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Starwood
- Hotel manager
maintenant
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Starwood Hotels & Resorts
- Hotel Manager Preopening & stage
Lancaster
2012 - maintenant
333 rooms , 4 restaurants, 2000m2 banquet and meeting facilities.
Hotel Manager
Preopening stage
Hotel Manager .
Compiling all OS&E
Formulating all P&P and SOP
Ensure all Sheraton Standard and Program are in place
Sales and marketing plan
Budgeting and market survey
F&B outlet concept .
Assisting all department for a smooth preopening phase
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WH Ming hotel
- Resident Manager
2011 - 2012
Affiliated to ``small luxury hotel of the world ``
200 rooms , 5 restaurants , 2 bars , 1800 m2 of banquet facilities , 5000 m2 of spa center.
Resident Manager
Fully in charge of hotel operation .
pre-opening phase
Focus on F&B operation
Follow up hotel critical path for all departments
Compiling OS&E list for all hotel .
Sourcing suppliers for OS&E
Budgeting for pre-opening phase and 2012 budget
Reviewing P&P for all departments.
Compiling marketing and media plan
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Accor
- Resident Manager
Paris
2010 - 2011
415 rooms , 4 restaurants , 4 bars , 1800m2 convention facilities
EAM
Preparing the opening of the hotel , procedure , budgeting ,marketing plan , FF&E, saff hiring .
Follow up construction and report defect to owning company.
Responsible for the hotel operation.
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Accor
- Executive Assistant Manager
Paris
2009 - 2010
650 rooms , 4 restaurants , 3 bars , large conference facilities , 500m2 ballroom .220 F&B employees . Re-branded hotel.
EAM F&B
To assist the General Manager in daily routine and ensure a smooth operation , responsible for the whole F&B operation
Actively involve in sales and marketing strategy.
To review all F&B outlet concept , productivity and adapt them to the Pullman brand standard
To review the financial situation of the F&B operation and make it profitable with a high level of standard.
In 4 month an increase of F&B revenue from 2.5 millions rmb per month to 5 millions.rmb
An increase of GOP from 20% to 40 %
Strong focus on training and motivating employees
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Accor
- Executive Assistant Manager
Paris
2007 - 2009
120 villas, 78 rooms , 3 restaurants , 3 bars , meeting rooms , ballroom 350m2, 120 F&B employees
EAM F&B
Part of the pre-opening team.
Assisting the General manager for daily routine and responsible of the hotel during his absence.
Highly involved in new Brand Standard ( first Pullman resort to open worldwide).
Preparation for the opening: restaurants concept, F&B marketing plan, budgeting, FF&E , Sop's , staff hiring .
Strong F&B marketing analysis and survey to reach the highest Ratio of cover per house guests between all Yalong Bay 5 star hotels .
Implement effective energy saving plan to increase profitability.
Food and Beverage operation to be profitable after only 2 month of opening.
To achieve of being the best new villa resort 2008 in China at the ``Golden Pillow Award''
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Sofitel Galaxy
- Director
2005 - 2007
Sofitel Galaxy :300 rooms , 3 restaurants , 2 bars , 1300 m2 conference facilities ,230 F&B employees .
Sofitel Golf : 138 rooms , 3 restaurants, 1 golf clubhouse , 3 bars , 800m2 conference facilities. 120 F&B employees.
Director of Food and Beverage
Part of the pre-opening team
Successfully open 2 Sofitel hotel in the same city
Set up restaurants concept and procedures for both hotels with 2 different Identities ( business hotel and Golf resort hotel)
To set a high standard of hospitality in Nanjing and being the preferred hotels for world leaders official visit .
To be the preferred venue for all High level social events in Nanjing.
To be the only caterer for the European Chamber of Commerce.
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Sofitel Boao
- Executive Chef
2003 - 2005
430 rooms , 3 restaurants , 3 bars , 4000m2 conference center
105 kitchen crew .
