bakery Shop as a merchandised shop
F&B Promotion Manager tại The Westin Taipei
2/2006 → 10/2007 (1 năm 7 tháng)
Taipei Taiwan
Organizing, planning and coordinating F&B promotions and activities, and assisting F&B EAM for special projects. Supervising F&B 8 outlets and cooperating with outlet managers
Restaurants and Bars Manager tại Shangri-La’s Far Eastern Plaza Hotel
10/2007 → 8/2010 (2 năm 10 tháng)
Taipei, Taiwan
Fully responsible for the overall smooth running of the restaurants and bars. Including the maximization of profits, creativity, establishment of quality standards, maintenance of high staff performance and customer satisfaction. 5 Restaurants (All Day Dining Restaurant, 2 Chinese, Italian, Japanese), 3 Lounges and Room Service Achievement: - Heavily involved in the Shang Palace renovation project, set up its concept / OE / layout / culinary & service philosophy / tea culture service – Jan. ~ Aug. 2010 - Successfully led the three major Chinese festival promotions: Rice Dumpling / Moon Cake / Chinese New Year Take Out Dishes
Director of Food & Beverage tại The Westin Taipei
9/2010 → 2/2012 (1 năm 5 tháng)
Taipei, Taiwan
The Westin Taipei with 288 guest rooms and 42 suites located in City Center. F&B runs large revenue share almost 50% of total hotel revenue. There are 5 Restaurants (All Day Dining, 2 Chinese, Japanese Fine Dine, Italian), 2 Lounges, Room Service, Cinema. Banquet with 24 function rooms, accommodate up to more than 800 guests. Achievement: - All day dining restaurant and lobby lounge renovation project, two venues was successfully opened in Jan. 2012 - Achieved the best F&B revenue result compare to previous pass years at almost 10% incremental. - Invited Michelin Start Chef Dinner Event. Team: - Lead F&B service & culinary team total at 254 associates.
Assistant Director of Food & Beverage tại Pudong Shangri-La Hotel, East Shanghai
3/2012 → 1/2014 (1 năm 10 tháng)
Shanghai City, China
This is the flagship Shangri-La hotel own and run by management group. The hotel is in two distinct wings: The 577-room classic River Wing and the 375-room contemporary Grand Tower. Total of 952 rooms. A top luxury hotel required very high standard and in details to pursue excellence service. 4 F&B venues (All Day Dining, Chinese, Japanese Fine Dining, French Fine Dining), 3 Lounges, Gourmet Shop and Room Service. Banquet with 2 ballrooms (maximum 1500 ~ 1800 guests in each), 18 function rooms up to 900 guests’ large event. Achievement: - Responsible for administration and operations of F&B division to maximize the profit result and improve service standard for customers’ satisfaction - Fully in charge of Chinese operations business result (Chinese Restaurant, 2 Lounges, All Day Dining, Room Service) and promotional projects rolled out within the year which shares 14% of total F&B revenue. Team: - Very international and dynamic team in all departments which surely will drive you the best of your potential and profession of communication ability to achieve on the common goal. - Total F&B full time service team at 219 staff, 43 of managerial post report to me.
Director of Operations – Mega 50 tại Shangri-La’s Far Eastern Plaza Hotel
7/2014 → 9/2017 (3 năm 2 tháng)
Taipei, Taiwan
This is the first standalone F&B complex managed by Shangri-La International Management Hotel www.mega50.com.tw The complex is 3 stories F&B venues (Chinese Restaurant and Banquet / Asian Cuisine and Lounge / Buffet) Achievement: - The project took me over 3 years starting from the drawing board till full operation. - Built up the team with multi-task to run independently and smoothly of daily operations. - Responsible in every aspect of Mega 50 on operation and administration. Including F&B Service, Culinary, Stewarding, Hygiene, Engineering, Purchasing and Receiving, Accounting, IT, Sales & Marketing. - Ensure that all legal aspects are being fulfilled in regard to Fire and Safety and local law regulations. - Present revenue Top line and bottom line (EBIDA) to General Manager and Owner’s Office. Team: - F&B service, culinary and administrative team total at 120 persons.
Assistant Director of Food and Beverage tại Sheraton Grand Macao Hotel, Cotai Central and The St. Regis Macao, Cotai Central
12/2017 → 12/2018 (1 năm )
Macao China
Sheraton Grand Macao with 4,000 rooms, The St. Regis Macao with 400 room, both properties are largest hotel within Marriott Group. I am fully responsible for F&B complex operations for both hotels with total of 10 F&B venues (Sheraton 6 venue / The St. Regis 4 venues) Achievement: - The St. Regis full year revenue above budget by 10% - Achieved brand standard audits and guest voice KPI scores - Improved reports and analysis paperwork to allow all managers can focus more on the operations instead of paperwork - Established teamwork spirit and built up helping culture to support each other cross Complex and Banquet Team, - Established tracking and follow ups system with weekly meeting to ensure all the tasks is on track within deadline - Set up beverage target and review it during daily briefing, to drive on business mindset. - Involved with managers for promotion and ideas. Specially highlight is our Bene Italian restaurant, its Mercado Food and Wine monthly event is well known in the community. Team: - I am very proud to demonstrate my leadership role that I am able to lead with team from different nationalities (from South East Asia, Europe, Nepal, China) - Sheraton service team 297 persons. - The St. Regis service team 54 persons
Director of Food and Beverage tại Le Meridien Shanghai Minhang
1/2019 → 7/2019 (5 tháng)
Shanghai, China
The hotel with 240 rooms with 3 distinctive restaurants (All Day Dining, Spanish, Chinese Restaurants), Room Service and Bar. Banquet 2 ballrooms and 10 function rooms. When I joined, this is a junior team without Executive Chef in culinary and short of Service Managers in restaurants and Banquet. Stewarding and Hygiene Managers which required guidance and support. Achievement - F&B revenue top line above budget by 6% in Q2 - Successfully conduct corporate events, theme events and workshops which benefited Banquet revenue. - Passed brand standard audit. - Improved the operation process and enforce standards, policies and procedures in the food service, restaurant and bar areas. Cross support in operational needs. - Improved hygiene and sanitation execution with daily / weekly / monthly follow up and checks. - Support Managers with an effective training, back to the basic for the majority of trainees. - Establish and maintain positive two-way communications with internal and external departments. - Monitor and take corrective action involving managers to drive the best of business performances. I am directly responsible for all restaurants, culinary and Catering areas, ensuring a smooth running, profitable operation within the framework Team: - Total of team member at 124 persons. (58 service / 66 culinary), which 60% are trainees in service / 15% are trainees in culinary.
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