Experience

Restaurant De Bosbaan

• Netherlands
• Hospitality
• 1 - 100 Employee

• Restaurant Owner

  • Jan 2021 - Present



Unlimited label

• Netherlands
• Hospitality
• 1 - 100 Employee

• Marketing & Hospitality Manager

  • Apr 2018 - Feb 2021



Frites Atelier

• Netherlands
• Food and Beverage Services
• 1 - 100 Employee

• Marketing & Communication Manager

  • Sep 2016 - Apr 2018

  Frites Atelier Amsterdam is voortgekomen uit de liefde voor frites van onze oprichters. Iedereen eet frites: in onze ogen gaat er niets boven een lekkere frites met daarbij een passende saus. En wie heb je nodig om de beste frites te maken? Juist, sterrenchef Sergio Herman. Na meer dan 18 maanden van testen van verschillende aardappelsoorten, bodemsoorten en andere zaken in het proces voor het maken van een goede frites; is het eindelijk zover. De opening van de eerste Frites Atelier Amsterdam; let wel in Den Haag; is in 2016 een feit. Later dat jaar volgen er nog meer vestigingen in Antwerpen, Arnhem en Utrecht. Show less



Unlimited label

• Netherlands
• Hospitality
• 1 - 100 Employee

• Bedrijfsleider Strandzuid / Zuidpool

  • Jan 2014 - Aug 2016

  As a general manager I’m responsible for everything that takes place at Strandzuid, one of the largest all-inclusive event spaces of Amsterdam as well as a full-service restaurant and take-away bar. We have a lot of events all year round, from small detailed meetings to lager events up to 3500 guests. 80% of the business takes place during the summer months. Figures, quality and build and maintain relationships with stakeholders are a part of my responsibilities. As a general manager I’m responsible for everything that takes place at Strandzuid, one of the largest all-inclusive event spaces of Amsterdam as well as a full-service restaurant and take-away bar. We have a lot of events all year round, from small detailed meetings to lager events up to 3500 guests. 80% of the business takes place during the summer months. Figures, quality and build and maintain relationships with stakeholders are a part of my responsibilities.



Strandzuid/ Zuidpool

• Europaplein 22, Amsterdam

• Floor Manager

  • Mar 2013 - Jan 2014

  Overseeing the restaurant with 300 couverts and the outside take-away bar, including scheduling, training and coaching as my daily tasks. Overseeing the restaurant with 300 couverts and the outside take-away bar, including scheduling, training and coaching as my daily tasks.



Mayflower Hotel, Autograph Collection

• Washington D.C.

• Food and Beverage Management (Internship)

  • Feb 2012 - Feb 2013

  Manager In Training program in the food and beverage department. Next to my daily routine activities like running all four outlets, purchasing and scheduling. I have worked on the promotions and marketing for the Presidential inauguration 2013. Opening and starting up the new restaurant ‘Edgar’. Manager In Training program in the food and beverage department. Next to my daily routine activities like running all four outlets, purchasing and scheduling. I have worked on the promotions and marketing for the Presidential inauguration 2013. Opening and starting up the new restaurant ‘Edgar’.



Student Association Amphitryon

• Vice-chairman Board 2010-2011

  • Sep 2010 - Sep 2011

  With a board of 7 persons, leading an association with more than 700 active members and 6.500 former members. Organization of several events, including the 60th year anniversary for over 1.000 guests. Mailings/communication to new members, intern communication, coordination of the associations magazines and responsible for the rules and regulations. With a board of 7 persons, leading an association with more than 700 active members and 6.500 former members. Organization of several events, including the 60th year anniversary for over 1.000 guests. Mailings/communication to new members, intern communication, coordination of the associations magazines and responsible for the rules and regulations.



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Management (Operational Internship)

  • Feb 2010 - Jul 2010

  Internship in the Food and Beverage department with three outlets. Daily activities; Host, reservation and cashiering. Administrational tasks; intern communication, scheduling and inventory Internship in the Food and Beverage department with three outlets. Daily activities; Host, reservation and cashiering. Administrational tasks; intern communication, scheduling and inventory