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(Festival) catering, ontstaan uit passie voor Spanje en de Spaanse keuken, waarbij ik zelf de beste biologische en duurzame producten uit Spanje importeer om deze hier in Nederland onder de aandacht te brengen. Biologische olijfolie, manchego, jamon iberico, salchichon, lomo, chorizo, maar ook zelfgemaakte gazpacho, tortilla, paella, sangria en vele andere specialiteiten.Evenementen 2013: Rollende Keukens, Bourgondisch Buiten, de Streekmarkt, Mysteryland, Foncalieu Wijnproeverij, World Food Festival Rotterdam, IAMTHECITY Festival en enkele besloten partijen.Evenementen 2014: TedX Barbecue, Las Dalias Amsterdam, Streekfood Festival, Rollende Keukens, Trek, Convoi de Fete...

Business Development for National Congres & Meeting Market

As Junior Account Manager I was assisting the Account Manager Amsterdam to develop and maintain the hotel accounts. I help maintain the hotel accounts and create better revenue as well as allocate and train new hotels on a regular monthly basis, in order to create a solid client base and achieve commercial success.

Pre-opening and opening of the first W in Western Europe. 473 rooms of which 67 suites, 5000m² meeting space, Wet, Sweat, Bliss Spa, Restaurant Wave, W Bar and Eclipse Bar on the 26th floor.

Working here I gained experience in the Rooms Division within Starwood Hotels & Resorts, after specializing in Food&Beverage during my study.

The hotel was in a process of internal application for an F&B Cost Controller and I was expected to start working on how to schedule the sales, costs, revenue and performance of each outlet (by use of historical details) in the Food & Beverage department. Furthermore there was a focus on the improvement of the processes between the different departments involved: F&B, Purchasing & Accounting, as well as obtaining a consistent relation with the best suppliers for the best price. The Cost Control project was initially started in February 2008 by the Six Sigma department, guided by Mr. J. Kiefer (Black Belt Six Sigma). Furthermore Mr. G. de Clerck (General Manager) and Mr. S. Oyen (Executive Assistant Manager) expected an update from my tutor and me every two or three weeks. My placement report and performance during the management training were approved by Drs. M.E.H. van de Weerdt, Marketing Professor at the Hotelschool The Hague.

Hampshire Inns, Hotels & Classics is a young Dutch hotel chain with more than 50 hotels in The Netherlands, Belgium, Germany, France and The Dutch Antilles. Hotel 108 Meerdervoort is a 4 star business hotel in The Hague with 47 rooms. As a night auditor I was responsible for administrative matters regarding F&B and reservations. 108 Meerdervoort was working with the software program Medaillon.

This restaurant features stunning views over the North Sea offering the best Cuisine de la Mer.

One Michelin star restaurant in Voorburg with 70 seats.

As Event Coordinator of student association La Confrerie I was responsible for all events that took place in 2006, such as inauguration diners, the annual gala, the beach volleyball tournament, a trip to the Champagne area and a stage play that is performed every year.

For my practical placement I went to the beautiful city Barcelona, where I was working in Front Office, fullfilling basic FO tasks and assisting the concierge.