In charge of the F&B service team as well as the culinary team

F&B Marketing and Online Sales Support for a Casino Hotel in Macau.

Pre-opening the iconic InterContinental Chongqing Raffles City with 380 rooms, 2 ballrooms, 10 function rooms, 3 restaurants, 6 bars, rooftop nightclub, InterContinental Club Lounge and In Room Dining services. Event capacity of 3000 pax and 930 seats in all R&B venues combined. Hired one year before opening for conceptualization of outlets, beverage programs, selection of operating equipment and all other F&B HOE, core team recruitment and training, managing a headcount of 185 full time employees. Strategic planning of manning, expenses and budgets for 2020 and 2021. Brand building, social media and traditional marketing plans and strategic setup and vision for the Sky Garden Restaurants & Bars court in 250m height in the world's longest enclosed sky bridge and the hotel tower in collaboration with the owning company and their different entertainment venues and the IHG Corporate teams.Thorough involvement in the interior design to fit operational needs, lighting and music curation for the different R&B venues and overall hotel public areas.

Thailands IHG flagship property, reporting to the Director of F&B. In charge of the F&B operation of both the InterContinental Bangkok and Holiday Inn Bangkok with combined 760 keys and 15 revenue centers, thereof 9 Restaurants, Bars or lounges, 2 ballrooms and 9 function rooms.In charge of Forecast and promotion coordination, marketing planning and setup of the event calendar with various Michelin * to *** guest chefs at Fireplace Grill and Bar from French, Italian, German to Japanese cuisines. Concept implementation of Beer Republic Bangkok, 250 seat Craft Beer Bar, with 7 days live entertainment, up to 40 drafts on tap and extensive bottle list and international comfort foods. High volume Gastro Pub. Operational support and piloting for numerous IHG SEA Restaurant and Bar projects such as the opening task force and F&B support for the Holiday Inn Vana Nava Hua Hin with 330 keys. Concept, recruitment and strategic direction for Vana Nava Sky, an Ashley Sutton designed Bar in collaboration with Joseph Boroski.

Leading the F&B operation of this 451 key half a year resort / half a year conference hotel in the premier tourist district on Malta. 14 outlets in (partially seasonal) operation including some of Maltas best fine dining venues, pier restaurant, daily beach dinners, 3 pool and beach bars in day and evening operation, all day dining with Maltas biggest brunch buffet and Al Fresco Grill on the Hotel terrace. Budget, Forecasting and strategic marketing for the entire F&B operation.Strategic branding and conceptualization of Waterbiscuit, helmed by Chef James Oakley of Aqua Group Hong Kong fame with a strong focus on contemporary Mediterranean cuisine and Maltas most progressive beverage programm around biodynamic wines and innovative cocktails. Preparation of the F&B leg in the new Club Lounge in the newly opened Highline suite floors and setup of the culinary operations of Casino Malta within the complex. Opening of the new 2000sqm conference center and organization of the F&B counter sales of numerous concert or shows therein, such as Jimmy Carr, e.g. with 1300 guests nightly.

Assistant F&B Manager at the InterContinental Kuala Lumpur, 472 Rooms, 10 Function Rooms, thereof 2 Ballrooms, 3 Restaurants, 2 Bars, Club Lounge, 400.000 cover per year.Overseeing the Banquet and Stewarding department, All day Dining Restaurant, Room Service & MinibarImplementation of new Brand Standards and InterContinental Meetings StandardsHeading the recruitment, training and development of all F&B employees. Program Manager “Lobster Ink" Online Training tool, IHG Dining Rewards Champion.Assisting in Budget preparations for the entire F&B Department including CAPEX; Implementation of an Incentive scheme for all outletsConceptualization and Roll Out of new local and authentic “In the Know” AmenitiesProperty champion for regional F&B council, Singapore, Malaysia, Bataam (SMB Region)

Learning & Development Specialist Food & Beverage for the IHG DFC Complex, 4 Business Units, comprising of the InterContinental Dubai Festival City, Crowne Plaza Dubai Festival City, InterContinental Residences Suites and Al Badia Golf Club by InterContinental. More than 1000 Keys, 17 Function Rooms thereof 2 Ballrooms, 9 Restaurants, 8 Bars and Lounges, Room Service, Minibar and Beverage Cart Operations (Golf Club), 600 F&B Workforce.Implementation of a F&B Academy, Basic Service Skills, Advanced Service Skills, Pairing of Food and Beverages, Product Knowledge Trainings with and without supplier cooperation. Opening of a new restaurant concept: CHOIX Patisserie and Restaurant par Pierre Gagnaire. Operational setup of the outlet, definition and training of the SOPs to service staff and management team in cooperation with IHG Brand and LQA quality auditor standards.Various training and quality projects for Poolbar, Club Lounge, Mezzaluna, Anise, Zaytoun, Blades and Spikes Restaurants, Events department, Vista and Skyline Bars.April 2014 Task Force at InterContinental Frankfurt for Catering Ops for events for up to 1700 paxProblem Resolution Trainings for all F&B staff, Kitchen, Golf Operations, guest facing Engineers, Recreation and Spa teams, all together 450 guest facing employees.Planning and Implementation of "Lobster Ink" Online Training tool, through all 4 units.Programme Trainer China Ready and Problem Resolution with more than 900 trained Frontline employees of several departments. Consultant for the F&B Corporate office on the Bar150 Corporate F&B Program for Bar and Lobby Lounges in all of AMEA's InterContinental, Crowne Plaza and Holiday Inn Hotels.

