Experience

Grand Hyatt Jeju

• South Korea
• Hospitality
• 100 - 200 Employee

• Assistant Director Of Food And Beverage ~ Pre-opening

  • Jul 2020 - Present



ONYX Hospitality Group

• Thailand
• Hospitality
• 200 - 300 Employee

• Director Of Food And Beverage at Amari Watergate Bangkok

  • Oct 2017 - Nov 2019



MGM MACAU

• Macao
• Hospitality
• 700 & Above Employee

• Restaurant Manager - Aux Beaux Arts

  • Feb 2015 - Oct 2017



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Restaurant Manager - ToTT's & Roof Terrace - The Excelsior Hong Kong

  • Oct 2014 - Jan 2015

• Assistant Manager - ToTT's & Roof Terrace - The Excelsior Hong Kong

  • Mar 2013 - Sep 2014



The Hong Kong Jockey Club

• Non-profit Organizations
• 700 & Above Employee

• Assistant Manager - The Derby Restaurant & Bar

  • Nov 2009 - Nov 2012

  Western Fine Dining Restaurant (80 seats) & Casual Dining Lounge & Bar (60 seats) - 22 staff • Oversee the daily operations across both Restaurant & Bar, their administration, maintenance, staffing/scheduling, deployment of marketing plan, menu creation & implementation • Accountable for revenue generation, proper expense management and cost control Western Fine Dining Restaurant (80 seats) & Casual Dining Lounge & Bar (60 seats) - 22 staff • Oversee the daily operations across both Restaurant & Bar, their administration, maintenance, staffing/scheduling, deployment of marketing plan, menu creation & implementation • Accountable for revenue generation, proper expense management and cost control



Relais & Châteaux

• Hospitality
• 400 - 500 Employee

• Restaurant Manager / Maitre d'hôtel at The Inn at Manitou

  • Jun 2008 - Oct 2009

  Western Fine Dining Restaurant (80 seats) - 10 staff • Overall responsibility of the restaurant day-to-day operations (breakfast, lunch, afternoon tea and dinner services) as well as in-room dining services and small to medium-sized banquets. Western Fine Dining Restaurant (80 seats) - 10 staff • Overall responsibility of the restaurant day-to-day operations (breakfast, lunch, afternoon tea and dinner services) as well as in-room dining services and small to medium-sized banquets.



Relais & Châteaux

• Hospitality
• 400 - 500 Employee

• Captain / Chef de Rang at Hotel Torre del Remei

  • Dec 2006 - May 2007

  Responsible of a section of the fine dining restaurant during lunch and dinner services Responsible of a section of the fine dining restaurant during lunch and dinner services



Relais & Châteaux

• Hospitality
• 400 - 500 Employee

• Captain at The Inn at Manitou

  • Jul 2006 - Oct 2006

  Responsible of a section of the fine dining restaurant during breakfast, lunch, afternoon tea and dinner services Responsible of a section of the fine dining restaurant during breakfast, lunch, afternoon tea and dinner services