Graeme Lindsey Dwyer
Date of Birth:
21st November 1963
Nationality:
Australian
Marital Status:
Married
Strengths and Qualifications Profile
Proactive leader with international experience in Food and Beverage operations, P&L
management, Yield management, hospitality industry technologies and brand standards.
Guest focused, service driven, goal oriented, enterprising work ethic, accountable and well
organized.
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Result oriented leader with proven success in operations, team building,
strategic thinking, planning, marketing, customer service and problem
solving.
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Sound understanding of all financial reports in the Food & Beverage
department, including annual budget, forecasts and pricing strategies.
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Strong functional assistance and direction departmental managers in all
matters pertaining to promotions and financial performance.
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Continually trying to improve operating cost by improving measures of
cost control such as beverage pricing guidelines.
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Imaginative Food & Beverage promotions and marketing to ensure quality
events and maximise revenue through various initiatives.
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A passionate advocate and communicator of food and beverage who
constantly create awareness amongst various communities about the
food and beverage efforts and "happenings.
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An in-depth understanding and considerable amount of experience in
the Asian Market.
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Professional Experience and Accomplishments
Director of Food & Beverage
Modern Century Hotels
2011 – present
Director of Food & Beverage
2007 - 2011
Kempinski Hotel Dalian
92 Jiefang Lu, Zhongshan District
Dalian, China, 116001
Hotel Overview
400 Guest Rooms, Suites & Executive Floor Accommodation
Including Chinese ~ Western Buffet ~ Italian Ristorante & Trattoria ~ German Restaurant &
Brewery ~ Gourmet Deli ~ Cocktail Lounge ~ Lobby Lounge ~ Clubroom ~ In Room Dining ~
Conference & Banqueting
Overview:
Kempinski Hotel Dalian is located in a medium size Chinese coastal city with a small foreign
community. In the absence of the Resident Manager I have taken the support role for the
GM initially in his absence as well as overseeing the F&B operation. In 2008 together with
the GM spearheaded a substantial renovation & development project which involved
adding to an already diverse culinary portfolio.
Food & Beverage Manager
September 2004 - August 2007
Hilton Chongqing
139 Zhong San Lu, Yu Zhong District
Chongqing, China, 400015
Hotel Overview
441 Guest Rooms, Suites & Executive Floor Accommodation
Including Chinese ~ Western Restaurants ~ Gourmet Deli ~ Cocktail Lounge ~ Cigar Lounge
~ Clubroom ~ Room Service ~ Catering & Banquets ~ Hilton Meetings
Overview:
Hilton Chongqing is one of the newer China properties located in a very large Chinese
secondary city with an extremely small foreign community. Controlled all activities of the
Food & Beverage department.
Food & Beverage Manager
March 2004 – September 2004
Grand Hilton Seoul
201-1, Hongeun-dong
Soedaemun-gu, 120-710 Seoul, South Korea
Hotel Overview
396 Guest Rooms, Suites, Executive Floor Accommodation & 105 Service Apartments
Including Chinese ~ Japanese ~ Italian ~ Buffet ~ Western Restaurants ~ Gourmet Deli ~
Cocktail Lounge ~ Nightclub ~ Clubroom ~ Room Service ~ Catering & Banquets
Overview:
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The second Hilton in Seoul re-branded (ex Swiss Grand Hotel) with a large size F&B
department including a new state of the art Convention Centre for 1,500 guests. Cocoordinated and controlled all activities of the Food & Beverage department managing a
team of 140 and annual revenue exceeding US$20 Million.
Professional Experience and Accomplishments (cont)
Food & Beverage Operations Manager
April 2002 – March 2004
Seoul Hilton
395,5–ga Namdaemun-ro
Chung-gu, Seoul, South Korea
Hotel Overview
683 Guest Rooms, Suites & Executive Floor Accommodation
Including Chinese ~ Western ~ Japanese ~ French ~ Italian ~ Buffet Restaurants ~ Gourmet
Deli ~ Cocktail Lounge ~ English Style Bar ~ Clubroom ~ Room Service ~ Catering &
Banquets ~ Hilton Meetings
Overview:
A large established hotel of 20 years located in the heart of Seoul with a large F&B
operation which includes a Convention Centre for 2,000 guests. Co-coordinated and
controlled all activities of the Food & Beverage department managing a team of 180 and
annual revenue exceeding US$40 mil.
Food & Beverage Co-ordinator
May 2000 – April 2002
Seoul Hilton
395,5–ga Namdaemun-ro
Chung-gu, Seoul, South Korea
Hotel Overview
683 Guest Rooms, Suites & Executive Floor Accommodation
Chinese Restaurant ~ Western Restaurant ~ Japanese Restaurant ~ French Restaurant
Italian Restaurant ~ Buffet Restaurant ~ Gourmet Deli ~ Cocktail Lounge ~ English Style Bar ~
Clubroom ~ Room Service ~ Catering & Banquets ~ Hilton Meetings
Overview:
Hands on role with emphasis on the co-ordination/communication with the outlet
managers and F&B office regarding all F&B related promotions and projects. A major part
of my job was to be actively involved with the organization and coordination of the
catering to the foreign embassies’ in order to strengthen foreign community relations.
Food & Beverage
September 1982 – January 2000
Hilton Adelaide
Adelaide Hilton, Australia
233 Victoria Square
Adelaide, Australia
Hotel Overview
372 Guest Rooms, Suites & Executive Floor Accommodation
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Fine Dining Restaurant ~ Buffet & A la Carte Restaurant ~ Gourmet Deli ~ Cocktail Lounge ~
English Style Bar ~ Clubroom ~ Room Service ~ Catering & Banquets for 1500
Overview:
A well established hotel of 20 years located in the heart of Adelaide, Australia. Started as a
Steward in the pre-opening period and remained at the hotel gaining experience in all
aspects of Food & Beverage including Room Service, Banquets, Restaurants, Bar,
Nightclub, Front Office & Administration.
Professional Experience and Accomplishments (cont)
January 2000 - June 2000
Member of the Pre-opening team
Hilton Chennai, India
January 1999 - March 1999
Member of the Pre-opening team
Hanoi Opera Hilton, Vietnam
Education
1970 - 1976
Primary School
Dover Gardens Primary School
1977 - 1981
Secondary School
Dover High School Year 12
Other Qualifications and Professional Training
PC - Skills
Experience with Word, Excel, PowerPoint, PhotoShop, Adobe Illustrator, Micros 4700
& 8700 POS System (System Master), Unix SCO, Fidelio, Opera
Referees
Ludwig Szeiler - General Manager
Kempinski Hotel Dalian
Email: ludwig.szeiler@kempinski.com
Andreas Bruck – Executive Chef
Hilton Chongqing
Email: andreas.bruck@hilton.com
Antony Mc Neil - Executive Chef
The Ritz-Carlton Sanya Hainan
Email: antony.mcneil@ritzcarlton.com
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