Marc Meremans Email & Phone Number

Bruxelles Et Périphérie

Dear all ,Yes I'am back !I am delighted to share that I've started again ,As Operational & Organisation consultant. The purpose is really to help investors , management and staff to reach their goals.My passion is to transmit and develop people.Strong with 47 years' experience.I'am really looking forward to support you . Just look for MooM... I am behind.I'am really looking forward to support youThanks to Willem van der Zee .

Brussels

Bruxelles

Professional Experiences:Steigenberger GrandHotel Brussels- Belgium – 5*hotel, 267 rooms including: 6 Executives suites; 6 Duplex suites; 3 Presidential Suites; 1 Royal suite and 14 meeting roomsPosition from 30th January till 31st December: Food & Beverage Manager “CDD” Contract as a consultant during the Restructuration program Restructuring all Food & Beverage Department ; Creating all necessary document inexistent such as inventory, Engineering menu , Pare stock , Standard Manual , Check List Standard Manual , Job Description , New list VIP set up and Fix VIP set up such as Presidential and Royal Suite, Standardization of the actual schedule, Evaluation form, Development Dialogue, F&B meeting once a month. Implementation of a log book Specific F&B Business Plan such as : Issue, Reporting, Success Factors (SWOT), Objectives, Activities, Personnel & Organization, Reporting. Diversey Audit following by an HACCP action plan, Kitchen Audit by a repair & maintenance action plan, Improve productivity , New Operating equipment list for all F&B outlets. Breakfast up grade according to the Steigenberger Grand Hotel Standard Listing of all the heavy equipment and proposal of investment, P&L Brunch, Breakfast, Lunch & Dinner CW’s, Loui Bar, Cigars Revenue and potential. New Rules & Control of Extra / InterimsWaste managment implementation.Project: Creation of a new cigars lounge as an extension of the Loui Bar in respect of the authority (smoking area ) with the support of a very well know supplier.Renovation of the breakfast area with an open Kitchen and full flexible buffet cold & warmCreating a tunnel to exit all garbage without crossing the food (HACCP) and AFSCA regulationsMove Pastries from – 1 to level 0 more flexibility , productivity , efficency. Reduce the numbers of cold rooms + Work’s maintenance according to Belgium law 2014Decrease consumption of energy in the kitchen Increase flexibility, productivity and efficiency of F&B staff

• Head of the food & beverage department , 1 restaurant with** michelin , 1 formal restaurant , 1 bar, 1 breakfast rarea , room service, 15 meeting & event rooms.• Management of 50 employees• Replacement of the Director during absences.• Led the division and teams to provide the best service and maximize customer satisfaction and increase profitability.• Preparation of annual budgets and weekly forecast .• Organized on regular basis briefings on the development of revenues.• Evaluate, define and ensure that the objectives of the department are met.• Development of income and ensure that revenues and costs are in line with forecasts .• Analysis of financial reports and take corrective action if necessary.• Quaterly prices review and correctives actions if needed.• Monitoring stock values.• Implementation and monitoring of service standards• Controls connections between rooms division and Food & Beverage outlets.• Hotel Customer Relations and followed complaints• Internal audit on services and products on a regular basis and develop and implement strategies to achieve goals.• Planning ans coordinating in-house activities with the executive chef , director of sales and the room division manager.• Maintain the best possible relationship with the press and ensure its support.• General and internal communication internal to the department information.• Ensure compliance with respect to the legislation (Labour Act, prevention,safety, HACCP)• Suggest personnel available in-house or external training to ensure employee satisfaction and loyalty • Performance appraisal and development to advance the personal system.

Hôtel 5* 281ch En charge de 2 Restaurants: Sea Grill 90 places et Atrium 100 placesRestaurant Sea Grill 1* en 1991 - 2 * en 1997Restaurant Atrium concert hall concept 100 places Bars, Banquet & Centre de Conférences 300pax

Bruxelles

Directeur du Restaurant Sea Grill 2* Michelin