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Frederic Mazza

Innovative & Experienced Hotel General Manager

Strategic planning
Result oriented
Decision maker
Sense of organization
Skilled communicator
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Frederic Mazza
43 years old
Phuket, Thailand
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Professional Status
Employed
Unavailable
About Me
Highly influential and results-driven hospitality executive with a proven record of success in leading high-profile operations and driving innovation, growth, and change. Creative and strategically minded, with strong commercial acumen and a deep commitment to customer experience. Adept at inspiring teams, optimizing performance, and communicating effectively across all levels of the organization. A strategic thinker who thrives in fast-paced operations.
Experiences
  • 213 keys | 4-star Lifestyle Hotel | Prime Beachfront Location | Patong Beach

    Currently leading the full operational, financial, and commercial strategy of a high-performing lifestyle hotel in Phuket’s most competitive market. Tasked with end-to-end property leadership, team engagement, and brand experience delivery.

    Key Responsibilities & Achievements

    • Spearheaded revenue growth through data-led pricing strategies, optimized segmentation, and agile channel management • Reinforced guest-centric service culture, resulting in improved satisfaction scores, strong online reputation, and top-tier TripAdvisor positioning • Launched tactical local and regional partnerships to mitigate seasonality and maximize occupancy • Empowered departmental leaders through active mentoring, performance coaching, and cross-functional alignment • Implemented high-impact RevMax strategies to enhance profitability while maintaining brand standards and team morale • Positioned the hotel as a lifestyle leader in Patong by combining operational discipline with brand storytelling, design-led thinking, and bold guest engagement.

    Hotel Clover Patong Phuket
    patongphuket.hotelclover.com
  • Oversaw cluster operations across multiple properties in Phuket including:

    Radisson RED Phuket Patong Beach | Radisson Resort & Suites Phuket Kamala | Holiday Inn Resort Phuket Karon Beach | Holiday Inn Resort Phuket Surin Beach

    Focused on operational and brand alignment, commercial performance, revenue optimization and leadership mentoring.

    www.destination-group.com
    www.destination-hospitality.com
  • A flagship 5-star property located amid the Art Deco district on Mohammed V Boulevard, designed by renowned architect Jaime Beriestain. The hotel offers 120 stylish rooms and suites, an indoor pool, spa, fitness center, and over 450 sqm of modern meeting facilities in the city’s prime business hub.

    Key Responsibilities & Achievements

    • Led a 93-member multicultural team across 10 departments, cultivating a results-driven and guest-centric culture aligned with Radisson’s “Yes I Can!” service ethos • Oversaw 4 signature F&B outlets – The Collection Brasserie, Yuzu Restaurant, Lobby Bar, and the rooftop Caprice Bar – transforming them into vibrant social hubs that elevated the brand’s local reputation and incremental revenue • Delivered record-breaking performance: Occupancy 87% (+22%), GOP 41.8% (+9.4%), EBITDA 32.6% vs. 24.9% budgeted, while optimizing Payroll (21%) and F&B costs (Food 33%, Beverage 16%) • Reinforced owner trust through transparent communication, detailed reporting, and consistent budget overachievement • Championed service excellence and safety standards, ensuring top-tier QA scores and compliance across operations • Designed and implemented annual commercial and revenue strategies, leveraging dynamic pricing and market agility to strengthen positioning and profitability • Inspired leadership engagement through regular coaching, empowerment, and cross-department collaboration, driving both performance and retention.

    Radisson Blu Hotel Casablanca City Center
    www.radissonhotels.com
  • Overlooking the iconic Promenade des Anglais, this 331-key lifestyle resort blended Riviera elegance with high-energy social experiences. The hotel featured 3 restaurants, 3 bars, and a panoramic rooftop with pool, lounge, and Calade Restaurant — hosting DJ events for up to 1,500 guests. The beachfront Regence Plage by Radisson Blu added 200 sunbeds, a beach restaurant, and lounge bar, making it one of Nice’s most dynamic hospitality destinations.

    Key Responsibilities & Achievements

    • Oversaw all hotel operations with a hands-on, people-first approach, ensuring seamless guest journeys across rooms, F&B, events, and beach operations • Energized the brand’s social scene by transforming the rooftop into a signature nightlife destination, driving visibility, loyalty, and incremental revenue • Led and inspired a large, multicultural team, fostering empowerment, accountability, and performance excellence through daily engagement and coaching • Optimized profitability through precise forecasting, RevMax strategies, and strong collaboration between commercial and operations teams • Maintained brand standards while infusing a vibrant, contemporary guest experience aligned with lifestyle expectations • Served as acting General Manager during transition periods, ensuring operational continuity, guest satisfaction, and financial performance.

