Experience

  • General Manager

    at Chatrium Hotel & Residence Riverside Bangkok

    February 2016 - at Present

    Bangkok

    Responsibilities: - Manage and overview all activities of the Hotel (396 rooms) and the Residence (260 apartments) including employees, maintenance, sales & marketing, and profit/loss controls. - Coordinate, direct and manage the hotel and residence operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the properties. Achievements: - Ranked within the top 15 hotels in Bangkok on Trip Advisor. - Achieved and exceeded budgeted GOP targets for 2016, 2017, 2018 & 2019. - Successfully managed through several major renovations within the hotel such as the guest rooms, all- day dining and Chinese restaurants, ballroom and meeting facilities as well as several back of house projects. - Improved overall occupancy for the residence building (260 apartments) by 15% in the last two years. - Significantly improved the F&B quality and with it the revenues and profitability of all outlets.

  • Food & Beverage Manager

    at Hilton Bonn

    May 2003 - at Present

    Nordrhein-Westfalen

    Responsibilities - Managing the daily operation in the food & beverage department, ensuring company standards are followed and inter departmental communication is maintained. - Planning and organization of promotions, food festivals and outside caterings. - Representing the GM during his absence and as Manager on Duty. - Implementing new procedures to increase revenue and raise customer satisfaction. - Development of new menu and beverage lists. - Preparation of revenue proposal, budget and monthly forecasts. - Coaching and counseling of all food & beverage team members. - Interviewing and hiring of new employees. - Programming of the Micros MF POS system in all outlets. Achievements: - Increase of 10% F&B profit during my assignment by improving staff efficiency and implementing new control measurements for the department. - Establishing the hotel as a place for food lovers by creating an extensive and innovative culinary calendar with many food highlights.

  • Pre-Opening General Manager

    at U Sathorn Bangkok

    June 2014 - February 2016

    Bangkok

    Responsibilities: During the pre-opening: - Overview and coordinate all activities on the construction site including daily meetings with contractors and construction management, progress reports as well as quality control and defect clearance. - Perform pre-opening sales and marketing activities such as closing contracts with TA's, OTA's etc., establishing resort brochures, fact sheets and other marketing materials. After the pre-opening: - Manage and overview all activities of the hotel including employees, maintenance, sales & marketing, and profit/loss controls. - Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the property. Achievements: - Very successful and smooth opening of the hotel. - Ranked within the top 20 hotels in Bangkok on Trip Advisor. - Above budgeted revenues and GOP from the first month of operation till now.

  • Hotel Manager

    at Eastin Grand Hotel Sathorn Bangkok

    October 2012 - June 2014

    Bangkok

    Responsibilities: - Managing and over viewing the daily operation of the entire hotel with main responsibilities for Front Office, Food & Beverage, Housekeeping, Security, Human Resources, Engineering, Reservation and Finance departments, ensuring company standards are followed and inter departmental communication is maintained. - Set goals, motivate / discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with company goals. - Representing the hotel and company towards the outside and in absence of the GM. - Controlling of the service quality and productivity for the entire hotel. - Coordinating and managing training and developments of team members. Achievements: - Strong support and involvement in establishing the hotel on the local and international market as one of the preferred hotels in Bangkok for business and leisure travelers. - Achieved all financial goals as per KPI's.

  • Pre-Opening General Manager

    at Fusion Alya Resort Hoi An

    November 2011 - September 2012

    Thành Phố Đà Nẵng

    Responsibilities: - Overview and coordinate all activities on the construction site including daily meetings with contractors and construction management, progress reports as well as quality control of all construction matters. - Strong involvement in all resort related interior & exterior designs including rooms, lobby, restaurants & bars, spa & recreation, back of house, landscape etc. - Establishing pre-opening and operational budgets/forecasts in cooperation with the shareholder representatives. - Define and refine the resort concept and work on the future implementation together with the HOD’s. - Perform pre-opening sales and marketing activities such as closing contracts with TA’s, OTA’s etc., establishing resort brochures, fact sheets and other marketing materials. Achievements: - Major contribution in the resorts exterior & interior designs as well as leading the construction team on site. - Successfully build a highly motivated team of department heads.

  • General Manager & EAM

    at Moevenpick Hotel Hanoi

    November 2008 - June 2010

    Thành Phố Hà Nội

    General Manager - Manage and overview all activities of the hotel including employees, maintenance, sales, and profit/loss controls. - Set goals, motivate/discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with company goals. Achievements: - Exceeded financial targets (Revenue & GOP) for 2010 and 2011 for the time of my assignment. Executive Assistant Manager - Managing and over viewing the daily operation of the entire hotel with main responsibilities for Front Office, Food & Beverage, Housekeeping, Security departments, ensuring company standards are followed. Achievements: - Strong support and involvement in re-positioning and establishing the hotel as corporate hotel after a six months renovation and re-branding of the hotel.

  • Director of Food & Beverage

    at Conrad Maldives Rangali Island

    September 2006 - October 2008

    Maale

    Responsibilities: - Managing the daily operation in the F&B department, ensuring company standards are followed and inter departmental communication is maintained. - Planning and organization of high-class food and wine events. - Controlling of the service quality and productivity for the department. - Development of new menu and beverage lists. - Coordinating and managing the training and development of team members. - Building and maintain a strong relationship with our repeater guests. - Controlling of payroll and other costs to achieve budget. - Interviewing and hiring of new team members. Achievements: - Successfully organized high class food & wine events which contributed to the extensive media interest of the resort. - Strong involvement in the successful renovation of one of the main restaurants on the island. - Increase of F&B revenues by 5% during my assignment by creating new menus, train up-selling techniques to the staff and creating special events.

  • Catering Floor Manager

    at Hilton Brisbane

    June 2005 - August 2006

    State of Queensland

    Responsibilities: - Managing the daily operation in the catering department, ensuring company standards are followed and inter departmental communication is maintained. - Planning and organization of large outside caterings for up to 1000 guests. - Controlling of the service quality and productivity for the catering department. - Coordinating and managing the training and development for up to 55 team members. - Building and maintaining a strong relationship with regular clients. - Controlling of payroll and other costs to achieve budget. - Interviewing and hiring of new team members. Achievements: - Successfully managed, organized and executed many in-house (biggest banquet and conference facilities in Brisbane) and catering events contributing 40% of the hotels’ total yearly revenue. - Overall service quality improvements by extensive training and close supervision.

  • Food & Beverage Service Manager

    at Hilton Zurich Airport

    January 2001 - April 2003

    Kanton Zürich

    Responsibilities: - Controlling the quality and productivity of all F&B outlets and banqueting. - Supervision and planning of workflow and establishment of schedules for a team of 45 team members. - Establishing of new service procedures. - Interviewing and hiring of new team members. - Training and development: quality insurance through consistent training and follow up. - Planning and organization of promotions, food festivals and caterings. - Development of new menus and beverage lists. Achievements: - Strong involvement in the complete renovation of all outlets including creating new outlet concepts and menus, purchasing new equipment and uniforms as well as training the staff. - Successfully established a catering department which had positive impact on the F&B revenues.

Education

  • Higher Diploma

    at Swiss School of Hotel and Tourism Management

    1997 - 2000 (3 years) Kanton Graubünden

Languages

  • German Native

  • English Negotiation

  • French Elementary

Hives