Frédéric A.

As the Regional General Manager, I spearheaded operations across three properties, orchestrating initiatives to maximize efficiency and performance. I led the expansion of our head office in Maldives, pioneering the development of a new property and innovative concepts aimed at fostering growth and market differentiation. I orchestrated a comprehensive overhaul of standard operating procedures, strategically streamlining processes to ensure seamless operations and elevate our performance standards.

As the Regional General Manager, I spearheaded operations across three properties, orchestrating initiatives to maximize efficiency and performance. I led the expansion of our head office in Maldives, pioneering the development of a new property and innovative concepts aimed at fostering growth and market differentiation. I orchestrated a comprehensive overhaul of standard operating procedures, strategically streamlining processes to ensure seamless operations and elevate our performance standards.

As the General Manager, I initiated the introduction of the EXCOM team to cultivate cohesion and strategic alignment within the organization. With a focus on visionary leadership, I guided the team in setting clear goals and strategies for achieving growth and success. I formulated and executed strategic plans designed to drive business objectives, ensuring that every step taken aligned with our overarching mission and vision.

Below listed are some of my achievements within this role:

● Elevated group guest satisfaction ratings from number 8 to number 1 on comment cards.
● Streamlined staff meal costs at restaurant by reducing number of recipients from 30 staff members to 5.
● Achieved 48% increase in Gross Operating Profit (GOP) by reducing expenses while maintaining quality standards.
● Replaced overtime compensation for Executive Committee and Management Team with two-week rest period, resulting in approximately $150,000 in savings

As the General Manager, I initiated the introduction of the EXCOM team to cultivate cohesion and strategic alignment within the organization. With a focus on visionary leadership, I guided the team in setting clear goals and strategies for achieving growth and success. I formulated and executed strategic plans designed to drive business objectives, ensuring that every step taken aligned with our overarching mission and vision.

Below listed are some of my achievements within this role:

● Elevated group guest satisfaction ratings from number 8 to number 1 on comment cards.
● Streamlined staff meal costs at restaurant by reducing number of recipients from 30 staff members to 5.
● Achieved 48% increase in Gross Operating Profit (GOP) by reducing expenses while maintaining quality standards.
● Replaced overtime compensation for Executive Committee and Management Team with two-week rest period, resulting in approximately $150,000 in savings

As the General Manager, I spearheaded all pre-opening and opening operations for the inaugural Beach Club within the groundbreaking Crossroads project in Maldives, which stands as the nation's premier multi-island integrated leisure and entertainment hub. I meticulously supervised three restaurants, three bars, 300 sunbeds, cabanas, lockers, and a 300-member personnel team to ensure seamless operations from 6:30 AM until midnight. Among my diverse responsibilities was curating the musical ambiance as the House DJ, enriching the overall guest experience.

Below listed are some of my achievements within this role:

● Streamlined workflows and enhanced efficiency by developing and executing standardized operational protocols.
● Ensured seamless operations at new location by formulating and integrating pre- and post-opening financial plans, promotional strategies, and operational protocols.

As the General Manager, I spearheaded all pre-opening and opening operations for the inaugural Beach Club within the groundbreaking Crossroads project in Maldives, which stands as the nation's premier multi-island integrated leisure and entertainment hub. I meticulously supervised three restaurants, three bars, 300 sunbeds, cabanas, lockers, and a 300-member personnel team to ensure seamless operations from 6:30 AM until midnight. Among my diverse responsibilities was curating the musical ambiance as the House DJ, enriching the overall guest experience.

Below listed are some of my achievements within this role:

● Streamlined workflows and enhanced efficiency by developing and executing standardized operational protocols.
● Ensured seamless operations at new location by formulating and integrating pre- and post-opening financial plans, promotional strategies, and operational protocols.

Chelsea Harbour Hotel: Created, merged, and upgraded operational standards for four brands/collections within group while driving business performance in addition to creating mission statement and DNA. Established room and food & beverage concept including products, amenities, and uniforms. Additionally, following opening, I managed the day-to-day operation as interim General Manager/Brand Development Manager until a replacement was found.

