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Didier Schneider

Responsable des achats et logistique restauration at Palexpo

Intro Book

Seasoned hospitality executive with expertise in food and beverage management, logistics, and procurement.

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Location

Geneva, Geneva, Switzerland, CH

Languages

Allemand -
Moyen anglais (1100-1500) Full professional proficiency

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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$120.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Didier has 30+ years of experience in the hospitality industry, which is a significant amount of time. His experience in managing large-scale events, budgeting, and marketing are all valuable skills. He has held leadership positions at several companies, including a F&B Manager role at a hotel. This level of experience typically commands a higher salary. Let’s look at some benchmarks. According to Glassdoor, a F&B Manager at a hotel in Geneva can earn around $80,000-$100,000 per year. However, considering Didier’s level of experience and his expertise in logistics and procurement, I would estimate his hourly rate to be around $120. This is higher than the average, but it reflects his value to the industry.

Bio

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Topline AI

Didier Schneider is a seasoned hospitality professional with 30+ years of experience in food and beverage management, logistics, and procurement. He has held various leadership positions, including F&B Manager at Hotel International de Bâle and Responsible for Purchases and Logistics at Palexpo and Expogourmet SA. With a strong background in managing large-scale events, Didier has expertise in budgeting, marketing, and staff management.

Experience

Palexpo
- Responsable des achats et logistique restauration
  - Mar 2012 - Present
Expogourmet SA
- Responsable des Achats
  - Jan 1997 - Nov 2011
  Responsable des achats des restaurants de Palexpo, F&B et non-food, ainsi que du service économat logistique et matériel. (plus de 40 points de vente)Achat et maintenance du matériel d’exploitationResponsable du système informatique de gestion de stock Planification et gestion du service stand
Hotel International de Bâle
- F&B Manager
  - Aug 1987 - Oct 1996
  Organisation et déroulement de toute la restauration :3 restaurants, 2 bars, service banquets jusqu’à 500 pers, service traiteur jusqu’à 1000 pers, ainsi que 2 cuisines.Gestion, Contrôle des rentabilités, achats, logistique, offres de vente, organisation des Food Festival. Organisation et déroulement du service traiteurEtablissement des budgets, Marketing, Encadrement : 75 à 85 employés

Education

1976 - 1979

Ecole Hotelière de Strasbourg
BTH, Hotellerie, option cuisine restauration

1976 - 1979

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Events Services”

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Didier Schneider

Refer a Friend to Get
100 Credits For FREE

$120.0

Hourly Rate