Independent Business Owner

• Jun 2017 - Present

Restaurant Havfruen is a seafood bistro, located in the historic, charming and lively area of Nyhavn in central Copenhagen. It has been a restaurant since 1937 and the building is from the 17th century. ​ The focal point of Havfruen is naturally the best fish and shellfish from the waters around us Restaurant Havfruen is a seafood bistro, located in the historic, charming and lively area of Nyhavn in central Copenhagen. It has been a restaurant since 1937 and the building is from the 17th century. ​ The focal point of Havfruen is naturally the best fish and shellfish from the waters around us

Hotel Operations Manager

• Feb 2017 - May 2017

Hotel Operations Manager and Sales Manager

• Sep 2016 - Jan 2017

Acting Food and Beverage Manager

• Jun 2016 - Sep 2016

Head of Strategy and Business Development

• May 2016 - Sep 2016

A beach hotel since 1861Is in operation and currently going through a complete makeover with 225 new rooms and a state of the art spa and wellness which is opening first quarter of 2017.The restaurant Brasserie 1861 has a stunning sea view and access to our terraces, which almost touches the sea and grant a full view of the Swedish coastline and Kronborg Castle.18 meeting and conference rooms - all with a natural light and a view to the sea. Can accommodate in theatre setting up to 350 guests. Banquet facilities can be adjusted to companies of all kinds and sizes - we can accommodate up to 1.200 dinner guests. Show less

General Manager

• Nov 2012 - Jan 2016

The team and I managed to double the profit over a three year period. This was done by:1. Reviewing all our procedures and then choosing the ones which would make the guest stay more comfortable, reducing cancellations and enhancing the overall experience. 2. Enhanced the working relationship with OTA´s which resulted in an increase of more than 300% on an average of booked room nights from one year to the next. 3. Changed our pricing strategy and worked intense with revenue management and last we invested a full time employee in social media and public relation events. Show less

Assistant General Manager

• Jun 2012 - Nov 2012

My responsibilities included the daily operation of the hotel, recruiting, training and setting the room prices.

Revenue management and sales consultant

• Mar 2015 - Dec 2015

While working as General Manager for Avenue Hotel, I assisted the teams in the other hotels owned by the same owner with the following: 1. Setting up the revenue management strategy for 3 hotels: Munkebjerg, Vejle Center and Opus 2. Assisting with the corporate, meeting and conference sales for Munkebjerg Hotel 3. Participating in the planning process as part of the Executive Team at Munkebjerg Hotel. While working as General Manager for Avenue Hotel, I assisted the teams in the other hotels owned by the same owner with the following: 1. Setting up the revenue management strategy for 3 hotels: Munkebjerg, Vejle Center and Opus 2. Assisting with the corporate, meeting and conference sales for Munkebjerg Hotel 3. Participating in the planning process as part of the Executive Team at Munkebjerg Hotel.

Hotel Manager

• Feb 2009 - May 2012

Hotel Manager of Strandhotellet. Assisted in buying, opening a closed hotel with zero bookings on the books and operating a 3 star seasonal hotel. 49 rooms, 80/160 seats indoor/outdoor restaurant, 2 meeting rooms and a banquet room for 200 people. Increased revenue by 25% in 2010 and 45% in 2011 and RevPAR increase by 28% in 2011. Together with the team we made the hotel profitable after one year of operation. Hotel Manager of Strandhotellet. Assisted in buying, opening a closed hotel with zero bookings on the books and operating a 3 star seasonal hotel. 49 rooms, 80/160 seats indoor/outdoor restaurant, 2 meeting rooms and a banquet room for 200 people. Increased revenue by 25% in 2010 and 45% in 2011 and RevPAR increase by 28% in 2011. Together with the team we made the hotel profitable after one year of operation.

Hospitality Consultant

• Jan 2012 - Mar 2012

Together with the team we: 1. Changed the product offering and incorporated new procedures. 2. Successfully implemented in housekeeping new cleaning procedures and organized the department with new roles and responsibilities. 3. At Front Desk we changed the settlement procedure. 4. Renegotiated credit terms for the suppliers and were involved in several other projects. Together with the team we: 1. Changed the product offering and incorporated new procedures. 2. Successfully implemented in housekeeping new cleaning procedures and organized the department with new roles and responsibilities. 3. At Front Desk we changed the settlement procedure. 4. Renegotiated credit terms for the suppliers and were involved in several other projects.

Manager In Training in F&B

• Jan 2008 - Feb 2009

Four Seasons Dublin, Ireland. A fast track management and profound rounded experience in: • The restaurants • Lobby lounge • Cocktail bar • Stewarding. Successfully implemented a waste management system throughout the hotel as well as a Guest Recognition Program in the restaurant. Four Seasons Dublin, Ireland. A fast track management and profound rounded experience in: • The restaurants • Lobby lounge • Cocktail bar • Stewarding. Successfully implemented a waste management system throughout the hotel as well as a Guest Recognition Program in the restaurant.

Manager in Training in F&B

• Aug 2006 - Dec 2007

The Ritz-Carlton Pentagon City, USA. A 350+ room hotel and A management fast track program. Worked as: 1. Assistant Banquet Director (ballroom up to 800 people and 9 individual meeting rooms) 2. Supervisor in housekeeping (350+ rooms) 3. Assistant Food and Beverage Manager in the outlets (restaurant and lobby lounge) Successfully implemented a Guest Recognition Program in the restaurant and participated in developing a Labor Management Program. The Ritz-Carlton Pentagon City, USA. A 350+ room hotel and A management fast track program. Worked as: 1. Assistant Banquet Director (ballroom up to 800 people and 9 individual meeting rooms) 2. Supervisor in housekeeping (350+ rooms) 3. Assistant Food and Beverage Manager in the outlets (restaurant and lobby lounge) Successfully implemented a Guest Recognition Program in the restaurant and participated in developing a Labor Management Program.

Internship in the finance department.

• Jul 2004 - Dec 2004

The Ritz-Carlton, Cancun, Mexico A six months internship in the Finance Department, primarily in accounts receivables and payables. Responsibilities: - Responsible for group and travel agency billing - Managing the accounts receivables Successfully developed and implemented an Account Receivables control system. The Ritz-Carlton, Cancun, Mexico A six months internship in the Finance Department, primarily in accounts receivables and payables. Responsibilities: - Responsible for group and travel agency billing - Managing the accounts receivables Successfully developed and implemented an Account Receivables control system.

Internship in F&B

• Jul 2002 - Dec 2002

Hotel des Bergues, Geneva A six month internship as a waiter in the restaurant and the bar. Hotel des Bergues, Geneva A six month internship as a waiter in the restaurant and the bar.

Trainee in kitchen

• Jul 2000 - Dec 2000

A six month internship as a trainee cook/ chef in the Grill room kitchen, banqueting kitchen and the Italian kitchen. A six month internship as a trainee cook/ chef in the Grill room kitchen, banqueting kitchen and the Italian kitchen.

Part time front office agent / receptionist

• Aug 1999 - Jun 2000

Part time front office agent / receptionist Part time front office agent / receptionist

Trainee

• Apr 1999 - Jun 1999

A three months internship as a cook, waiter and a concierge A three months internship as a cook, waiter and a concierge