Marcus Zimmer Email and Phone Number

Conducted thorough performance analysis of our GFS - Europe and Honest Food brands, dishes, and products to enhance quality, operations, and revenue.Successfully implemented conceptual and operational adjustments across diverse markets, collaborating with stakeholders for seamless execution.Managed product management responsibilities for all HFC/GFS brands in Austria, including detailed performance analysis and management.Collaborated with Sourcing, Supply Chain Department, and culinary team to improve operational efficiency, optimize costs, and maintain quality standards.Led comprehensive restructuring of all GFS/HFC brands in Austria, aligning them with profitability targets through careful attention to ingredients, recipes, SOPs, and costing.

Culinary Product & Operations Management:Conducted comprehensive research on cuisines and food trends, leveraging both internal and external data sources, to inform market integration strategies.Led menu and dish creation processes, including market and cuisine analysis, to drive product development.Organized and facilitated focus groups and A/B tests, guiding brand development according to customer preferences.Developed and managed Delivery Hero - Global Food Service (DH-GFS) brands, including recipe and standard operating procedure (SOP) development, costing, and tool building.Established guidelines and best practices for all DH-GFS markets, ensuring consistency and quality across operations.Consulted on and supported the rollout of virtual brands in Latin America (LatAm).Conducted training and onboarding sessions for German operators, and supported sourcing and supply chain setup.Executed market expansion in Europe (SE, FI, HU, and AT) and evaluated global kitchen operations initiatives such as robot kitchens and high-performance ovens.Managed cost and investment strategies for food, non-food items, and equipment.Developed kitchen layouts, equipment setups, and standard operating procedures for various parties involved.Supported LatAm team building and adoption of European models, facilitating brand rollouts in multiple countries.Successfully expanded virtual brands to additional European markets.Improved performance and quality management across operations.Developed and implemented plans for kitchen layout and operations for DH Ghostkitchens in Austria.

e.g. Head of Culinary - Consultant, Delivery Hero SE, Berlin, GermanyDeveloping 3 Virtual Restaurant Brands for Partner Restaurants and Ghost Kitchens, including roll-out, performance management and iteration 90+ Partner DEEstablishing relations with producers, suppliers and restaurants Develop and establish bespoke products incl. supply chains via local distributors

In 2017, I embarked on a sabbatical to dedicate time to personal growth and exploration. It was a period of self-discovery, during which I pursued diverse interests, honed new skills, and gained invaluable insights.

Opening date: December 23, 2014: - Pre-Opening & Opening of Hotel am Steinplatz, the first Autograph Collection Hotel in Germany- Creating the restaurant concept in cooperation with Stefan Hartmann, Michelin Starred Chef in Berlin- Setting up and leading a kitchen team of 12 team members - Planning and coordination of daily business- Responsible for purchasing, invoice,- and budget controlling- Budgeting- Represent the autograph collection at several events in the UK, USA and France, including planning, developing and executing- Execute several workshops on the yearly apprenticeship conference of the Central Europe Council for all brands of Marriott International - Develop the yearly culinary strategy for the Hotel am SteinplatzSpecial Recognition:- Winning the industry award “Newcomer of the Year” Berliner Meiterköche - Winning the Award of Culinary Excellence for lifestyle brands of Marriott International worldwide

Planning and coordination of daily business, staff hiring, planning, and training a kitchen team of 10 members and 06 apprenticesFull Culinary responsibility: creating menus and dishesResponsible for purchasing, invoice control and budget controlControl of HACCP

Planning and coordination of daily business, staff hiring, planning, and training a kitchen team of 10 members and 06 apprenticesFull Culinary responsibility: creating menus and dishesResponsible for purchasing, invoice control and budget controlControl of HACCP