Detailed CV: Director of Food and Beverage with Career History

This document presents the CV of a Director of Food and Beverage, detailing extensive experience in the hospitality industry. The CV highlights the individual's career progression, starting from early roles and advancing to Director-level positions. Key responsibilities and achievements are outlined, including managing F&B operations, leading teams, developing business strategies, and ensuring guest satisfaction across various international locations. The CV showcases expertise in menu engineering, cost control, staff training, and achieving high standards of food and service quality. The individual's educational background, including an MBA in progress, and various accolades, such as Michelin Star recognition and awards for food and dining excellence, further underscore their professional capabilities and commitment to excellence. The CV is a comprehensive overview of the candidate's qualifications and accomplishments in the food and beverage sector.

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

 In charge of the smooth operation of all restaurants on board listing them as Queen’s Grill,
Princess, Britannia Grill, Coronia and Mauritania.
 Supervising the training of a 110 kitchen staff
Sous Chef in MS Royal Viking Sun from June 1997 – May 1999
 In charge the of Entire Hot Kitchen Operation
 leading a team of 20 staff.
Chef Potagier, Chef Poissonnier and Chef Saucier in M/S Royal Viking Sun from October
1996 – May 1997
 In charge of the soup, fish and sauce section in the Preparation Department.
Chef Entremitier in Restaurant Graf Eberhard from June 1996 – October 1996
 In charge of preparation of sidings and soups.
 Help in the designing and layout of menus.
Chef Saucier in Restaurant Krone Bemfilngen from January 1996 – June 1996
 In charge of preparation of sauces and meat dishes
Demi Chef de Partie, Chef de Partie in Maritim Hotel Stuttgart from June 1995 – January
1996
 In charge of the sauce section in the Preparation Department
Compulsory National Service in the National Military from July 1994-June 1995
 Leading a team and supervising them
Commis de Cuisine in Maritim Hotel Stuttgart from December 1993 – July 1994
 Provide immediate services to customers
Education and qualification
 Secondary school 1981 - 1990
 Culinary Arts 1990 – 1993 Bad Überkingen Germany
 MBA International Management Geneva Business School SA 2019 – 2020 (in
progress)
Other acheivements
 2018- Rebranding of the hotel maintain and increasing the revenues in dispute of
recession
 2016- Increasing the revenues by delivering highest quality of food and service and
being awarded a Michelin Star. TripAdvisor from rank 750 to 2 second in

Stuttgart.
 2014 - Condé Nast traveller Seabourn Quest rated as number one in food and dining.
 2013 - Advanced United States Public Health Certificates, CDC VSP, Seattle USA
 2013 - Condé Nast Traveller Seabourn Quest rated as number one in food and dining
 2012 - Condé Nast Traveller Seabourn Quest rated as number one in food and dining
 2009- 2009 ISO 22000/2005 first in India to achieve
 2009- behavioural interview
 2008- best hotel Croatia
 2008- Le Meridian Lav, Split Best Banqueting hotel in Europe
 2006- ISO 22000/2005 LM Split
 2004 - Condé Nast Traveller issue 2005 February Seabourn rated as number one in food and
dining
 1999 - Certificates in Hotel Management Johnson & Wales University Florida USA
(Managing Human resources, Employee motivation and training).
Hobbies and Interest
 Managing people (management sector)
 Meeting with new peoples Reading
Reference available on request