Building a great team that is kicking goals left, right and centre. Have taken one brand and helped created a group has been a incredible journey; and one that is far from over. • Expanding a proof-of-concept business to become a ‘franchised’ product (WIP). Creation of multiple outlet types including stand-alone stores, pop ups, wholesale supply; all supported by a central kitchen and supply chain. • Raised funds to open new stores and develop new concepts… Show more Building a great team that is kicking goals left, right and centre. Have taken one brand and helped created a group has been a incredible journey; and one that is far from over. • Expanding a proof-of-concept business to become a ‘franchised’ product (WIP). Creation of multiple outlet types including stand-alone stores, pop ups, wholesale supply; all supported by a central kitchen and supply chain. • Raised funds to open new stores and develop new concepts, AUD$1,000,000+• Developed the business from one product to multiple products. Smooth transition from Yogurt Republic Pty Ltd to Republic Destinations Pty Ltd and Republic Imports Indonesia.• Revamped operations of our head office procedures and productivity. • Created and implemented new revenue streams while adjusting operations to improve returns to shareholders. • Created and implemented user friendly SOP’s and training programs to help create our new leaders. 300% increase in staff, all with paths to potential ownership of the outlets. • Co-ordinating all inquiries for franchises in the various countries they come from. • Delivery of clear communications to all vested interests, from the board to store owners, and local government agencies, suppliers and new clients. Show less

"Imagine if there was one technology which could help every organisation or government achieve the 17 global Sustainable Development Goals and solve climate challenges faster, more efficiently, and with significantly improved outcomes."​

Mentor MicroBank Foundation (MMB) is a unique world first Not-For-Profit educational organisation and knowledge bank working in Indonesia. We provide Ladders of Opportunity to low income and/or underprivileged applicants in developing countries through our free Prosperity Program, consisting of short seminars and courses on better personal money management, small business training programs and free business grants to help those with Dreams, Learn, so they can Do! To meet some of our successful… Show more Mentor MicroBank Foundation (MMB) is a unique world first Not-For-Profit educational organisation and knowledge bank working in Indonesia. We provide Ladders of Opportunity to low income and/or underprivileged applicants in developing countries through our free Prosperity Program, consisting of short seminars and courses on better personal money management, small business training programs and free business grants to help those with Dreams, Learn, so they can Do! To meet some of our successful members, visit our website at www.mmb.ngo Show less

Aryaduta Jakarta is Aryaduta Hotel Group’s flagship property and currently has 304 guestrooms and suites, offering engaging service, and a spectacular city view. 2 ballrooms and 7 outlets have made it the choice of many “Jakartians” for weddings, business meetings or a simple gathering with family and friends. - Re-installed an Executive committee, refreshed appraisal system and based rewards on achievements and guest engagement. - Increased FIT occupancy by 52.3% year on year… Show more Aryaduta Jakarta is Aryaduta Hotel Group’s flagship property and currently has 304 guestrooms and suites, offering engaging service, and a spectacular city view. 2 ballrooms and 7 outlets have made it the choice of many “Jakartians” for weddings, business meetings or a simple gathering with family and friends. - Re-installed an Executive committee, refreshed appraisal system and based rewards on achievements and guest engagement. - Increased FIT occupancy by 52.3% year on year (direct, website, consortia, packages, OTA) - Increased corporate occupancy by 21.4% year on year- Increased food and beverage revenues by 21% year on year.- Refreshed the wedding team and our offering, currently 50% ahead year on year for 2018. - Increased guest satisfaction (ReviewPro) from 78.4% in May 2016 to 88.2% in Q3 2017or 9.8% year on year - 16.3% increase in the service subgroup- Improved Trip Advisor ranking from 91 to 63 (end August)- Implemented new HMS & POS, cloud based, with iPads and tablets in all areas, housekeeping on smart phones. - Major refurbishment of our Italian restaurant, full rebuild and new team employed- Redesigned the back of front office to incorporate reservations, introduced cross training programs to increase available staff while reducing overall staff on the books. - Project planning for the refurbishment 236 rooms, adding a new executive floor, an additional 22 new rooms with a large executive lounge, complete refurbishment of our Japanese restaurant, creation of 2 additional meeting space (under the Japanese restaurant), increasing non ballroom function rooms from 8 to 10- Increased social and charitable activities to re-engage the hotel into the local business network. Member of Australian Indonesian business Chamber- Active member of the Jakarta Hotels Association - Implemented a back of house improvement plan- Improved Employee satisfaction survey year on year, from 2.99 in 2016 to 3.10 out of 4 in 2017. Show less