Chelsea Harbour Hotel: Created, merged, and upgraded operational standards for four brands/collections within group while driving business performance in addition to creating mission statement and DNA. Established room and food & beverage concept including products, amenities, and uniforms. Additionally, following opening, I managed the day-to-day operation as interim General Manager/Brand Development Manager until a replacement was found.

“Turning moments into memories for Guest and delivering service with emotions beyond expectation.As a seasoned General Manager, I specialize in forging and nurturing lucrative partnerships with key stakeholders, including owners, CEOs, vendors, clientele, and our valued team members. My approach emphasizes fostering a dynamic culture steeped in innovation, collaboration, and a relentless pursuit of excellence. Through astute direction and seamless coordination, I orchestrate daily operations with precision, driving unparalleled efficiency and effectiveness throughout the organization.

Below listed are some of my achievements within this role:

● Kingdom of Saudi Arabia Palace:
◦ Formulated new Standard Operating Procedures (SOPs) and ensured adherence to esteemed luxury brand identity.
◦ Directed pre-opening activities for Palace's 12 zones and over 300 personnel by providing strategic planning and developmental insights.
● Fregate Private Islands, Seychelles, Oetker Collection:
◦ Revamped and reconstructed all local operational procedures.
◦ Evaluated, scrutinized, and identified deficiencies across menu planning, back-house management, customer service protocols, productivity and quality standards, cleanliness and hygiene practices, and food and beverage operational procedures.
● Chelsea Harbor Hotel, United Kingdom:
◦ Formulated, integrated, and enhanced operational benchmarks across four brands/collections within organization, while driving business efficacy and crafting mission statement and organizational DNA.
◦ Implemented strategic repositioning of property to align with "The Leng's Collection" brand ethos.
◦ Established criteria for new "Social Millennial Generation Collection."
◦ Achieved notable 4.5-star rating on TripAdvisor by elevating property standards to 5-star luxury amenities.

“Turning moments into memories for Guest and delivering service with emotions beyond expectation.As a seasoned General Manager, I specialize in forging and nurturing lucrative partnerships with key stakeholders, including owners, CEOs, vendors, clientele, and our valued team members. My approach emphasizes fostering a dynamic culture steeped in innovation, collaboration, and a relentless pursuit of excellence. Through astute direction and seamless coordination, I orchestrate daily operations with precision, driving unparalleled efficiency and effectiveness throughout the organization.

Below listed are some of my achievements within this role:

● Kingdom of Saudi Arabia Palace:
◦ Formulated new Standard Operating Procedures (SOPs) and ensured adherence to esteemed luxury brand identity.
◦ Directed pre-opening activities for Palace's 12 zones and over 300 personnel by providing strategic planning and developmental insights.
● Fregate Private Islands, Seychelles, Oetker Collection:
◦ Revamped and reconstructed all local operational procedures.
◦ Evaluated, scrutinized, and identified deficiencies across menu planning, back-house management, customer service protocols, productivity and quality standards, cleanliness and hygiene practices, and food and beverage operational procedures.
● Chelsea Harbor Hotel, United Kingdom:
◦ Formulated, integrated, and enhanced operational benchmarks across four brands/collections within organization, while driving business efficacy and crafting mission statement and organizational DNA.
◦ Implemented strategic repositioning of property to align with "The Leng's Collection" brand ethos.
◦ Established criteria for new "Social Millennial Generation Collection."
◦ Achieved notable 4.5-star rating on TripAdvisor by elevating property standards to 5-star luxury amenities.

As a seasoned General Manager, I spearheaded the development of a prestigious 36-villa complex, overseeing a dedicated team of 180 talented individuals. I orchestrated captivating global launch marketing campaigns, ensuring our brand resonated with our target audience worldwide. With meticulous attention to detail, I crafted and executed brand-standard operating procedures, setting the benchmark for excellence within the industry. By establishing and meticulously maintaining operational processes, I streamlined workflows, maximizing efficiency and productivity across the board.