    Radisson Blu Hotel Nice

    www.radissonhotels.com
  • A landmark 5-star urban resort on Dakar’s chic Fann Corniche, offering 241 rooms and suites with a sleek, contemporary design. The hotel featured 6 vibrant F&B outlets, including the iconic Buddha Bar franchise, plus extensive conference and event facilities, positioning it as one of West Africa’s top social and business destinations.

    Key Responsibilities & Achievements

    • Directed a 140-member team across 6 outlets and multiple departments, cultivating a service-driven, performance-focused culture that elevated both guest experience and profitability • Revitalized the hotel’s social and culinary identity, leading the full redevelopment of the F&B division, concepts, menus, marketing, and operational standards, to boost visibility and drive local and international patronage • Implemented dynamic cost control and budgeting frameworks, improving departmental efficiency and maximizing profitability without compromising quality • Drove commercial strategy through annual sales planning, revenue forecasting, and activation of high-impact marketing partnerships and events that strengthened the property’s local footprint • Mentored and developed leadership teams, emphasizing accountability, communication, and service excellence consistent with Radisson’s global standards • Acted as a key member of the Executive Committee, supporting the General Manager in operational oversight, owner relations, and long-term strategic planning.

    Radisson Blu Hotel Dakar Sea Plaza

    www.radissonhotels.com
  • A 176-key franchise resort under the Sheraton brand, featuring 4 F&B outlets, a golf course, and spa facilities set within the pristine Deva domain on New Caledonia’s west coast.

    Key Responsibilities & Achievements

    • Contracted as consultant to elevate the resort’s overall F&B performance through a full-service audit and redefinition of quality standards • Developed and implemented new service protocols, ensuring consistency with Sheraton’s brand promise and enhancing the guest dining experience • Redesigned menu concepts and visual presentation, creating a more cohesive and market-relevant culinary identity • Strengthened F&B commercial performance by refining sales and marketing strategies, optimizing social media visibility, and improving revenue capture across outlets • Conducted wine and spirits training and hospitality English workshops to upskill service teams and enhance confidence in guest interactions.

    Sheraton New Caledonia Deva Spa & Golf Resort
    www.marriott.com
  • Set between Tahiti and Bora Bora, this five-star island resort features over 100 overwater and garden bungalows with private pools, 3 restaurants, 3 bars, pool and beach service, conference facilities, and the renowned Moorea Lagoon Spa. The property blends barefoot luxury with authentic Polynesian culture, offering nightly entertainment, live concerts, and signature dining experiences overlooking the lagoon.

    Key Responsibilities & Achievements

    • Directed all Food & Beverage operations across restaurants, bars, kitchens, and outdoor venues, ensuring seamless service delivery and brand-consistent guest experiences • Elevated the resort’s social and entertainment profile by curating live music, themed dining, and cultural performances that enhanced guest satisfaction and spend • Achieved strong financial growth, consistently meeting or exceeding forecasts through effective cost management, revenue strategy, and menu engineering • Led and inspired a 90-member team, building capability through mentoring, cross-training, and a culture of excellence • Partnered closely with the General Manager and Executive Committee to align F&B vision with overall resort strategy, driving profitability and brand differentiation.

    Hilton Moorea Lagoon Resort & Spa

    www.hiltonhotels.com
  • A stylish 124-room property on the French Riviera, nestled between Cannes and Monte-Carlo, featuring multiple restaurants, bars, private beach facilities, conference spaces, and a fitness center. The hotel offered an elegant yet relaxed atmosphere for both leisure and business travelers.

    Key Responsibilities & Achievements

    • Oversaw all overnight hotel operations, ensuring seamless guest service, safety, and brand compliance across rooms, F&B outlets, and public areas • Acted as the property’s senior representative during night shifts, managing guest relations, VIP arrivals, and early departures with discretion and professionalism • Monitored financial performance after hours, reconciling sales by revenue center and ensuring cashiering accuracy across all outlets • Maintained a strong focus on guest well-being and security, coordinating closely with front office, housekeeping, and engineering teams • Contributed to operational consistency and service excellence, ensuring guests received the same level of engagement and quality experience day or night.

