Lauri Vainio

- Strategic advisory in hospitality operations, F&B concept development, and beverage program design. - Wine program development, sourcing strategy, and supplier network advisory. - Operational and financial optimisation of restaurant and bar concepts. - Staff training and leadership development for hospitality teams. - Selective consulting engagements with hotels, restaurants, and hospitality operators.

• Led full F&B division for a 350-room luxury hotel with 60+ colleagues, three dining venues, IRD, executive lounge, events and banqueting. • Raised LQA service performance from 70 to 88 in four months through structured training and service ritual development. • Achieved double-digit revenue growth via concept refinement, targeted menus and strategic partnerships. • Centralised beverage procurement, reducing COS by 4% and securing USD 75k+ in P&A value. • Strengthened hygiene, safety and risk-management frameworks across the division. • Drove a hands-on, collaborative leadership culture, ensuring strong interdepartmental support.

• Directed beverage strategy and execution for a 3,000-member HNW private club group, ensuring high service and product standards. • Curated and managed a 1,000-label wine program and developed strategic partnerships strengthening brand positioning across markets. • Negotiated over USD 200k in trade and partnership value, improving margins and commercial alignment. • Delivered 15% YOY beverage revenue growth through supplier strategy, menu engineering and targeted programming. • Led the integration of a premium 700-label cellar into Mandarin Oriental Singapore’s executive lounge. • Spearheaded collaborations with Chef Yoshihiro Narisawa and Belmond, integrating bespoke dining and beverage concepts while representing the brand at high-value member and industry events.

• Oversaw F&B operations for seven signature and celebrity-chef restaurants within Asia’s largest integrated resort. • Directed beverage strategy for 30+ outlets across hotels, restaurants, the casino and Universal Studios; managed a USD 5M wine cellar. • Embedded Forbes standards through structured training for 150+ colleagues, achieving an 8% uplift in guest-experience scores. • Built and coached high-performing multicultural teams with strong service culture and operational discipline. • Delivered major cost efficiencies, including 5% labour savings and USD 500k+ in beverage partnership value. • Part of the leadership team delivering the first LIV golf event in Singapore, overseeing resort-wide F&B coordination, VIP operations.

• Led full operations, P&L, service and guest experience for André Chiang’s 2-Michelin-star flagship. • Raised beverage contribution from 22% to 32% through curated programs and direct-import strategy. • Strengthened culture, training and service precision to maintain Michelin standards. • Drove financial performance through disciplined forecasting, inventory and supplier negotiation.

- Designed and launched beverage programs for the openings of Aulis and Roganic in Causeway Bay. - Curated bespoke wine lists aligned with the restaurants’ high culinary standards and brand identity. - Delivered FOH training to equip staff with product knowledge and service confidence. - Ensured seamless integration of wine programs into the overall dining concept, contributing to successful openings.

• Oversaw operations for Björn Frantzén’s bistro de luxe and a modern steakhouse. • Delivered 10% YOY revenue growth through menu development and targeted events. • Enhanced service standards, labour planning and cost control across multi-outlet operations. • Collaborated with culinary, finance and marketing to elevate guest satisfaction and profitability.

- Directed beverage strategy across four fine dining restaurants with USD 20M+ cellar. - Curated exclusive dining events for global wine collectors and UHNW clientele. - Built and led a team of eight sommeliers and bartenders. - Secured exclusive allocations to elevate brand positioning and margins.

- Directed F&B operations across a seasonal five-star boutique group comprising two hotels, three restaurants, MICE and bars with full P&L accountability. - Led a team of 30 colleagues, overseeing recruitment, training, performance management and service standards. - Drove revenue optimization through cost control, menu development, and strategic events initiatives. - Managed beverage purchasing and direct imports for the group.

- Co-founded and managed two fine dining restaurants and catering operations. - Directed FOH operations, food and beverage programs, and overall guest experience. - Oversaw budgeting, P&L, and financial planning, improving profitability and growth. - Designed marketing strategies to build brand visibility and attract clientele. - Led staffing, training, and operational improvements, building a high-performing team. - Curated wine offerings, strengthening the restaurants’ positioning in upscale dining.