- Commercial and operational responsible for major key account- Guiding and managing a team of senior hospitality & culinary managers - Member of Management Team- Reporting directly to shareholder/owner

In the upcomming period untill the opening of our own restaurant, I am availlable for interim hospitality assignments: culinary, service, catering, one-off events. From daily operations to management, sales & marketing.

At the Carlton Square hotel, featuring 124 rooms I,• Am currently working as Food &Beverage manager. The F&B department consists of a restaurant with 130 covers, a café with 60 covers, a whisky bar, in room dining and banqueting facilities for events for up to 200. Both social and business events .• Lead, train, motivate and discipline a team of 30 staff members including , two assistant managers, kitchen team and two supervisors • Have successfully created a new F&B team that’s motivated, guest orientated and knowledgeable. • Have gained a lot of experience in/ and or fully responsible for: budgeting, forecasting and P&L interpreting • Am monitoring food cost, beverage cost and labor costs on a daily basis and take appropriate action• Report to the GM and oversee the entire hotel operation in her absence and I am a member of the Management team• Continuously implement new F&B features, like the restyling of the breakfast buffet, creating new menus, selecting new wine lists, new banqueting packages etc.• Maintain a very strong operational and ‘’hands on’’ presence besides the ‘’office work’’ • F&B revenue app € 1.9 million

In this brand new five star resort featuring 312 rooms I, • Was a member of the (pre-) opening management team• Gained very valuable and unique experience during the (pre-) opening period• Successfully started up 4 Food and Beverage outlets• Organized, implemented and leaded large scale trainings and workshop for new associates from all departments (General hospitality training)• Trained F&B ascociates with very limited expereince and educational requirements.• Successfully attended and implemented the “Leading the Westin Culture’’ training• Was responsible for all food and beverage statistic reports• Participated in the MOD-program• Improved GSI-scored for food and beverage from 6.15 to 8.9• Hired, managed and motivated a team of 30 full time employees• Made schedules and forecasts• Replaced F&B director when needed• F&B revenue app. US $ 6.5 million

In this 606 room, three diamond hotel located in downtown Anchorage I,• Started as restaurant captain.• Successfully guided, trained and motivated the team during the opening period of an outside patio seating 100 guests.• Got promoted to beverage manager after 4 months• Was responsible for an annual revenue of 1.5 million• Managed banquets for up to 1200 guests (with focus on beverage)• Managed two busy outlets• Successfully guided the department trough transition of ownership • Got promoted to restaurants and lounge manager 4 months later• Was responsible for 5 food and beverage outlets• Participated in the MOD-program• Became familiar with and responsible for all Food and beverage statistic reports• Acted as Food and Beverage manager after the previous food and beverage manger left• Reported directly to the General Manager• Was together with the executive chef and the director of catering responsible for 5.4 million annual revenue.• Trained, motivated and disciplined 50 full time employees including an assistant manager and 3 supervisors.• Made the schedules for all outlets

I worked part-time for this company during two years. The last year I supervised different events from small upscale private dinners up to events featuring over 500 guests.

****Hotel Le Torri del Garda, Albisano, Italy
In trained for 6 months in this 105-room, luxury resort in the position of Food and Beverage supervisor. Together with the manager I organized and supervised breakfast, dinner and banqueting activities for up to 350 guest.