My project related accomplishment is to provide my professional knowledge and experience to target orientated firms. In the course of these activities, it very often happens that I take over the F&B department of my clients and personally work within the teams in order to manage and to lead the team towards the set goals. During the execution of various projects I achieved the increase of customer services, higher guest satisfaction, assisted with budgets and cost controlling, created concepts and implemented them. Thereby I made my contribution to the success of these companies.

I directed and drove the pre opening for the Hacker-Pschorr Bräuhaus by overlooking the construction site, the installation of the micro brewery, purchasing all necessary equipment for the running of the operation. Also, I was involved in the recruitment process, created the SOP’s and the training program for the employees. In cooperation with the Head Chef I developed the main and promotion menus, selected suppliers and organised the workflow. Further tasks were the general administration, par stocks, inventory, and to carry out the marketing activities before the opening. Followed by the full responsibility of the smooth running of the operation after the opening. This included the leading of the entire team, being in charge of customer satisfaction.

My main responsibilities were to manage over 200 employees, direct all operational F&B departments and concepts, set benchmarks in terms of product quality and guest satisfaction. Planning and implementation of restaurant and kitchen renovations as well as staff training and the revitalization of the Paulaner Bräuhaus with a capacity of 700 seats. To increase the productivity in all operational areas, from 1800 breakfast up to conventions and exhibitions . Maintain the company's philosophy within the team and staff motivation. I was responsible for all financial aspects and major events as there are conventions, exhibitions, Oktoberfest and more.

This social economical enterprise is a non profit company and hired me to organise the pre-opening and the opening for the restaurant Michl’s and to set up the day to day running of the business. Having been in charge of the operation, I made the budget for the capital expenditures for the opening and for the running operation, controlled the cost and provided the figures to the finance department over a period of 18 month. I recruited the staff and set up a training program and the SOPs. After the first year we extended the restaurant through the Michl’s Social Club on the first floor, which was established as an event location.

I have been hired in order to re-organise the day to day running of the 12 Restaurants and Cafes in order to raise the productivity and to enhance the customer service to the highest standards available. Therefore I introduced and implemented European Standard Operating Procedures, trained and guided the staff and the supervisors and fine-tuned the workflow. As a result I increased the sales figures extensively and improved and extended customer satisfaction.

I was hired to organise the overall coordination of the hotel, chalet and F&B programme, the maintenance of high standards, quality control concerns and budgetary control of the “Specialist Holiday Group” for the area of the French alps and parts of Switzerland. I reported directly to the Headquarter in Kingston/England.

I was employed in the capacity of Area Operations Manager and held responsible for the day to day operation of a number of 22 themed restaurants situated within Harrods including the satellite kitchens in cooperation with the relevant Heads of Departments. It was my duty to supervise the stewarding, coordinate orders and deliveries from the storerooms, and worked very close with the finance department concerning budgets and cost controlling. Overlooking this 5 star operation where an annual turnover of £20 Mio is being generated means handling a staff up to 700. During those two years, I implemented Standard Operating Procedures and overlooked the opening of 4 restaurants.

Hospitality/Catering, Restaurant/Hotel

Hospitality/Catering, Final Apprenticeship Examination, Restaurant Specialist

The Royal Institute Of Public Health And Hygiene, London, EU-Food-Hygiene-Regulation (HACCP)

Institute of the Vienna Provincial Government, Master Examination in Catering, Hospitality, Restaurant, Hotel

Institute of the Vienna Provincial Government, Examined instructor for Chefs and Waiters