Experience

JIA Group

• Hong Kong
• Food and Beverage Services
• 1 - 100 Employee

• General Manager - Louise Restaurant

  • Oct 2020 - Present

  General Manager of Louise Restaurant by Julien Royer - 1 Michelin Star 90 seats – 40 team members Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standards of service. Plan and direct all the restaurant activities from sales & marketing, special promotion and private diners. Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report. High drive for achievement and profitability. General Manager of Louise Restaurant by Julien Royer - 1 Michelin Star 90 seats – 40 team members Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standards of service. Plan and direct all the restaurant activities from sales & marketing, special promotion and private diners. Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report. High drive for achievement and profitability.



Luna Group Entertainment

• United Kingdom
• Entertainment Providers

• Owner & Co-Founder of Luna Group Co., Ltd.

  • May 2017 - Aug 2020

  Luna Group Ltd aims to develop and brings Food & Beverage concept alive! Owner & Co-Founder Owner and in charge of Luna Lounge, a stylish hidden new cocktail bar venue. Overlooking its full renovation, one of a kind interior design, launch & concept and in charge of the daily operation. Luna Group Ltd aims to develop and brings Food & Beverage concept alive! Owner & Co-Founder Owner and in charge of Luna Lounge, a stylish hidden new cocktail bar venue. Overlooking its full renovation, one of a kind interior design, launch & concept and in charge of the daily operation.



Hospitality Management Asia

• Thailand
• Restaurants
• 1 - 100 Employee

• General Manager

  • May 2018 - Apr 2020

  General Manager of CUT Restaurant Phuket (November 2019 – April 2020) 150 seats – 32 team members General Manager of Pesca Restaurant and Lola Restaurant (May 2018 – November 2019) 160 seats – 1 private meeting room – 35 teams members Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standards of service according to HMA Group. Plan and direct all the restaurant activities from sales & marketing, special promotion and private diners. Involved in the opening process, launch & operation of Lola Restaurant. Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report. High drive for achievement and profitability. Show less



W Hotels

• Hospitality
• 700 & Above Employee

• Director of Restaurants & Bars at The House on Sathorn

  • Apr 2015 - Apr 2017

  Completely unique, "The House On Sathorn" is an architecturally minded hub for modern tastemakers aiming to be the number one destination of entertainment for affluent Thai & expatriates influencers, members of the creative scene, respected resident foreigners and diplomats living in Bangkok. Pre-opening and opening process of the overall service operation. (Opened 15th July 2015). Responsible for the management of all aspects of the Restaurants & Bars in accordance with operation standards, policies and procedures. Complete direction, implementation and maintenance of service. Fully operate and manage FOH and BOH, continuously motivates and develops colleagues to achieve goals and expected results. Control of the organization of work assignments and directing performances of the service talents. Maintain rosters in line with budget and business requirements. Ensures all probationary, mid-year and yearly appraisals are conducted correctly. High drive for achievement and profitability, incentive programs, creation of events & promotions. Responsible for: 1 The Dining Room Restaurant (40 seats) - #36 of Asia's 50 Best Restaurants 2017 1 The Bar (50 seats) 1 The Courtyard (60 seats) 1 Club / Lounge (150 guests) 1 Event Space / Meeting Rooms (120 guests) www.thehouseonsathorn.com Show less



The Loft Hotel

• Türkiye
• Hospitality
• 1 - 100 Employee

• General Manager

  • Jun 2014 - Dec 2014

  The Loft Hotel Yangon is a luxury Boutique Hotel constituted of 20 Deluxe rooms and 12 Duplex Suites rooms, located in the heart of Yangon. Soft opening and opening process of the overall Hotel operation. (Grand opening September 2014). In charge of the Front office, Housekeeping, Food & Beverage, Sales & Marketing, Human resources, Maintenance and Security departments of the hotel. Overseeing the construction and opening of the European based award winning Restaurant "Sasazu", the all day dining restaurant of the Hotel. (1 Michelin Star in Prague). Working closely with the Head Office to develop the hotel's annual and long term operations, sales & marketing, current expenses and expected revenue / profit. Implementation of the Hotel standards, policies, guidelines and SOP's for each department. Full hiring staff process for each department and every position. Ensuring consistent high service quality and strong on hand training for every department of the Hotel. Show less



