Bryant Chang

Work History

F&B Manager

Humble House Taipei, Curio Collection by Hilton

02.2022 - Current

Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
Ensured a safe working environment by enforcing strict adherence to health, safety, and sanitation regulations.
Boosted customer satisfaction by implementing new menu items and service improvements.
Contributed to long-term business growth strategies through meticulous competitor analysis, market research initiatives, and regular reviews of operational effectiveness.
Championed sustainability efforts within the F&B department by sourcing eco-friendly products where possible.
Enhanced team performance through effective staff training and development programs.
Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
Established a loyal customer base by delivering exceptional service and consistently exceeding guest expectations.
Oversaw all aspects of event planning, including menu creation, staffing, setup, and teardown for successful execution.
Fostered positive relationships with vendors, negotiating contracts for optimal pricing on products and services.
Promoted brand awareness through community outreach efforts, partnerships with local businesses, and social media marketing strategies.
Increased revenue with targeted promotions, special events, and upselling techniques.
Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
Implemented quality control measures to maintain high standards of food preparation and presentation.
Streamlined operations by optimizing inventory management and reducing food waste.
Maintained highest standards for beverage quality and service.
Managed bar and wait staff and directed hiring program.
Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
Developed ongoing training initiative to improve beverage knowledge of serving employees.
Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Resolved customer complaints involving food or beverage quality and service.
Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
Selected wine, beer and alcohol products based on customer feedback and local product availability.
Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
Managed staff schedules and maintained adequate coverage for all shifts.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Assistant Manager

Grand Hyatt Taipei

10.2015 - 02.2022

Supervised day-to-day operations to meet performance, quality and service expectations.
Improved customer satisfaction by addressing and resolving complaints promptly.
Developed strong working relationships with staff, fostering a positive work environment.
Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
Collaborated with the management team to develop strategic plans for business growth and improvement.
Maintained a clean, safe, and organized store environment to enhance the customer experience.
Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
Implemented staff training programs, enhancing product knowledge and improving customer service skills.

Manager

Palais De Chine Hotel Taipei

07.2015 - 10.2015

Managed and motivated employees to be productive and engaged in work.
Accomplished multiple tasks within established timeframes.
Maximized performance by monitoring daily activities and mentoring team members.
Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.

Assistant Manager

Gloria Prince Hotel

09.2009 - 02.2012

Supervised day-to-day operations to meet performance, quality and service expectations.
Improved customer satisfaction by addressing and resolving complaints promptly.
Developed strong working relationships with staff, fostering a positive work environment.
Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.

Summary

Overview

Work History

F&B Manager

Assistant Manager

Manager

Assistant Manager

Skills

Timeline

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