Matthew Booth Email & Phone Number

Hong Kong

Hong Kong, Hong Kong Sar

Founded in 1883, the Ladies’ Recreation Club is a private member’s club located in the heart of Hong Kong. With five-star sporting and dining facilities and outstanding service, the Club offers its members a place to gather, socialise and enjoy an array of activities for their families and guests.Website: https://www.lrc.com.hk/

Kowloon, Hong Kong Sar

Hong Kong, Hong Kong Sar

Hong Kong

Happy Valley Clubhouse, Hilltop in the Valley - Property Opening TeamLeading an international team comprising of 59 colleagues, across several venues, in a new and exciting project focused on lifestyle and luxury as part of the Hong Kong Jockey Club's Happy Valley Clubhouse extension.

Hong Kong

Hilltop in the Valley - Property Pre-Opening Team

Germany

Part of the opening management team of Dream Cruises, Asia’s luxury cruise line, which aims to redefine vacation travel with authentic Asian hospitality at sea. With over 40+ outlets per vessel servicing thousands of guests per day, Dream Cruises is also an active partner with renowned international brands such as Johnnie Walker, Penfolds, Cohiba Atmosphere, Zouk and home to Bistro by Australian celebrity chef Mark Best. Genting Dream, launched Nov. 2016 - Opening TeamWorld Dream, launched Nov. 2017 - Opening Team

Hong Kong

Founded in 2012, award-winning Black Sheep Restaurants is a Hong Kong-based hospitality group that specializes in developing niche, thought-provoking restaurant concepts whilst curating distinct dining experiences.- Working in tandem with Senior Operations Management (Operation Managers, Head Chefs, Outlet Managers etc.) in drafting and enforcing cost control measures for both food and beverage menus. - Restaurant budgets and cost management. - Working with the group training manager to train and reinforce service standards, product knowledge & brand knowledge.- Drafting and implementation of profit-driven practices and administrative systems.- Overseeing menu engineering.- Overseeing the wine portfolio. - Standardizing operation SOPs. - Establishing international B2B connections. - Contract negotiations with service providers.Restaurant Operations Involvement:Maison Libanaise - An everyday Lebanese canteen - Stand-in ManagerCarbone – New York-style Italian restaurant- Stand-in ManagerStazione Novella - Italian wine and cocktail bar- Opening Manager / Stand-in ManagerRestaurant Launches:B.A. Polo Club – Argentinian steakhouse and cocktail bar (May, 2016)- A la carte menu costing- Wine menu and costing Maison Libanaise (February, 2016)- A la carte menu costing- Cocktail menu and costingBelon – Neo-Parisian bistro showcasing French-rooted, locally sourced fare (February, 2016)- A la carte menu costingLe Garcon Saigon – Saigonese cuisine dressed in the foil of a chic Parisian brasserie (November, 2015)- A la carte menu costingStazione Novella (August, 2015)- Operations manual and training documentation- Menu costing

Hong Kong

Acting Outlet Manager - Waterside Terrace Service Manager - Cafe TOO Apart from typical administrative duties of outlet management and leading a team, the following also fell under my purview:- Involved with the promotional aspects of the Food and Beverage Department (including promotion briefs, post-mortems, internal awareness, promotion tracking).- Handled monthly cost control reports (including all outlets, main kitchen and stewarding), and incentive schemes.- Revenue and cover analysis. - Redesigned the internal format managers use for producing their financial statements, making it more user friendly.- Oversaw the initial introduction of an online booking system.- Developed and maintained an information system to aid Private Dining during service periods to increase colleague knowledge and to help with guest enquiries.- Gathered raw information and developed it into support data (e.g. with regards to outlet performance) for the Director of Food and Beverage and Assistant Director of Food and Beverage.- Consistently assisted other outlets during important service events.

Hong Kong

Completed a 16-month multi-phase programme with the Food and Beverage Division at the Island Shangri-La, Hong Kong.Restaurants involved in:Restaurant Petrus - 2* Michelin French Fine DiningLobster Bar and Grill Banqueting Operations

Hong Kong

Trained in the Front Office Department at the Island Shangri-La Hotel, Hong Kong.Primarily worked at the reception desk, though frequently aided the guest relations, concierge and bell desks when needed. I was also familiarized with the operations of both the service centre and business centre.

Dublin

Trained and worked with the Ice Bar and Sushi outlet as a server and bartender.Cross-trained with the various food and beverage operations within the hotel, including Room Service, Lobby Lounge and Seasons Restaurant over a period of two months.

Ba With Honors, Drama And Film Studies

Bba With Honors, Hotel Management With Finance

Activities and Societies: Eta Sigma Delta Fraternity, Student Social Committee (2010), Class Delegate (2009), Assistant Class Delegate.

Education record

Squared Online is a 5-month award-winning digital marketing leadership course led by Google, which integrates virtual collaboration.

Wset Level 1 Award In Wines

Wset Level 2 Award In Wines And Spirits