David Bedinghaus

• Manages all culinary operations throughout Resorts World Sentosa Integrated Resort (Hotels, Celebrity Restaurants, Casino, MICE-CPK, USS & Attractions)
• Re-opened the newly renovated FORUM as a Xmas Marketplace with multiple food stalls to drive more resort foot fall.
• Created the Longest Dresden Stollen in Singapore verified by the Singapore Records at 93 meters for the newly re-opened FORUM Xmas Marketplace
• Opened: New Outlets
• ORA Hotel and Breakfast venue LOMA & Lobby Grab & Go
• SUGARRA a Basque Spanish Fine Dine
• SYUN relocated Japanese Fine Dine
• KO-MAN, a Casual Japanese Restaurant
• ASLI Indonesian Full-Service Restaurant in the Casino
• TON-TON designated retail outlet in the Casino with up market Bakery/Patisserie
• HARVEST HALL: An up market Casino food hall with 5 Cuisines and a design that can change concepts without major expense or down time.
• Resort wide: All new food packaging that is recyclable or compostable
• Resort wide: Healthy Lifestyle food alternative; driven by the implementation of In-house produced Ancient Grain products: MICE, SPR, Hotels, Casino, USS and Dim Sum

(LET IT BEE HONEY) Business is Closed

• Operational since 2015 servicing Thailand's B2B-B2C markets , E-commerce, HORECA, Gourmet and Hamper shops, and a physical ship.
• Annual revenue USD$ 400,000.
• Managed day-to-day business operations.
• Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.

• Manages all culinary operations throughout Resorts World Sentosa Integrated Resort (Hotels, Celebrity Restaurants, Casino, MICE-CPK, USS & Attractions)
• Reason for leaving: To operate my own business in Thailand
• Managed risk effectively by implementing robust compliance procedures and conducting regular audits of internal controls.
• Managed a diverse portfolio of projects, ensuring that each project met established quality standards and delivered expected results on time and within budget.

• Kirimaya Golf Resorts Spa – 65 Units
• Muthimaya Forest Pool Villa – 65 Villas
• ATTA Lakeside Resort Suites 243 Suites
• Kirimaya is a real estate development project in the northeast of Thailand occupying 500 acres of land including an 18 hole Jack Nicolas designed golf course, 3 Resorts and 6 Residential projects
• Responsible for management of food & beverage operations for 6 outlets and catering of 3 resorts (373 keys) 2.5 acre Organic Farm, newly opened Atta Lakeside Resort Suites with a Teppanyaki & Yakiniku restaurant
• Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
• Reason for leaving: In pursuit of a broader scope corporate level position.

• Task force assignment to drive opening of food & beverage product as quick as possible
• Recruitment, OSE & FF&E selection along with opening of a 3 meal outlet, bar and ballroom/catering operations
• Reason for leaving: This was an interim project offered while other Moevenpick opportunities in Asia developed, but in fact wound up delaying
• Hence my pursuit of the following position.

• Company 5 Ships in 4 S.E.A
• Countries WWW.PANDAW.COM
• Managing onboard and shore operations for 5 river cruise ships (30 cabins each) throughout Myanmar, Cambodia, Vietnam and Sarawak
• Responsibilities included all aspects of F&B and Housekeeping, management training programs, recruitment, public relations, new F&B product development, annual repairs & renewals, ships budgets, licenses & permits, passenger relations & entertainment, productivity and hygiene initiatives
• Created an hospitality career development program for graduating students of the Phare Cambodian Circus Performance school in Battambang Cambodia onboard 3 Pandaw ships in Cambodia to perform nightly for guests and train/work in housekeeping and food & beverage during the days with a premium salary range
• WWW.PHARECAMBODIANCIRCUS.ORG/CIRCUS
• Phare Performing Social Enterprise has three complimentary social missions: Provide gainful employment to Cambodian youth from difficult social and economic backgrounds, financially sustain our parent organization Phare Ponleu Selpak NGO school and support the rebirth of Cambodian modern art
• Reason for leaving: Internal problems stemming from conflict with owner regarding proper inland water ways licensing, safety regulation compliance and owners financial challenges.

• NEW OPENING: 4 Hotels (over 1200 rooms & suites) development project in Dubai, UAE with over 27 outlets/kitchens, targeted opening within 2010
• Reason for leaving: Economic downturn and project stalled without confirmed opening dates combined with owners financial challenges.

