Experience

• 

  Orient Express

  • Europe

  • Executive Member of Luxury Trains Development & Advisory Committee

    • Jan 2022 - Present
    • Europe

    La Dolce Vita Orient Express Trains Project Advising on legal parameters to establish agreements Setting up workable Organisation Charts for the Train Joint Venture Formulating and setting the Orient Express Standards Advising on Trains functional Layout and Interior Joint working on the Pre-Opening Budget Evaluating appropriate Reservation Systems  Preparing critical path up to the opening Assisting in the preparations of the Standard Operational Procedures Assisting in establishing the Food & Beverage standards Helping in setting up service logistics, ground storage, ground Kitchen and supply chain Recommending Operating Equipment and par levels for the Hospitality side Assist in finding Companies to produce the special designs Advising on Itineraries and off-board experiences Helping to identify potential DMC’s to execute the experiences at various Stops Assist in developing and implementing Embarkation / Disembarkation and Porterage Procedures Working with HR to develop contracts and HR procedures, drafting an employee handbook Helping to establish job descriptions  Recommending Crew Management Systems Assisting and advising on Crew Member hiring & training  Overseeing initial Trail & Training runs Overseeing the first full Journeys to fine-tune the operation on- and off-board Formulating a specific Luxury Train Quality Control module  Regular updating of SOP in accordance with Operation adjustments and subsequently adjusting QC

• 

  River Advise

  • Basel, Switzerland

  • Hotel Manager

    • Aug 2021 - Nov 2021
    • Basel, Switzerland

    Fully in charge as Hotel Manager for the Thurgau Ultra Vessel, setting up the Ship which was 1 Year out of service.Training the last-minute recruited Crew and setting up work-streams to archive high customers satisfaction and ratings in a very short time. Overseeing the entire Ships Operation: Front Office/Kitchen/Service/Housekeeping/Stores/Finances.Operating within the set budget increasing sales of Beverages.Maintaining Crew at low turnover.

• 

  Lotus Cruises

  • Vietnam - Cambodia

  • Director of Operations & Owner Representative

    • Sep 2016 - Dec 2020
    • Vietnam - Cambodia

    Fully overseeing and managing every aspect of all the Company’s River Cruise Vessels in terms of operation, profitability, marketing, and sales. Successfully implementing and launching new Vessel’s operations. Member of Lotus Cruises Board of Directors suggesting and implementing new projects.• The Mekong Navigator, French-colonial style, a 68-guest capacity luxury River Vessel (2014)• The Mekong Jewel, Colonial-Chic, 68-guest capacity, a Uniworld Super Ship (2019)• Saigon Sensation, modern Event & Dining, 150-guest capacity, a Saigon River Cruise (2017)• Mekong Muse, Asian-Colonial style, 26-guest capacity, small Mekong Explorers deployed in Laos (envisioned starting 2023)• Saigon Viking, Scandinavian-style Mekong River Vessel, built by Lotus Cruises to specification and handed over to Viking Cruises by 2022Key Cores: Keeping close attention to operating expenses to maximize profitability Watch human resources, conducting training and coaching the crew as such reaching the highest motivation and retention level reflecting an optimal service standard. Reaching improvement levels to international exclusive Boutique River Cruise standards  Exceeded customer satisfaction and feedback, created a demand for a second Vessel, the Mekong Jewel Super Ship, launched in January 2020. Conventionalising the 3rd Vessel, Mekong Muse to be launched in 2023 Heavily involved in the entire set-up and operational design of all new Vessels Working closely with the Ship Builders, Engineering and Designers. Employing and training a Crews for all Vessels Supporting the design parameters in building a full charter Vessel for Viking River Cruises. Focusing on developing simplified and user-friendly Operating Procedures for all current and new Vessels. Coaching the Crew to full awareness of any ‘Mystery Shopper’ visits which is based on Quality Assurance Auditing Program Conduction Training Programs (Health, Safety, Emergency, HACCP)

• 

  Thalia Wines / Balee Laos Restaurant / Sixteen Bites & Wine Bar

  • Bangkok Metropolitan Area, Thailand

  • Co-Owner and Managing Director

    • Oct 2015 - Sep 2016
    • Bangkok Metropolitan Area, Thailand

    Opening the Sixteen Bites & Wine Bar in November 2015 located in the Heart of Bangkok with has a capacity of 100 guests. Setting up the entire Operation and Staff training, developing the menus and Beverage listing. Overseeing the Wine Selection and distribution of Thaila Wine Company, increasing customer base by intensive training and coaching the sales executives.Re-locating and uplifting the Balee Laos Restaurant in one of Bangkok’s prime location. This well-established restaurant has a capacity of 80 guests.Continue to streamline all operations, increasing revenue whilst monitoring profitability of all 3 businesses. Promoting all business as well as motivating and training staff to increase customer satisfaction. Applying menu engineering and cost control measures to assure efficiency and lean expenses.

