RESUME

General management professional with with over 30 years progressive experience in strategic planning, improving operational efficiency, team building and project management for hospitality industry. Able to quickly understand complex concepts, indentify and solve problems, turn ideas into logical strategies, and implement systems that optimize productivity, decrease vacancy rates and increase bottom line

The Grand Papua Hotel,

Port Moresby, Papua New Guinea

January 2017 - present

Director of Food and Beverage

2017 World Luxury Hotel Awards Winner

Regional Winner Australasia Luxury City Hotel

Regional Winner Australasia Luxury Business Hotel

Continent Winner Australia & Oceania Luxury Diplomatic Hotel

Chosen to head the Food and Beverage department for Coral Seas Hotel Group flagship hotel. Executive Committee member. Assumed authority of the hotel operations in the absence of the GM.

Re-engaged to hoist the hotels F&B branding and bring up to par as a luxury boutique hotel. Developed improvement practices to enhance hotel image, propel business growth, earn repeat guests and enhance employee performance. Demonstrated expertise in hotel operations, team building and team leadership.

ACHIEVEMENTS

Lead 10 direct reports to inspire a 55+ employee department in delivering on ambitious goals, optimized a K6 million budget
Successfully relaunched the International Brasserie and turn around the revenue with an increase of 18% YOY
Achieved product and service score of 90% consistently above the company target and average
Increased the average food check from K70-K85 on average.
Maintained the beverage GP of 67% against the yearly budget of 64%

Professional

info

Professional

Experience

Anchor 1

Core Skills

Hotel Management

Resort Management

Food and Beverage Operational Management

Rio Carnival Hotel by Langham Hotels

Qingdao, Peoples Republic of China

May 2016 - August 2016

Director of Food and Beverage

The first "Cordis" Brand in China

Delivered leadership during the pre-opening of the hotel which included selecting a strong F&B Management team. Co-authored the brand standards and S.O.P for Chinese and International restaurants, culinary and stewarding. Initialized the FF&E lists, punch lists. Directed and guided the Executive Chefs pertaining to menus, food quality and hygiene standards. Sustained continual involvement through daily excom and departmental meetings and frequent site visits to the hotel project in collaboration with hotel designer and builder.

ACHIEVEMENTS

Align operational objectives with core direction and strategy of Langham Hotel Group
Established pre-opening budgets for all F&B outlets
Created a positive work environment in line with Langham Hotels values, vision and mission to produce a dynamic, driven, motivated and results orientated team

REASON FOR LEAVING

The Hotel owner decided to terminate the hotel management contract with Langham Hotel Group, therefore all employees lost there jobs.

Hotel Maximillian by Steigenberger Hotel Group

Beijing, Peoples Republic of China

October 2015 - May 2016

Director of Food and Beverage

The first Steigenberger Hotel in China

Hand picked to provide leadership, reduce costs and to improve the overall food and beverage quality. Assumed authority for the hotel in the absence of the GM and serve as Acting General Manager for all hotel operations.

Created and implemented continuous process improvements in F&B and other hotel departments to ensure optimal efficiency and maximize productivity.

ACHIEVEMENTS

Through aggressive social media marketing and continuous promotions increased revenue by 13% MOM
Grew profitability by 3.2% above GOP
Improved the overall F&B costing into positive figure by means of controlling costs, strict purchasing guidelines and strict control on food and beverage usuage

REASON FOR LEAVING

Resigned as the owning company transiting the hotel from and international brand to localise hotel management, therefore not requiring expatriate management.

The Lalu Resort and Villas

Qingdao, Peoples Republic of China

October 2014 - October 2015

Resident Manager

Award winning 5 star luxury resort

Directly manage entire resort operations and villas with a total of 161 suites and 72 villas. Responsible for the effective and successful management of Front Office, Housekeeping, Sales and Marketing, F&B, Finance, Spa and HR. Established the quality control for each department

ACHIEVEMENTS

Took charge of managing the stay of VIP guests and recognized for highly effective leadership during a demanding time with the filming of the Hollywood movie "The Great Wall" with actors Matt Damon and family, Willem Defoe, Pedro Pascal, executive producers staying in the resort.
Provided oversight to the daily operations of 8 outlets including adherence to health and service standards, guest satisfaction, quality of service, conformity with cost control and supplier contracts
Devised and planned all capital expenditures, annual budgets and forecasts; oversaw all volume and profit objectives, P&L, operational strategies and programs.

REASON FOR LEAVING

I resigned because I believe I am better suited to work in an organization that has a strong commitment to mentoring and developing executives, where there is a strong sense of loyalty on both sides and a culture that fosters career development and growth.

Oakwood Serviced Apartments and Residence

Beijing, Peoples Republic of China

May 2013 - October 2014

Director of Food and Beverage

Oversaw the Food and Beverage operations. Analysed financial operational deficiencies and implemented strategic initiatives to improve the quality of service and food. Developed and set in place a comprehensive training program to enhance guest and staff experience

ACHIEVEMENTS

Implemented service standards and quality assurance for the department which resulted in a 10% increase in guest satisfaction
Created and established a training program to enhance employee knowledge of best practices, while effectively managing staff and career development objectives
Developed and launched entirely new menus for the restaurant, room service, and catering; developed outside catering menus for multiple local corporate offices.

REASON FOR LEAVING

I needed a career growth and a change in a new role. I was offered a promoted position.

YI Luxury Boutique Hotel

Tianjin, Peoples Republic of China

October 2011 - April 2014

Hotel Manager

Small Luxury Hotels of the World

Chosen as Opening Hotel Manager of a 14 luxry hotel. Report directly to the President. Responsibilities include managing all ctivity for the hotel with annual sales of 2.5 million. Overseeing the daily functions and setting expectations for engineering, housekeeping, food service and front desk departments and managing 29 employees.

