Michael Leitner Email & Phone Number

Singapore

Singapore

Singapore

Octopus Group, one of Singapore’s leading full service beverage companies, including distribution, brand management and logistics services.Job Responsibilities:• To build and execute brands awareness and lead the Company to be the preferred partner of customers and suppliers• Ensure the successful business performance of the wines across the Singapore market• Accountable for understanding market sentiments and up-to-date information of the needs of the customers in the market• Provide excellent support to the Business Development Managers on trade marketing projects• Create brand awareness for consumers and customers through master classes, brand plans and experiences• Support the Channel and Customer Marketing Manager with business review and market surveys, A&P and funds management• Accountable for the performance of the Company’s wine brands in Singapore

CE LA VI Singapore Restaurant – Modern Asian CuisineSituated above the landmark observation deck of Marina Bay Sands, CE LA VI's multi-tiered restaurant will afford diners vistas of unparalleled magnificence both day and night. Exquisite in every detail, the restaurant offers business lunches, delightful dinners, casual brunches and scrumptious teas.Above all, guests will appreciate classic Modern Asian dishes prepared by award winning chefs, all served with to the magnificent view of the city, and complemented with premium grade wines.Awards:Best rooftop dining place in SingaporeBest nightspotFinalist in best wine list in the world gourmet summitTop 100 nightclubs worldwideAward of exellents in wine and dine magazineResponsibilities:- Optimize Sales and Contain Costs,- Obtaining the standards of the wine list- Overlooking a wine training program globally- Creating wine list and assist setup for new outlets- Evaluate Levels of Guest Satisfaction,- Optimise Bar sales- Monthly Inventory and Stock control- Replace the restaurant manager during his/her absence.

Internationally acclaimed for his French haute cuisine, legendary chef/restaurateur Joël Robuchon has achieved countless monumental milestones that many can only dream of. He was the youngest chef ever at 38 years of age to receive three Michelin stars for his first restaurant Jamin and being titled “Chef of the Century” by the prestigious Guide Gault Millau has made him a culinary icon.Awards:- Singapores Best Wine List with more than 300 labels by Wine&Dine magazine 2013- Singapore's Best Restaurant 2012 by Wine&Dine- Best Celebrity Restaurant (Western) by Peak SPH Magazines- Singapore's Top Restaurant 2012 Special Award by Wine&Dine- Best Service Award by Singapore Tatler- Best Dining Experience 2012 by Singapore Experience Award- Singapore's Best Restaurant 2013 by Singapore TatlerResponsibilities:- Ensure Consistent Brand Service Standards are Delivered in Every Area,- Evaluate Levels of Guest Satisfaction,- Optimise Sales and Contain Costs,- Obtaining the standarts of the wine list- Optimise Bar sales- Monthly Inventory and Stock control- Replace the restaurant manager during his/her absence.

Ireland

With an extraordinary history stretching back to the 5th Century, Dromoland Castle was originally the ancestral home of one of the few families of Gaelic Royalty; direct descendants of Brian Boru, the High King of Ireland.Approached by a meandering drive that passes acres of magnificent lawns, this luxury 5 Star Castle Hotel overlooks its own Championship Golf Course and a glistening lake which commands the panoramic beauty of the surrounds. Awards:Georgina Campbell - Hotel of the Year 2009Voted in Top 20 Best Hotels in Europe 2007Travel & Leisure MagazineVoted in Top 100 Best Hotels Worldwide 2007Voted No 4 in the Top Golf Resorts 2007Conde Nast Traveler AA Hotel of the Year, Ireland & Great Britain 2006Responsibilities:- Optimise Sales and Contain Costs- Incharge of Wine List and Stocks- Obtain Service Standarts and Guest Satisfaction- Overlook Beverage and Wine Sales for Functions

Seabourn has been fortunate to be consistently honored for our quality, service and value over the years, including the prestigious title of "World's Best Small-Ship Cruise Line" by the readers of both Travel + Leisure and Condé Nast Traveler magazines. Cruise Critic named Seabourn "Best for Luxury", and numerous other publications have recognized our luxurious accommodations, extraordinary level of service, exceptional dining, and unrivaled spa facilities. We’re sincerely honored by this recognition, and we invite you to join us and experience The Seabourn Difference for yourself. Awards:- World's Best Small-Ship Cruise LineTravel + Leisure annual World’s Best Awards, 2012, 2011, 2010, 2009 and 2007.- Best Small-Ship Cruise LineCondé Nast Traveler Readers’ Choice Awards, 2012, 2011, 2010 and 2008- Best for Luxury: Seabourn Odyssey, Seabourn Sojourn & Seabourn Quest2011 Cruise Critic Editors' Picks US & UK, two consecutive years- Best Luxury Line2011 Porthole Cruise Magazine Readers' Choice Awards, three consecutive years- Best Luxury Cruise Line2011Travel Weekly Readers Choice Awards Winner- Best Small ShipResponsibilities:- Incharge of VIPStation- Incharge of service operation - Responibly for training Commis and Demi Chef Derang

Schladming, Austria

in charge of the a la carte restaurant(royer grill)

Kitzbuehel,Austria

started after my apprentice ship there,started as a commis and worked my way up to chef de rang.

i was an aprentice for 4 years,learning all skills for kitchen and service.

Chef And Restaurant Expert

Education record