Organize, Marketing, Haccp, staff training in service and kitchen, ensure achievement of budgeted profitability of all F&B operational departments, prepare the annual sales and expenses budget for each of the areas under responsibility. To positively approach all sales opportunities in order to maximize hotel revenue to meet and exceed budgeted targets, checks of the building to ensure the highest standard of cleanliness and maintenance. At the moment in Austria Vienna

Running and organice the Restaurant successfully

Analysis and assessment of company´s work and service Introduction of new management methods, implementation of international standards Participation in preparation and holding events Long- term development planning VIP service and club management

Responsible for refurbishment department, equipment, organisation and staff. Creation of new recipes for added value food products, in liaison with store managers & central marketing department. Plan and develop systems and procedures to optimize efficiency & minimize waste Supervision of direct reports. Responsible for procurement of raw materials for culinary production. Improvement of the efficiency & hygiene of in-store food preparation. Improve and recommend methods of display of ready to eat food in-store. Monitor and report on poor display practices. Identify and recommend quality suppliers of fresh raw materials for food preparation, if necessary through a separate supply chain. Prepare costings on ready to eat products. Train chefs to adopt high standards of productivity and hygiene. Plan production of ready to eat items to ensure maximum utilization & efficiency of personnel time. Minimization of waste. Prepare HACCP plan for in-store food preparation areas

Kitchen & Restaurant, Hotels, Retail, Events, organization

operations manager responsible for day to day operation, Kitchen, Restaurant, front office, F+B, Staff, Bar with 45 seats, Restaurant 120 seats, banquette rooms up to 350 people beer garden 300 seats

Hotel