Choy Tsz Chung Samson
Assistant Restaurant Manager
Summary
Dynamic hospitality professional with international education and hands-on experience in luxury hotels. Proven track record in F&B management, team leadership, and guest service excellence. Recognized as a high-potential talent with strong adaptability and a passion for delivering exceptional experiences.
Overview
3
3
years of professional experience
16
16
years of post-secondary education
3
3
Certifications
3
3
Languages
Work History
Assistant Manager of Palm Court
Langham Hospitality Group
05.2024 - 07.2025
- Promoted to Assistant Manager of Palm Court after Management Trainee Programme.
- Appointed Restaurant In-Charge in Mar 2025, leading team transition and relaunch.
- Selected for Mentorship Programme (Top 50 talent) for 3 consecutive years.
- Spearheaded Palm Court Bar relaunch with new gin cocktail concept and live band.
- Revamped afternoon tea service, boosting guest satisfaction and brand profile.
- Achieved +215.6% profit increase after relaunch (Mar 2025, HKD$159,716).
- Led team to Forbes Travel Guide audit score of 96.
- Collaborated with cross-functional teams to deliver new concepts and events.
- Served as event emcee and marketing photo model for company campaigns.
- Supported staff engagement and company culture through major events.
Management Trainee
Langham Hospitality Group
10.2022 - 05.2024
- Selected for prestigious F&B Management Trainee Programme, specialising in luxury hospitality.
- Completed 18-month rotational training across multiple award-winning outlets, including:
- T'ang Court - Michelin 3-star Chinese fine dining
- The Bostonian - Contemporary Western cuisine
- Palm Court - Iconic lobby lounge and afternoon tea service
- In Room Dining - Premium guest room service operations
- Banquet - Large-scale event and banquet service management
- The Food Gallery (Buffet) - High-volume, international buffet operations
- Selected for international cross-training at The Langham, London.
- Gained hands-on experience in restaurant operations, guest engagement, and team coordination across casual and fine dining.
- Mentored by senior management; completed advanced training.
- Demonstrated adaptability and strong commitment to luxury service standards.
Receptionist
InterContinental Grand Stanford Hong Kong
01.2022 - 07.2022
- Maintained excellent level of internal and external customer service
- In charge of daily booking, take away orders and seat inventory control
- Responsible for telephone enquiry
- Be able to handing guest complaints or inquire
- Able to work in different position based on manager orders
- Able to work independently
Education
Bachelor of Science - BSc - International Hospitality Management
Ulster University
01.2016 - 01.2020
Bachelor of Arts - BA - International Hospitality and Tourism Management
HTMi Hotel and Tourism Management Institute Switzerland
01.2016 - 01.2020
High School - General Studies
Liu Po Shan Memorial College
01.2008 - 01.2016
Skills
Operations management
Team leadership
Problem-solving
Team motivation
Time management
Customer service
Customer relations
Workload management
Goal setting
Project management abilities
Cost control
Sales growth
Certification
Hong Kong Specialty Coffee Association Certificate
<Enter your own>
Nationality: Chinese
Awards
- Representative Student Committee
- Best Wine Service Winner - Service Championships Showmanship Competition
- Kitchen Competition Finalist
- H.O.T.S - Business Planning Award Winner
- Sorenberg Concepts - Diploma Level Winner
Timeline
Assistant Manager of Palm Court
Langham Hospitality Group
05.2024 - 07.2025
Management Trainee
Langham Hospitality Group
10.2022 - 05.2024
Receptionist
InterContinental Grand Stanford Hong Kong
01.2022 - 07.2022
Bachelor of Science - BSc - International Hospitality Management
Ulster University
01.2016 - 01.2020
Bachelor of Arts - BA - International Hospitality and Tourism Management
HTMi Hotel and Tourism Management Institute Switzerland
01.2016 - 01.2020
High School - General Studies
Liu Po Shan Memorial College
01.2008 - 01.2016
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