• Acting General manager in the general managers absence.• Creation of annual budgets and business plans, created and presented monthly reports to ownership; participated in weekly owner representative meetings.• Actively participated in weekly sales strategy meeting, driving rate by leveraging rates against market segments and conditions, reviewing and brainstorming catering revenues (all segments).o RevPar index +15% verses budget.• Led the bi-weekly marketing meeting ensuring… Show more • Acting General manager in the general managers absence.• Creation of annual budgets and business plans, created and presented monthly reports to ownership; participated in weekly owner representative meetings.• Actively participated in weekly sales strategy meeting, driving rate by leveraging rates against market segments and conditions, reviewing and brainstorming catering revenues (all segments).o RevPar index +15% verses budget.• Led the bi-weekly marketing meeting ensuring we were on brand and market relevant for the entire hotel, rooms, food and beverage, fitness centre. • Led guest satisfaction: Overall satisfaction increased 8.5% 2015 v 2014. Check in satisfaction +9.4% 2015 v 2014, staff service +11.6%, internet satisfaction +14%, elite appreciation +5%, energetic bar +7.6%, discovering something new +6.1%.o Brand standard assessment increased 10%• Rooms division: increased ADR with an improved upselling programs (61% increase 2015 v 2013, 26% increase 2014 v 2013, 29% increase 2015 v 2014). • Food and beverage: increased revenues by driving wedding and catering sales, increased average checks with improved training, seasonal promotions, outlet incentives - driven during our weekly F&B forecast meetings.o Increased wedding revenue by 25% over budget.o Increased 1st birthday covers by 30% year on year.• Created a new ‘pop up’ outlet by converting a cloak room into a coffee bar, improving our banquet offerings and increasing sales by competing with local coffee shops. • Kitchens: lowered food costs by 2.2% with direct purchasing from market vendors, regional purchasing initiatives, improved portion controls, improved seasonal menus, created internal competitions to improve innovations.• Korean business council – responsible for operations. Projects led included: - cross auditing of brands standards by all brands, beverage development/mixologist training, chef’s cooking classes, cluster purchasing – food, beverage and contracted labour. Show less

507 rooms (including 90 suites), 7 restaurants and bars, 15 function rooms, 300+ food and beverage staff.• Acting General Manager in the General Managers absence.• Increased brand standard assessment 8% from 87% (2012) to 94% (2013)• Increased food and beverage overall guest satisfaction 14% from 70.6% (2011) to 80.6% (2013)• Increased YTD food and beverage profit 84% from YTD 15% (2011/11) to YTD 27.61% (2013/10)• Implemented an Event sales upselling program, USD$300,000+… Show more 507 rooms (including 90 suites), 7 restaurants and bars, 15 function rooms, 300+ food and beverage staff.• Acting General Manager in the General Managers absence.• Increased brand standard assessment 8% from 87% (2012) to 94% (2013)• Increased food and beverage overall guest satisfaction 14% from 70.6% (2011) to 80.6% (2013)• Increased YTD food and beverage profit 84% from YTD 15% (2011/11) to YTD 27.61% (2013/10)• Implemented an Event sales upselling program, USD$300,000+ (2013), • Created ‘pop-up’ outlets to maximize sales during winter USD$50,000+• Re-structured food and beverage to increase productivity and reduce turnover – without an overall service satisfaction increase. Annual payroll saving USD$250,000.• Increased Associate engagement 4% from 90% (2012) to 94% (2013)• Mentored and developed 45 staff into higher positions• Collaborated with GM and Director of Rooms on various rooms division projects, not only including manning guides, staff development and training plans.• Asia Pacific Food and beverage advisory board member; working with regional food and beverage management and all Hainan properties to drive sales, best practices and new initiatives. Show less

Pre-opening Director of Food and Beverage372 rooms, 24 function rooms, 5 food and beverage outlets, 204 staff. Total capacity of food and beverage is 3700 covers. Achievements:• Langham’s first China property, full setup as an individual hotel.• Positioned hotel outlets as the preferred dining venue in our competitive set and surrounding locale.• Developed and implemented key strategies to direct profitable and productive operations, building alliance and working as a… Show more Pre-opening Director of Food and Beverage372 rooms, 24 function rooms, 5 food and beverage outlets, 204 staff. Total capacity of food and beverage is 3700 covers. Achievements:• Langham’s first China property, full setup as an individual hotel.• Positioned hotel outlets as the preferred dining venue in our competitive set and surrounding locale.• Developed and implemented key strategies to direct profitable and productive operations, building alliance and working as a partner with stakeholders. • 8 awards for opening, including Skytracks best Airport Hotel 3 awards for restaurant quality (Ming Court, Fuel and The Place) Show less

Remote IT provided full IT solutions, covering hardware installations, network setups, through to their websites, e-Marketing, e-commerce, promotions and market research on their competition.

All Seasons Hotels 1994 – July 2000All Seasons Darling Harbour Hotel, Jan 1999 – July 2000Role: Food and Beverage Manager – from pre-opening. 230 rooms, 3 outlets, 5 meeting rooms. Setup of Food and Beverage department, through successful opening.The All Seasons Premier Menzies Hotel, 1994 -1999Role: Assistant Food and Beverage Manager. 446 rooms, 8 bars, 3 restaurants, 2 bottle shop’s, poker machines, 14 function rooms. Opened “Sporters”, Sydney’s first real sports bar.

Independent Business Unit Manager. Removal of F&B Manager enabled IBU managers to run their areas, from operations through to marketing. Responsible for 3 outlets, 3 different concepts, 300 seats in total. Regular events included bands, wines clubs, private events, film nights.

Managed throughout all outlets, over 500 seats, theatre restaurant, a la carte, Bavarian Beer Cafe, and nightclub

The Dorchester Hotel, London, 1990-1991, 12 monthsFood and Beverage Cost ContolLe Grand Alexandrin, Geneva, July - November, 1989Full rotation within the KitchenLe President Hotel, Geneva, July - November, 1988Service, Service, Service.