Director of Food and Beverage - Curriculum Vitae

CV

Curriculum Vitae
Name:
Nationality: German/Slovenian
Date of Birth: 11th March 1974
Address:
Contact Number:
Email-id:
Summary
I am a Director of Food and beverage with over years of proven track in managing F&B
operations. I have enough ability to maximizing profit, service quality and lead a team by
providing proper guidance and mentoring. I am a Strategic business leader with demonstrable
ability to devise and implement strategies for growing revenues. Have enough experience in
hospitality operational management across multiple sites, overseeing management teams,
negotiating contracts.
Expertise
 Innovative mind that helps to develop strategy for grow business at faster rate.
 Enough knowledge of laws and policies in food and beverage industry
 Good leadership skills Technical skills
Career Summary
In-charge of operational department in Ajman Hotel by Blazon (Ex Kempinski Hotel),
Ajman UAE from April 2018 to present
 Monitoring entire Operation Departments
 Handling a team of 150 kitchen and service staff.
 Provide guidance and manage work timely.
In-Charge of the food and Beverage Operation with high end BQT events, in Waldhotel
Stuttgart Premium Boutique Hotel, Stuttgart from Feb 2015 to March 2018
 Responsible of entire food and beverage operation
 Look after bar 18 with 30 seats, Ballroom with 300 Seats, 6 meeting rooms of total
capacity of 300 Guest.
 Manage team of 60 staff and monitoring their performance

Supervisor and Executive Chef in Seabourn Cruise Line 230 suites 6 Star plus from Jan
2012 to Jan 2015
 Responsible for entire food operations
 Responsible for proper room services (24 hours)
 Solely responsible for menu engineering, costing, Staffing
 Inventory control, daily work schedule and training and assessment of the employees
Executive Chef in Kempinski Hotel & Resorts, Amman Jordan from Dec 2009- June 2011
 Leader of culinary department
 Ensuring guest satisfaction
 Changing all menus in outlets to bring up the necessary standard to be the market leader.
Executive Chef in The Westin, Hyderabad India from October 2008 – December 2009
 Leader of the Pre-Opening team of the Food & Beverage Preparation
 Playing the lead role in laying out the infrastructure of the Kitchen
 Delegating responsibilities to the Executive Sous Chef, Pastry Chef and Chief Baker.
 Detailed cost and inventory control to achieve total cost efficiency.
 Introduced specialized light, healthy and trendy menus for the spa outlets.
Executive Chef in Le Méridien Lav Split, Starwood hotel and resorts from October 2006 –
October 2008
 Solely responsible for the recruitment of trained and well- deserving employees.
 Trained staff on detailed and extensive food presentation for all outlets
 Arranging training workshops for the different sections
Executive Chef in M/V Seabourn Legend from March 2003 – February 2006
 Supervision of the entire food operation in the Main restaurant.
 Solely responsible for menu engineering
Executive Chef in The Chedi, Muscat Oman from August 2002 – March 2003
 Customizing job descriptions, task breakdowns for all new employees
 Played a major role in designing the standardized uniforms for all the employees
Executive Chef in M/V Seabourn Pride, Seabourn Legend and Seabourn Spirit from
September 2000 – August 2002
 Maintaining proper inventory control and provide training session to employees
 Implemented contemporary food presentation techniques on the menus.
Sous Chef in MS Queen Elizabeth from May 1999 – June 2000