Eline Postma Email & Phone Number

Amsterdam, Noord-Holland, Nederland

Amsterdam, Noord-Holland, Nederland

Responsible for 9 floors of different outlets. Started in the pre-opening stage with only 6 persons, expanding to a company with 235 colleagues. Part of the board of directors and stakeholders. In charge of building and constantly developing the outlets, leading and coaching their managers, assistant managers, chefs and the supporting operational heads of departments such as facilities, logistics and hosts. Close collaboration with sales, marketing, finance, HR as well as with many external… Show more Responsible for 9 floors of different outlets. Started in the pre-opening stage with only 6 persons, expanding to a company with 235 colleagues. Part of the board of directors and stakeholders. In charge of building and constantly developing the outlets, leading and coaching their managers, assistant managers, chefs and the supporting operational heads of departments such as facilities, logistics and hosts. Close collaboration with sales, marketing, finance, HR as well as with many external partners.• A’DAM Toren is a tower of many talents. A place where one can eat, work, rave, sleep. Repeat. The tower houses a spectacular observation deck with over-the-edge swings (Lookout), a hotel, a daring nightclub (Shelter), a rotating fine dining-restaurant (Moon), a skybar and restaurant (Madam), a creative membersclub (A’DAM&Co), flexible working spaces (A’DAM&Co.Work) and a unique penthouse (The Loft) where many different events are hosted. The A’DAM Toren is an environment where creativity can flourish, and where nobody is in a rush to go home. Show less

Responsible for the F&B of Hotel Vondel, Hotel De Hallen, Hotel JL No 76 and Hotel Roemer. Concept development & monitoring, coaching of F&B managers, supervisors, chefs and employees at different locations (+/- 80 persons). Key tasks included generating chain advantages with suppliers, budgeting & monitoring, creating goals out of financial results, costs of F&B & payroll F&B, training- and event calendars. Moreover,responsible for working out new ideas, following trends, and structuring… Show more Responsible for the F&B of Hotel Vondel, Hotel De Hallen, Hotel JL No 76 and Hotel Roemer. Concept development & monitoring, coaching of F&B managers, supervisors, chefs and employees at different locations (+/- 80 persons). Key tasks included generating chain advantages with suppliers, budgeting & monitoring, creating goals out of financial results, costs of F&B & payroll F&B, training- and event calendars. Moreover,responsible for working out new ideas, following trends, and structuring, communicating and planning actions with supporting departments (reservations, sales & marketing, accounting, owner). Also in charge of developing the new F&B concepts & budgets of new to open hotels in Haarlem, Leiden, Amsterdam and Nijmegen (2016 & 2017)• Vondel Hotels is a unique collection of 4-star hotels, apartments, superb restaurants and a bed & no breakfast. At all locations, an astonishing setting of furniture & interior design is combined with contemporary art. Vondel offers a diversity of different restaurants, hotels and apartments which are connected but all have their own identity. Restaurant Remise 47 is located in Hotel De Hallen and from January 2015 restaurant JOOST was located in Hotel Vondel. Show less

Responsible for Hotel JL no 76. Managing Front Office, F&B, Housekeeping and Technical Department (27 employees). Monitoring activities, HR tasks, creating good reviews by coaching at hospitality, monitoring budgets, coaching at cost control and payroll. Aside from Hotel JL also responsible for developing and starting up a new concept for restaurant, bar, Room Service, banqueting and terrace of Hotel De Hallen. This resulted in restaurant Remise47 with 80 seats, a red bar, meeting room and a… Show more Responsible for Hotel JL no 76. Managing Front Office, F&B, Housekeeping and Technical Department (27 employees). Monitoring activities, HR tasks, creating good reviews by coaching at hospitality, monitoring budgets, coaching at cost control and payroll. Aside from Hotel JL also responsible for developing and starting up a new concept for restaurant, bar, Room Service, banqueting and terrace of Hotel De Hallen. This resulted in restaurant Remise47 with 80 seats, a red bar, meeting room and a terrace with 200 seats. Show less

Amsterdam Area, Netherlands

Responsible for The Colour Kitchen Amsterdam. Manage kitchen and front of house (8 fte and +/- 25 trainees). Banquet sales, financial administration, marketing, social media and organisational activities. Also developing the concept of The Colour Kitchen, creating uniformity to roll out at different locations. In close cooperation with Foundation The Colour Kitchen. Also responsible for the relaunch and new BV in 2012• The Colour Kitchen is a commercial and professional hospitality… Show more Responsible for The Colour Kitchen Amsterdam. Manage kitchen and front of house (8 fte and +/- 25 trainees). Banquet sales, financial administration, marketing, social media and organisational activities. Also developing the concept of The Colour Kitchen, creating uniformity to roll out at different locations. In close cooperation with Foundation The Colour Kitchen. Also responsible for the relaunch and new BV in 2012• The Colour Kitchen is a commercial and professional hospitality concept with a large social heart and gives young people with a distance to the labor market a new chance. The Colour Kitchen Amsterdam has a restaurant with 150 seats, and 7 banqueting rooms for conferences, receptions, weddings etc. Show less

Responsible for 10 associations of similar hospitality businesses. Main tasks were performing the secretariat, financial administration, organizing meetings, theme events, yearly gala’s and social events. In addition, maintaining websites, sending mailings, conducting promotional activities and providing overall support and advice • Koninklijke Horeca Nederland (KHN) is representing the interests of individual and collective interests of 20.000 hospitality employers

Responsible for operational and back office activities. Manage kitchen and front of house, developed a lot of knowledge of gastronomy during this period, did the payroll administration, marketing, PR, organizational activities and wine purchasing. Overall activities for the 3 restaurants; financial administration, HR tasks, creating uniformity, standardizing, PR & Marketing, purchase policy.

Responsible for leading breakfast, lunch and dinner for restaurant and room service where the team consists of 25 waiters and 3 supervisors. Administrative tasks, organizational tasks, HR tasks and internal communications. Started as F&B supervisor in the pre-opening, and was promoted to restaurant manager after 6 months. • Four-star hotel in Amsterdam. 408 rooms, 11 conference rooms, 280 seats restaurant, East meets West Cuisine

Bachelor, International Hospitality Management, Christelijke Hogeschool Nederland (Nu Stenden University)

Activities and Societies: Wine Society Dionysus

Profiel Economie & Maatschappij

Amersfoort

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