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
General Manager
Hotel Clover Group
Since July 2024
Patong, Phuket
Thailand
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.
• 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.
Regional General Manager
Destination Group
March 2024
to June 2024
Phuket
Thailand
Oversaw cluster operations across multiple properties 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, and leadership mentoring.
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.
Overlooking the iconic Promenade des Anglais, this 331-key lifestyle resort blended Riviera elegance with high-energy social experiences. The hotel featured three restaurants, three 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.
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 six 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 six 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.
A 176-key franchise resort under the Sheraton brand, featuring four 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.
Set between Tahiti and Bora Bora, this five-star island resort features over 100 overwater and garden bungalows with private pools, three restaurants, three 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.
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.
A tradition of hospitality, individualized service and refined cuisine which excell today. Entirely renovated by Pierre-Yves Rochon the hotel shines like a jewel on the shores of Lake Geneva. Let yourself be seduced by our restaurant "Les Saisons" awarded with a Michelin Star
• Responsible for delivering outstanding quality service to guests. Responsible for the F&B sales and activities within the hotel environment. Supervision of all conferences, banquets and weddings. Management of the POS system to include the maintenance of the data base. Setting up and follow up of the Leading Quality Assurance standards (LQA). Responsible of the recruitment, induction, training of all new collaborators. Hotel Duty Manager, Responsible for overseeing of the hotel in GM’s absence
The Union Jack Club is a Private Residential Members Club created in 1904 for serving and former military personnel of Her Majesty’s Armed Forces and their families | Located in the heart of Waterloo | the Club has over 300 rooms & suites | Fine Dining Restaurant & Bars | Library | 12 fully equipped Conference & Banqueting rooms
• Full operational, administrative and financial responsibility of the F&B department. Responsible of the Conference & Banqueting revenue centre, booking process and day to day operation. Analysis of sales, occupancy and forecast, departmental budget, cost control. Increased overall Food & Beverage GOP by 154% over a period of three years. Oversaw the creation, development and achievement of the lobby Coffee Shop. Oversaw the full Kitchen & Restaurant Refurbishment Program. Hotel Duty Manager, responsible for overseeing of the Club in CEO’s absence
45 Executive Deluxe Bedrooms including 8 Junior & Grand Suites | Concierge service | Private Fine Cigar Lounge | The No Ten Bar & Restaurant Lounge | 24 hours à la Carte Room Service | State of Art InRoom Mini Bar
• Promoted from the Bermondsey Square to No Ten Manchester Street Hotel. Pre-opening & opening of the No Ten Manchester Street Hotel. Pre-opening & opening of the Bermondsey Square Hotel. Hotel Duty Manager, responsible for overseeing of the hotel in GM’s absence
195 Rooms & Suites | Restaurant Brasserie De Verre en Verre | Martello & Marina Bars | HiTech Meeting & Event Rooms | 250 seats outdoor terrace | Swimming Pool | Spa | Beauty Treatment Centre | Room Service & Mini Bar
• Pre-opening & opening of the Radisson Blu Waterfront Hotel Jersey 4-star. Operation and development of the F&B department. Recruitment, training & development of the Food & Beverage team. Hotel Duty Manager, responsible for overseeing of the hotel in GM’s absence
147 rooms & suites | Restaurant & lounge bar | conference & banqueting facilities | room service & minibar | Management of a 15 employee-shift
• Responsible for recruiting, training and developing the team members. Responsible for the overall guest satisfaction. Responsible for the HACCP & Food Safety procedures within the F&B department. Menu development with the Head Chef to renew and enhance the culinary experience, quality control, cost control, payroll management, goods ordering & controlling
