Kevin Westphal Email & Phone Number

Chur, Graubünden, Switzerland

Overseeing the overall hotel operations on board five luxurious river cruise ships sailing the Danube River.• Leading and supervision of on board hotel management, as well as being their primary point of contact.• working with onboard management in order to achieve different targets such as guest satisfaction ratings and on board revenue while keeping inventories at an optimal level and costs under control.• In-depth support, training and coaching of newly hired hotel manager.• Conducting of on board audits in accordance with the operational concept, followed by thorough evaluations.• Creating deployment schedules and vacation plans for all hotel manager in collaboration with land based HR.• Responsible for ensuring compliance with work hours, shift schedules, and all formalities for the Hotel Managers.• Supporting the on board teams with external, government as well as internal audits

Chur, Graubünden, Switzerland

Head of the Hotel department on board luxurious river cruise ships(150 to 202 guests + 52 to 60 crew member) sailing on European rivers.• Managing the overall hotel operations in close collaboration with the departmentheads (F&B, Galley, Housekeeping, Entertainment, Spa, Shore Excursions).• Member of the ships council, together with the Captain and Chief Engineer.• Implementation and control of compliance with the operational concept.• Responsibility for revenue and cost control as well as onboard revenue optimisation.• Responsibility for adherence to the onboard budgets of the hotel departments.• Control of F&B, non-food and stores & equipment orders.• Identifying and promoting of employees with potential for further development.• Overall responsibility for HR related issues, mentoring between employees anddepartment heads.

Hamburg, Germany

Department head of the Banquet and Room Service department at the Grand Elysee Hotel Hamburg, the biggest, privately owned 5 Star hotel in Germany (510 Rooms) featuring 30 conference rooms from 2 to 1200 guests.• Responsible for 10 fulltime employees and up to 60 internal & external temporary workers.• Long- and short-term forecasts for additional staff and materials for events and conferences.• Responsible for: scheduling, budget planning, strategic direction of the department, HACCP, inventory control.• Developing of SOP’s and checklists in order to re-organize the department.• Developing and execution of trainings in order to improve the service and the overall quality of the guest experience.

Delingsdorf, Germany

Managing Director of the “Glantz & Gloria”. The restaurant of the “Erdbeerhof Glantz” (one of the biggest Producers of Strawberries in Germany).Large Restaurant and Event Venue with a total capacity of 230 inside and 70 outside seats, function spaces ranging from 20 to 150 Guests as well as 80 seats in an outside F&B self-service lounge.• Responsible for 11 employees and up to 70 temporary seasonal employees.• Responsible for: staff planning & hiring, budget and controlling, purchasing,marketing & Social Media Management, hygiene, reservations, banquet sales,planning & execution of events (weddings, conferences, company events).• Planning & execution of different partner-events (After Work parties and tastingevents in cooperation with different beverage producers).• Developing of new concepts and products pertaining the brand “Glantz”.• Digitalization of the restaurant business (Gastrofix Lightspeed POS / OpenTable).• Development and execution of trainings for service and quality control.

Ship Based

Position on bord different luxurious cruise ships (800 to 2300 guests + 600 bis 1200 crew member) sailing the whole world.• Staff responsibility for 120 – 220 Crew Member• Conducting quality checks for all food outlets (40-600 PAX capacity).• Point of contact and resolution management for all F&B related guest concerns.• Checking and enforcing company guidelines in terms of recipes, service procedures, public health standards and dining atmosphere.• Financial responsibility and cost control of general supply items• Implementation of new dining concepts such as pop-up restaurants or theme dinners

Ship Based

• Full responsibility of ship sanitation department reporting to the F&B Director.• Leading the ship sanitation crew (18-32 crew members)• Oversight over all procedures with special focus on USPH/VSP/PHAC/ANVISA/HACCP rules and regulations.• Inspecting of all F&B outlets, public areas and other hotel areas.• Training of involved crew in regards to service standards, company procedures and VSP/USPH/ANVISA/HACCP rules and regulations.• Upkeep and follow up on all maintenance related aspects within the F&B department and other hotel areas.

Ship Based

Assistant to the Food and Beverage Director• Point of contact and resolution management for all F&B related guest concerns.• Responsible for all hygiene and USPH procedures within the hotel department• Planning and executing of (charter-)parties and VIP events• Implementation of new pop up restaurants concepts• Training of management and crew for service & hygiene• Full responsibility over Half Moon Cay food operations (company owned private island, with weekly calls).

• Assistant to the Provision Master• Purchasing, Ordering and Stock control within the hotel store of the vessel

• Assistant to the Hotel Inventory Controller• Stock control, oversight over all hotel revenue and cost centre

• Managing the In Room Dining Department on board • Managing 15 – 26 Dining Stewards delivering between 200 – 1000 meals a day

• Supervisor in the main dining room, managing up to 28 dining stewards

Leeuwarden Und Umgebung, Niederlande

Management Trainee Position within the Student Hotel at Stenden University of Applied Science

Leeuwarden Und Umgebung, Niederlande

Working for the marketing office at Stenden University of Applied Science. Mostly in charge for the German speaking market.

Bachelor Of Business Administration (B.B.A.), International Hospitality Management

Meeting And Event Management/ Practical Phase Of The Minor

During my study at the Stenden University Leeuwarden/ The Netherlands I went on Grand Tour which means I was studying for in total 5.

Meeting And Event Management/ Theoretical Phase Of The Minor

During my study at the Stenden University Leeuwarden/ The Netherlands I went on Grand Tour which means I was studying for in total 5.