Led strategic operations for a luxury resort, boosting guest satisfaction and revenue through innovative service initiatives.

396 Rooms / F&B Outlet, Bar, Catering & Conference Center.Enhanced service quality through innovative dining, customized NFL & NHL events, and fostering a culture of hospitality excellence.

1242 Rooms / Time-Share 4 F&B outlets 5 Bars, Catering & Conference Center.Strategic Event Architect: Managed 145,000 sq. ft. of venue space for seamless events. Quality-Driven Customer Service: Upheld rigorous standards for profitable outcomes.

Transformed culinary identities for retail excellence, spearheading capital projects and innovating brand voices for strategic business success.

Led construction management and pre-opening, overseeing Capex and budgets, enhancing operations, and fostering strategic partnerships for success.

Spearheaded strategic oversight for 4 branded restaurants, ensuring KPI success via trend analysis, menu innovation, and optimized beverage programs.

550 Room Business Hotel• 7 Food and Beverage Offerings • 2 Roof Top Bars (Cocktails & Creativity - A Flavourful Journey)• 1 Roof Deck DiningConvention Hall:• Pillar-less design, 5,000+ seats.• Expansive pre-function areas (1,291 m2 and 385 m2).World Ballroom, Lotus Suites 1-15 and Executive Boardroom• Spacious pre-function area (706 m2).• Various sizes (58 to 412 m2).• Accommodating 10 to 400 people.Orchestrated multi-faceted operations and strategic leadership in convention management, boosting sales through innovative F&B and marketing strategies.

550 room Themed Resort " Lost World "• 9 Food and Beverage Offerings• Catering and Conference ServicesPioneered innovation at a premier resort, boosting efficiency and guest satisfaction through service initiatives and team empowerment.

337 Room Hotel• 6 Food & Beverage Offerings• Banquet & Conferences Extensive-Out Catering Operations

370 Room Hotel• 5 Food & Beverage Offerings• Banquets & Out Catering

360 Room Hotel• 3 Food & Beverage Offerings• Banquets & Meetings

197 Room Hotel• 4 Food & Beverage Offerings• Banquets& Out Catering

Led the pastry and culinary programs at world-renowned luxury hotels and resorts, including The Ritz-Carlton, Raffles, Hilton, InterContinental, and Starwood Hotels. My roles spanned from Executive Pastry Chef to leadership positions, where I was instrumental in pre-opening operations, menu development, and team management across diverse international locations. This experience laid the foundation for my advancement into broader hospitality leadership roles.Key Achievements:Crafted award-winning desserts that enhanced guest satisfaction and elevated the dining experience at multiple 5-star properties.Managed and developed pastry teams, driving creativity and operational excellence in high-pressure environments.Led the setup of pastry kitchens for several high-profile hotel launches across multiple countries, ensuring seamless pre-opening operations.Contributed to significant improvements in F&B revenue and guest satisfaction through innovative culinary programs and strategic operational planning.Promoted to Food & Beverage Manager after consistently delivering exceptional results in pastry and overall F&B operations.