Food and Beverage Professional

Oliver Weber

USA / Germany dual nationality

  • Born in Chicago, USA, German Certified Culinary Apprenticeship

  • World Experience (USA/Germany/Thailand/Japan/China/Macau/Korea)

  • Boutique & Integrated Resort Pre-opening (Chicago, Tokyo, Macau SAR)

  • Results Driven Through Ingredients, Beverage, Cultures and Quality

  • Kaizen in Development, Critical Thinker, Micro focused in Execution

  • Experienced in Multicultural Food and Beverage Environments

  • Conceptual Food and Beverage Development, Positioning & Implementation

  • Hands On, Results Driven Scaleable Leadership, Financial Accumen

  • Crucial Skillset for Integrated Resort Development and Positioning

  • Food Safety Management, HaCCP, ISO22000 & IMS Implementation


 

Grand Hyatt Hotel, Jeju City, Korea

1,600 rooms / 13 Food and Beverage Outlets / Integrated Resort / Casino

Executive Chef

July 2018 - Current

Pre-opening - opening Q4 - 2019

  • Master Plan Food and Beverage Outlet Conceptualisation

  • Target Market Strategic Review / Plan / Execution

  • Restaurant / Kitchen / Heart of the House Design and Development

  • All Culinary Functional Planning

  • Departmental Human Capital Strategy / Planning / Selection / Development 


 

MGM Macau/MGM Cotai, Macau, SAR

   585 rooms / 12 Food and Beverage Outlets / Integrated Resort / Casino

1,390 rooms / 18 Food and Beverage Outlets / Integrated Resort / Casino

Director of Culinary

September 2015 - December 2017

MGM Macau Culinary Operations / MGM Cotai Pre-opening 

  • Design, Develop and Execute MGM China Food and Beverage Strategies

  • Food and Beverage Outlet Conceptualisation / Renovation / Repositioning

  • Restaurant / Kitchen / Heart of the House Design and Development

  • Overall Human Capital Strategy / Selection / Development / Retention 

  • Strategic Shared Service Culinary Operation Model Across Two Properties

  • Elevate Market Positioning thorugh Celebrity Chef Dining Concepts

  • MGM Cotai Pre-opening Critical Path Design and Execution 

  • Enhanced / Executed Culinary Crisis Management Systems (Typhoon Hato)

  • Founding Member MGM China Sustainablity Senior Committee  

MGM Macau, Macau, SAR

585 rooms / 12 Food and Beverage Outlets / Integrated Resort / Casino

Executive Chef

May 2014 - September 2015

MGM Macau Culinary Operations

  • Culinary Operation Oversight for 365 Culinary / 180 Stewards

  • Achieved Forbes Five Star Property Rating 2015, 2016, 2017

  • Design / Implemention of Commissary Kitchen 10 Mil USD Renovation

  • Developed Chinese Noodle / Dim Sum / Western Production capacities

  • Centralised Central Production to Benchmark from Quality / Consistency 

  • Implemented MGM Macau Food Safety Management System

  • Removed Casual Labor through Cross Kitchen Planning / Support

  • Special Event (Oktoberfest) / Outside Catering up to 25,000 pax / event

  • Streamlined Communication / Goals / Leadership across Culinary

China World Summit Wing, Beijing, PRC

 278 rooms / 11 Food and Beverage Outlets and Lounges

Executive Chef

October 2012 - April 2014

China World Summit Wing Culinary Operations

  • Culinary Operation Oversight for 185 Culinary / Stewards

  • Re-established Shared Service Kitchen serviced from China World Hotel

  • Enhanced and Invigorated Shangri-La Food Safety Management System

  • Co-Chair for Food and Beverage Marketing and Promotion Plan 

  • Implemented Structured System for Improvement of Food Quality 

  • Developed Culinary Human Capital Targets for Development / Retension 

Shangri-La Hotel Tokyo, Japan

 202 rooms / 6 Food and Beverage Outlets and Lounges

Executive Chef

May 2008 - October 2012

Shangri-La Hotel Tokyo Pre-opening / Culinary Operations

  • Culinary Operation Oversight for 80 Culinary / Stewards

  • Food and Beverage Outlet Positioning and Operation from Pre-opening

  • Shangri-La Flagship Property in Japan

  • Pre-opening Critical Path Design and Execution

  • First Hotel in Japan to achieve IMS (HaCCP / ISO 22000)

  • Co-Chair for Food and Beverage Marketing and Promotion Planning

  • Culinary Crisis Management 2011-03 Earthquake / Tsunami / Fukushima

  • 2012 International Monetary Fund for Citibank / Standard Charter Bank

Shangri-La Hotel Bangkok, Thailand

 802 rooms / 13 Food and Beverage Outlets and Lounges

Executive Sous Chef

May 2006 - May 2008

Shangri-La Hotel Bangkok Culinary Operations

  • Culinary Daily Operational Management for 185 Culinary / 50 Stewards

  • Member Shangri-La Food Safety Management System Commitee 

  • Member of Food and Beverage Marketing and Promotion Team

  • Renovation / Re-opening of Angelini Restaurant 

  • Development Culinary Renovation Strategy Next2 Cafe 

Peninsula Hotel, Chicago, USA

 339 rooms / 6 Food and Beverage Outlets and Lounges

Sous Chef Tournant / Executive Sous Chef

June 2001 - April 2006

Peninsula Hotel, Chicago Pre-opening Sous Chef Tournant

Peninsula Hotel, Chicago Culinary Operations

  • Culinary Daily Operational Management for 60 Culinary / 20 Stewards

  • Established and Raised Food and Beverage Benchmark for Chicago

  • Supported Four Star Dining Chef de Cuisine Graham Elliott for Avenues

  • 2005 Cross-training Peninsula Beijing, Bangkok and Hong Kong Properties

© 2019 by www.oliverweber.org..... food worldwide now in the big kimchi

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