Laurent Schenk Email & Phone Number

Now since 10 years at managerial position in F&B, I've had opportunity to coach, hire, motivate multicultural teams. I have been accountable for up to 10M€ budgets in business & MICE hotels, tropical resorts, mountain seasonal locations and catering industry.Every single one of those experiences enable me to develop further a complete understanding of service & management according to different business type. I grew in this industry thanks to my passion for the products. I initially learned viticulture-oenologie speciality. This passion was then complemented by a deep cheese knowledge in a World Guinness record restaurant, La Cloche à Fromage, in Strasbourg. I have challenged myself with a participation to the MOF Fromagerie, unique craftsman competition that pushed me further to perform and develop continuously.Working as an expatriate for +10 years in various properties, including 3 different brands in Hilton group - Hilton Hotels, Conrad & Waldorf Astoria - allowed me to fully understand the different market positioning between full-service 4* hotel, 5* contemporary luxury or 5* landmark hotels positioning.I completed this hospitality knowledge with a unique experience in the Vatican Museum during 4 years managing the 7 outlets + banqueting in the 4th most visited museum in the world. Still driven today by the passion of service in every aspect, I now focus on developing both the next generations and the guest experience in a very competitive world, in a financial long term stability and ROI for owners.

Listed skills include Micros, Coaching, Wine, Hotels, and 46 others.