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Trên 20 năm
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Kinh nghiệm làm việc
F&B MANAGER tại Renaissance Seoul Hotel
10/1993 → 10/2016 (23 năm )
Seoul, South Korea
F&B MANAGER Renaissance Seoul Hotel | Seoul, South Korea November 1993 – October 2016 Managed daily operations of multiple luxury F&B outlets, including restaurants, bars, buffets, banquets, and convention services. Oversaw budgeting, staff scheduling, inventory control, purchasing, service training, and food cost management. Directed large-scale banquets, VIP events, corporate functions, weddings, and conventions with up to 1,000+ attendees. Collaborated with culinary teams to redesign menus, improve profitability, and reduce food costs. Maintained 5-star hotel service standards through staff training, quality control, and guest focused operations. Trained and mentored hospitality professionals through structured OJT, performance reviews, and service-standard coaching. Built a strong foundation in luxury hotel operations, F&B profitability, banquet execution, and high-volume guest service management.
GENERAL MANAGER tại Hotel Genesis Kimbe
10/2017 → 8/2019 (1 năm 10 tháng)
Kimbe, Papua New Guinea
GENERAL MANAGER Hotel Genesis Kimbe | Kimbe, Papua New Guinea October 2017 – August 2019 Directed full property operations, including rooms, F&B, housekeeping, security, administration, staffing, and facility management. Managed hotel operations in a challenging overseas market while maintaining service quality and operational stability. Implemented standardized operating procedures across Front Office, Housekeeping, F&B, and Security departments. Improved service consistency, guest safety, staff performance, and daily operational efficiency. Led multicultural teams and maintained effective communication between ownership, employees, guests, and local vendors. Handled local business operations, supplier coordination, administrative duties, and property related management tasks.
GENERAL MANAGER tại JCS Hotel
10/2019 → 1/2023 (3 năm 3 tháng)
Yeosu, South Korea
GENERAL MANAGER JCS Hotel | Yeosu, South Korea October 2019 – January 2023 Managed overall hotel operations with a strong focus on F&B, banquets, weddings, MICE events, and guest service quality. Supervised multiple F&B outlets, including all-day dining, premium buffet restaurants, fine dining, and banquet halls. Prepared annual and monthly budgets, sales targets, and cost-control plans to improve financial performance. Controlled food costs, labor costs, inventory, purchasing, and operational expenses to increase profitability. Planned and executed corporate events, luxury weddings, banquets, VIP functions, and large scale group events. Worked closely with department heads to improve service standards, operational efficiency, and guest satisfaction. Strengthened internal communication between departments to ensure smooth daily hotel operations.
GENERAL MANAGER tại Matinloc Island Resort
2/2023 → 6/2026 (3 năm 4 tháng)
El Nido, Palawan, Philippines
GENERAL MANAGER Matinloc Island Resort | El Nido, Palawan, Philippines February 2023 – June 2026 Oversee full resort operations, including rooms, F&B, guest services, facilities, marine operations, HR, finance, and local administration. Develop and implement seasonal pricing strategies to maximize occupancy, RevPAR, and overall resort revenue. Manage global OTA platforms, room rate settings, online sales channels, reservations, and financial reconciliations. Secure and manage high-value group bookings, corporate retreats, private events, and destination weddings. Supervise off-grid island infrastructure, including generators, water supply systems, desalination facilities, solar power networks, sewage systems, and private boats. Coordinate with Philippine government offices and regulatory bodies regarding permits, boat licenses, property compliance, and resort-related administrative matters. Lead the full HR lifecycle for local staff, including recruitment, training, promotion, discipline, and termination. Implement service training programs to align local hospitality culture with international luxury resort standards. Handle guest complaints, service recovery, and VIP requests to maintain a high level of guest satisfaction. Monitor F&B costs, kitchen operations, inventory control, and purchasing to improve profitability and reduce waste.



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