Experience

Joël Robuchon International

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Directeur of catering & special international events

  • Dec 2020 - Present



Kofler & Kompanie GmbH

• Germany
• Hospitality
• 1 - 100 Employee

• Director of Operation Sports & International Events Kofler Group - Portugal -

  • Aug 2018 - Dec 2020

  Reorganization & restructuration and Control of the entire project | Organization all hospitality program in the stadium for 3.000 guests per game| Organization and set up the bares level 0, 1 & 2 for 30.000 guests | Budget & cash flow planning | Development of Portuguese Food Rotation Concept | Research & Introduction of new equipment and service methods | Responsibility for Employees guidelines and manuals | Quality Control | recruitment and training of local staff.Bring operation support to the hospistility team 3 rugby games (total 5.000 guets) to Kofler Japan for Rugby World Cup 2019 Japan..

• Head of the Project FIFA World Cup Russia 2018

  • Sep 2017 - Aug 2018

  Control of the entire project | Organization all hospitality program in the stadium Saint Petersburg, Samara. Operational implementation at 13 games for 54.000 guests | Budget & cash flow planning | Development of Russian Food Rotation Concept | Research & Introduction of new equipment and service methods | Negotiation & Training 4 Catering partners | Responsibility for Employees guidelines and manuals | Quality Control | recruitment and training of 500 employees and 10 international staff management.Business development. Participation of the tender of Food & Beverageof Benfica staduim

• Directeur des opérations 2017 Asian Indoor and Martial Arts Games Ashgabat, Turmekistan

  • Sep 2017 - Oct 2017

  Bring operation support | Responsable of F&B of Asian Indoor & Martial Arts Games in public area. Monotoring and controling the F&B in two hotels total 1500 guests.



Kofler & Kompanie GmbH

• Germany
• Hospitality
• 1 - 100 Employee

• Directeur des opérations 2015 European Games, Baku, Azerbaijan

  • Jan 2017 - Jul 2017

  Organization and deliver the hospitaity opeation for Opening & Closing hospitality program in the Baku Olympic Stadium: Hospitality for 3500 guests.

• Head of the project Summer Olymipic Games 2016 Rio de Janeiro, Brazil

  • Jan 2015 - Dec 2016

  Control of the entire project Cluster Barra da Tijuca | Organization all hospitality program, Public area, Volunteers etc… for different sports (Golf, Boxes, badminton, Tennis of table, | Development of Russian Food Rotation Concept | Research & Introduction of new equipment and service methods | Responsibility for Employees guidelines and manuals | Quality Control.

• Venue Manager Arena Allianz Parque, Sao Paulo, Brazil - Goupe Infront

  • Aug 2014 - Dec 2014

  Set up & Organization all Private Area and Public Area in the stadium, Alliance Parque, Club Palmeiras, Sao Paulo, Brazil. Budget and cash flow planning | Development of Brazilian Food Rotation Concept | Research and introduction of new equipment and service methods | Create and Training team | Quality Control | Define new Partners. Organisation & delivering the operation for concert & Show 40.000 guests.



Infront Sports & Media AG

• Switzerland
• Spectator Sports
• 400 - 500 Employee

• Director of operation FIFA World Cup Brazil 2014

  • Aug 2013 - Aug 2014

  Control of the entire operation F&B | Organization all hospitality program in the stadium Belo Horizonte, Brasilia, Rio de Janeiro and Sao Paulo. Operational implementation at 26 games for 240.000 guests (80% of total World cup hospitality customers) | Budget & cash flow planning | Development of Brazilian Food Rotation Concept | Research & Introduction of new equipment and service methods | Negotiation & Training 15 Catering partners | Responsibility for Employees guidelines and manuals | Quality Control | recruitment and training of 1.500 employees and 20 international staff management.

• Director of operation Fisht & Iceberg Staduim, Winter Olympic Games Sotchi 2014, Russia

  • Jan 2014 - Mar 2014

  Organization Opening & Closing hospitality program in the stadium Fist Stadium:20 concessions, 1 coffee shop (450 PAX), 4 restaurants area (4500 PAX total), 24 VIP suites (264 PAX), 22 mobile kiosks.

• Director of operation FCC World Cup Brazil 2013

  • Jan 2013 - Aug 2013

  Organisation all hospitality program in the stadium Belo Horinzonte, Brasilia, Fortaleza, Rio de Janeiro, Recife, Salvador. Operational implementation at 26 games for 42.000 guests | Budget & cash flow planning | Development of Brazilian Food Rotation Concept | Research & Introduction of new equipment and service methods | Negotiation & Training 12 Catering partners | Quality Control | Implementation of a logistics center | planning of all transportation operations.



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Directeur adjoint de la restauration aux Bateaux Parisiens - Groupe Sodexo

  • Jan 2011 - Dec 2012

  Organization all hospitality program inside the boat | Opening restaurant “Bistro Parisien” |Development of event | Research Staff & Training | Quality Control. Organization all hospitality program inside the boat | Opening restaurant “Bistro Parisien” |Development of event | Research Staff & Training | Quality Control.



Lido de Paris

• France
• Travel Arrangements
• 1 - 100 Employee

• Directeur de la reception du cabaret Lido de Paris - Groupe Sodexo

  • Jan 2008 - Dec 2010

  Organization all hospitality customers | monitoring all reservation | Control of payment | Reorganization of operation | Quality Control. Organization all hospitality customers | monitoring all reservation | Control of payment | Reorganization of operation | Quality Control.



Novikov Restaurant & Bar

• Food and Beverage Services
• 300 - 400 Employee

• Directeur général Novikov Catering

  • Nov 2004 - Dec 2007

  Opening the catering company | Budget & cash flow planning | Ordering the equipment | Creation food concept and Menu | Create the team | Create and Monitoring all process | Quality control | recruitment and training all extra staff (waiter, cook, logistic ...) | Development of Russian Business | Corporate, Private, Government & Protocol event. Opening the catering company | Budget & cash flow planning | Ordering the equipment | Creation food concept and Menu | Create the team | Create and Monitoring all process | Quality control | recruitment and training all extra staff (waiter, cook, logistic ...) | Development of Russian Business | Corporate, Private, Government & Protocol event.



Potel et Chabot

• France
• Events Services
• 300 - 400 Employee

• Directeur d'exploitation Potel et Chabot Russie

  • Jan 2002 - Oct 2004

  Participation Budget & cash flow planning | Ordering the new equipment | Creation new food concept and Menu | Create the new team | Create and Monitoring all process | Quality control | recruitment and develop new training all extra staff (waiter, cook, logistic ...) | Development of Russian Business | Corporate, Private event.

• Pavillon d'Armenonville

  • Jan 1996 - Dec 2001

  Participation and operation international event department | Responsible and Monitoring quality hospitality service | Creation new the new team | recruitment and develop new training all extra staff | Responsible house Rolland Garros, Air show.