ACHIEVEMENTS

Evaluated and re-negotiated all vendor services contracts, resulting in a 20% annual savings while maintaining quality
Maximized revenues by increasing the average daily rate (ADR) through Internet based third-party wholesalers
Devised and planned all capital expenditures, annual budgets and forecasts; oversaw all volume and profit objectives, P&L, operational strategies and programs..

REASON FOR LEAVING

Conflict between the Government owners and the hotel management company

Operations Managment

Staff Development

Selecting

Motivating

Empowerment

Training/Coaching

Guest Service

Quality Assurance

Positive increase in Guest reviews

Cover increasements

Finance Management

P&L reading and understanding

Budgeting

Forecasting

Cost Controlling

Strategic Planning

Certification

-Certified in Spa Operations University of California

-Certified F&B Executive

AH&LA Institute

-Certified Executive Chef

Australian Culinary Federation

-Accredited Barista

Barista Basics Coffee Academy

-Certificate in Food Safety

Australian institute of food safety

-Certificate in HACCP

CDC Miami

The Grand Papua Hotel,

Port Moresby, Papua New Guinea

January 2017 - present

Director of Food and Beverage

2017 World Luxury Hotel Awards Winner

Regional Winner Australasia Luxury City Hotel

Regional Winner Australasia Luxury Business Hotel

Continent Winner Australia & Oceania Luxury Diplomatic Hotel

Chosen to head the Food and Beverage department for Coral Seas Hotel Group flagship hotel. Executive Committee member. Assumed authority of the hotel operations in the absence of the GM.

ACHIEVEMENTS

Lead 10 direct reports to inspire a 55+ employee department in delivering on ambitious goals, optimized a K6 million budget

Successfully relaunched the International Brasserie and turn around the revenue with an increase of 18% YOY

Achieved product and service score of 90% consistently above the company target and average

Increased the average food check from K70-K85 on average.

Maintained the beverage GP of 67% against the yearly budget of 64%

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RESUME

Professional ​

info​​

Professional

Experience​

Core Skills

Rio Carnival Hotel by Langham Hotels

Qingdao, Peoples Republic of China

May 2016 - August 2016

Director of Food and Beverage

The first "Cordis" Brand in China

ACHIEVEMENTS

Align operational objectives with core direction and strategy of Langham Hotel Group

Established pre-opening budgets for all F&B outlets

Created a positive work environment in line with Langham Hotels values, vision and mission to produce a dynamic, driven, motivated and results orientated team

REASON FOR LEAVING

The Hotel owner decided to terminate the hotel management contract with Langham Hotel Group, therefore all employees lost there jobs.

​

​

Hotel Maximillian by Steigenberger Hotel Group

Beijing, Peoples Republic of China

October 2015 - May 2016

Director of Food and Beverage

The first Steigenberger Hotel in China

Hand picked to provide leadership, reduce costs and to improve the overall food and beverage quality. Assumed authority for the hotel in the absence of the GM and serve as Acting General Manager for all hotel operations.

Created and implemented continuous process improvements in F&B and other hotel departments to ensure optimal efficiency and maximize productivity.

ACHIEVEMENTS

Through aggressive social media marketing and continuous promotions increased revenue by 13% MOM

Grew profitability by 3.2% above GOP

Improved the overall F&B costing into positive figure by means of controlling costs, strict purchasing guidelines and strict control on food and beverage usuage

REASON FOR LEAVING

Resigned as the owning company transiting the hotel from and international brand to localise hotel management, therefore not requiring expatriate management.

​

​

The Lalu Resort and Villas

Qingdao, Peoples Republic of China

October 2014 - October 2015

Resident Manager

Award winning 5 star luxury resort

Directly manage entire resort operations and villas with a total of 161 suites and 72 villas. Responsible for the effective and successful management of Front Office, Housekeeping, Sales and Marketing, F&B, Finance, Spa and HR. Established the quality control for each department

ACHIEVEMENTS

Took charge of managing the stay of VIP guests and recognized for highly effective leadership during a demanding time with the filming of the Hollywood movie "The Great Wall" with actors Matt Damon and family, Willem Defoe, Pedro Pascal, executive producers staying in the resort.

Provided oversight to the daily operations of 8 outlets including adherence to health and service standards, guest satisfaction, quality of service, conformity with cost control and supplier contracts

Devised and planned all capital expenditures, annual budgets and forecasts; oversaw all volume and profit objectives, P&L, operational strategies and programs.

REASON FOR LEAVING

I resigned because I believe I am better suited to work in an organization that has a strong commitment to mentoring and developing executives, where there is a strong sense of loyalty on both sides and a culture that fosters career development and growth.

​

​

Oakwood Serviced Apartments and Residence

Beijing, Peoples Republic of China

May 2013 - October 2014

Director of Food and Beverage

Oversaw the Food and Beverage operations. Analysed financial operational deficiencies and implemented strategic initiatives to improve the quality of service and food. Developed and set in place a comprehensive training program to enhance guest and staff experience

ACHIEVEMENTS

Implemented service standards and quality assurance for the department which resulted in a 10% increase in guest satisfaction

Created and established a training program to enhance employee knowledge of best practices, while effectively managing staff and career development objectives

Developed and launched entirely new menus for the restaurant, room service, and catering; developed outside catering menus for multiple local corporate offices.

REASON FOR LEAVING

I needed a career growth and a change in a new role. I was offered a promoted position.

​

​

YI Luxury Boutique Hotel

Professional

info

Experience