    IHG Hotels & Resorts
    www.ihg.com
  • A historic five-star property on the shores of Lake Geneva, the Grand Hôtel du Lac embodies refined Swiss hospitality and timeless elegance. Recently redesigned by Pierre-Yves Rochon, the hotel offers Michelin-starred dining at Les Saisons and a tradition of personalized service that continues to set the benchmark in the region.

    Key Responsibilities & Achievements

    • Oversaw all Food & Beverage operations, ensuring exceptional guest experiences across fine dining, banquets, and private events while maintaining the property’s prestigious reputation • Led F&B sales, budgeting, and daily operations, optimizing performance across outlets and event venues to achieve revenue and quality goals • Supervised all conferences, weddings, and high-profile functions, guaranteeing seamless execution aligned with Leading Quality Assurance (LQA) standards • Managed the POS system and database integrity, ensuring accurate financial reporting and operational efficiency • Recruited, trained, and onboarded new team members, fostering a culture of excellence and attention to detail • Acted as Hotel Duty Manager in the General Manager’s absence, maintaining operational oversight and guest satisfaction across all departments.

    Grand Hôtel du Lac
    www.ghdl.ch
  • A prestigious private members’ club established in 1904 for serving and former military personnel of Her Majesty’s Armed Forces and their families. Located in the heart of Waterloo, the Union Jack Club features over 300 rooms and suites, a fine dining restaurant, multiple bars, a library, and 12 conference and banqueting rooms.

    Key Responsibilities & Achievements

    • Held full operational, financial, and administrative responsibility for the entire Food & Beverage division, including restaurants, bars, and conference operations • Drove significant business growth, increasing F&B departmental GOP by 154% over three years through revenue optimization, cost control, and strategic menu engineering • Directed the Conference & Banqueting department, overseeing sales, booking processes, and seamless event execution for both private and corporate clients • Spearheaded major development projects, including the creation of a new lobby coffee shop concept and the full kitchen and restaurant refurbishment program, enhancing guest experience and property value • Analyzed sales, occupancy, and forecast data to guide budget planning and business performance improvements • Served as Hotel Duty Manager in the CEO’s absence, ensuring smooth day-to-day operations and consistent service excellence across all departments.

    www.ujclub.co.uk
  • I joined Bespoke Hotels to lead the pre-opening and launch of Bermondsey Square Hotel, a 90-room boutique property steeped in South London’s creative energy. Nestled near Bermondsey Square’s art galleries, cafés, and design studios, the hotel’s “At Home” lounge concept and laid-back industrial chic aesthetic offered a refreshing alternative to conventional London stays.
    www.bermondseysquarehotel.co.uk

    Following the successful opening, I was promoted and led the pre-opening and opening of No. Ten Manchester Street Hotel in Marylebone, a sophisticated boutique retreat housed in an Edwardian townhouse. The property features 50 bespoke rooms and suites, a modern Italian Dieci Restaurant, award-winning cigar terrace, and a curated, intimate guest experience in the heart of central London.
    www.tenmanchesterstreethotel.com

    Key Responsibilities & Achievements

    • Played a pivotal role in two successful hotel launches, overseeing all pre-opening and opening phases, including concept development, recruitment, and operational setup • Directed all Food & Beverage operations, from fine dining and lounge service to room service and event catering, ensuring consistency in quality and guest satisfaction • Collaborated closely with design and culinary teams to shape distinctive dining identities that reflected each property’s location and target clientele • Implemented efficient cost controls, supplier partnerships, and service standards, contributing to smooth openings and early profitability • Acted as Hotel Duty Manager during the General Manager’s absence, ensuring seamless guest experience and operational excellence across all departments.

    www.bespokehotels.com
  • A contemporary 195-room, 4-star waterfront property featuring Brasserie De Verre en Verre, the Martello and Marina Bars, a 250-seat outdoor terrace, modern meeting and event facilities, spa, and wellness center overlooking St. Aubin’s Bay.

    Key Responsibilities & Achievements

    • Instrumental in the pre-opening and successful launch of the Radisson Blu Waterfront Hotel Jersey, contributing to all stages of operational planning and brand implementation • Supported the full development of the Food & Beverage division, including concept design, menu planning, supplier selection, and service standards • Recruited, trained, and coached the opening F&B team, building a motivated and service-driven department that reflected Radisson’s brand values • Oversaw daily operations across outlets, ensuring consistent quality, efficiency, and guest satisfaction • Acted as Hotel Duty Manager in the General Manager’s absence, maintaining operational continuity and guest engagement across all departments.

