Carljchapman
About Me
A seasoned and effective International hotelier in luxury and resort hotel markets. Passionate about driving exceptional experiences by understanding and listening to guests, looking at opportunities to surprise. Responsible for the delivery of financial goals, guiding teams to be creative in achieving the top line whilst taking careful steps to protect the owners return. Creating and nurturing a positive, motivated workplace through the development of individual skills and talent.
Currently leading a workforce of 135 leaders and colleagues in a diverse operation, responsible for divisional revenues of 300 million Thai Baht, and after 8 years of operation delivering record GOP in 2018, and projecting significant growth in early 2020 through re-launching key venues.
Outside of the workplace, I enjoy time with my wife and two children, dining out, travelling and entertaining. I make time for a variety of sports including golf and running. Having successfully completed two half marathons I am planning now to complete a full marathon to achieve my overall fitness goal.
Education
South Down's College
Work & Experience
Director of Food & Beverage
The St. Regis Bangkok
Responsible for the development of the Food & Beverage division in a key Marriott International luxury property in Bangkok, and, a flagship hotel for Minor International Hotel Group. As a senior leader on the Executive Team, led the operational excellence of eight F&B destinations – All Day Dining, The St Regis Bar, Drawing Room, Lobby Lounge, Italian Specialty restaurant, Pool Bar and In Room Dining, along with seven banqueting rooms • Responsible for leadership of division with 75 full time service hosts and 60 culinary and stewarding hosts • Improved Guest Satisfaction Survey results on service and food quality from 12th position to 6th position across St. Regis properties in Asia Pacific in 2019. • Developed annual Sales & Marketing strategies to drive cover increases and revenues • Established annuals budget and monthly forecasts, presented at quarterly ownership reviews and above property area team visits. • Responsible for sourcing and negotiating OS&E procurement • Identified and engaged franchise agreement for reconceptualization of existing Italian restaurant, partnering with three Michelin-starred Swiss Chef Andreas Caminada, to launch in Summer 2020
Director of Food & Bevergae
DUKES Dubai
Successfully opened DUKES Collection’s first International Hotel, and Dubai’s first British hotel. As part of the pre-opening Executive Team, recruited a team of leaders and associates to setup and operate nine F&B operations through the Resort – All Day Dining, Steak House & Beach Bar, Martini Bar, Champagne & Tea Lounge, Cigar & Whisky Rooms. Lounge, Pool Bar, Signature Indian Restaurant (Franchise) in addition to seven Meeting & Private Dining • Budgeting, sourcing and selecting leaders and associates for each outlet in line with opening strategy and payroll ramp up. Soft opening head count of 65 increasing to fully operational count of 130 in 2018 • Created the standards and flow for each operation with reference to the guest journey • Produced Sales & Marketing strategy and campaigns to launch and establish reputation with unique concepts for a competitive and rate driven market, respecting the local culture and injecting British charm. • Established budgets for the opening and subsequent three-year projections. • Monthly presentations to owning company on financial results and analysis of business, monthly presentation and strategy meetings with Franchise partner. • Responsible for sourcing and negotiating of OS&E procurement • Revamp the existing operation of West 14th Steakhouse, Marina Bar, Private Beach, Infinity Pool and Kids Club with annual revenues of 18 million AED. Initiatives including Friday Family Brunches, Late Night Latin Parties, Weekly Outdoor Movie Nights and Ladies’ Beach Days
Director of Food & Beverage
The InterContinental London - The O2
Developed and executed the successful opening of this new luxury hotel, the flagship property of the Arora Hotel Group, and a franchise property with InterContinental Hotel Group. Formulated the opening strategies, created and delivered the concepts for each of the food & beverage operation areas – Fine Dining Restaurant, Brasserie, Lobby Lounge and Terrace, Hotel Bar, Rooftop Bar, Room Service and Executive Lounge. • Concept development of all areas including themes, product selection, partnerships and pricing strategy • Worked closely with IHG VP’s, senior executives and new hotels’ team to integrate the IHG F&B DNA into the operation • Established standards for outstanding guest journeys and service sequences elaborating on a combination of IHG standards and Arora Hotel Group processes • Formulated a four-year opening budget and forecasting tools, pre-opening budget of £8.5. • Set Sales and Marketing annual strategy, working alongside DOSM, for in house guest capture, local community, corporate and leisure markets. • Recruited full operational team of 50 associates and 20 leaders including an F&B Manager, Beverage Manager and F&B Sales Manager.
Portfolio
