Jeroen van den bos

About Me

Jeroen van den Bos
Graduate from the School for Culinary Arts & Hotel Management in the Netherlands with experience in Europe, North and South America, in Michelin starred restaurants and 4- and 5-star international hotel chains. Seasoned and passionate hotelier with the ability to identify business opportunities and implement effective cost reducing processes, who has infectious energy, a positive attitude and great leadership skills, seeking new opportunities in hospitality management.

Key Skills
Broad and diverse knowledge of Hotel Operations in different market segments, familiar with Lean & Six Sigma concepts

Jeroen van den Bos
Urbanização Vila Gaivota, Fase 1, Casa 3a
Ferragudo, Algarve, Portugal
+351 969 353 070
Skype: jeroenvandenbos1

School for Culinary Arts & Hotel Management, 1986 – 1988
Military Service, Logistics & Provisions Corporal 1st class 1988 – 1989
School for Business Management 1989 – 1991
Florida Atlantic University; Executive Hospitality & Tourism Management Certificate, 2020 – 2020

Photography, Travel, Eco sports, Gastronomy

Dutch (Native), English (Bilingual), Portuguese (Bilingual), Spanish (Business level), French (Intermediate)

Honours and Awards
Awarded the “Spirit of Achievement Award”, Hilton Hotels,1997. “Best upcoming Chef de Cuisine” award, Rio de Janeiro, 2006, Guia Danusia Barbara, Brazil. Indicated “Best Chef de Cuisine in 2005” by Veja magazine, Brazil.

Additional activities
Author of “Gringo in Paraise” and “Een decembermaand om nooit te vergeten”, both published in the Netherlands. Guest Tutor at Hospitality University ROC de Frieslanden, performing webinars about “working abroad”. Volunteer Tutor at the American Society in Brazil, where I organized cooking classes Societies´ members, Proceedings of the classes were donated to charity. Fundraiser for the American Society in Brazil whilst active in Club Méditerranée, Latam


Senior Hospitality Consultant, Apicius Food & Beverage Consulting
Hospitality Consultant, Operational Area, Room Division, Food and Beverage, Safety & Security, Training & Development
January 2019 until present

General Manager, Villa Termal das Caldas de Monchique by Unlock Boutique Hotels, Caldas de Monchique, Portugal
Responsible for 4 Boutique hotels, 4****, 104 rooms, 2 restaurants, 2 bars, 1 thermal spa, 1 artisan bakery
Supervised a 2M € refurbishment of the property. Establishing departmental KPI´s, Restructuring Head Count. Developed and implanted safety & security measures
Reported to Business Owners. Reason for leaving: Hotel closure for low season.
March 2019 – December 2019

Area Director of Food & Beverage, Monchique Resort and Spa Wellness & Vale da Ribeira Residences, Portimão area, Portugal
Responsible for F&B Operations in 1 Resort, 5*****, 185 rooms and 1 Residential Resort, 4****, 72 residences. 5 F&B outlets
Decreased F&B cost and Labour cost. Increased F&B revenue, Guest satisfaction. Pre-opening experience for Vale da Ribeira, Performed HACCP control & audits
Acted as Duty Manager
Reported to Area General Manager. Reason for leaving: Resorts were bought by another Hospitality Group
February 2018 – March 2019

Corporate Director of Product and Service, Latin America, Club Med Brazil
Responsible for F&B, Housekeeping, Reception, Maintenance for four 4**** Premium All Inclusive Resorts, and one 5***** “La Réserve” Hotel.
Executed successfully various projects in some, or all resorts, like analysing associate and process productivity, increasing revenue by establishing “paid services”.
according to the Lean and Six Sigma principles
Working closely with Club Med TI department to launch Quick-check-in, Room Selection and Quick-check-out processes. Developed kitchen production software.
1M Brl Refurbishment of Congress Centre in São Paulo. Developed partnerships with key suppliers. Revision of corporate contracts, increased GRI on all resorts
Reported to Club Med President Latam. Reason for leaving: Due to urgent family issues, moved to Europe
April 2017 -February 2018

