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Wanda Reign Chengdu
- General Manager
2016 - 2016
CHINA Chengdu - Palace Hotel – Wanda Property - 240 rooms – 2 restaurants, 2 bars, room service, banquet (2950m²), Private Club “Club Reign” – Spa 3# / KTV 5# / Private Dining Room 4# / Recreation Area / Garden
Mission: Repositioning
Business 2016 Q1 Budget achieved
Quality Tripadvisor from 150+ to top 5 hotels in Chengdu
Team 395 Associates
- Report directly to President of Wanda Hotels
- Manage the repositioning as a Palace Hotel, member of Preferred Hotels
- Develop activities to establish the brand awareness in the market (China)
- Re-build and actively energize the Team around new goals
(Using the concept of Vision/Mission/Strategies/Monthly Targets/Weekly Quality Time)
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Wanda Vista Zhengzhou
- General Manager
2015 - 2016
CHINA Zhengzhou - Luxury Hotel – Wanda Property - 292 rooms – 2 restaurants, 1 bar, room service, banquet (2500m²)
Private Club “Club Reign” – Spa 4# / KTV 4# / Private Dining Room 4# / Recreation Area
Mission: Pre Opening/Opening
Business : RMB1M business engaged before opening / Pre Opening Budget respected
Quality: 5 star rating attained
Team: 280 Associates
- Report to Vice President Operations
- Manage the critical path to successfully open on time (6 months)
- Lead all phases of the opening / Create concepts for all areas (construction/purchasing/recruitment/learning/positioning/marketing/sales/opening ceremony)
- Create a strong culture and build a solid and motivated opening Team
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Sofitel Wanda Beijing
- Hotel Manager acting as General Manager
2012 - 2015
CHINA Beijing - Luxury Hotel – Wanda Property - 417 rooms – 3 restaurants, 1 bar, room service, banquet (2500m²)
Mission: Developping
Business : 2013 vs 2014 Rev + 2,5% (Rooms 55% / F&B 45%)
Quality: 2013 vs 2014 LRA +5,6 / TrustYou +1.0
Team: 460 Ambassadors
2013 vs 2014 Payroll -0.69 / AES +5.0 / Turn Over -3.0
- Report to General Manager / acting as GM from February 2014
- Lead Sales Team / Manage Operations / Drive Quality Performance
- Develop activities to establish the awareness in the global market (China/Paris/London)
- Invest in Team Members Activities to develop Guests’ Experiences
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Wanda Hotels & Resorts
- General Manager
2011 - 2016
General Manager - Wanda Reign Chengdu - Repositioning
General Manager - Wanda Vista Zhengzhou - Pre Opening Opening
Hotel Manager acting as General Manager - Sofitel Wanda Beijing - Managing
Cluster Food & Beverage Director - Conrad / Hilton Dalian - Pre Opening Opening
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Conrad Dalian / Hilton Dalian
- Cluster Director of Food & Beverage
2011 - 2012
CHINA Dalian - Luxury Hotel – Wanda Property - 210 rooms – 1 restaurant, 2 bars, in room dinning, banquet (680m²)
Dalian - Full Service Hotel – 370 rooms – 3 restaurants, 2 bars, in room dinning, banquet 2100m²)
Mission: Pre Opening / Opening
Business : Pre Opening Budget respected
Quality: Fully compliance with Conrad and Hilton Brand Standards
Team: 120 Team Members
- Report to Director of Operations
- Open successfully 10 Food &Beverage Outlets
- Cooperate with Executive Chef / Lead Hygiene process (FSMS / HACCP)
- Manage, Guide, Structure, Motivate the Clustered Pre Opening Team
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Shangri-La Hotel Beijing
- Director of Food & Beverage
2009 - 2011
CHINA Beijing - Luxury Hotel – 670 rooms – 4 restaurants, 3 bars, room service, banquet (6500m²)
Mission: Revamping / Managing
Business: Revenue decrease trend stopped in 2010 and reversed in 2011
Quality: Yearly reviews with SLIM and Quarterly Area General Manager reviews attained
Team: 120 Colleagues
- Report to Resident Manager
- Cooperate with Executive Chef / Lead Hygiene process (FSMS / HACCP)
- Drive Food and Beverage Performance / Implement Guest Experiences
(9 Outlets / redefine concepts of bars, buffet and fine dining restaurant)
- Set a new organization chart mixing up experienced and new talents
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Sofitel Wanda Beijing
- Food & Beverage Director
2008 - 2009
CHINA Beijing - Luxury Hotel – Wanda Property - 417 rooms – 2 restaurants, 2 bars, room service, banquet (2500m²)
Mission: Managing
Business: 2008 Budget achieved
Quality: Implement F&B Sofitel new Corporate Brand Standards
Team: 100 Ambassadors
- Report to Hotel Manager
- Cooperate with Executive Chef / Set all Hygiene Standards (FSMS)
- Promote Food and Beverage Performance
(implement Sunday Brunch, Night Club Parties, Seasonal sales activities, French Food events...)
- Recruit, organize, train, motivate, support the team including for specific events (Olympic Games)
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Hotel Concorde Lafayette ****
- Deputy Food & Beverage Director
2007 - 2008
FRANCE Paris - 4* – 950 rooms – brasserie la Fayette, 2 bars, room service
Mission: Revamping / Managing
Business 10M€/year
Quality Implement new corporate identity
Team 150 Associates
- Report to Food and Beverage Vice-President
- Cooperate with Group Chef – Executive Chef
- Redefine the Brasserie Concept (Brasserie La Fayette)
- Create a positive human spirit in a very conservative environment
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The Westin Paris-vendôme
- Deputy Food & Beverage Manager
Paris
2004 - 2007
FRANCE Paris - 4*L – 438 rooms – restaurant, bar, room service, banquet (2000m²), stewarding
Mission: Rebranding / Implementing / Managing / Revamping
Business: 12M€/year
Quality: Implement new corporate identity / Support the re-branding and re-positioning actions
Team: 150 Associates F&B Department / 20 Associates Banquet Department
- Report to Food and Beverage Manager
- Cooperate with Executive Chef
- Open a new outlet (restaurant le First Restaurant Boudoir Paris) http://starwood.webcanada.com/restaurant/?rid=5172&lid=212
- Create a positive human environment to develop associates
