In charge of entire 4 Star plus Hotel Operation onboard a River Cruise vessel with 48 international crew and up to 190 english speaking guests.

In charge of the entire Hotel Operation onboard River Vessel with 46 international Crewmembers and 180 German speaking guests

Due to pandemic issues and worldwide Set back in the industry time was used for private studies and education.

Operation Manager (Hotel / F&B) - Janus Hotelbetriebs GesmbH Bad Gasteinwith 7 hotels (800 beds in the Salzburger Hof, Hotel Eden, Hotel Post, Hotel Wildbad, Skilodge Reinecke, Hotel Gisela, Villa Orania, Hotel Goethehof, 6 different a la carte restaurants, 4 bars, one Apres Ski Location (Silver Bullet Bar), 6 Staff houses with 180 employees the biggest hotel operation in the valley responsible in cooperstion with the General Managers to activaly monitor, control and support the hotel and restaurant opertion in all outlets and hotels. To step in with an hands on mentality in supporting the employees as well as setting up work logisitcs to improve efficience in the operation.

In charge from 320 up to 800 International Hotel & Entertainment Crew - Led start up and launch operations on several cruise vessels. - Oversaw planning, monitoring, implementing, training and executing of all guest related services on board the ship inclusive but not limited to all F&B, Hotel Services, Entertainment, Kids program, Housekeeping, Reception, Land Excursions, Leisure departments - Spa, Photo, Casino, Art and retail.- Monitored and oversaw continuous improvement strategy including Quality the AIDA product, company philosophy and all guest service concerns.- Controlled / monitored, assured quality of the delivered services and products including cost and revenue. - Transformed hotel division from a start up crew count of 944 to a more efficient operating team of 860 crew with smart engineered duty an assignment planning and reducing at the same time overtime with professional and flexible managed time control and adjusting back of the house logistics

Apollo, is a US based Catering Company with F&B and Hotel concessions on the Delphin Renaissance, the Oceania, Regent and of Island Cruises. Fleet. Delphin Renaissance was a German 4 star plus rated cruise ship / worldwide itinerary.- Monitored and oversaw all F&B related services including the supporting logistics ashore. (Purchasing Logistics and supplies worldwide)- Created special F&B events, special dinners with local food, created theme evenings with typical F&B features- Improved efficiency ratio by 20 % through efficient work logistics.- Controlling / monitoring the quality of the delivered services and products incl. cost and revenue.- Selected and hired new Management and F&B Crew for Apollo Ship Chandlers in Europe. (For all 6 vessels operated by Apollo)

Ligabue Catering Services SA, is a Catering Company based in Switzerland holding the concession for the catering or the entire hotel operation onboard several cruise vessels operating on various markets (british, latino, german and US). - Led a team of 2 Operation Managers, 1 Corporate Executive Chef, 1 Corporate Pastry Chef and Admin Assistant shore side and oversaw the food & beverage operation on 5 seagoing midsize vessels with Spanish and British customers.- Oversaw challenging business model with 5 different hotel operations for different markets. - -- - Oversaw continuous improvement process.- Created special typical F&B events, (depending on client need and request) special dinners with local food, wine, created theme evenings , theme events with typical F&B features- Led start up operations before ships started into new operating seasons or new sailing destinations.-- Improved efficiency ratio by 10 to 15%, through efficient back of the house logistics and smart crew duty planning.- Controlling / monitoring the quality of the delivered services and products including cost and revenue.

4 Millennium class ships: all with 2400 guests – US 5 Star sailing global- Transformed operating model from working with an outsourced F&B operation consisting of 490 F&B crew (each vessel) to an in-house operation for celebrity cruises - Built strong and efficient F&B Teams. Consistently exceeded customer satisfaction targets. - Improved efficiency ratio by evaluating certain working routines in within the back of the house, to achieve more efficient work practices, professional utilization of F&B crew, with reducing cost in operational and HR factors, for the benefit of the company and the individual employee.- Controlled, supervised and approved all HR issues of 490 employees on each vessel mentioned above. (Development, Duty planning, vacation rotation, cabin assignment, Payroll and others)- Trained, supported and being in charge of Public Health working routines and habits of all F&B crew. Achieved several times highest scores in US (100 points of 100) for several inspections.

- Oversaw Hotel operations of up to 300 international Hotel Crew in the luxury segment of the cruise industry. - Led set up, monitored Quality assurance program for the upscale cruise market- Consistently exceeded costumer satisfaction targets. Ship of the year – Seven Seas Navigator - small luxury cruise ships- Oversaw continuous improvement strategy to stay on top of the business. Challenging existing luxury market with new services and new implementations.- Transformed “Back of the House” Logistics to guarantee smooth and efficient “Front of the House” operation and Service within the budgetary guidelines and quality guidelines provided by the company

In charge of 140 F&B Crew incl. Purchasing / Budget Control

German luxury Cruise vessel - M/S Deutschland - Led and supervised international food & beverage Team consisting of 160 crew, monitored worldwide Purchasing - Assured continuous improvement process for Quality assurance and delivery for all guest Services on a 5 star level- Organized many special events such as Wine-, Cognac-, Cocktail-, and Cigar tasting, cooking classes, local artists for guests - Created special F&B events, special dinners with local food, created theme evenings with typical F&B features- Training of new services and philosophy to reach company goals and targets.

- Oversaw beverage operation on 16 bars (ship) and 4 bars shore side (island) with 91 Bar Crew - Transformed beverage division from 106 to a more efficient team of 91 with well thought duty an assignment planning and reducing at the same time overtime with professional and flexible time control and flexible back of the house working practices.

M/S Astor: 570 guests – German 4 ½ Stars rating – Sailing globalHotel Director M/S Gripsholm: 600 guests – German 5 Stars rating – Sailing globalHotel Director

M/S Gripsholm: 600 guests – German 5 Stars rating – Sailing global- Led start up and launch operations. Being in charge of recruitment of 140 F&B Personnel from all over Europe. 700 applications with interviewing and evaluating new team members to build strong teams.- Trained coached and oversaw training program for all crew. (Train the trainer) to reach knowledge f product and company philosophy & mission- Created special F&B events, special dinners with local food, created theme evenings with typical F&B features- Involved in all pre – opening preparation duties for ship opening, e.g., worldwide purchasing, menu planning, setting up of Logistic within the F&B Operation- Created special F&B events, special dinners with local food, created theme evenings with typical F&B features

M/S Calypso: 509 guests – German 3½ Stars rating – Sailing global

M/S Calypso: 509 guests – German 3½ Stars rating – Sailing global

M/S Crucero Express: 1200 passengers – Ferry sailing Colombia / Panama- Trained coached and oversaw training program for 300 Latino crew. Ferry was picked up in Norway and during crossing to Panama City (21 days) all completely newly hired Latino crew from Panama, Cuba and Costa Rica to be trained in all aspects of service and housekeeping as well as culinary.

Working in diverse Hotels, Bars in Salzburg, Munich, Innsbruck, Skiresorts