Andreas Reich Email & Phone Number

Singapore

SG

SG

Overseeing the comprehensive food and beverage portfolio within the expansive Integrated Resort, managing six distinctive hotels totalling over 1500 rooms, as well as all F&B operations in the Casino, Universal Studios Theme Park, SEA Aquarium, and MICE facilities. Playing a key role in the $6.5 billion expansion initiative for the resort, involving the.

Las Vegas, Nevada, US

• Overseeing the most diverse food & beverage portfolio within MGM Resorts, I provide adept leadership, strategic guidance, and performance oversight to a team of over 3000 employees across four premier properties: MGM.
• Playing a pivotal role in the property's successful reopening and leading the division through the business ramp-up phase.
• Spearheading innovative F&B technology projects company-wide that directly enhance customer service and operational efficiency. Notable initiatives include, implementation of automated cleaning machines, and.
• Championing a company-wide initiative focused on elevating the customer experience through hyper-personalization, the creation of unique guest interactions, and a comprehensive review of all guest touchpoints.

Las Vegas, Nevada, US

• Developed and led strategies that supported top-line growth of food & beverage, driving revenue, and optimizing profitability and enhancing guest experience. Oversaw development, adoption, utilization and sustainment.
• I actively collaborated across all segments of the business, representing F&B in cross-functional company initiatives to ensure alignment and comprehensive representation.
• Orchestrating the successful implementation of contactless technology solutions for guests and employees, aligning with health and safety guidelines during property re-openings. I led efforts in deploying virtual.
• Guiding the implementation of variable labor standards across the enterprise, a strategic move projected to yield annual savings of $12 million by 2020. This initiative optimized labor efficiency across all F&B venues.

Las Vegas, NV, US

• Provided leadership and strategic direction to the AAA Five Diamond resort’s food & beverage division comprising of 19 highly awarded restaurants, 6 bars and lounges, the catering and banquets department and in-room.
• Re-branding of Jean-Phillipe Patisserie to Bellagio Patisserie, Michael Mina restaurant re-conceptualization and renovation, Spago by Wolfgang Puck restaurant conceptualization and opening, Sadelle’s restaurant.
• Beverage program alignment for the entire property to enhance product and guest experience.
• Sponsored corporate procurement initiatives to leverage scale and consolidate SKUs to generate $30m savings.
• Implementation of a new multi-channel reservation platform, Seven Rooms

Macao, Macao, MO

The remarkable Wynn Palace, a lavish US$4.1 billion floral-themed endeavor, was set to open its doors on Cotai in early 2016. Conveniently located near Macau Airport, guests would be transported to a world of beauty and entertainment through specially themed SkyCabs crossing an 8-acre Performance Lake.Being the second integrated resort in Macau by Steve.

Windsor, Berkshire, GB

• In charge of overseeing the Food & Beverage Performance for an extensive network of 244 hotels and resorts, totalling 800 outlets, and generating revenues of US$1.4 billion in 2013. My responsibilities encompassed.
• Spearheading the implementation of performance measurement systems across the top 30 revenue-generating hotels.
• Conducting comprehensive assessments of F&B portfolio performance, evaluating both existing and new concepts and forging strategic partnerships and alliances.
• Formulating a comprehensive framework for conducting multifaceted F&B operations audits, working closely with key departments to ensure effective evaluation and improvement.
• Collaborating with Sales & Marketing teams to create a dynamic F&B Marketing toolkit, enhancing promotional efforts and customer engagement.
• Collaborating with regional HR departments to establish F&B talent base management systems and succession planning tools, ensuring a skilled workforce and smooth leadership transitions.

Singapore, SG

I was responsible for overseeing all non-gaming Food & Beverage operations within a prominent 2560-room hotel, casino, and resort. I led a team of 47 managers and 780 employees, playing a pivotal role in both pre-opening and opening phases, ensuring the successful launch of diverse non-gaming F&B outlets. These outlets included renowned Celebrity Chef.

Las Vegas, Nevada, US

• Led a team of 28 managers and 600 employees within the food & beverage operation of a 5,005-room hotel casino and resort, delivering revenues exceeding US$270 million annually. I spearheaded the repositioning of the.
• Implemented a labor-saving program that yielded savings of $950,000 through strategic changes in internal payroll procedures and meticulous staffing level assessments across both front and back of the house, utilising.
• Introduced a beverage-training program resulting in a 1.5% reduction in beverage costs, and improved guest satisfaction scores.
• Orchestrated a Bartender Union task force in conjunction with the Federal Mediation Service, leading to a remarkable 90% decrease in labor disputes within the department.

Las Vegas, Nevada, US

2006-2009Directly responsible for the Beverage operations of the hotel generating US$70 million revenue annually. Managed 4 Lounges, 6 Walk-up Bars, 3 Theatre operations, 5 Pool Bars, 6 Service Bars and 3 Starbucks, via a team of 24 managers and 480 employees in a very demanding union environment.-Increased departmental profitability by 6.5% from 36% to.

Las Vegas, Nevada, US

Directly responsible for all Casual Dining outlets generating US$65 million and 3 million covers per year. Directly managing 28 managers and 670 employees, in a very demanding union environment.-Implemented re-training for all hourly service staff positions to increase customer satisfaction-Increased revenues by $1.5 million in the outlets during peak.

Las Vegas, Nevada, US

Responsible for the 24-hour Room Service operation of a 5005 room hotel. Managed payroll and scheduling for 7 Managers and 193 employees, in a very demanding union environment. -Orchestrated the opening of the “Skylofts” Leading Hotel of the World, a 51-room ultra-luxury hotel within MGM Grand, which included butler training, equipment selection and.

Toronto, Ontario, CA

Managed the F&B operation including banqueting with 27,000 sq. feet meeting space, 3 meal Restaurant, 24-hour Room Service, Pool and Stewarding. Directly responsible for the Beverage operation, and personally oversaw the 24-hour Room Service department for 424 rooms and suites. Led a team of 3 Assistant Managers, 45 full time and 10 part time union.

Bethesda, MD, US

Led the opening of the hotel in October 2000. Responsible during the pre-opening of the hotel for setting up standards, processes and procedures for all F&B outlets. Created and implemented all operational standards and procedures for the Room Service. Managed Room Service in a 300 rooms hotel and 150-full service condominiums with a team of 2 Managers and.

Directly responsible for managing the Food and Beverage operation including, 85 seat fine dining French restaurant “ Le Regence”, 55-seat Lounge Bar, Banqueting for up to 200 cover in multiple outlets, 24-hour room service for 152 rooms, Minibar, Stewarding and Kitchen for all outlets. Managed payroll and scheduling for 4 managers, 70 full time union.

London, London, GB

Executive Summer Program, Revenue Management For F&B

Staatl. Geprüfter Hotelbetriebswirt (State Approved Master Of Hotel Business Administration), Hotel Business Administration