I am an experienced Food and Beverage Professional who just returned from Oman where I have been employed as Food and Beverage Director at an exclusive Boutique Hotel and Beach Club
I successfully increased turn over and revenue by about 20 % year over year ( 2018 to 2019)
Previously I have managed the Food and Beverage Operation of a Cruise Line where I was responsable for 5 ships, Managing Budgets, Revenue, Staffing and Promotional Activities of the Food and Beverage Department. Holding this position, I have participated various new openings and lead Food and Beverage Teams during the preopening periods.
Working for many years with crew from many different countries I developed a high level of soft skills which help me to manage, coach and guide Teams within the Operation of a busy Hospitality Evironment.
I am a hard working hands on individual which enjoys being an active part of the Food and Beverage Team and who is leading his team by motivating it and gives a lot of attention to training and coaching the individual team members.
During my time as chef I have been a vital part of teams planning new kitchens and planning new restaurant concepts
Hihgest level of culinary degree available in germany
Work & Experience
Food and Beverage Director
Muscat Hills Resort
Managing all aspects of the Food and Beverage Operation within the Hotel which consists of 2 Bars, 1 Restaurant and 1 Beach Outlet. Menu engineering and development for Food and Beverage Menus including Wine selection and development of new Non-Alcoholic Drinks and Cocktails. Managing the Event and Banqueting segment of the business which includes large scale Nighttime Beach Parties (Beats by the Beach) as well as private and corporate functions and events. Developing new Revenue Strategies and concepts to increase turn over and average spend per customer. Employee Training in all aspects of the Food and Beverage Operation. Achieved an increase of F&B Revenue year over year of approx. 20 % for the year 2019 and started 2020 with a further increase of 10 to 15 % for the first 2 Month of the Year. Introduced organizational measures and systems to be able to increase party and event size up to a guest count of 800 Successfully implemented control measures to ensure correct inventories and correct Sales figures Upgraded customer service procedures to increase guest satisfaction and to ensure a high percentage of returning guest in Restaurant and Bars.