    Radisson Blu Waterfront Hotel Jersey
    www.radissonhotels.com
  • A five-star boutique property in St. Helier, renowned for its contemporary design, intimate atmosphere, and the award-winning Bohemia Restaurant, holder of a Michelin Star and multiple AA Rosettes. The hotel also features a stylish lounge bar, terrace, spa, and pool, delivering an elevated yet relaxed island experience.

    Key Responsibilities & Achievements

    • Led restaurant and bar operations for the hotel’s signature venues, ensuring world-class service and maintaining Bohemia’s Michelin-star standards • Supervised and motivated a 14-member team, fostering precision, professionalism, and guest engagement at every service touchpoint • Partnered with the Executive Chef and Sommelier to refine menu presentation, wine pairing, and overall guest journey, reinforcing the restaurant’s top-25 UK ranking by Egon Ronay • Supported guest relations, quality assurance, and day-to-day hotel operations, acting as senior in-charge during management absence to ensure seamless delivery across all outlets.

    The Club Hotel & Spa
    www.theclubjersey.com
  • 182 rooms & suites | Multiple restaurants & bars | Panoramic roof terrace overlooking the Mediterranean | Spa | Prime Location | Management of a 18 employee-shift

    Boscolo Hotel & Spa Nice
    www.boscolocollection.com
  • 147 rooms & suites | Restaurant & lounge bar | Conference & banqueting facilities | Room service & minibar | City Center | Management of a 15 employee-shift

    Radisson Blu Hotel Leeds City Centre
    www.radissonhotels.com
Skills

Management Leadership

  • Recruiting, integration and development of new collaborators
  • Motivation, management and evaluation of workers during shifts
  • Full administrative and operational management
  • Leading by example

Customer Service

  • Ensure customer satisfaction by exceeding all expectation
  • Management and analysis of customer feedback
  • Ensure the best quality of service is provided at all times
  • Complaint management and customer reviews
  • Optimisation of the "Customer Relationship Management"

Marketing Communication

  • Analysis of competitive markets
  • Commercial strategy to give a lift to sales
  • Organisation of PR event to strive visibility
  • Management of social media to push sales & special events
  • Bold marketing action to create the visibility
  • Being part of the community & the talk of the town

Financial Awareness

  • Annual budget planning & forecasting
  • Management of hotel cost to include payroll
  • Weekly revenue meeting to analyse the market trends and maximise sales
  • Analysis of profits & losses, financial analysis & reporting, sales reports & results

Computer Skills

  • Windows | Mac OS
    Expert
  • Microsoft Office (Word, Excel, Power Point, Outlook)
    Expert
  • Opera | Micros
    Expert
  • PMI | ReviewPro
    Expert
  • SAP | EMMA
    Advanced
  • Lighthouse | SiteMinder | STR
    Advanced

Languages

  • French (Native proficiency)
    Expert
  • English (Bilingual proficiency)
    Expert
  • Italian (Limited working proficiency)
    Good
  • Thai (Beginner)
    Notions
Education

BTS Hôtellerie Restauration

Technical School Hotel Trade and Tourism Paul Augier

1997 to 2002
BTS Hôtellerie restauration option A mercatique et gestion hôtelière

Leadership Essentials

eCornell Online Learning University

April 2019

Hospitality Management

eCornell Online Learning University

May 2019

Hotel Revenue Management

ECORNELL ONLINE LEARNING UNIVERSITY

May 2020
Interests

My Key Words

  • General Manager, Hotel Operations, P&L Responsibility, Budgeting, Revenue Management, Owner Relations, Pre-opening, Leadership, Luxury & Lifestyle Brands, Guest Experience, Profitability, Team Development, Strategic Planning, Sales & Marketing

What I Like

  • Self-development, Swimming, Hiking, Skydiving, Cooking, Traveling

Visited Countries

  • Australia, Channel Islands, France, French Polynesia, Germany, Ireland, Italy, Malaysia, Maldives, Monaco, Morocco, Netherland, New Caledonia, Senegal, Spain, Switzerland, Thailand, Tunisia, United Kingdom, United States
Portfolios

Tripadvisor Travelers’ Choice Awards Best of the Best 2025

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Announcement Destination Group, Thailand

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Reference IHG Hotels & Resorts, Holiday Inn

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Reference Grand Hotel du Lac, Switzerland

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Reference Union Jack Club, London

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Reference Radisson Blu Hotel, Jersey

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Reference Boscolo Collection Hotels, Nice

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