Experience

elbgold Röstkaffee GmbH

• Germany
• Business Consulting and Services
• 1 - 100 Employee

• Director of Operations

  • Apr 2022 - Present



GO by Steffen Henssler

• Germany
• 1 - 100 Employee

• Geschäftsführer

  • Apr 2021 - Apr 2022



Bootshaus WH GmbH

• Hamburg und Umgebung, Deutschland

• Managing Director

  • Sep 2016 - Apr 2021

  Übernahme und Auflösung einer bestehenden Operation Entwicklung und ausarbeitung eines neuen Konzepts für die Hafencity Verantwortlich für jegliche Aufgaben wie, - beantragen und erstellen einer Baugenehmigung - Ab und Anmelden eines Gewerbes - anmelden einer Konzession - Dokumente erarbeiten oder beauftragen die Nachgefordert wurden - verantwortlich dafür, dass jede Herausforderung bestens und schnellstmöglich gelöst wird. - Komplette Verantwortung für die Buchaltung (Steuerberater, Kredite, Rechnungen, Konten) - Beauftragen und koordinieren von allen Gewerken und dem Architekt. - Konzept zusammen mit dem Architekt entwickelt und verfeinert. Show less



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Assistant Director of Food & Beverage

  • Mar 2016 - Aug 2016

  - Focus for the daily operation of any F&B Outlet - Mentoring the leaders to handle challenges in the teams for a better teamwork - Step by step management getting false structures or dark corners organized and fixed for a better over all experience for the associates - Creating Budget and forecasts - Creating and Implementing new concepts with the F&B Outlets - Focus for the daily operation of any F&B Outlet - Mentoring the leaders to handle challenges in the teams for a better teamwork - Step by step management getting false structures or dark corners organized and fixed for a better over all experience for the associates - Creating Budget and forecasts - Creating and Implementing new concepts with the F&B Outlets



The Ritz-Carlton Hotel Company L.L.C.

• Vienna

• General Manager of Restaurant

  • Mar 2014 - Mar 2016

  Brand ambassador in the community for the restaurant Creation of a long term vision for the restaurant while managing the day to day operation Initiation and in charge of a complete restaurant concept change including menu development, constructional changes, contract negotiations and equipment within a $ 108k budget Responsible for all aspects of restaurant marketing, PR, communication outlook and promotional activities In charge of the wine and beverage management of all outlets Development of regular restaurant events such as ‘Dstrikt Birthday Bash’ and ‘Vienna Wine’ for up to 450 guests creating a more approachable image for non-hotel guests and locals Responsible for a 40% revenue increase versus last year, a 30% increase in covers, a 0% employee turnover and a first place score on tripadvisor out of 2890 restaurants in Vienna Monthly financial review/critic of overall F&B operation Show less



EDITION

• United States
• Hospitality
• 400 - 500 Employee

• Task Force Berners Tavern

  • Oct 2015 - Oct 2015

  Support of the Restaurant Management for daily operations. Support of the Restaurant Management for daily operations.



Courtyard by Marriott

• Hospitality
• 700 & Above Employee

• Task Force

  • Sep 2015 - Sep 2015

  Part of the F&B preopening Team. Implementation of sequence of Service and organization of workstation/Mise en place. Motivational sessions for the proffession as F&B proffessionals. Part of the F&B preopening Team. Implementation of sequence of Service and organization of workstation/Mise en place. Motivational sessions for the proffession as F&B proffessionals.



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • May 2013 - Mar 2014

  Ability to create a great dining atmosphere and acting as an inspirational hostResponsible for all aspects of people management such as direct supervision, performance reviews, training, interviewing and hiring, as well as schedulingOverviewing the control of beverage and labor costsEnsuring health, safety and hygiene procedures and standards are maintained in accordance with HACCPDealing with and resolving customer complaintsAdditional responsibilities being overseeing client bookings, purchasing of beverages and negotiating best prices with vendors Maximizing all business opportunities to drive salesLiaising with the Head Chef to develop existing and new menus as well as advising customer on food and wine pairings Show less

• Assistant Restaurant Manager

  • Feb 2013 - May 2013

  Department head for the main restaurant with 90 seats, a chef’s table and 14 staff members as well as a volume of 21 000 covers per year and a net revenue of $ 1,4 millionIn charge of the beverage cost and the wine cellar with 400 different positions and building a community with Austrian winemakers Creating an image for the restaurant including overlooking weekly social media and press activitiesOrganizing of bi-weekly wine trainings in corporation with local producers for all F&B outlets Show less

• Assistant Lobby Lounge Manager

  • Jun 2012 - Feb 2013

  Opening department head of the Lobby Lounge and responsible for every aspect of the outlet with 75 seats and 14 employeesInvolved in the recruitment and selection process for all F&BdepartmentsSuccessfully implemented a unique selling point within the department (Chocolate Sommelier)Responsible for beverage suppliers and all negotiations of contractsTraining of service staff to enhance guest satisfaction levels and increase profits through suggestive sellingSupervised to perfect standards and HACCP guidelines with regards to hygiene and cleanliness and furthermore implementation of sequence of service Show less

• Assistant Restaurant Manager

  • Jan 2012 - Jun 2012

  Responsible for operation and service (breakfast, lunch & dinner) in the restaurant with seating for up to 220 guestsSupervised, scheduled and motivated a team of up to 20 employeesMonitored the product quality and guest satisfaction in the restaurant Documented inventory, forecasted usage and monitored supplies of all equipment used in the restaurantParticipated in marketing efforts, development of new menus, competition surveys and reporting of food trendsInteracted with guests to determine needs, satisfaction and resolve opportunitiesTrained service staff to enhance guest satisfaction levels and increase profits through suggestive selling Show less

• F&B Management Trainee

  • Aug 2010 - Jan 2012

  6 Month BQT 3 Month Stewarding9 Month Restaurant



THEMBA TRUST

• South Africa
• Non-profit Organizations
• 1 - 100 Employee

• Development Assistant

  • Oct 2006 - Oct 2007

  Organisation der Pflanzung und Bewässerung Organisation der Pflanzung und Bewässerung