L'Atelier de Joel Robuchon Singapore at Resorts World Sentosa

• Restaurant Operation Manager

  • Aug 2012 - Sep 2013

  #24 of Asia's 50 Best Restaurants 2013 A 'cuisine' elaborated by Joel Robuchon, L'Atelier Restaurant is a unique dining concept where chefs can experiment and create, working on new ideas and fusing different concepts. A dining experience where guests are seperated merely by a counter between the kitchen and the main dining area where diners can witness the chefs create, prepare and cook innovative dishes in front of them. Capacity of 56 seats. 18 team members. Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standard of service and according to Joel Robuchon's guidelines. Involved in the opening process and launch of the daily week-end lunch operation. Plan and direct all the restaurant activities from sales & marketing, special promotion and private diners. Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report High drive for achievement and profitability. Quarterly and yearly performance staff review and assessment. Weekly on hands training based on performance monitor. Show less



Shangri-La Hotels & Resorts

• Restaurant Manager Jade on 36 Restaurant

  • Apr 2010 - Jul 2012

  French Fine Dining Restaurant, Capacity of 70 seats. 16 team members. Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standard of service. Involved in the opening process and launch on the daily business lunch operation. Plan and direct all the restaurant activities from sales & marketing, special promotion and private diners. Coordinate and control very high end diners such as government delegation and Robert Parker Wine diner. Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report. High drive for achievement and profitability. Overseeing both Jade Restaurant & Bar operation for 10 months and reporting to Hotel Manager as no current F&B Director. Quarterly and yearly performance staff review and assessment. Weekly on hands training based on performance monitor. Monthly hotel training for local colleagues in other departments. Handling guests complaints and follow up until full recovery. Show less



Jumeirah Beach Hotel

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Outlet Manager

  • Feb 2008 - Aug 2009

  Outlet Manager, Palm Court Lobby Lounge. Capacity of 160 seats, average of 500 daily covers, 26 teams members. Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standard of service. In charge of the creation, development, implementation and review of the policies, procedures, practice and standards of the Lobby Lounge. Regular tasks including forecasting, budgeting, payroll, Capex, productivity report. Implementation of new Afternoon tea trend with high end products. Recruiting and auditioning Jazz band for the evening and pianist for the afternoon live entertainment. Quarterly and yearly performance staff review and assessment. Involved in daily on hands training as per Jumeirah training plan. Show less



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Assistant Restaurant Manager

  • Aug 2006 - Feb 2008

  Assistant Restaurant Manager at the Lanes Restaurant.Fine dining restaurant, capacity of 60 seats, average 180 daily covers, 16 team members.Rated 2nd Best Restaurant in England in terms of Food and Service quality by Zagat Survey 2008.Responsible for assisting the Restaurant Manager during the three meals period in leading and managing the daily operation of the restaurant in order to ensure the highest standard of service.Regular tasks including budgeting, scheduling and payroll. Show less

• Assistant Restaurant Manager

  • Jan 2005 - Jul 2006

  Assistant Restaurant Manager at Vivace. Fine Dining Restaurant. (5 months).Fine dining restaurant, capacity of 120 seats, average of 100 daily covers, 14 team members. Diner service only. Assistant Lobby Lounge Manager (2 months). Assistant Restaurant Manager at the Argyle restaurant. (4 months).Manager in Training (MIT) at the California Bistro restaurant. (7months).Casual restaurant, 260 seats, 3 meals period. Ensuring guests and employees satisfaction.Overseeing the daily operation of the different outlets by leading, teaching and coaching. Show less

• Sales & Marketing Coordinator

  • Jan 2003 - Jul 2003

  Sales & Marketing Department mainly for the catering sector. Handling banqueting and meeting reservations and follow their prosecution until the actual taking place of the event. In charge of the customer mailing and intermediaries. Sales & Marketing Department mainly for the catering sector. Handling banqueting and meeting reservations and follow their prosecution until the actual taking place of the event. In charge of the customer mailing and intermediaries.