Maurizio Susan

About Me

Dear all,

As a highly effective Executive Assistant  Manager with a proven history of success, I am honoured to present my skills and expertise to Eastin Grand Saigon. I believe my history, professional acumen, and leadership skills align closely to what you are looking for your property.

With over 20 years of experience in the hospitality industry, I am a highly dependable and organised EAM with the ability to drive organisational improvement and lead successful and high-achieving teams. Through sound decision making and leadership, I have aided past employers, including Eastin Grand Hotel Saigon, Mercure Kooddoo & Pullman Maamutaa Resort, and Onyx group Thailand, in achieving short- and long-range goals.

Over the course of my professional history, I have achieved the following career highlights:

Strengthening quality performance level by reshaping the culture and providing guidance/supervision to the management of the rooms division, catering, security, housekeeping, as well as food and beverage.
Developing and delivering short/long term strategic goals while ensuring the accomplishment of revenue opportunities at low cost.
Enhancing employee retention and morale by 40% by promoting team spirit and facilitating healthy/friendly working environment within the high-volume operation.
Thank you for reviewing my submission, and if you have any questions about my professional history or qualifications, please contact me by phone or email. I look forward to hearing from you.


Maurizio Susan


Bachelor Degree International Hotel Management (IHM) 2002

Vatel Business School Group in Hospitality & Tourism Management, France

Work & Experience

Executive Assistant Manager

Eastin Grand Saigon


Managed all areas of the hotel in accordance with brand standards to achieve superior guest service and profitability. Strengthen quality performance level by reshaping the culture and providing guidance/supervision to management of the rooms division, banqueting, security, housekeeping, as well as food and beverage. Devise best practices to meet highest standards of service quality and enhance departmental profitability. Streamline overall hotel operations through collaboration with hotel owners, workforce, and corporate office. Deliver high-level leadership to teams regarding new brand culture and service to accelerate operational efficiency and efficacy as well as staff performance.

Cluster Director of Food & Beverage

Accor Maldives

01/01/2016 - 06/28/2017

Developed and delivered short/long term strategic goals while ensuring accomplishment of revenue opportunities at low cost. Held full accountability for managing operations of all food and beverage, transportation, front office, recreation, to deliver excellent guest and member experience while training staff and working within budgeted guidelines. Monitored and maintained restaurants, lounge, banquet, and kitchen through utilisation of exceptional interpersonal skills to ensure smooth running of operation. Proactively rendered services as head of overall resort operations in the absence of general manager with passion, integrity, and urgency.

FB Operation Manager

Onyx Group

09/02/2013 - 12/30/2015

Delivered quality services to guests in accordance with all hotel departments brand standards to attain customers’ satisfaction level. In charge of all hotel kitchens and restaurants, purchase food and supplies from vendors approved by the company and monitor inventory. Develop menus and item pricing, ensuring that the kitchen and surrounding areas are sanitized and clean by following company standards and health code regulations. Hire, train and supervise kitchen personnel, staying current on restaurant industry trends and Identify new culinary techniques and presentations, Assist kitchen staff with food prep and recipe creation. Additionally, supervise and organize the in house Banqueting and outside catering.





Award with 17 Gault Millau Points 1998