Experience

La Baita
• Belgium
• Restaurants
• 1 - 100 Employee
• Entrepreneur

  • Mar 2020 - Present


NOVUM Hospitality

• Germany
• Hospitality
• 200 - 300 Employee

• Cluster F&B Manager Vienna & Junior Hotel Manager the niu Franz

  • Sep 2019 - Mar 2020

• Cluster F&B Manager

  • Oct 2018 - Sep 2019

  Responsible of the F&B departments for the pre-opening, opening and operations of the niu Franz Hotel, the Ibis Styles Wien Messe Prater Hotel and the Holiday Inn Vienna South Hotel.

• F&B Manager

  • May 2018 - Oct 2018



Steigenberger Hotel der Sonnenhof

• Germany
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Jun 2017 - Dec 2017

  The 35-seat french restaurant "Petit Plaisir" has soft-opened beginning of June and is the third restaurant in the Hotel Steigenberger Hotel Der Sonnenhof. Petit Plaisir is a french Bistro & Brasserie whose menu offers traditional french cuisine from different regions from France, from Karte Flamme to Bouillabaisse and Escargots. The Wine lists offers 7 white wines by the glass, 1 rosé by the glass and 8 french red wines by the glass, additionally we offer around 15 other white wines by the bottle and another 20 red wines, all french. The restaurant uses a Enomatic wine dispenser system, that allows higher priced wines to be offered by the glass. Before the restaurant opened I was in charge of procuring all necessary items to allow service to happen smoothly, while this process I was in close contact with the Restaurant Manager of all three restaurants, the F&B Manager and the Purchasing-Manager. Since the opening I am actively involved in service on a daily basis, my main focuses have been to ensure that service is consistent and that all employees have product knowledge. In order to ensure that all employees are equally trained, I prepared several SOP's, documents on all the products we offer in the restaurant and I offer wine trainings to all employees. Another one of my focuses have been to be in close contact with the guests in order to receive their feedback. Since the restaurant has newly opened, it was important to me to understand what we still had to improve, change or amend. During this process I am also in a lot of contact with the headchefs to ensure that guest's expectations are met. Show less



Hotel Bayerischer Hof München

• Germany
• Hospitality
• 1 - 100 Employee

• Assistant Restaurant Manager

  • Apr 2017 - Jun 2017

  After having the opportunity to get to know the restaurant, the hotel and the team in intense 6 months, I have been promoted to Assistant Restaurant Manager. In my new position I have been given more administrative work and responsibility. I am now in charge of primarily all reservations, the daily inventory of all beverages, the writing of the roster of all 20 employees who work below me and to control and monitor their overtime, the handling with complaints and guest feedback, and the creation of monthly financial reports. Show less

• Teamassistant

  • Oct 2016 - Mar 2017

  In this role I am mainly responsible to support the managers of the restaurant in all areas. I do however work a lot in service whenever it is needed, to support the rest of the team. I am the contact person for guests and employees whenever there is a complaint, if someone needs more information or to build up the first contact with guests who are interested in a private function for instance. I help the managers with the administrative work, such as rostering, controlling all employees’ over-time, monthly financial reports and organisation of either exclusive or non-exclusive functions.During the six months as the teamassistant I worked together with my team on improving service standards, primarily focusing on being up to date with the Leading Hotel of the World Standards. I gave multiple trainings on these.Furthermore I was part of many events that took place in the Blue Spa Restaurant, including the Breakfasts, Lunches and Dinners during the Munich Security Conference which took place from 16th February until 19th February. After completing my probation period successfully I have been promoted to Assistant Restaurant Manager. Show less



La Baita Biergarten

• Manager

  • Dec 2015 - Sep 2016

  In my role as manager of this 100-seat family run restaurant I was responsible for all operations. My duties included to write the rosters; taking into consideration staff costs, ordering of service supplies and some kitchen supplies, which had to be ordered from Germany, reservations, staff training, recruitment and hiring, organization, planning and execution of events, and planning the daily specials with the kitchen. During my time in the restaurant I have successfully planned and executed 4 of 5 events planned throughout the summer, the last event organized by me will take place on the 13th November 2016. I have helped the owners to grow their social media presence and was responsible for weekly posts on their Facebook page. I was also involved in the creation of their website. Through small changes such as plate ware, general presentation of the dishes, variety of the daily specials and improving our standard service operations, to be quicker and more efficient, I have managed to raise the value for our customers, especially the loyal ones. Show less



