Roy Lee CV 2015
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Roy Lee References Available Upon Request Experience Detail-oriented, efficient and organized professional with extensive experience in F&B industry. Possess strong analytical and problem solving skills, with the ability to make well thought out decisions. Excellent written and verbal communication skills. Highly trustworthy, discreet and ethical. Resourceful in the completion of projects, effective at multi- tasking. F&B Management Email [email protected] Phone (852) 9342 6816 Address Flat A, 1/F, No.21, Second Street, Tai Wai Village | NT EMPLOYMENT 2014 - Present Dest iny Holdings Limited Brand & Operation Manager – Pinotduck (Pre-opening Team) design requirements and constraints for architectural and MEP related issues, branding and daily operation management 2013 - 2014 Lai Sun F&B Group General Manager – China Tang HK (Pre-opening Team) Manage overall administration and operation of the F&B Division in sections appointed, to maximize profits. To ensure maintenance of quality standards, staff performance and customer satisfaction. 2011 - 2013 Banyan Tree Hotel Macau – Galaxy Macau Beverage Manager (Pre-opening Team) Communicate with all the other departments to ensure customer service needs are met. Develop, implement, and change menu items on an as- required basis 2010 - 2011 Agnes. B – IFC La loggia restaurant Sommelier and Assistant Manager Responsible for initial restaurant activities i.e. budget preparation, business forecast, menu planning, conduct training, liaise with contractors and vendors, and exercise inventory control 2009 - 2010 Grand Lisboa Hotel (Macau) Sommelier and Assistant Manager - Identify operation problems, analyse them and provide advice and recommendation to top management to enhance the overall efficiency and effectiveness 2009 - 2000 The Peninsula Hotel (Hong Kong) Sommelier Gaddi’s Restaurant - Sommelier – Nov08 to June09 Felix Restaurant & Bar - Sommelier - July07 to Nov08 Gaddi’s (French Restaurant) - Senior Wine Waiter - 04 to 07 Chesa (Swiss Restaurant) - Waiter - 02 to 04 The Lobby - Waiter - 00 to 02 EDUCATION 2011 CMS Cert ified Sommelier Court of Master Sommelier Level 1 & 2 2011 ServSafe Food Safety Cert ificate Ecolab 2012 Hygiene Manager HKOU 2000 Diploma in Hotel Catering & Inst itut ional Operat ion IVE Hawking Wong PERSONAL AWARD 2011 CMS Cert ified Sommelier Court of Master Sommelier Level 2 2008 The Best Hong Kong Sommelier Compet it ion 1st Runner up PERSONAL SKILL Food Menu Design Wine List Design Wine Pairing Wine Event Planning Operation Management Social Commitment Creativity InDesign Organization Communication Team Player Office & Windows
Transcript of Roy Lee CV 2015
Roy Lee
References Available Upon Request
Experience Detail-oriented, efficient and organized professional with extensive experience in F&B industry. Possess strong analytical and problem solving skills, with the ability to make well thought out decisions. Excellent written and verbal communication skills. Highly trustworthy, discreet and ethical. Resourceful in the completion of projects, effective at multi-
tasking.
F&B Management
Email [email protected]
Phone (852) 9342 6816
Address Flat A, 1/F, No.21, Second Street, Tai Wai Village | NT
EMPLOYMENT
2014 - Present Dest iny Holdings Limited Brand & Operation Manager – Pinotduck (Pre-opening Team)
design requirements and constraints for architectural and MEP related
issues, branding and daily operation management
2013 - 2014 Lai Sun F&B Group General Manager – China Tang HK (Pre-opening Team)
Manage overall administration and operation of the F&B Division in
sections appointed, to maximize profits. To ensure maintenance of quality
standards, staff performance and customer satisfaction.
2011 - 2013 Banyan Tree Hotel Macau – Galaxy Macau Beverage Manager (Pre-opening Team)
Communicate with all the other departments to ensure customer service
needs are met. Develop, implement, and change menu items on an as-
required basis
2010 - 2011 Agnes. B – IFC La loggia restaurant
Sommelier and Assistant Manager
Responsible for initial restaurant activities i.e. budget preparation,
business forecast, menu planning, conduct training, liaise with
contractors and vendors, and exercise inventory control
2009 - 2010 Grand Lisboa Hotel (Macau)
Sommelier and Assistant Manager
- Identify operation problems, analyse them and provide advice and
recommendation to top management to enhance the overall efficiency and
effectiveness
2009 - 2000 The Peninsula Hotel (Hong Kong)
Sommelier
Gaddi’s Restaurant - Sommelier – Nov08 to June09
Felix Restaurant & Bar - Sommelier - July07 to Nov08
Gaddi’s (French Restaurant) - Senior Wine Waiter - 04 to 07
Chesa (Swiss Restaurant) - Waiter - 02 to 04
The Lobby - Waiter - 00 to 02
EDUCATION
2011 CMS Cert if ied Sommelier Court of Master Sommelier Level 1 & 2
2011 ServSafe Food Safety Cert ificate Ecolab
2012 Hygiene Manager HKOU
2000 Diploma in Hotel Catering & Inst itut ional Operation IVE Hawking Wong
PERSONAL AWARD
2011 CMS Cert if ied Sommelier Court of Master Sommelier Level 2
2008 The Best Hong Kong Sommelier Competit ion 1st Runner up
PERSONAL SKILL
Food Menu Design
Wine List Design
Wine Pairing
Wine Event Planning
Operation Management
Social Commitment
Creativity
InDesign
Organization
Communication
Team Player
Office & Windows
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