Australian Hospitality / Food & Beverage executive returning to Sydney with a record of success in designing, building, and managing successful and profitable 5-Star Hotel outlets and restaurants in 4 countries in Southeast Asia- Pacific – Australia, the Philippines, Indonesia & Thailand. Experience in the past 10 years includes – Managing Director of three restaurant companies; Director of Operations overseeing 12 outlets in Bangkok & Phuket.  Currently GM / MD working closely with hospitality / hotel management. Record of designing, building & operating kitchens and restaurant outlets– both long-term and turnkey outlets that are already profitable and handoff ready (with established menus, staff, administration & accounting procedures, annual budgets, corporate tax reserve funds, costing calculations, sponsorships, and permits).


Finally, known for reducing bottom line expenses and increasing profits by using relationships with GUINNESS, Diageo, Jack Daniels, Heineken, Singha / Chang /Tiger Beers, Moet Chandon, & Pernod Richard to win large beverage & event promotions & sponsorship deals. Earlier, worked in every area within hospitality & hotel ops.



Restaurant Management                  Hospitality Management               Hotel F&B Operations

Lease &Rental Negotiation               Site Viability Assessment               Launches & Turnarounds

Restaurant Design                               Restaurant Construction               Kitchen Design & Renovation

Construction Budgets & BOQs         Menu Design                                     Marketing / Advertising

Sponsorship Negotiation                    F&B Costing & Portioning              Recruiting &Staff Re-training   




English 100%

Thai 90%

Cantonese 15% (conversational)





General Manager & Managing Director (GM & MD) | 1999-2017

While consulting and overseeing other operations, manage both front & back of house operations, inventory control, accounting, annual budget, forecasting & end of month reporting to shareholders.  Design, build & operate all four restaurants.  Review and train staff, and implement F&B menus based on sales reports, demographics & economic trends.  Negotiate lease contracts & rents.  Lead staff of approx. 150 pax to pull through 9/11, SARS, Bali bombing, Bird Flu, Swine Flu, Tsunami, and the Yellow Shirt Airport Protests that resulted in Phuket’s Airport Closure, plus three military coups.  Sustain average Food COGS of 29% & Beverage COGS of 24-33%.


  • The Chicago Steakhouse–120-seat art deco style prohibition-era steakhouse located at the Baan Thai Resort & Spa, 2007-present

    • Designed turnkey outlet for value added dining concept to reflect changing demographics in

                Patong – exploited unused space to capture functions, parties & family dining

  •         ROI within 12 months

    • Average Food COGS of 25% (including complimentary salad bar) & Beverage COGS of 24%.

    • Annual revenues of 11m Baht ($440,000 AUD)_

  • Coyotes Mexican Restaurant & Margarita Bar, a 350-seat restaurant located at the Baan Thai Resort & Spa, covering 2nd & 3rd floors of Resort including an ocean view beach club terrace, 2006-present

    • Achieved 1st ROI within 18 months

    • Annual revenues of 36m Baht ($1.4m AUD)



  • Molly Malones Irish Pub, 250-seat restaurant located at the Baan Thai Resort & Spa, 1999-2015

    • 1st Irish Pub in Southern Thailand & largest Irish pub in Southeast Asia – ROI paid back in 10 months and thrived through SARS, Bird Flu, Swine Flu, Tsunami, three Military Coups & Yellow Shirt Protest Blockade of the airport

    • Annual revenues of 82m Baht ($ 3.28m AUD)


  • Scruffy Murphys Irish Pub – Designer / Builder, 200-seat bar located in the Patong Beach entertainment district & famous international live music venue with lrish bands, operated in tandem with Molly Malones but catering for younger pre-club crowd, 2001-2014

    • Annual revenues of 54m Baht ($2.1m AUD)

    • Average Food COGS of 33% & Beverage COGS of 32-34%



Director of Operations 2012-2014  

Recruited to provide dynamic management and lead turnarounds of flagging / unprofitable restaurant operations for multiple outlets in Bangkok.  Functioned as Restaurant Designer, Project Manager, and subsequent GM / Executive Director to lead restaurants back to profitability.