• 

  Eastern & Oriental Express

  • Singapore - Malaysia - Thailand

  • Passenger Services

    • Jun 1992 - Oct 2015
    • Singapore - Malaysia - Thailand

    In this position, I was closely overlooking the entire Eastern & Oriental Express operation and Co-ordinated all Ground and Excursion arrangements at the various Stations.Additionally, I was responsible for administration work at the general managerial level.Especially maintaining established budgets and quality standards, reducing costs, maximizing profits, developing and retaining employees, and constantly exceeding guest expectations.I continued traveling frequently on board to assure that the services were always kept at the highest level in accordance with the set standards and implemented improvements in accordance with customers suggestions.Instrumental in establishing a special Quality Audit Program based on leading Quality Assurance Hotel Audit which became the benchmark for all Trains & Cruises and is still conducted.Furthermore, the surveying of new traveling routes, excursions, and entertainments where part of my responsibilities which resulted in developing several special Signature Journeys, all of which received excellent reviews and high guest satisfaction.Managing 50 on-board Crew of whom 75% have been retained from the start.In addition to the on-board Crew, there were 30 Administration and Technical staff members reporting to me.With 10,000 guests operating up to 80 Journeys per Year and annual revenue of over 20 Million USD this business started extremely successfully exceeding all expectations.Due to Economic and Financial Crises in the Asia region, this has now been reduced significantly.For the ‘Road to Mandalay’, the first deluxe River Cruise on the Ayeyarwady River in Myanmar, starting in 1995, I was consulting and advising for setting the service standards, the selection of the operating equipment, the food, and beverage concept, and passenger related ship logistics, staff selection and their training.

• 

  Intan Bali Village and Spa

  • Bali, Indonesia

  • Executive Assistant Manager

    • Nov 1991 - May 1992
    • Bali, Indonesia

    The Intan Bali Village Spa and Club was the largest of the 5 hotel operations under the Intan International Hotels and Resorts Group.With its prime location, covering a total area of 11 hectares, this Resort was one of the most popular destinations in Bali. Now this area has become the W-Resort Bali.As Executive Assistant Manager of the Complex, I was responsible for the daily operations and administration of the following facilities: -84 Bungalows, -187 Hotel Rooms, -9 Food & Beverage Outlets, -1 Spa and Health Club, -2 Swimming Pools, -2 Squash Courts, -2 Tennis Courts, -1 Open Air Theatre, and In-house Laundry.Heading a team of 473 employees, I was responsible for an annual room sales budget of USD 4 Million, with 160,000 guests per annum and an annual F&B budget of 1,5 Million with 280,000 covers annually.

• 

  The Park Lane Radisson Hotel

  • Hong Kong, Hong Kong SAR

  • Food and Beverage Manager

    • Oct 1990 - Oct 1991
    • Hong Kong, Hong Kong SAR

    The Park Lane Hotel was an 850-room property within the Park lane International Hotel Chain which included the Park Lane in London and the Park 55 in San Francisco and had the highest occupancy rate of the entire hotel group.I was fully responsible for the entire Food and beverage operation which included the following outlets: -1 Premier Roof Restaurant, -1 Entertainment Lounge, -1 All Day Dining, -1 Continental Restaurant, -1 Pastry/Bakery Shop, Banquet, and Conference Facilities and room service.Heading a Team of 247 F&B Employees, I was responsible for an annual F&B budget of USD 8,9 Million with 560,000 covers annually.

• 

  Regal Riverside Hotel

  • New Territories, Hong Kong SAR

  • Assistant Food and Beverage Manager

    • Aug 1988 - Sep 1990
    • New Territories, Hong Kong SAR

    The Regal Riverside Hotel with 830 guest rooms being the biggest of the at that time three Regal Hotels in Hong Kong, with the largest Food and Beverage operation and the highest guest turnover and later became one of the Regal International Hotels in the Group Expansion.My responsibilities included overseeing the daily operations of all Food and Beverage Outlets, preparing, and administering food and beverage promotions, assisting in the annual budget and marketing planning, training the service personnel to assure that service standards were always highest.The entire Food and Beverage Operations included: -1 Main Dining Room, -1Chinese Restaurant, -1 Asian Dining Restaurant, -1 Discotheque, -1 All-Day Dining, -1 Entertainment Bar, -2 Lounges, -1 Pastry/Bakery Shop, -1 Pool Bar, -1 Health Club Bar, Room Service as well as large Banquet and Conference Facilities.Heading a Team of 326 F&B Employees, I was responsible for an annual F&B budget of USD 12,6 Million with 1,6 Million covers annually.

• 

  Riverside Plaza Hotel

  • New Territories, Hong Kong SAR

  • Food & Beverage Coordinator

    • Sep 1987 - Jul 1988
    • New Territories, Hong Kong SAR

    My Responsibilities included overseeing the daily operations of all Food and beverage outlets. Conceptualizing and executing Food and Beverage Promotions and Events.For a period overseeing and running the entire F&B Department of the hotel till a suitable Executive F&B Director was appointed.Member of the Executive Committee and instrumental for re-branding the Regal Riverside and Regal Meridian to become Regal Hotels International properties.

• 

  Great Wall Sheraton Hotel

  • Beijing, China

  • Outlet Manager

    • Aug 1986 - Aug 1987
    • Beijing, China

    The Great Wall Hotel was the first Sheraton Hotel to be stablished in the People’s Republic of China.With 1,090 guest rooms, it was Beijing’s first deluxe hotel.Within the premises, the hotel had 10 food and beverage outlets, as well as banquet and conference facilities.I was solely in charge of the Orchid Pavilion Court, the premier spot to meet at that time when in Beijing, which had a seating capacity of 110 guests and 23 staff.Responsibilities included organizing and conducting training programs for Mainland Chinese Employees, assisting, and executing Food Promotions.

• 

  China Hotel Gounagzhou

  • Guangzhou, Guangdong, China

  • F&B Western Division

    • Jul 1985 - Aug 1986
    • Guangzhou, Guangdong, China

    The China Hotel was the largest five-star deluxe hotel in the People’s Republic of China with 1,200 Guest rooms and 17 Food and Beverage outlets.I was made in charge of the daily operations of all western food and beverage outlets being the only Caucasian in the F&B front-line at the time to establish foreigner customer relations.