Andrew19657

Director of Culinary and F&B Services

Pullman Bangkok Grande Sukhumvit Hotel

Executive Committee member for five-star, 325-room, city property with multiple food and beverage outlets including full service buffet, a la carte restaurant, up market Tapas restaurant, 400-guest capacity conference facility, room service, lobby lounge, and bakery. Provide vision and direction for Food & Beverage department; develop and implement strategies to increase revenue and ensure guest satisfaction; establish budgets, policies, standard operating procedures, and training plans; create unique menus and oversee daily operations for all outlets including employee performance, food safety, waste, costs, and inventory control. Led the drive for SHA and Accor ALLSAFE certification as well as providing support and guidance for other departments in the absence of a full time General manager and Hotel Manager. Budget THB 197M; 116 employees.

Executive Chef

Chatrium Riverside Hotel Bangkok

Executive Committee member for five-star, 396-room, riverside property with multiple food and beverage outlets including full service buffet, a la carte restaurant, up market Chinese restaurant, 500-guest capacity conference facility, room service, pool bar, lobby lounge, and bakery. Provide vision and direction for Food & Beverage department; develop and implement strategies to increase revenue and ensure guest satisfaction; establish budgets, policies, standard operating procedures, and training plans; create unique menus, and oversee daily operations for all outlets including employee performance, food safety, waste, costs, and inventory control. Budget THB 197M; 79 employees. • Orchestrated food service during main restaurant renovation; identified usable service locations, cross trained supplemental staff, and maintained service levels, food quality, and satisfaction for over 500 guests daily. • Coordinated post-renovation restaurant reopening; compiled a la carte menus, themed buffets with live action stations, and trained staff. • Introduced spot checks to dig deeper, uncover and remediate causes of high food costs. • Facilitated development of theatrical elements and modernization of Chinese restaurant; grew revenue more than 200% over four years. • Mobilized team to improve food and service quality and consistency at all day a la carte and buffet restaurant; stimulated over 165% revenue growth. • Revitalized catering business; gathered input, revamped banquet menus, enhanced quality, increased consistency; secured repeat business and grew revenue nearly 36%.

Executive Chef

Centara Grand Mirage Beach Resort Pattaya

Developed concepts as Executive Committee member for new five-star 555-room resort featuring five restaurants including buffet, a la carte, up market Italian, Asian fusion, casual, and BBQ your own, plus conference facilities serving up to 1000, room service, nightclub, and lounges. Set vision and direction in preparation for opening of resorts’ food and beverage offerings; developed and managed revenue and expense budgets, policies, standard operating procedures, and training plans; oversaw transition to live operations, including performance of 135 staff members with budget THB 210M. • Conceptualized and implemented branding, menus, equipment buildout, and staffing for all resort food and beverage outlets as part of pre-opening activities. • Recruited, interviewed, and hired senior kitchen chefs for each outlets' kitchens. • Organized transition of all outlet operations from pre-opening dry runs through soft opening to fully open status.