Pre-Opening GM for 2 office catering locations serving 1800 people on a daily basis. Providing 2 staff restaurants, 6 espressobars and meeting & events services. Key responsibilities during the pre-opening fase:- Responsible for hiring operational management, kitchen staff and service team- Directly managing 2 restaurant manager and 2 executive chefs, in-directly managing 40 associates.- Ordering within budget all operating supplies and equipment.- Managing suppliers and deliveries of OS&E within the planned timeframe of the project.- Establishing F&B look and feel for each espressobar and restaurant and logging this for continuity.- Establishing LSOPs based on local HSE regulations and outlet concept.- Developing & executing pre-opening F&B trainings, including allergen, HACCP and service training.- Establishing yearly budgets.- Establishing and maintaining monthly forecast.- Liaise with our client in order to exceed expectations.

Pre-Opening Assistant Director of Food and Beverage at the Curacao Marriott Beach Resort.336 rooms beach resort hotel with 6 outlets and 3200 sq meters indoor meeting space.Appointed August 1st 2019, the resort opened November 2019. Key responsibilities during the pre-opening fase:- Responsible for hiring all F&B service staff- Sourcing and ordering all OS&E.- Establishing and maintaining relationship with local suppliers to source the best products at the right pricing in cooperations with purchasing department.- Establishing F&B cost calculations and pricing strategy based on opening sales strategy.- Establishing LSOPs based on Marriott's LATAM brand standards, local HSE regulations and outlet concept statements.- Developing & executing pre-opening F&B trainings.- Establishing opening budget for F&B department in cooperation with Finance department.- Establishing and maintaining monthly F&B forecast.- Solely responsible for MICROS Symphony pos and database maintenance (Property Expert).- Manager on DutyManaged to achieve 4 star Tripadvisor rating in first 2 months after opening.

Full P&L responsibility for the strategic, operational and commercial management of our catering operations at the 7 Spaces locations in the Netherlands, including the opening of 2 new locations. Directly managing a team of 7 managers and 1 executive chef, in-directly managing a team of 50 full- and parttime associates.- Increased revenue through implementing a clearly defined F&B strategy in cooperation with the client, translated to KPI's and actions, which resulted in implementation of new products and services.- Decreased large part of unnecessary costs adding directly to increased EBITDA.- Developed several team members into career promotions.

Responsible for the (pre-opening) Banquet Department at Circl in Amsterdam. Circl is a concept that focuses on the principles of the circulair economy. In my role as banquet manager I was responsible for the daily operations of the department which included catering to 11 meeting rooms and an event space that fits up to 400 seated guests.

Responsible for daily restaurant, banquets & room-service operations at Bar-Brasserie Engels in Rotterdam. Directly managing up to 10 associates per shift.