Roberto Cim

Summary:

Award-winning culinary and hospitality executive with 17+ years of leadership across Europe and Asia, currently overseeing 35 managed properties and 70+ outlets for Meliá Hotels International. Experienced in F&B strategy, multi-unit operations, pre-openings, financial performance, and mentoring leadership teams. Recognized for delivering measurable improvements in guest satisfaction, operational standards, and revenue, while developing innovative culinary concepts aligned with brand identity.

Objective:

Apply multi-country F&B leadership and franchise expertise to shape international dining strategy, guide new openings, and maintain operational and financial standards across diverse markets. Committed to enhancing guest experience, strengthening brand performance, and building high-performing teams in both Europe and APAC.

Professional Experience

-Melia Hotels International Corporate Culinary & F&B Partner

May 2024 – Present, South & West Europe, currently based in Bangkok, open to APAC opportunities

Reporting to VP of F&B & Regional Managing Director | 35 managed properties, 70+ outlets (24 direct, 46 franchise)

Region: Italy, France, UK, Greece, Croatia, Montenegro, Albania, Malta, Portugal

Strategic Leadership &

• Market Differentiation: Directed F&B strategy across multiple countries, tailoring approaches for emerging vs. established markets. Advised GMs on performance, revenue growth, and concept repositioning. Pre-Openings &

• Expansion: Led 5 openings and supported multiple franchise pre-openings, managing operational planning, staffing, and kitchen design.

Culinary

Innovation &

• Guest Experience: Developed 5 culinary concepts, engineered menus, coordinated promotions, and drove brand-aligned guest experiences.

Operational

Excellence &

• Compliance: Achieved 20-point increase in mystery guest scores and HACCP scores ≥90, maintained costs on budget, and restored underperforming properties to brand standards. Financial &

• Talent Management: Optimized budgets, controlled costs, improved staff retention, and mentored leadership teams.

-(Project) July 2021 to April 2024, F&B Culinary Director, Operations and Strategy Expert

Directed multi-outlet F&B strategy, driving revenue growth, customer acquisition, and brand expansion through marketing, menu engineering, and SOP frameworks. Managed 3 outlets, reducing procurement costs by 15% and improving food cost ratios. Launched 3 new locations, overseeing planning, staffing, and central kitchen design for scalable operations.

Created 5 culinary concepts, engineered menus, and coordinated promotions to enhance guest experience and brand identity. Implemented sustainability practices, HACCP manuals, and staff training programs; mentored cross-functional teams.

-White Plate, Thailand, August 2019 to July 2021, Group Executive chef in charge of F&B (multi-unit)

Promoted from Executive Chef to Group Executive Chef Oversaw multi-unit operations across 3 locations, managing teams, offers, and promotions. Optimized processes with centralized purchasing, delivery coordination, and DIY kits during COVID-19. Drove +15% sales, +15% revenue, and 20% reduction in food waste through operational improvements. -Le Cordon Blue Dusit, Thailand, Culinary Lecturer, July 2017 to July 2019 Michelin Chef collaboration Designed and delivered Italian & French cuisine programs, including 10 Italian wine masterclasses.

Achieved 100% student pass rate and high conversion to professional roles. Ranked consistently as a top instructor, enhancing the school’s reputation.

-Appia & Peppina, Thailand, Executive Chef, April 2016 to July 2017 Michelin Chef collaboration

Delivered premium dining experience; restaurant ranked 6th in Bangkok Top Table 2016.

-Swire Hotels, Beijing, China, Chef de Cuisine, Sureno & Colibri, April 2015 to April 2016

Culinary Leadership Managed a team of 30+ between Sureno at Opposite House, Bei event space, and Colibri

-Starwood Hotels (Marriott), APAC, Chef De Cuisine, September 2007 to April 2015

Internal transfers

Westin Guangzhou: Managed teams, developed menus, drove profitability Michelin Chef collaboration

St. Regis Shanghai: Showcased fine dining expertise Michelin Chef collaboration

Sheraton Suzhou: Expanded kitchen management skills, oversee MICE. CORE TEAM in the Pan Pacific Hotels rebranding

Sheraton Shenzhen: Contributed to kitchen management and operations and conducted staff training.

-Shangri-La, Manila, Philippines, Chef De Cuisine, October 2011 to October 2013

Education

University of Cumbria, UK - MBA in Tourism and Travel Services Management

October 2021 – April 2026 Thesis accepted

University of Cumbria, UK – Post Graduate degree in Tourism

October 2021 – Aug 2025

I.P.S.S.A.R. Michelangelo Buonarroti, Italy - Hospitality Hotel Management and F&B

September 2000- August 2005

92/100