Restaurant & Bar Manager at the InterContinental San Francisco, 550 Keys, 28 Function Rooms, 1 Restaurant, 1 Bar, Club Lounge, 360.000 cover per year, property under Collective Bargaining Agreement (Unionized)Managing the Michelin* LUCE Restaurant and Bar 888 operations as well as In Room dining and Club Lounge F&B Operations. Disciplining, hiring, scheduling, training and development for 45 full time employees.Ensuring that all company standards are adhered to, including equipment care, uniforms, employee training, employee cash handling and disciplinary related actions in a union environment.Developing and implementing promotional concepts for both outlets to increase revenue and overall departmental profit, in cooperation with the Executive Chef and the F&B DirectorStrong focus on customer service and overall product quality, handling guest complaints and acting accordingly, creating and implementing Standard Operating Procedures.Assisting in Budget process and CAPEX project planning and execution.Creation of the first HACCP concept for the InterContinental San Francisco, covering all the hotel kitchens and food counters and setting up of front of house F&B cleaning schedules, including Sous Vide Compliance per California Health Code.Raised Employee Engagement Score in respective areas by 24% (LUCE) and 36% (Bar 888)Hold Michelin Star in 2013 / Wine Spectator Award of Excellence

Assistant Outlets Manager at the InterContinental San Francisco, 550 Keys, 28 Function Rooms, 1 Restaurant, 1 Bar, Club Lounge, 360.000 cover per year, property under Collective Bargaining Agreement (Unionized)Manage day-to-day shift activities in 1-Michelin-starred Luce Restaurant, Room Service, Bar, Club Lounge and the banquet department. Scheduling employees to ensure proper shift coverage, within budgeted numbers and updating the weekly staffing forecast in the outlets.Creation of standard operating procedures in all outlets and the banquet department for new equipment/tasks.Major involvement in F&B Capex projects in 2012/2013, owning the buffet table project (120K USD) in the banquet department and the Club Lounge refurbishment (implementation of new coffee machine, 10K USD)

Chief Steward at the InterContinental Frankfurt, 770 keys, 22 Function Rooms, 2 Restaurants, 1 Bar, Club Lounge, “Catering’s Best by InterContinental”, 500.000 cover per year.Back of House department head, responsible for all non food purchasing in F&B including budgeting, due to absence of the F&B Director: China, glass, silver & utensils.Scheduling and L&D for all Stewarding employees & subcontractor, 31 employees; negotiation and implementation of new stewarding contractor, raising overall kitchen hygiene, whilst lowering contracted labour cost by 4%. Planning & Implementation of new equipment and store management of all F&B storerooms, food & non food, in strong adherence to company & food safety standards. Strong focus on breakage reduction.Responsible for all F&B Capex in 2009 – 2012. Implemented new logistical system for on- and off-property banquets/catering (www.cateringsbest.de); new glass rack system reduced glass breakage by 80% in 2010. Implementation of new induction buffet systems. Opening of the new Air Crew Lounge: planning of kitchen and outlet in cooperation with the Director of Engineering (35 seats). Major investments in Kitchen OE, lowering rental costs by 30%, enabling the main kitchen to raise production capacity to 4000 covers per day.Rental equipment loss reduced by ca. 50% - 2009 to 2012. Responsible for the food safety monitoring and HACCP documentation, revamping the HACCP concept and thereby increasing the HACCP score to 100% SGS Fresenius institute tested.Logistics planning and execution of kosher events in house for up to 600 guests and off-property catering functions for up to 5000 guests all over Europe (German Touring Car Championship DTM)IHG Europe task force support asset handling of all F&B stocktakes during the diversion from Dorint Duesseldorf back to InterContinental Duesseldorf in April 2011.

Events & F&B Team Leader at the InterContinental London Park Lane, 447 Keys, 12 Function Rooms, 2 Restaurants, 1 Bar and Club Lounge.In charge of setup and scheduling for all function rooms, planning and supervising functions for up to 1400 guests with up to 100 waiting staff, internal & external staff training, opening and closing duties. Supporting the Back of house department (food safety, store & stock organisation, operational equipment budgets), and supporting the F&B department in the Room Service outlet, the restaurant and the Club Lounge, in terms of special projects, e.g. buffet set ups. Opening and closing duties.