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Work experience

Nov 2010Present

Hospitality Consultant

WHS Consultancy
Mar 2009Nov 2010

Food & Beverage Manager

Le Méridien Piccadilly

Key Responsibilities:

- Responsible for the overall performance and strategic planning of the F&B department

- Member of the hotel’s Executive Committee

- Development of business plans, marketing plans and all budgeting

- Creation of coffee and chocolate retail outlets in collaboration with Illy Coffee and Godiva Chocolate

- Concept development and opening of Longitude 0°8' bar

- Amalgamation of In-Room Dining and Restaurant

- Creation and implementation of training and development programs for all outlets

Apr 2008Mar 2009

Assistant Director of Food & Beverage

Mandarin Oriental Geneva

(Position made redundant in March 2009)

- Operational responsibility of the entire F&B department managing a team of 160 associates

- Refurbishment of all outlets and C&B

- Opening of Brasserie Le Sud with chefs Paul Bocuse and Jean Fleurie

- Opening of fine dining Indian restaurant Rasoi with chef Vineeth Bathia ( 1* Michelin)

- Opening of MObar Geneva

- Setting-up SOP’s and standards of service for all outlets and training of all F&B associates

- Writing F&B marketing plan, business plan and F&B budgets

- Responsible for all F&B hygiene, health and safety standards and corporate audits

Jan 2007Mar 2008

Opening Restaurant Manager

Restaurant Het Koetshuys

- Responsible for overall operations of the restaurant including financial performance

- Setting up all SOP’s and standards of service

- Writing training manuals

- Negotiate new and existing contracts with suppliers and maintain supplier relations

- Development and implementation of cost control program

- Preparing budget and long-term planning

Jan 2005Jan 2007

Events Manager & Project Manager

Meinesz Hospitality

- Responsible for organization of all events

- Development of restaurant concepts and marketing & promotion plans

- Conduct quick scans and financial performance reviews

- Provide clients with management tools to monitor their daily operations

- Creation of training programs for clients

Jan 2004Nov 2004

Assistant Conference & Banqueting Manager

Hyatt Regency Paris - Charles de Gaulle

A 388 rooms property with 25 function rooms

Key Responsibilities:

- Responsible for daily operations of conference & banqueting department

- Operations and financial performance of banqueting restaurant with a capacity of 300 covers

- Responsible for the set-up of all function rooms

- Departmental trainer



Bachelor Business Administration in Hotel Management

Hotelschool The Hague

- Winner of ABN Amro Award for best business plan

- Student-Assistent of Director of Legal Affairs

- Member of Selection & Admission Comity (students representative)

- Member of Student Association 'La Confrerie'


Being Nice
Whether you like it or not, I am one of the nicest people you are going to meet. Get to know me and find out firsthand.

MO Bar Geneva