Director of Operations & General Manager at Pestana Hotel Group, Rio de Janeiro, Brazil
Responsible for 1 beach resort, 4****, 30 bungalows, as Director of Operations, then for 1 hotel, 5*****, 311 rooms as General Manager
Beach resort as Director of Operations: Increasing drastically F&B revenue, decreasing operation costs in general (-17%).
As General Manager: Pré-opening of 311 room property. Continuously reaching or surpassing budgeted GOP
Reported to President Pestana Brazil. Reason for leaving: Promotion to a Corporate Function
May 2014 –April 2017

Director of Food & Beverage at Royal Tulip by Golden Tulip Hotels, Rio de Janeiro, Brazil
Responsible for 3 different restaurant concepts, 2 bars, 1 Vip Lounge, 1 congress centre with 20 function rooms, 5***** Hotel
Implanting all HACCP procedures, very strict F&B cost control, improved stock rotation, increased F&B revenue, lowered labour and F&B cost.
Performed continuously training & coaching in property and other Golden Tulip Hotels in the city.
Reported to General manager. Reason for leaving: Promotion to Director of Operations
October 2011 – May 2014

Director of Hotel Operations at Prodeo Lounge & Suites, Buenos Aires, Argentina
Responsible for 2 restaurants, 2 bars, 1 Club, Front Office and Housekeeping, 5***** Boutique Hotel
Pré-opening experience. Lifestyle hotel experience. Implanted different food concepts. Event management, Late night venue management
Reported to Business owner. Reason for leaving: Desire to go back to Brazil
December 2009 – October 2011

Executive Chef in charge of F&B at The Great House Restaurant, Almond Resorts, Saint Lucia, BWI
Responsible for the “Farm & Sea-to-Table” Fine Dining Restaurant in Almond resorts, a 4**** All Inclusive Resort (paid service)
Reported to General Manager. Reason for leaving: End of contract
November 2008 – December 2009

Business owner at Barbaar, Buenos Aires, Argentina
Jazz Bar. Pré-opening and Cocktail experience
Reason for leaving: Closure of business
April 2007 – November 2008
Travelled throughout South America, California, UK
November 2006 – March 2007

Executive Chef & Food and Beverage Manager at Juice & Co, Rio de Janeiro, Brazil
Healthy, Biologic and Organic “Farm-to-Table Cuisine. Pré opening experience
Reported to Business owner. Reason for leaving: wanted to travel for an extensive period
March 2004 – November 2006

Executive Chef at Rio de Janeiro Country Club, Rio de Janeiro, Brazil
Private Members Club with 1 Restaurant, 1 Al Fresco dining, 1 Bar, 2 Function Rooms, 1 Library
Reported to General Manager. Reason for leaving: I was offered to open a new restaurant with a great concept
January 2001 – March 2004

Executive Chef at Mistura Fina Restaurant & Jazz Club, Rio de Janeiro, Brazil
Complex with 1 restaurant, 1 piano bar and 1 Jazz Club, 350 seats
Reported to Business owner. Reason for leaving: Promotion to a better position
July 1998 – January 2001

Sous chef at the Waldorf Astoria, a Hilton Hotel, New York, USA
Responsible for French Fine Dining Restaurant “Peacock Alley”, and Casual Dining Restaurant “Oscars´ at the Waldorf”
Reported to Executive Chef. Reason for leaving: My J-1 work permit expired
February 1997 – July 1998

Executive Pastry Chef at 2 Michelin Star Restaurant Hotel-Keuken Scholteshof, Steevoort, Belgium
Boutique Hotel with 18 rooms, Relais & Chateau, SLH
Reported to Business owner. Reason for leaving: The opportunity to work in New York
September 1995 – January 1997

Chef de Partie at 3 Michelin Star Restaurant La Tante Claire, London, UK
Reported to Business owner
September 1994 – September 1995

Executive Pastry Chef at 3 Michelin Star Restaurant De Karmeliet, Bruges, Belgium
Reported to Business owner
June 1992 – September 1994

Chef de Partie at 2 Michelin Star Restaurant Sir Anthony Van Dijck, Antwerp, Belgium
Reported to Business owner
May 1991 – May 1992

References provided upon request