Chris Williams Email & Phone Number
Group Operations Director @ M. GROUP (M.Develop Pte Ltd)
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Chris Williams Location
- Singapore
Chris Williams Work
- 2022 -now Group Operations Director @
- 2015 -2022 Director of Operations @
- 2011 -2015 General Manager @ Db Bistro & Oyster Bar
- 2011 -2015 General Manager @
- 2009 -2011 Restaurant Manager @
- 2007 -2009 Manager @ The Courtyard Restaurant Beijing China
- 2006 -2007 Manager @ Rui Fu Nightclub Beijing China
- 2005 -2006 Staff Specialized Language and Service Trainer @ Park Plaza Wang Fu Jing Beijing China
- 2003 -2003 Wine Director @ Dish Santa Barbara California Usa
- 2002 -2003 Event Manager @ Events Unlimited Santa Barbara California Usa
- 2002 -2003 Event Coordinator @ Sage & Onion
- 2000 -2003 Wine Making Assistant @ Brander Vineyards Santa Ynez California Usa
Chris Williams Education
- UC Santa Barbara
Bachelor of Arts (Art History, History, Art, Architecture)
1995-1999
Chris Williams Skills
- PowerPoint
- Food Service
- Food
- Restaurant Management
- Event Planning
- Customer Satisfaction
- Food and Beverage
- Catering
- Hygiene
- Cuisine
- Hospitality Management
- Hotels
- Pre Opening
- Recipes
- Hospitality
- Event Management
- Fine Dining
- Resorts
- Restaurants
- New Restaurant Openings
- Winemaking
- Hotel Management
- Culinary Skills
- Wine
- Budgets
- Banquets
- Menu Costing
- Menu Development
- Public Relations
- Marketing Strategy
- Wine Tasting
- Micros
- HACCP
- Hospitality Industry
Chris Williams Summary
- Chris Williams, based in Singapore, is currently a Group Operations Director at The Mandala Group. Chris Williams brings experience from previous roles at TMRG Pte. Ltd., Db Bistro & Oyster Bar, The Dinex Group - Chef Daniel Boulud and Capital M. Chris Williams holds a 1995 - 1999 Bachelor of Arts in Art History, History, Art, Architecture @ UC Santa Barbara. With a robust skill set that includes PowerPoint, Food Service, Food, Restaurant Management, Event Planning and more. Chris Williams has 2 emails and 4 mobile phone numbers on RocketReach.
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