• Task Force assignment targeting improvements for F&B revenue, profits, product and services
• Chinese Rest: Aug-Dec
• F&B Cost 5.9% Reduction/GOP Benefit
• Chinese Bqt: Aug-Dec Food Cost 5.4% Reduction/GOP Benefit
• Bakery Retail: 7.4% Food Cost Reduction/GOP Benefit
• Bar: Turn-around from a monthly loss to a year end 61% outlet profitability
• Room Service: Incremental revenues by 5%
• Chinese Rest: Drove 27% incremental revenue growth through restructured Dim Sum Lunch
• Implementation of HACCP Program
• Reason for leaving: Better position with broader scope of work

• 1200 Rooms and Suites – 6 restaurants and bars, 2 Corporate F&B Venues 24 hours IRD, 3000 catering capacity
• Closure of the offsite Neptune cabaret club and preparation of the Food & Beverage Division for an impending major renovation
• To include redefinition of work processes and spaces to enable operations to maintain services through renovation while improving productivity and reducing operating costs long term
• Amended role; Project managed company initiatives to renovate and reduce all Food & Beverage and Public areas by 50% while increasing yields with retail shopping
• Re-conceptualize, relocate and re-sizing of Food & Beverage outlets and production areas
• Reason for leaving: New owner takeover and was sent to Shanghai on a task force to investigate that properties F&B non-performance and alleged fraud & embezzlement.

• Managing operations through the SARS and the TSUNAMI 2004. Implementation of new materials handling software, de-centralizing and driving profit-center initiatives increasing revenues by 10% through focused product offering.
• Initial design and product development for new cooking school and Thai Cuisine restaurant.
• Reason for leaving: TSUNAMI of 2004, downturn of tourism and was let go.

• Rebranding & launch of the 1st Anantara Resort
• Developed pre-opening teams for newly expanding Anantara Hotels & Resorts throughout Asia & Middle East.
• Implemented new processes for improved departmental productivity and profitability.
• Marketing and public relations awareness for Hua Hin, Thailand through the co-creation of the first Kings Cup Elephant Polo Tournament charity event. This event is now an annual event supported by the King of Thailand
• Reason for Leaving: Owner of Anantara and JW Marriott are the same and was proposed an offer to take over from the departing chef.

Vacation

Self-organized USA food & beverage stagiaire tour:

• Mark Miller's; Coyote Cafe in Santa Fe, NM and Las Vegas, NV for Southwestern & Mexican Cuisine
• Rick Bayless; Frontera Grill and Topolombampo, Chicago, Ill. for Southwestern & Mexican Cuisine
• Charlie Trotters Restaurant, Chicago, Ill. for Regional American Cuisine

5 restaurants (2 All Day Dine, Chinese, Fine Dining Grill, Upscale International Buffet Restaurant) 2 Tower IRD, 2 bakery retail shops, banquet catering up to 2000.

Menu development for all areas, yearly promotional schedule, food cost, productivity initiatives, training, hygiene

Reason for Leaving: Personal reasons

• Continued to build BITEC's business to be recognized as a MICE industry leader that provides world class exhibition services.

• NEW OPENING 3-phase/3 hotel/convention facilities, opening with a combined total of 1350 rooms upon completion
• Opened 350 rooms, 3 meal 1950's diner, room service, beach/pool side snack bar and banquet catering
• Menu development for all areas, food cost, staffing, training and hygiene standards
• Reason for leaving: A rude, profane, unprofessional F&B consultant hired for the project.

• NEW OPENING of the first purpose built exhibition center Thailand
• Procurement of OSE and FFE including installation and commissioning
• Development and implementation of operations manual
• Development of all product related tangibles and related processes.

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• OPENING TEAM The first of its kind and the first 5 star deluxe resort/spa in Northern Thailand
• Kitchen design, Procurement OSE & FF&E installation and commissioning
• Development of operation manuals, menus and market list
• Recruitment and training
• Thai/International cuisine restaurant, poolside/light cuisine restaurant, room service and private residence catering & banquet catering
• Reason for Leaving: Internal movement opportunities were not available hence my own initiatives to broaden my experience for large scale catering.

• Responsible for daily operations, The Grill Restaurant and the Lobby Lounge
• Reason for Leaving; Promotion to Executive Chef for Regent Chiang Mai new opening

• Daily operations for the Main Kitchen, Banquets, Catering and Chef Tournant for Fine Dining Room
• Reason for Leaving: Transferred to the Regent Bangkok Hotel as Chef de Cuisine