Hepp Food & Beverage Manager of the Year
2007
This award seeks to recognise a Food and Beverage Manager
who is professional and knowledgeable; possesses a high
degree of competence and is directly involved and responsible
for at least two outlets and banquet facilities in a
hotel environment in Singapore. The nominee should have
worked / was working for an organisation or franchise
/ branch located in Singapore for a minimum of one year
(at the time of nomination).
Award
Recipient
Robert Dallimore
Grand Hyatt Singapore
Armed
with a Bachelors Degree in Marketing and Hotel Management
from Victoria University, Robert Dallimore has been a vital
cornerstone of Grand Hyatt Singapore’s Food and Beverage
department. His career has revolved mainly around Grand Hyatt
since 1999 when he entered Grand Hyatt Seoul as Assistant
Director of Food and Beverage. After which, he moved on to
Hyatt Regency Osaka and finally Grand Hyatt Singapore in the
same capacity. Recently, Dallimore transferred to Grand Hyatt
Erawan Bangkok as Resident Manager.
Finalists
Ettore Palazzi Sheraton Towers Singapore
After
spending almost 20 years in Singapore, Ettore Palazzi knows
the Singaporean psyche. First joining Westin Stamford &
Westin Plaza Singapore in 1986 as the Manager of Prego Restaurant,
Palazzi climbed the ranks quickly to become the Assistant
Director of Food and Beverage by 1999. Also, a familiar face
during various World Gourmet Summit Events, Palazzi has been
commended for his contributions to the event in 2004, 2005
and 2006. Now, he can be spotted entertaining guests at the
Sheraton Towers Singapore and charming them with his pleasant
disposition and graciousness
Franck
Hardy
Swissôtel The Stamford
Singapore
An all-rounded
perfectionist, Hardy strives for excellence in everything
he does. As the director of Food and Beverage with Swissôtel
The Stamford Singapore, Hardy has launched numerous programmes
to improve customer satisfaction, employee training and most
importantly, revenue for the hotel. From launching a cross
training programme for Food and Beverage employees under him,
to small gesture such as sending “Thank You” e-mails
to guests at Jaan, Level 70, Hardy was the man making things
happen. As a result, 2006 was a bumper year for him. Jaan,
Level 70 won the “Most Wine Friendly Restaurant Award”
and New Asia Bar was given “Best Entertainment Concept
Award” at the Hospitality Asia Platinum Awards.