Below listed are some of my achievements within this role:

● Enhanced occupancy rates from 35% to 70% through implementation of industry best practices and service standards.
● Achieved #1 ranking on TripAdvisor following revitalization of client care practices, including spa design, construction, menu conceptualization, and service/product selection.

As a seasoned General Manager, I spearheaded the development of a prestigious 36-villa complex, overseeing a dedicated team of 180 talented individuals. I orchestrated captivating global launch marketing campaigns, ensuring our brand resonated with our target audience worldwide. With meticulous attention to detail, I crafted and executed brand-standard operating procedures, setting the benchmark for excellence within the industry. By establishing and meticulously maintaining operational processes, I streamlined workflows, maximizing efficiency and productivity across the board.

Below listed are some of my achievements within this role:

● Enhanced occupancy rates from 35% to 70% through implementation of industry best practices and service standards.
● Achieved #1 ranking on TripAdvisor following revitalization of client care practices, including spa design, construction, menu conceptualization, and service/product selection.

As the General Manager overseeing pre-opening endeavors, I orchestrated the planning, execution, and grand opening of a cutting-edge collaborative designer boutique hotel, featuring prestigious luxury brands such as Hermès, Bvlgari, and Giogetti. Collaborating closely with a renowned Michelin-starred chef, I supervised the development and implementation of five distinct food and beverage establishments, ensuring each reflected unparalleled excellence. With a sharp focus on financial management, I crafted and monitored budgetary requirements while refining a comprehensive marketing strategy to enhance the hotel's presence and appeal in the luxury hospitality sector.

Below listed are some of my achievements within this role:

● Managed team of 280 employees to operate facilities serving up to 300 guests.
● Facilitated selection and integration of furnishings aligning with brand standards.
● Contributed to kitchen design, spa layout, and creation of bespoke bathroom amenities.

As the General Manager overseeing pre-opening endeavors, I orchestrated the planning, execution, and grand opening of a cutting-edge collaborative designer boutique hotel, featuring prestigious luxury brands such as Hermès, Bvlgari, and Giogetti. Collaborating closely with a renowned Michelin-starred chef, I supervised the development and implementation of five distinct food and beverage establishments, ensuring each reflected unparalleled excellence. With a sharp focus on financial management, I crafted and monitored budgetary requirements while refining a comprehensive marketing strategy to enhance the hotel's presence and appeal in the luxury hospitality sector.

Below listed are some of my achievements within this role:

● Managed team of 280 employees to operate facilities serving up to 300 guests.
● Facilitated selection and integration of furnishings aligning with brand standards.
● Contributed to kitchen design, spa layout, and creation of bespoke bathroom amenities.

As the Resort Manager, I spearheaded pre-opening directives and meticulously orchestrated the planning, administration, and coordination of the resort's highly anticipated launch. With a keen eye for detail, I developed and implemented essential operating procedures, spanning across 60 luxurious villas and overseeing a dedicated staff of 250 across diverse departments including food and beverage, spa services, front office, housekeeping, kids club, and dive activities, while ensuring top-notch resort security. Additionally, I provided invaluable support to our sister property during the high-profile Formula One event in Abu Dhabi, ensuring seamless operations and guest satisfaction.

Below listed are some of my achievements within this role:

● Contributed to corporate projects by assisting in hotel takeover procedures in Turkey, Dubai, and Doha.
● Surpassed average occupancy rates of well-established resorts by achieving 55% occupancy rate within one year of resort's opening.
● Employed profit and loss (P&L) analysis alongside strategic marketing approaches to attain and maintain Gross Operating Profit (GOP) of $1 million.

As the Resort Manager, I spearheaded pre-opening directives and meticulously orchestrated the planning, administration, and coordination of the resort's highly anticipated launch. With a keen eye for detail, I developed and implemented essential operating procedures, spanning across 60 luxurious villas and overseeing a dedicated staff of 250 across diverse departments including food and beverage, spa services, front office, housekeeping, kids club, and dive activities, while ensuring top-notch resort security. Additionally, I provided invaluable support to our sister property during the high-profile Formula One event in Abu Dhabi, ensuring seamless operations and guest satisfaction.

