Experience

Galaxy Entertainment Group

• Hospitality
• 700 & Above Employee

• Senior Advisor – Hotels & Hospitality, Corporate Office

  • 2013 - Present

  Directly in charge of concepting, planning, opening and managing several Casino Hotels, each ranging from 500 to 1,500 rooms and suites with exceeding 10,000 employees. Assisting Vice Chairman in establishing strategies of integrated resort & hospitality developments, positioning, branding, marketing, project planning, operating concepts and etc, for the continuing success and expansion of GEG, as an outstanding operator of world-class resort and hotels. Directly in charge of concepting, planning, opening and managing several Casino Hotels, each ranging from 500 to 1,500 rooms and suites with exceeding 10,000 employees. Assisting Vice Chairman in establishing strategies of integrated resort & hospitality developments, positioning, branding, marketing, project planning, operating concepts and etc, for the continuing success and expansion of GEG, as an outstanding operator of world-class resort and hotels.



GALAXY ENTERTAINMENT GROUP, Macau, China

• Corporate Director – Hotels & Hospitality

  • 2006 - 2013

• Senior Vice President (Hotels)

  • 2004 - 2006



Private Business

• Europe

• Pursuing private business / investment in Europe

  • 1999 - 2004



Stanford Hotels

• Europe

• Sourcing investment and management opportunities for Stanford Hotels in Europe

  • 1998 - 1998



Stanford Hotels

• Hospitality
• 1 - 100 Employee

• Executive Vice President

  • Nov 1986 - Dec 1997

  In charge of all aspect of hotel and catering related investments of the company throughout Asia and USA. Responsible for research and development of additional hotel and catering projects. Responsible for operational and financial results of all existing hotels and restaurants and those under development. In charge of all aspect of hotel and catering related investments of the company throughout Asia and USA. Responsible for research and development of additional hotel and catering projects. Responsible for operational and financial results of all existing hotels and restaurants and those under development.



ASIA HOTEL, SHENZHEN / CHINA

• Shenzhen, Guangdong, China

• Director of Operations and General Manager

  • Apr 1985 - Nov 1986

  First Caucasian individual to concept and set up 5-star hotel without backing of International Hotel Company in China. 1,400 employees, 12 restaurants, bars and banquet facilities. First Caucasian individual to concept and set up 5-star hotel without backing of International Hotel Company in China. 1,400 employees, 12 restaurants, bars and banquet facilities.



HARBOUR VIEW HOLIDAY INN, HK - now INTERCONTINENTAL GRAND STANFORD

• Hong Kong

• Project Manager, General Manager & Regional Director – Special Projects

  • Dec 1979 - Apr 1985

  HOLIDAY INN INTERNATIONAL ASIA PACIFIC As project Manager, in charge of planning, development and all matters of pre-opening responsibilities; setting up and implementing of policies and procedures. As General Manager, in charge of operating this first deluxe Holiday Inn, making it the most profitable hotel in Hong Kong and of the Holiday Inn International Division. As Regional Director with added responsibilities for development and planning of additional Holiday Inn projects throughout Asia Pacific. Show less



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Resident Manager / Manager

  • Oct 1977 - Dec 1979

  For one year prior to opening, in charge of project planning and all related matters of pre-opening. Responsible for setting up and implementing hotel policies, manuals and procedures. From opening, responsible for day-to-day operation of entire hotel, restaurants and all other facilities. For one year prior to opening, in charge of project planning and all related matters of pre-opening. Responsible for setting up and implementing hotel policies, manuals and procedures. From opening, responsible for day-to-day operation of entire hotel, restaurants and all other facilities.



THE HONG KONG MANDARIN

• Hong Kong

• Food & Beverage Manager (Director of Food & Beverage)

  • Jan 1975 - Oct 1977

  Directly responsible for the operation and results of 1 Supper Club, 5 Restaurants, 8 Bars and Lounges, 10 Banquet Rooms. Planning, budgeting, staff hiring / training (600 employees), purchasing, storekeeping, cost control, promotion, preparation, service, public relations and advertising, engaging of entertainers and standing in for General Manager during his absence. Directly responsible for the operation and results of 1 Supper Club, 5 Restaurants, 8 Bars and Lounges, 10 Banquet Rooms. Planning, budgeting, staff hiring / training (600 employees), purchasing, storekeeping, cost control, promotion, preparation, service, public relations and advertising, engaging of entertainers and standing in for General Manager during his absence.



PRINCESS HOTEL, HAMILTON, BERMUDA

• Bermuda

• Food & Beverage Manager

  • May 1973 - Dec 1974

  Responsible for operation and results of 4 Restaurants, 1 Coffee Shop, 7 Bars, Cocktail Lounges, 3 Function Rooms and Night Club. Ensuring monthly revenue of US$500,000. Guide Executive Chef and menu planning, cost and portion control and food preparation. Preparing capital expenditures, operating equipment, staffing and P&L budgets. Hiring of 350 local and expatriate staff. Directing Public Relations Department in connection with F&B advertising, press releases and coverage of specialty weeks. Show less



BERLIN HILTON, BERLIN, GERMANY

• Germany

• Assistant Convention & Banquet Manager

  • Dec 1971 - May 1973

  15 Function Rooms & Ballrooms for over 2,000 guests. Planning special promotions, selling functions/events as well as supervising/managing entire catering department. Standing in frequently for Food & Beverage Director and in charge of total department (250 employees). 15 Function Rooms & Ballrooms for over 2,000 guests. Planning special promotions, selling functions/events as well as supervising/managing entire catering department. Standing in frequently for Food & Beverage Director and in charge of total department (250 employees).



HOTEL SCHWEIZERHOF, BERLIN, GERMANY

• Germany

• Executive Assistant Manager / F&B Manager

  • Jun 1970 - Dec 1971

  Control of entire Food & Beverage Department, daily reports and F&B costs, menu planning and design, staff employment (150) and training. Assisting General Manager on a daily basis, supervising most departments of hotel. 3 Restaurants, 2 Bars, Cocktail Lounges and 7 Function Rooms. Control of entire Food & Beverage Department, daily reports and F&B costs, menu planning and design, staff employment (150) and training. Assisting General Manager on a daily basis, supervising most departments of hotel. 3 Restaurants, 2 Bars, Cocktail Lounges and 7 Function Rooms.



STAATLICHES KURHOTEL, BAD SCHWALBACH, GERMANY

• Executive Assistant Manager

  • 1969 - 1970

  In overall charge of Cost Control & Purchasing Offices; Restaurant & Bars; Front Office & Reservations.

• Demi Chef de Rang

  • 1969 - 1969

  Waiter in restaurant, cocktail lounge, bar and room service



PALACE HOTEL, GSTAAD, SWITZERLAND

• Switzerland

• Main Courantier - Receptionist

  • 1969 - 1969

  Maintaining Hotel Journal, Guest Accounting, Front Office, Control of cheques, cash, lodging schedules & foreign exchange. Maintaining Hotel Journal, Guest Accounting, Front Office, Control of cheques, cash, lodging schedules & foreign exchange.



HOTEL DEUTSCHES HAUS, OBERWESEL, GERMANY

• Germany

• General Assistant

  • 1967 - 1968

  Assisting parents in running family hotel until hotel was leased Assisting parents in running family hotel until hotel was leased



STAATLICHES KURHOTEL, BAD SCHWALBACH, GERMANY

• Cook – Assistant to Head Chef

  • 1966 - 1966

  Working in all sections of a French kitchen as saucier, entremetier and gardemanger

• Cook – Apprentice

  • 1964 - 1966

  Initial experience in all sections of the kitchen, according to professional education laws in Germany.