Wolfach, Baden-Württemberg, Germany
Experienced Manager with a demonstrated history of working in the hospitality industry. Skilled in Catering, Hospitality Industry, MICROS, Menu Development, and Fine Dining. Strong professional with a State certified master of hotel management focused in Hospitality Administration/Management from Dr Robert Eckert school, Regenstauf, Germany.
- Managing of 3 Employee restaurants in Schiltach & Offenburg. Up to 400 covers daily - Arranging the weekly menus - Controlling of the food cost - Empoyee training and development - Employee hiring - Budgeting - Ensuring that monthly revenue goals are achieved - Ensuring that all restaurants follow the HACCP standard - Account with daily revenue postings & billings
Developing and Executing Food and Beverage Strategy and Goals ·Work with direct reports to develop and implement promotions, food and wine parings, menu items and presentations · Develops a food and beverage strategy that is alligned with the brands business strategy and leads its execution. Leading Food and Beverage Teams Maximising the Food and Beverage revenue
• To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests • To ensure that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest • Developing and implement product training • Preparation of the annual Business plan for F&B • Monthly forecast & revenue plan update • Preparation of the annual Marketing plan for F&B • To train and develop employees and supervisors through coaching, guiding and mentoring • Overlook the operation in all f&b outlets • Ensure standards are in place and followed • Expense control, profit optimizing • Recruitment • Micros update and maintenance • Weekly F&B meeting • Implementation & Monitoring Hygiene standards are in place and followed