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Adrian Vogt profile image

Adrian Vogt

Deputy General Manager at Swiss Club Singapore
Intro Book
Seasoned hospitality executive with expertise in catering, restaurant management, and food and beverage.
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Location
Singapore, SG
Languages
  • Deutsch Native or bilingual proficiency
  • Schweizerdeutsch Native or bilingual proficiency
  • Englisch Professional working proficiency
Skills
  • Catering
  • Hospitality Management
  • Food And Beverage
  • Training
  • Restaurant Management
  • Show all
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Bio

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Adrian Vogt is a seasoned hospitality professional with 20+ years of experience in catering, restaurant management, and food and beverage. He holds various certifications in gastronomy, quality management, and commercial management.

Credentials

  • Higher Diploma, Certified Manager in Gastronomy
    Swiss Federal Department of Economic Affairs
    Jun, 2008
    - Apr, 2026
  • HACCP / ISO
    Gastro Suisse, Zurich, Switzerland
    Aug, 2007
    - Apr, 2026
  • Diploma, Gastronomy Operation Manager
    Gastro Suisse, Zurich, Switzerland
    Apr, 2007
    - Apr, 2026
  • Quality Coach ST, Swiss Tourism, Zurich, Switzerland
    Swiss Tourism
    Apr, 2006
    - Apr, 2026
  • Diploma in Commercial Management
    KLZ Zurich, Switzerland
    Oct, 2004
    - Apr, 2026

Experience

  • Swiss Club Singapore
    • Singapore
    • Non-profit Organizations
    • 1 - 100 Employee
    • Deputy General Manager
      • Sep 2020 - Present

    • F&B Manager
      • Jul 2019 - Sep 2020

    • Executive Chef
      • Feb 2014 - Sep 2020

      The Swiss Club was established in 1871 and is one of the oldest and most historic Clubs in Singapore with a land span of a total of 174,000 sqm and has currently 1500 members. Beside multiple sportsactivities, it offers a fine dining restaurant, an al fresco outlet and a wide range of banquets/events.Event management- successfully managed events with up to 12k guests. VIP- handled all functionsrelated to VIP guests. Award- best restaurant of the year 2015 & 2016 Singapore, Beefsteak and Burgundy Club (www.bsb.org.au)Oversee all kitchens operations in banquet/event, fine dining, al fresco outlet. Supervise an 18 member team and manage recruiting, training, scheduling, menu research, Banquets/events up to 12k guests. Manage operational costs. Organize and direct staff training programs.Review menus and analyze recipes in order to determine labor and overhead costs. Conceptual design for new outlets. Proven ability to lead successful multi-outlet and high volume operation.

  • Deeb Pte Ltd
    • Singapore
    • Assistant General Manager
      • Nov 2012 - Dec 2013
      • Singapore

      18.04. 2013 - 07.05. 2013 Consulting for Haubis Asia, Ba Na Hills, Da Nang, Vietnam- Manage the opening of a new F&B store

  • Marché International
    • Singapore
    • Food Manager
      • Jan 2012 - Jul 2012
      • Singapore

  • Zurichberg
    • Zurich, Switzerland
    • Head Chef
      • Jan 2003 - Oct 2011
      • Zurich, Switzerland

  • Adecco Switzerland
    • Zurich, Switzerland
    • Chef de partie
      • Dec 2001 - Apr 2002
      • Zurich, Switzerland

  • FIFA Restaurant Sonnenberg
    • Zurich, Switzerland
    • Deputy chef
      • Aug 2000 - Sep 2001
      • Zurich, Switzerland

      Headquarters FIFA (International Federation of Association Football) Restaurant Sonnenberg and Member-Club Sonnenberg,16 Gault Millau Points,1 Michelin star, Zurich, Switzerland

  • Morosani Posthotel
    • Davos-Platz, Switzerland
    • Trainee
      • Aug 1997 - Aug 2000
      • Davos-Platz, Switzerland

      Trainee cook, 4* Posthotel Morosani, 15 Gault Millau Points, Davos- Platz, Switzerland

Education

  • 2008 - 2009
    SVG, Zurich, Switzerland
    Higher National Diploma
  • 2006 - 2008
    Gastro Suisse
    Diploma, Gastronomy Operations Manager, Zurich, Switzerland
  • 2007 - 2007
    Swiss Tourism
    Quality Coach
  • 2004 - 2005
    KLZ
    Diploma in Commercial Management, Zurich, Switzerland

Suggested Services

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Industry Focus. “Non-profit Organizations”

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