Below listed are some of my achievements within this role:

● Contributed to corporate projects by assisting in hotel takeover procedures in Turkey, Dubai, and Doha.
● Surpassed average occupancy rates of well-established resorts by achieving 55% occupancy rate within one year of resort's opening.
● Employed profit and loss (P&L) analysis alongside strategic marketing approaches to attain and maintain Gross Operating Profit (GOP) of $1 million.

Pre-opening 1 month

Pre-opening 1 month

Pre-opening 1 year

Pre-opening 1 year

ADD & Fine Dinning

I steered and improved efficiency of F&B operations of $7.400.000 revenues of three restaurants, two bars, and pool/beach operation with 130 employees. I managed four seasons explorer with a crew of 23 and 22 passengers for three, four, and seven nights’ cruises around Maldives, managing capital expenditure for entire resort. I monitored project activities to ensure completion within given timeframe and progression of the order/invoices. I developed three quotations to get best possible prices to accomplish same $ value for the owners.
 Achieved excellent guest retention rate and positive feedback, optimising AVG check and bottom line of the division by providing exceptional customer service.
 Decreased turnover of staff by confirming proper staff rotation and time off, sanitation/setting up updating, and planning of next cuirse with captain chef and boat manager.


16 years of luxury Hotel and Resort Food & Beverage experience at Four Seasons Hotels & Resorts across the USA, Middle East & Asia.


Four Seasons Nevis, pre-opening
Four Seasons Seattle,
Four Seasons Singapore

ADD & Fine Dinning

I steered and improved efficiency of F&B operations of $7.400.000 revenues of three restaurants, two bars, and pool/beach operation with 130 employees. I managed four seasons explorer with a crew of 23 and 22 passengers for three, four, and seven nights’ cruises around Maldives, managing capital expenditure for entire resort. I monitored project activities to ensure completion within given timeframe and progression of the order/invoices. I developed three quotations to get best possible prices to accomplish same $ value for the owners.
 Achieved excellent guest retention rate and positive feedback, optimising AVG check and bottom line of the division by providing exceptional customer service.
 Decreased turnover of staff by confirming proper staff rotation and time off, sanitation/setting up updating, and planning of next cuirse with captain chef and boat manager.


16 years of luxury Hotel and Resort Food & Beverage experience at Four Seasons Hotels & Resorts across the USA, Middle East & Asia.


Four Seasons Nevis, pre-opening
Four Seasons Seattle,
Four Seasons Singapore

MIT (manager in training for 18 months)
Purchasing assistant manager for the 5 properties. (960 Rooms)

MIT (manager in training for 18 months)
Purchasing assistant manager for the 5 properties. (960 Rooms)

Internship front office

Internship front office

Royal Viking Sky, Royal Viking Sun,
Exec Pastry Chef Relief, for 750 guests, one seating dining room, breakfast lunch dinner, afternoon tea… buffets. Managing a team of 12 staffs

Royal Viking Sky, Royal Viking Sun, Exec Pastry Chef Relief, for 750 guests, one seating dining room, breakfast lunch dinner, afternoon tea… buffets. Managing a team of 12 staffs

Chef Instructor supervisor of the Pastry department. Initiated and supervised the setup of the pastry kitchen. Developed Curriculum and Syllabi for the program. Certified Culinary Educator, Certified Pastry chef.

Chef Instructor supervisor of the Pastry department. Initiated and supervised the setup of the pastry kitchen. Developed Curriculum and Syllabi for the program. Certified Culinary Educator, Certified Pastry chef.

Pastry chef Assistant worked in all the aspect of production with emphasis on entremets.

Pastry chef Assistant worked in all the aspect of production with emphasis on entremets.

Pâtissier, confiseur, glacier, Pastry Commis

Pâtissier, confiseur, glacier, Pastry Commis

Pâtissier, Confiseur, Glacier Pastry chef Apprentice