  • Kiwi Sports Pub & Grill– 180-seat restaurant / pub Bangkok

    • Offset limited funds by negotiating support deals with Heineken & GUINNESS; renovated, rebranded, replaced menu, replaced / restructured / retrained staff

    • Took from monthly revenues of 2.1m to 2.3m & with 0% profit, plus joint F&B costs in excess of 45%, to food costs of 35% & beverage 35-37% – within 3 months

    • With annual revenues of 26m Baht, with such low fixed costs, averaged net profit of

                400,000-650,000 Baht per month

                Provided shareholder end of month & P&L reporting and presentations for board meetings


  • Australian Pub – 200-seat restaurant / pub Bangkok

    • Again, negotiated sponsorship from Heineken & GUINNESS; restructured kitchen design, equipment, and food & beverage menus, including product sourcing & plate costing

    • Set up all aspects of admin & COGS; recruited General Manager & set up for handover

    • Took monthly revenues from 2.8m Baht to 4.5m Baht

    • Provided shareholder end of month & P&L reporting and presentations for board meetings


  • Q Bar Bangkok – one of Bangkok leading nightclubs, NY style, with international DJs & entertainers

    • Reduced beverage costs from 65% to 28% by setting up back of house admin & inventory stock control and training bar staff

    • Exploited untapped potential of club in unused operating hours from 7pm till midnight with functions & parties


  • Angel City Diner – 150-seat American Diner quickly famous for authentic diner cuisine / experience

    • Designed & built outlet from ground up to turnkey operation – landlord relations, negotiating lease & rental contracts, specs for code-compliant gas & pipelines with in a residential condo complex

    • Import & Install Rock-Ola jukebox, analog table selectors, memorabilia, décor, as well as admin, POS, accounting, inventory & cost control

    • Negotiated with condominium management company and owner committee to lease sidewalk (95 sq meters) for 85,000 Baht per month with 3-year + 3-year contract for Kazbah Restaurant

    • Complete entire setup & handover under budget

  • Kazbah Bar & Restaurant – 75-seat open air restaurant in front of Prime 11 Condominium Bangkok

    • Negotiated lease; coordinated government / building permits & fees

    • Designed all garden landscaping; set up outside bar & service area and installed underground wiring, lighting & retractable roof; completed entire setup under budget

    • Took from ground zero to very popular & profitable. With monthly rent of 75,000 Baht and annual revenues of 23m, produced net profits of 600,000-800,000 Baht per month


MOLLY MALONES IRISH PUB | Bangkok Thailand, and Pattaya Thailand

Project Manager / Managing Director | 2003-2010

  • Managed highly successful launch of Thailand’s 2nd Molly Malones Irish Pub (in Pattaya) and served as GM for 6 years

  • 6-years after high-profit launch and operations of Molly Malones in Pattaya, acquired and managed rebranding of the Irish Xchange Pub to Molly Malones

  • For both, managed full interior renovation while still open (sourced and managed contractors, created BOQs & budget for renovation & rebranding); managed all operations – stock ordering, inventory control, accounts & costs, financial reporting to shareholders, etc

  • Managed reconditioning of draught beer system, implementation of new POS systems, etc


JW MARRIOTT – Bangkok Thailand

Department Manager 1998 – 1999    

  • Level 2 Department reporting to RM & Food & Beverage Manager

  • Oversaw all aspects of health club & spa; aided with Food & Beverage Department and Front Office

  • Recruited and trained sales staff, membership coordinators, spa therapist, hair stylists, beauticians & massage therapist; provided support and coordination for F&B, catering, functions

  • Prepared outlet annual budgets, P&L reports, and end of month reports for monthly Excom Meeting

  • Conducted Outside Sales calls with Marketing & Sales Dept


THE DUSIT THANI HOTEL – Bangkok Thailand

Department Manager 1995 – 1998    

  • Level 2 Department Head, reporting to RM & F&B Manager

  • Helped design and coordinate buildout of health club & spa and introduced in-room spa service.

  • Helped reinvent flagging outlets and successfully pulled through Asian Financial Crisis, Thai Baht crash, and major exodus of expatriates (Thai Baht devalued 150+%) – Thailand was most affected economy 

  • Managed department through nationwide hotel occupancy drop to below 30% across Thailand and learned to operate successfully on shoestring budgets.



Department Manager 1995

  • Contract to help open Sentosa Cub & Spa – supervised turnkey construction finish & installation

  • Set up new Club Sentosa Health Club & Spa and oversaw food & beverage service.




Rugby Player, Karate Purple Belt, Amateur Boxer, Photography

2008 #2 ranked NSW State Champion Sydney Australia Weightlifter (115kg Division)