Executive Chef
Successfully achieve 3 Boao forum for Asia .
Cater for Numerous World Leader and multinational CEO
Successfully achieve the ACCOR Asia Pacific General Manager meeting
Strong focus on food quality with a creative approach
Reduce the food cost by 5 % within 2 month and increase profitability .
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Novotel Atlantis
- Executive Chef
2001 - 2003
300 rooms , 3 restaurants , 2 bars , 600m2 conference center
85 kitchen crew .
Executive Chef
Reset up all the kitchens
Implementation of HACCP standard
Streamline expenses and payroll to increase profitability
To be a pioneer in Fusion cuisine in Shanghai and make our ``Art 50 restaurant the ``talk of the town''
Motivating kitchen employees by enroll them in international culinary competition with gold medal reward
Very active in marketing by participating to numerous cooking TV show
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Sofitel Jinan
- Executive Chef
1999 - 2001
300 rooms , 3 restaurants , 2 bars , 1800m2 conference center
120 kitchen crew .
Executive Chef
Part of the pre-opening team .
To be the first 5 star international hotel to open in Jinan.
First French restaurant to open with a high turn-over.
Strong focus on staff training
Highly involve in Social Local Community event to promote our hotel
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Sofitel
- Executive Chef
Malabo
1998 - 1999
300 rooms , 3 restaurants , 2 bars , 800m2 conference center
110 kitchen crew .
Executive Chef
10 month Mission to reset up all the kitchen operations
First 5 star hotel to implement HACCP in Sharm El Sheik
Opening of ``La Brise `` barbecue restaurant
Succesfull opening of an ice cream shop
Introducing daily theme buffet
Part of the creation of ``Egypt Chef's association `` ,
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Sofitel Hyland
- Executive Chef
1997 - 1998
300 rooms , 3 restaurants , 1 bars , 550m2 conference center
90 kitchen crew .
Executive Chef
To implement the most successful brunch in Shanghai at that time
High volume in outside catering
To be part of the ``Great Chef of Shanghai `` gala dinner for Hope foundation
Highly involve in French community social event to promote our hotel
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Accor
- Executive sous Chef
Paris
1995 - 1997
1000 rooms , 4restaurants , 2 bars , 2000m2 conference center
150 kitchen crew .
Executive sous Chef
* Sheraton Hua Ting was the leading 5 star hotel at that time in Shanghai
* Assisting the Executive Chef to manage a large kitchen brigade
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Sheraton Luxor
- Executive sous Chef
1994 - 1995
300 rooms , 2 restaurants , 2 bars , 900m2 conference center
70 kitchen crew .
Executive sous Chef
Mission in other 2 Sheraton in Egypt , 4month in Alexandria , 2 weeks in Hurghada , for supporting local Executive Chef and implement new menus and standard of operations
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Brasserie La Cigale
- Chef de partie garde manger
1989 - 1989
Private own restaurants , 250 seats
Chef de partie garde manger
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Sheraton Brussel Airport
- Senior sous chef & Sous chef
1989 - 1994
300 rooms , 2restaurants ,1 bars , 1000m2 conference center
35 kitchen crew .
From demi chef de partie to senior sous chef
Due to hard work , I got promoted every year .
Senior sous chef
Sous chef in charge of gastronomique restaurant
Chef de partie in charge of banqueting
Demi chef Garde manger.
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Brasserie Le Fleuriot
- Chef de Partie Saucier
1988 - 1989
Private own French restaurant , 300 seats
Chef de Partie Saucier Rôtisseur
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Restaurant La Renardiere
- First commis
1987 - 1987
Private own French restaurant
First commis
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Restaurant la lanterne
- Commis de cuisine
1984 - 1985
Private own French Restaurant
Commis de cuisine
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Hotel Le Moulin Neuf
- Apprentice
1981 - 1983
Private own hotel
Apprentice
