NOVEMBER Brasserie is a contemporary Japanese Brasserie with authentic cuisine based on finest quality of fish and seafood imported directly from fish markets. NOVEMBER is located in a very lively and modern neighbourhood of Berlin, called Prenzlauer Berg. I joined the team after the restaurant was in operation for two weeks. It was an on the job learning, as my experience in gastronomy consisted of my working student job and my work at the Catch. Within the first months I gained an… Show more NOVEMBER Brasserie is a contemporary Japanese Brasserie with authentic cuisine based on finest quality of fish and seafood imported directly from fish markets. NOVEMBER is located in a very lively and modern neighbourhood of Berlin, called Prenzlauer Berg. I joined the team after the restaurant was in operation for two weeks. It was an on the job learning, as my experience in gastronomy consisted of my working student job and my work at the Catch. Within the first months I gained an overview of the operations within the restaurant, scheduled weekly meetings with the department managers and our general manager to address important topics. My work can be divided into two parts, one being the active role in the Front of House team, the other being the administrative work, building the pillars of daily operations. The administrative work is composed of handling guest relationships via emails, social media or by telephone. Furthermore, I established a reservation process, that ensured that in average 85% of the restaurant's seats are covered, whilst pushing our no-show ratio down to 1%. Moreover, I handled the hiring process, creating an onboarding kit, for both new employees and hiring managers. For our employees I created an encyclopaedia, based on notion, to ensure an easy onboarding. This included descriptions to menus, the different roles at the restaurant, an employee handbook, answers to frequently asked questions and a calendar to monitor banquets and other important events. On the other hand, I participated in the front of house team. My main responsibilities were the welcoming and seating of the guests, handling guest complaints, as well supporting my colleagues in their tasks during service. I established a service guideline and trained our Front of House staff to ensure a certain quality of service that meets our as well as the guests' expectations. Today NOVEMBER is known for its unique cuisine and the great emphasis the team puts to hospitality. Show less

After learning all processes and monitoring passion and dedication towards my role, I engaged more with the restaurant manager to gain experience in the processes of managing a restaurant, including team building, scheduling trainings, onboarding new employees and establishing service processes. I supported the restaurant manager for three consecutive months before starting my position as a restaurant manager at the newly opened restaurant of The Catch Family, Brasserie NOVEMBER.

The Catch is a modern Izakaya restaurant in Berlin, part of the Catch Family. Starting at The Catch, this marks my first position working in the front of house team. I ensured to learn all work flows bottom up in a short period of time. For five months I was part of the front of house team, working as a waiter, later on I supported the restaurant manager.

Eamon Grey is a street wear brand, found in 2020. We taught ourselves to design clothes, sew and cut garments, established a trade network with Portuguese fashion manufacturers and hosted various events in the Metropol region of Rhein-Neckar. For two consecutive years we focused on designing garments, setting up an online store and developing a community. My main responsibilities were the organisation and administrative work. This was composed of accounting, financial structuring, sales… Show more Eamon Grey is a street wear brand, found in 2020. We taught ourselves to design clothes, sew and cut garments, established a trade network with Portuguese fashion manufacturers and hosted various events in the Metropol region of Rhein-Neckar. For two consecutive years we focused on designing garments, setting up an online store and developing a community. My main responsibilities were the organisation and administrative work. This was composed of accounting, financial structuring, sales development, as well as the shipping process.Having developed a network of manufacturers in Portugal, we increased our scope of business and engaged as garment consultants, designing and handling the production process of garments for clients on a contract basis. Show less

Self-employed consultant in cooperation with MLP, holistic advice in the areas of financing, real estate, asset accumulation, protection, retirement planning & banking. Enrolled in education in the different fields of work at the company own university, MLP Corporate University.

Assistant to Manager of Equity- & Debt Capital Markets, responsible for bond analyses, support of bond issues, contract reviews, company valuations, preparation of company presentations for investors.

Besides my university, I worked as an assistant bar manager at a restaurant, that is well known in Heidelberg. I started as a bar back and within three months worked my way up to helping out in management roles at the bar. My responsibilities consisted of ordering products, rewriting the bar menu, stock takes and the onboarding of new employees.

As part of a semester for mandatory internships, I decided to do three different internships. At Autohaus Dechent GmbH, I supported the CFO in the preparation of the annual financial statements, preparation of financial analyses and forecasts.

Audit of the annual financial statements at company and group level of listed DAX groups in accordance with the German Commercial Code (HGB) and IFRS, audit of the notes to the consolidated financial statements, preparation of a separate audit sheet.

Accompanying project management for IPOS's and IBO's, company valuation, cash flow forecast analyses during a two-month internship.