Experience

Galaxy Entertainment Group

• Hospitality
• 700 & Above Employee

• Senior Vice President Food and Beverage

  • Apr 2019 - Present

  I manage overall the portfolio for Strategy and operations of food and beverage division for the Integrated Resorts with 2.7K employees with 120 restaurants from Michelin star to quick service restaurants across multiple locations, including Galaxy Macau, Banyan Tree, Ritz Carlton, Okura, and all casinos. I supervise hospitality operations and pre-opening with the new Raffles Hotel and 28 new restaurants concepts development and F&B gaming. I empower restaurant manager through management program to develop local talent through knowledge transmission, while ensuring efficient organisational structure. Key Contributions: • Enabled business to deliver more services by generating increment in productivity levels by 30% reduce 400 headcounts. • Ensured successful growth by revamping business with revenue, productivity, and profit optimisation. Show less



F+B Consulting International

• Singapore
• Food & Beverages

• Founder + Managing Director

  • Oct 2016 - Present

  I established F+B Consulting to provide top-quality services and support in development of hotels and restaurants hotels and restaurants from market survey to opening stage. I am the founder and responsible for building turnkey restaurant solution to facilitate independent owners and equity funds, including management capabilities. Key Contribution: • Developed and implemented robust business strategies for creating vision of organisation to provide direction and guidance. I established F+B Consulting to provide top-quality services and support in development of hotels and restaurants hotels and restaurants from market survey to opening stage. I am the founder and responsible for building turnkey restaurant solution to facilitate independent owners and equity funds, including management capabilities. Key Contribution: • Developed and implemented robust business strategies for creating vision of organisation to provide direction and guidance.



AccorHotels

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Global Vice President Food & Beverage

  • Apr 2014 - Sep 2016

  I managed and maintained quality of food and service by developing Food and Beverage structure across six continents through close collaboration with six regional Vice President. I delivered supervisioon for smooth implementation of food and beverage strategy across 9K restaurants and bars with keen focus on business performance cost management, development of financial, marketing menu, and sales tool boxes. I was responsible for developing and executing effective CSR plan with implementation preventive food waste programme to reduce food wastage. Key Contributions • Cultivated strong brand through development of concept and brand strategy for new hostel brand Jo & Joe and developed F&B concepts for Pullman, Novotel, and Ibis. • Played pivotal role as part of committee in development of vision for new Luxury and high-profile brands including Brand's acquisitions (Raffles, Fairmont, Orient Express) or lifestyle (Mama Shelter, So Sofitel). Show less



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Vice President Hotels Operations

  • Oct 2008 - Mar 2014

  I was responsible for leading overall operations and business performance for 45 Sofitel hotels across Asia-Pacific through coordination with sub-regional team for multiple region, including South East Asia, Greater China, and Pacific. I delivered expert-level support to owners in execution of multiple operations, including pre-opening process, project management/timeline, brand operational standards implementation, and recruitment of key team. Key Contribution: • Evaluated business performance on monthly basis and conducted customers experience reviews, including regular meetings by collaborating with owners and hotel executives. Show less



Raffles Hotel Singapore

• Singapore
• Hospitality
• 200 - 300 Employee

• Executive Assistant Manager

  • Sep 2006 - Sep 2008

  Leading hotel operations with 550 employees Repositioning of f&B outlets Redevelop butler service for higher guests satisfaction Chairman of Raffles Wine Food and Arts as premium food and wine event in Singapore featuring best celebrity chefs and wineries Concept and operations of 25 outlets for first Formula One Singapore Grand Prix Leading hotel operations with 550 employees Repositioning of f&B outlets Redevelop butler service for higher guests satisfaction Chairman of Raffles Wine Food and Arts as premium food and wine event in Singapore featuring best celebrity chefs and wineries Concept and operations of 25 outlets for first Formula One Singapore Grand Prix


Global Hyatt
• India
• Consumer Services
• Regional Director Food Beverage

  • Mar 2003 - Sep 2006


Starwood Hotels & Resorts Worldwide, Inc.

• Hospitality
• 100 - 200 Employee

• Hotel Manager

  • Jan 2002 - Apr 2003

  Hotel Opening Hotel Opening



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• F&B Director

  • Aug 2000 - Dec 2001

  Position f and B as best in class Awarded 2 and 3 Michelin Stars for Restaurant Le Cinq Best hotel in the World 2000 and 2001 Position f and B as best in class Awarded 2 and 3 Michelin Stars for Restaurant Le Cinq Best hotel in the World 2000 and 2001



Warwick International Hotels

• France
• Hospitality
• 1 - 100 Employee

• Director of Food and Beverage

  • Nov 1997 - Jul 2000

  Concept and renovation of fine dining restaurant awarded 1 Michelin star Repositioning of the bar Football World Cup 1998 events Concept and renovation of fine dining restaurant awarded 1 Michelin star Repositioning of the bar Football World Cup 1998 events



La Reserve de Beaulieu and Hotel Royal Riviera

• Food and Beverage Manager

  • Oct 1994 - Oct 1997

  Repositioning of La Reserve de Beaulieu awarded with two Michelin Stars cReation of outside catering for Royal Riviera Repositioning of La Reserve de Beaulieu awarded with two Michelin Stars cReation of outside catering for Royal Riviera



Hôtel de Crillon, A Rosewood Hotel

• France
• Hospitality
• 200 - 300 Employee

• Head of Cost Control

  • Apr 1992 - Sep 1994

  Financial control process Assist f and B division for financial performance Part of FB committee for Food promotion with hotels around the world Financial control process Assist f and B division for financial performance Part of FB committee for Food promotion with hotels around the world