Experience

Hyatt Centric Buckhead Atlanta

• United States
• Hospitality
• 1 - 100 Employee

• Director of Restaurants, Bars and Events

  • Jun 2022 - Present



ANdAZ

• United States
• Hospitality
• 300 - 400 Employee

• Director of Operations

  • Apr 2021 - Jun 2022

• Assistant Director Of Operations

  • Jun 2017 - Apr 2021



Grand Hyatt New York

• United States
• Hospitality
• 100 - 200 Employee

• Director of Outlets

  • May 2015 - Jun 2017

  Directly overseeing all F&B outlets in the hotel. Working closely with the DOFB, this position is mainly responsible fortranslating the long- and short term strategic planning into actionable items and overseeing their implementation in the various outlets.

• Banquet Manager | Convention Services

  • Jul 2014 - Apr 2015

  Managing the daily operation of the banquet department with a focus on proper set-up/stike of all meeting and & function rooms, as well as providing ongoing support to on-site clients throughout the events.

• Restaurant Manager

  • May 2013 - Jul 2014

  Department Head position responsible for all aspects of the operation of the restaurant and lounge, including wine & cocktail list maintenance.



The Peninsula Hotels

• Hong Kong
• Hospitality
• 700 & Above Employee

• In Room Dining Manager

  • Jun 2012 - May 2013

  Department Head position in charge of F&B service to all hotel suites, including room service, private bar, and small private events.

• Bar Manager | Salon De Ning

  • Nov 2010 - Jul 2012

  Department Head Position in the company's flagship bar/lounge concept "Salon De Ning".

• Assistant Food & Beverage Manager

  • Apr 2009 - Nov 2010

  Overseeing all aspects of F&B outlets management, including the daily supervision of one restaurant, two bars and a rooftop lounge.



Starwood Hotels & Resorts Worldwide, Inc.

• Hospitality
• 700 & Above Employee

• Outlet Manager

  • Jul 2007 - Jan 2009

  Outlet manager of bar and restaurant, overseeing the day-to-day floor operations and administrative tasks. Assisted in the opening and operation of Alain Ducasse's fine dining concept "Adour". Outlet manager of bar and restaurant, overseeing the day-to-day floor operations and administrative tasks. Assisted in the opening and operation of Alain Ducasse's fine dining concept "Adour".



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Assistant F&B Manager

  • Aug 2005 - Jan 2007

  Overseeing the day to day operation of the restaurant as assistant restaurant manager. July 2005: Held the position of assistant executive steward for six months, ensuring the back-of-the-house logistics to supply all F&B outlets with proper equipment pars. January 2006: Oversaw F&B service in the In Room Dining department, including small-scale private events in all guest rooms and suites. Assisted in the opening of Joel Robuchon's Asian fine dining inspired "L'Atelier de Joel Robuchon". Show less



Starwood Hotels & Resorts Worldwide, Inc.

• Hospitality
• 700 & Above Employee

• Management Trainee

  • Oct 2000 - Oct 2001

  Introduction to F&B operations of restaurants and banquet department. Introduction to F&B operations of restaurants and banquet department.