Geronimo Aperitivo Bar and Restaurant

• Germany
• Restaurants
• 1 - 100 Employee

• Co-Owner

  • Jan 2015 - Nov 2015

  I was part of the opening team of Geronimo Aperitivo Bar and Restaurant from the beginning. I was involved in the creation of the concept, market research, the fit out, creation of menus, recruiting and HR in general, finance, marketing, and operations and service once it opened. The restaurant has only grown since the first day and has been and still is successful from the get go. I was part of the opening team of Geronimo Aperitivo Bar and Restaurant from the beginning. I was involved in the creation of the concept, market research, the fit out, creation of menus, recruiting and HR in general, finance, marketing, and operations and service once it opened. The restaurant has only grown since the first day and has been and still is successful from the get go.



La Baita di Ispra

• Head Cook

  • Oct 2013 - Dec 2013

  I took over the Head cook position in this small bavarian restaurant while searching together with the owners for a new cook. My responsibilities were to prepare and cook all dishes, including starters, main courses and desserts and to interview possible candidates to take over this position. I took over the Head cook position in this small bavarian restaurant while searching together with the owners for a new cook. My responsibilities were to prepare and cook all dishes, including starters, main courses and desserts and to interview possible candidates to take over this position.



Hotel Indigo Shanghai on the Bund

• Management Trainee

  • Mar 2013 - Sep 2013

  During my Internship I worked as a receptionist in the Hotel. I performed check-ins and check-outs on a daily basis. Further more I was responsible to handle smaller concierge tasks, such as making dinner reservations, helping with planning a day in Shanghai, finding directions, organizing limo service and helping to book train tickets. In addition to this I was responsible to teach new employees how to operate the Opera system and help improve the staff’s English level. Additionally to this, I was helping out in the rooftop bar every night as a bartender and I helped the new manager with the orders, the inventory, the menu designing and the recipe writing. Show less



Il Molo Rubesh

• Waitress

  • Jul 2012 - Sep 2012

  Bar Tending, Waitressing, Training of employees. Bar Tending, Waitressing, Training of employees.



Interalpen-Hotel Tyrol

• Austria
• Hospitality
• 1 - 100 Employee

• Demi-Chef de Rang (Promoted)

  • Jul 2011 - Jan 2012

  I started working in the Interalpen Hotel as a Commis de Rang in service in the main restaurant for breakfast, lunch and dinner. My main tasks were to serve the guests their meals and drinks. I was working together with my Chef de Rang, who taught me the main principles of wine pairing and exceeding costumer’s service expectation. After this training I got promoted to Demi-Chef de Rang, during which period I was responsible for my own section and had a Commis de Rang to help me. Furthermore I was helping out in Room service and terrace service during afternoons. Another of my responsibilities was to be the spa restaurant supervisor on the days the supervisor was absent. This included to manage 20 tables and a full bar while supervising up to 4 staff members. In addition to this I also had to supervise the outdoor pool service and ensure guests were at all times satisfied. Additionally to this I had to help during events. My tasks were to set up the rooms as it was required by the client and to serve during the events. These events include business meetings, weddings, receptions and a New Year’s Eve Party. Show less

• Junior Manager

  • Jun 2010 - Jan 2011

  During the opening process of the Bavarian restaurant on the Lake Maggiore I was mainly responsible for marketing, recruitment, service and quality control. I helped during the hiring process and trained all of the service staff according to the standards we had set before opening the premises. Furthermore my task was to control the food and ensure it was at all times according to the recipes. I organized together with the rest of the team the opening event and further on other events with promotions. I was also involved in the ordering and menu setting processes. Show less



Allgäuer Zeitungsverlag GmbH

• Germany
• Newspaper Publishing
• 1 - 100 Employee

• Volunteer/Trainee

  • Jun 2009 - Aug 2009

  Conducting Surveys, Writing articles, Attending Press Conferences. Conducting Surveys, Writing articles, Attending Press Conferences.


Sonnenalp Hotel Spa&Resort
• Trainee at Juwelier Neumann

  • Jun 2008 - Aug 2008