Social Capital is een jong en ambitieus bedrijf, ontstaan vanuit een gedeelde visie van HEINEKEN Nederland en twee elkaar aanvullende sociale ondernemingen: Happy Tosti en Milieuwerk. Het is onze gezamenlijke ambitie om op een vernieuwende wijze bij te dragen aan een inclusieve arbeidsmarkt door mensen met een zichtbare of onzichtbare arbeidsbeperking aan een betaalde baan te helpen.

Ben jij klaar voor verandering? Wil jij personeel dat sterk in hun schoenen staat en waar gastvrijheid hoog in het vaandel staat? Om zo via een sprankelende service voor extra omzet te zorgen, en dat dezelfde gasten en klanten snel weer terug komen?Als ondernemer, binnen óf buiten de horeca, weet jij maar al te goed dat het succes van jouw bedrijf valt of staat door enthousiast personeel. De juiste training is daarin cruciaal. In de drukte van alledag is dit makkelijker gezegd dan gedaan. We brengen ons enthousiasme en onze passie graag over op jouw personeel in onze workshop gastvrijheid, zodat zij jouw bedrijf (met plezier!) naar een hoger niveau kunnen tillen.In 2022 hebben wij workshops mogen faciliteren voor een vakantiepark, een GGZ instelling, diverse horeca bedrijven, een opticien en de Hogeschool Zeeland. Dit is hét bewijs dat gastvrijheid zo veel meer is dan alleen de horeca. Is jouw organisatie er klaar voor? Neem een kijkje op de website en kom in contact.Gastvrijheid zit in ieders DNA en wij zijn van plan dat los te maken!

OBER! OBER! is hét boek dat iedere starter, medewerker óf ondernemer in de horeca op de plank moet hebben liggen. Met relevante praktijkvoorbeelden, concrete tips en persoonlijke ervaringen geven we jou een compleet beeld van de horeca, en nog veel meer! We dagen je uit om bewuster te worden van wat nu écht belangrijk is in 'de kunst van gastvrijheid' en wat voor invloed jij kunt hebben op de beleving van iedere gast. We leggen jou de horeca van ​A tot Z uit en onze OBER! OBER! guest journey staat hierin centraal. We nemen je mee op de figuurlijke reis die een gast doormaakt en leren je meer over verschillende type gasten, hun verwachtingen en hoe jij in contactmomenten met de gast hét verschil kan maken. Je leert waarom je blij moet zijn met een klacht en hoe je communicatief sterk over kunt komen op je gasten. Met de juiste kennis van producten en tips om (bij) te verkopen ontwikkel jij vaardigheden waarmee jij de beste gastvrijheid kunt verlenen en jezelf écht kunt onderscheiden van je collega’s.

- Increased TA ranking from #42 to #1 within 12 months.- Capitalising partnerships through events such as AIX rosé and live podcast recordings to strengthen our position in the market (see attachments).- Ranked #88 in World's Best Steakhouses.- Implementation of new reservation system Seven Rooms.- Organised recruiting event and the implementation of Midtown Grill Learning Series - a monthly training with various F&B themes to enhance knowledge of the team.

Notiz Hotel and restaurant Wannee are run by Stenden Hotel Management School students. They bring the theory in our hotel directly into practice. With the new renovation, we not only take good care of our guests, but we also provide our students with the most modern training location in the Netherlands. Here they are introduced to high-quality service, technology, and sustainability. This provides beautiful, new learning moments, which students can take with them in their internships and future careers.

Participating in an 18-month leadership programme at the iconic Marriott County Hall in London.

● Contributed to operations related projects in Asia-Pacific and reported to the Director of Beverage and VP of F&B, including to assemble monthly revenue reports on a continental scale;● Participated at the Operation Conference 2018 in Bangkok and Marriott Liquid Masters 2018 Beverage competition in Shanghai;● Gained incredible insights and experience during the countdown + opening of EDITION Shanghai & JW Marriott Seoul● Researched, advised and communicated different initiatives to drive beverage revenue aligned with the F&B strategy of Marriott International Asia Pacific.

Placed in the role of a housekeeping manager intern for the Tysons Corner Marriott with 396 rooms and a housekeeping team of total 28 members. I was given the responsibility of overseeing the daily operations which includes:- Assigns workers their duties and inspects work for conformance to prescribed standards of cleanliness.- Investigates complaints regarding housekeeping service and equipment, and takes corrective action.- Coordinates work activities among departments.- Inventories stock to ensure adequate supplies.- Evaluates records to forecast department personnel requirements.- Makes recommendations to improve service and ensure more efficient operation.- Prepares reports concerning room occupancy, payroll, and department expenses.- Performs cleaning duties in cases of emergency or staff shortage.- Establishes standards and procedures for work of housekeeping staff.

Placed in a junior assistant management role. Given the responsibility of overseeing all operational activities of the F&B operations. Providing guidance and work instructions to students; futher guidance, coaching and evaluating students in the context of practical learning.

Took part in the service team in a 5 months pop-up restaurant with former Michelinchef Michel Louws and hostess Marianne van Ombergen. The pop-up project was setteled in an old factory which was built in 1914 and it gave, beside the 'sharing concept' and excellent wines, an extra experience to the guests. Responsible for the guests and beverage/wine stocking. Enthusiasm, professionality, hospitality and having fun were the main keys of working here this summer.

Restaurant 'De Gevangentoren'​ is located at one of the most beautiful locations in Zeeland. Having an excellent dinner with view over the sea and where you can almost touch the ships. Took part as a member of the service team and learned a lot about 'high end diningservice' ,wine & different (local) products.

Madi a Thavha is well-known for our central location in Limpopo, our focus on culture and our unique interiors – rural hip fused with luxury amenities. The accommodation consists of three Guest suites and five Guest rooms with a central pool & lapa adjacent to the Farmhouse. The reception, our CraftArt shop and our restaurant is in the old Farmhouse – we serve scrumptious fusion-food.As an intern i've took responsibility for the following things:- Create non-existing files & systems for the F&B department;- Ensure the quality of food, drinks and hospitality;- Coaching and motivating the staff;- Working with Nightsbridge;- Monitor and manage stocks;- Signal problems & unefficient methods and improved these.

Hotel aan de Dam is a classic hotel in the center of Middelburg. The hotel has 11 rooms where you will experience the atmosphere of the past with all the conveniences of the present time.As an intern working in Hotel aan de Dam means:- Ensuring the quality of food, drinks and hospitality- Informing potential guests about the hotel and its features- F&B: providing breakfast, high tea, meetings and dinners- Front Office: accepting reservations, handling check-in and check-outs, handling complaints, a little revenue management- Housekeeping: responsible for the for quality of household

Placed in a junior assistant management role. Given the responsibility of overseeing all operational activities of the F&B operations. Providing guidance and work instructions to students; futher guidance, coaching and evaluating students in the context of practical learning.

Responsible for a part of the guests, made sure they had everything they needed and provided them in their needs. Took my firsts steps in the hospitality here, learned a lot about understanding the guests, how to work by several rules & processes and waiterskills.