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| Position wanted: |
General Manager |
| Job category: |
HospitalityHotel IndustrySports/Fitness |
| Preferred Location: |
China |
| Preferred City-State/County: |
Shanghai |
| Objective and Resume Summary: |
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Languages: English mother tongue, Spanish (studying Chinese)
Marital Status/Dependants: Single
Computer Skills: Microsoft Office Products, Fidelio, Delphi, Micros
Current Notice Period: 1 month
Career Objectives
To continue professional development with a dynamic organization that places emphasis on quality and service.
Career Summary
Aug 2006 – Present 5* Semarang Hotel 18 hole Championship Golf Course, Indonesia
259 rooms, 6 food and beverage outlets.
40 serviced apartments under construction.
Health Spa with 7 treatment rooms that is open to the public for membership.
Assisted in the design and construction worked with local contractors and international designers.
Designed the floor plan for all F&B outlets
Created a zero based budget for all outlets and total hotel
Assisted in purchasing all hard and soft goods including visits to manufacturing plants in China
Designed all menus and food costing
Set hiring practices and S.O.P’s for each department.
Conducted training programs for all department heads including Train the trainer, Dealing with conflict, Time management and set department training guidelines. Initialized training manuals for all departments. Managing the catering operations for the local police college and local hospital.
Project Manager/ General Manager
Sept 2002 – Aug 2006 Two Shanghai Hotels & Pre-opening hotel in Nantong.
Contracted to train all departments for 5 * operations
Setting Par levels, staffing levels and guidelines.
Converting 9 hole golf course to 18.
48 rental apartments and 16 villas.
22 retail outlets.
Advising on pre-opening procedures, soft and hard goods,
training all department heads, establishing zero based budget.
General Manager.
Jun 2000 – July 2002 Atkinson Resort & Country Club NH. USA (pre-opening)
Five-star deluxe, 116 rooms, six f &b outlets
220 free standing steakhouse concept restaurant
18 hole Championship Golf Club (semi-private)
General Manager
Responsibilities:
• Report directly to the Managing Director.
• Directly supervise 8 department heads and supervise indirectly a staff of 240
Achievements/Highlights:
• Successfully managed the pre-opening project on time and below budget.
• Redesigned the kitchen areas, eliminating the banquet kitchen and pastry shop saving $150k.
Reason for Leaving:
I went through a very unpleasant divorce and decided to leave the USA.
May 1998 – June 2000 Mystic Marriot Hotel CT USA (pre-opening)
Five-star resort hotel, 270 rooms, 6 f &b outlets
22,000 sq ft of meeting/banquet space
Elizabeth Arden Health & Beauty Spa.
Starbucks Coffee Shop.
EAM/Director of F&B
Responsibilities:
• Reported to the General manager
• Managed a team of 165
Achievements/Highlights:
• Personally Interviewed all members of the opening F&B team.
• Purchased all opening inventory items.
• Reduced labour costs by 7% without compromising service standards.
Reason for Leaving:
Was offered the position of pre-opening General Manager of a Hotel and 18 Hole Championship Golf Resort.
May 1996 - Jun 1998 Troy Marriott Hotel, Troy MI, USA
Five-star city hotel, 288 rooms, 4 f &b outlets
Responsible for F&B outlets in 4 limited service hotels.
F&B Director
Responsibilities
• Reported directly to the general manager
• Managed a team of 44
Achievements/Highlights:
• Successfully operated 4 off property F&B outlets.
• Conceptualized new restaurant from design stage to opening
Reason for Leaving:
Offered a position as pre-opening F & B director.
May 1990 – Apr 1996 Racal Datacom PLC Ft. Lauderdale Fl. USA
• Budget development and implementation.
• Responsible for all national and regional, Incentive and company sales meetings.
• Negotiated all contracts with hotels, airlines and other suppliers
• Creating special event themes and packages.
Meetings and Trade Show Manager.
Reason for Leaving:
Company was selling US assets relocation back to the UK.
Aug 1984 - Apr 1990 New Orleans Hotel, New Orleans LA, USA
Five-star resort hotel, 1390 rooms, nine f &b outlets
102,000 sq ft of meeting and banquet space.
28,000 sq ft ballroom seating 2500 ppl for dinner.
Jan 1988 - Apr 1990 Food and Beverage Director
Aug 1986 - Jan 1988 Director of Restaurants
May 1984- Aug 1986 Director of Catering Operations
Apr 1982 - May 1984 Fort Lauderdale Marriott Hotel and Marina
Ft Lauderdale Fl, USA
Five star resort hotel, 517 rooms, 5 F&B outlets
17,000 sq ft of meeting and banquet space
Apr 1983 - May 1984 Director of Catering
Apr 1982 - Apr 1983 Catering Sales Manager
Reason for Leaving:
Accepted a promotion to a larger Marriott hotel in New Orleans.
Education:
1977 Portsmouth University, England
BA Business Administration
1989 Higher National Diploma Business Administration
2004 Boland TEFL school Nanjing, China
Certificate in Teaching English as a Foreign Language.(TEFL)
Training Courses Attended: State of Ct Safe-Serve food handling and sanitation, Micros/Fidelio operations and installations, Atlantic vocational college MS Office 2000, Time Management, CPR Certified
Additional Information: Highly organized, detail oriented, hands-on management style, with focus on delivering quality and results. Solid S&M and F&B background, firm understanding of financial management, budgeting and cost controls. Strong operational and planning ability, team leader, sales and customer focused. Excellent interaction with Owners, Corporate Executives, Colleagues and guests
Referees
Will gladly furnish solid references upon request.
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| Skills: |
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| Known languages (and levels): |
English-Very GoodSpanish-A littleChinese-A little
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
Unspecified
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| Current Location: |
Indonesia, Semarang |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Bachelor
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| Work History & Experience: |
| Years of Work Experience: |
No experience |
| Please see the above! |
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