Experience

Sheraton Berlin Grand Hotel Esplanade

• Germany
• Hospitality
• 1 - 100 Employee

• Food & Beverage Manager

  • Jan 2017 - Present



Radisson Blu Hotel Berlin

• Service Operations Manager

  • Jan 2014 - Dec 2016



Maritim Pro Arte

• Assistant F&B Manager

  • Apr 2013 - Dec 2013

  -Report directly to the Hotel Manager-Responsible for 2 Restaurants, Bar and M&E with facilities for Functions with up to 1400 Guests as well as the Catering operation -Monitoring and controlling bar operations and beverage stock-Hold regular communication meetings-Responsible for the financial performance of the F&B Outlets, implement innovative revenue generating ideas to further develop the F&B concept -Conduct reviews, appraisals, 1-2-1 on a regular basis-Be actively involved in the forecasting and budgeting process-Ensure efficiency throughout all departments, monitor payroll costs and create work schedules



Park Plaza Westminster Bridge

• Assistant Food & Beverage Manager

  • Jan 2010 - Jan 2013

  -Part of the pre-opening team-Report directly into the Director of Food & Beverage-Responsible for 7 F&B outlets, Brasserie, Sushi Restaurant, Executive Lounge, Bar, Coffee Shop, Room Service, Mini Bars with a total of 106 team members-Ensuring the delivery of consistent service in accordance to the brand standards and complete guest satisfaction-Monitoring and controlling bar operations and beverage stock-Hold regular communication meetings-Be completely aware of the financial performance of the outlets and present the results in monthly Business review meetings-Conduct reviews, appraisals, 1-2-1 on a regular basis and set SMART objectives for the outlet managers-Build a network amongst colleagues of sister hotels as well as competitors-Be actively involved in the budgeting process-Ensure efficiency throughout all departments, monitor payroll costs and work schedules and present the F&B department in weekly payroll meetings-Generate new ideas for service and products that will provide a competitive edge over the competition

• In Room Dining & Executive Lounge Manager

  • Jan 2010 - Apr 2011

  Part of the Pre Opening Team



Le Meridien Piccadilly

• Restaurant & Bar Manager

  • Aug 2007 - Jan 2010

  -Report directly into the Director of Food and Beverage-Responsible for all aspects in the running of Terrace Restaurant and Bar-Setting of standards, creating SOP’s and lead a team of 25 associates-Recruiting and assessing team members (behavioral interviewing trained)-Administer disciplinary and grievance procedures when required-Ensure all health & safety procedures are in place and team members trained -Involved in numerous Six Sigma Projects as team leader or team member-Create monthly forecasts, revenue and payroll and attend monthly P&L meetings-Selling, planning and running of high profile private events



Hilton London Metropole

• Assistant Restaurant & Bar Manager

  • May 2006 - Aug 2007

  -Reporting directly to the Restaurant and Bar Development Manager-Managing a team of 50 including 6 Supervisor-Responsible the busy operation of the 250 cover Fiamma Restaurant, Sports Bar and Café Cino-Improve the quality and efficiency of the extremely busy breakfast service (up to 1900 covers)-Ensure brand standards are implemented and met during all serving periods-Involved in costing and organization of promotions-Responsible for administrative tasks such as rota’s, time sheets, forecasting



Downhall Country House Hotel

• Assistant Restaurants & Room Service Manager

  • Nov 2003 - May 2006