James French Email & Phone Number

Hong Kong Sar

SPOC for Morgan Stanley in APAC for clients and account leads.• Matching client expectations whilst fulfilling deliverables and KPI expectations. • To bring synergy across all regional sites with global alignment a key factor. • Managing a team spanning China, India, Hong Kong, Japan and Australia

Hong Kong Sar

Community Growth Manager at theDesk

Hong Kong

Kafnu is the exclusive members-only club within the 5-star Kerry Hotel in Hong Kong. Kafnu blends the work/play/learn components, building a vibrant community of creators.• Developing and nurturing relationships with key partners and members to drive a membership increase of 65% year on year.• Kept overall occupancy at 85%+ during a 12 month period that has seen both protests and co-vid 19.• Exceeding KPIs during uncertain times in Hong Kong and across the region.• Project… Show more Kafnu is the exclusive members-only club within the 5-star Kerry Hotel in Hong Kong. Kafnu blends the work/play/learn components, building a vibrant community of creators.• Developing and nurturing relationships with key partners and members to drive a membership increase of 65% year on year.• Kept overall occupancy at 85%+ during a 12 month period that has seen both protests and co-vid 19.• Exceeding KPIs during uncertain times in Hong Kong and across the region.• Project Managed the pre-opening of Habitat bar and Soy Restaurant of Kafnu HCMC - creating employee manual and bar menu.• Stepped up as General Manager of the venue from March 2020. Show less

Hong Kong

Overseeing operations of all 9 locations in Hong Kong. Directly responsible for all locations, managers, and their teams. Pushing events, community building, networking, member experience, and sales.Hit occupancy targets in 6 of the 9 venues at EOY 2018.

Hong Kong

General Manager, running operations with a team of 40+.Increased monthly revenue through events and revamping the offering of the venue. Hosted large scale events for 250+ pax. For clients such as Blackstone, LVMH, Levi's, Rolex as an event organiser and GM.Reduced cost of both Kitchen and Bar and improved staff retention and training.Left the role as I was offered a position in the emerging co-working industry in Hong Kong.

Hong Kong

• Manage a team of up to 30, including kitchen and part time staff, in a highly competitive market place where constant evolution and progression is a must.• Organised a large number of successful weekly and monthly events, including very successful Halloween and New Year’s Eve parties.• Cultivated a VIP list to look after tivo’s most important guests.• Single-handedly developed the tivo ‘after hours’ concept, which has created a 30% increase in late night revenue.… Show more • Manage a team of up to 30, including kitchen and part time staff, in a highly competitive market place where constant evolution and progression is a must.• Organised a large number of successful weekly and monthly events, including very successful Halloween and New Year’s Eve parties.• Cultivated a VIP list to look after tivo’s most important guests.• Single-handedly developed the tivo ‘after hours’ concept, which has created a 30% increase in late night revenue. • Financially out performed all other Aqua restaurant group outlets in the Soho area.• A zero resignation rate for 2013. • Required: strong team leadership; ability to delegate tasks to both assistant and bar managers; self-awareness to evaluate and evolve continuously; set strict daily revenue targets for both food and beverage. Show less

General Manager of a franchised coffee shop in Western Australia. I was in charge of a staff of 20 in a coffee shop that turned over $1.5m+ annually.My first foray into the franchised sector, included ensuring very strict and stringent working practices whilst keeping a firm grasp on costings and quality control whilst at the same time managing a young and inexperienced workforce.

Began my hospitality experience at the Fig Tree restaurant as a starting team member. Grew and learned more during my time there and was promoted steadily until I reached the position of general manager. As I was finishing my time at King's College London I could commit myself fully to role. I oversaw a business that turned over 1m+ annually, taking charge of over 50 weddings, creating events and training and recruiting new and experienced staff.