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CAREER

 

international career

 
2016
Germany - Baltic Sea
Director of Food & Beverage
5 Star
 
 
 
 
2015
Germany - Baltic Sea
Interim
Food & Beverage Manager
4 Star
 
 
 
 
2014
Switzerland - Frutt
Interim
Food & Beverage Manager
4+ Star
Planning, coordination, Leadership of the food & beverage department. Restaurant management ,organization & controlling, employment, service , inventory controls. Supervision of expenses , lowering costs. Product improvemet. Cost control & calculation. Quality assurance. Involvement of all department heads.
 
 
Leadership of the food & beverage department. Restaurant management ,organization & controlling, employment, service , inventory controls. Supervision of expenses , lowering costs. Product improvemet.

Cost control & calculation. Quality assurance

 
Leadership of the food & beverage department. Restaurant management ,organization & controlling, employment, service , inventory controls. Supervision of expenses , lowering costs. Product improvemet.

Cost control & calculation. Quality assurance

   
2013
Germany - Berlin.
Project Manager
5 Star
Hotel Adlon Kempinski, Berlin
Planning, coordination, adaptation of the  Sra Bua vision. Creation and implementation of an action plan.
Supervision of and adherence to deadlines. Preparation and running of department meetings. Involvement of all department heads. Project Management planning, budgeting, staff instruction. Opening of the Restaurant Sra Bua by Tim Raue  
   
2012
Germany - Berlin.
Project Food Manager
BER Airport Berlin
Planning, coordination, creation and implementation of an Food & Beverage action plan. Supervision of and adherence to deadlines. Project Management planning, budgeting, staff instruction
   
2011
Germany - Gelsenkirchen.
Executive Chef
High class Restaurant, Germany.
Preparation of food in a new design,  implementation of HACCP  standards. Training the staff and leading them to a high quality level. In charge of Food & Beverage, staff supervision and motivation, cost cutting and product improvement, expense managementquality supervision and purchase control.
   
2011
Germany
“Top Chefs in the Ruhr Area”
   
2008 - 2011
Germany - Soest.
Management
Executive Management of our family business. Supervision, cost cutting and product improvement, expense management, quality supervision and purchase control.
   
2007 - 2008
Germany -
Operating Executive Chef
Was instrumental in the opening phase of a restaurant chain in the USA as Operating Executive Chef. In charge of preparing food  in a new way making the company ready to comply with the  HACCP standardsTraining the staff and motivating to consistently deliver high quality food. Food & Beverage management, supervision, cost control and planning, product improvement and quality supervision.
   
2000 - 2001
USA-Florida.
Food & Beverage Manager
4 Star
Food & Beverage Manager.
Deluxe waterfront hotel & restaurant (4 star property) with specialty restaurants, banquet capacity for up to 800 guests outside, catering for up to 2000 people, summer terrace, boat pier, outside for up to 2000 people, F&B 4 Bars, staff of 15-100, Leadership of the Food & Beverage Department, restaurant management, organization & controlling, creation of a controlling and operation system supports software for the inventory, human ressources, supervision of expenses, lowering costs and product improvement.
   
   
   

key strengths & personal qualities




ABOUT ME

keepíng it simple // creating something great out of simple ingredients // focus on value for money

About me

 

I was born in Soest, Germany.  I attended the Hotel Schools in Bad Ueberkingen and in Heidelberg, the Hotel School of Bavaria in Altötting, as well as the Mercator University of Duisburg, Germany. 

I began my hospitality career on the Island of Helgoland, Germany in 1975 where I undertook a full time apprenticeship as a chef and later graduated from the renowned Hotel School of Bavaria (Vocational College) in Altötting, Germany, as a Master Chef.

I possess sound knowledge of modern style cooking, menu development and definitively have an eye for detail, also within a fast paced environment. I can truly say that I embody the so called “German virtues”: reliability, thoroughness and straightforwardness. Another of my strengths is the creation, leadership, training and motivation of teams as well as strong creativity and a passion for food.

My professional enthusiasm and culinary spirit soon drove me abroad to discover and study more about the global deluxe Hotel and fine dining restaurant segment

During my career, I gained extensive experience in Food & Beverage management.  I also earned a degree in Management at ComCave College in Dortmund, Germany.

In all, I bring with me over 30 years of experience in the international luxury hospitality industry, including Food & Beverage Management, having worked in upscale kitchens, restaurants and resorts around the world.
 
I was also in charge of high-end European cuisine in Kuwait, in South Africa, The Netherlands and Germany.
 
I have worked for companies including Kempinski, Hilton, Holiday Inn and other international hotels and resorts.
 
During my broad career path, I have pre-opened hotels in Germany and provided consultancy services to leading restaurants in Germany and in the USA. Until recently, I have held numerous Executive Management positions.
 
I have lived and worked in the European region, in South Africa, The United States, The Netherlands and The Arab Emirates for over 20 years. 
 

     
 
   
 





CULINARY OVERVIEW

The food on the pages shows you a small overview of my works.

team 1

Culinary

dishes

team 4

Chocolates

pralines selection 1

team 5

Chocolates

pralines selection 2

team 6

Chocolates

pralines selection 3

team 7

Chocolates

choice of the year

team 8

Chocolates

choice of the year




PORTFOLIO

Management.
Building customer value in the hospitality industry. Developing monitoring and controlling tools and software. They are an important foundation for my work and the daily overview and P&L statement.
They provide a tool with which to be able to act at short notice and quickly.
My strengths:
My aptitude to analyze complex business data and to transform it into easy to understand figures and KPIs, using my own charts and self designed software.
A strong ability to visualize complex situations in simple pictures. Explain business processes and calculations in clear visual charts.
Present the production of food and beverage in easy to understand diagrams.

Please click
on the images to read more.

work
About me
About me
work
HACCP
HACCP manual, work templates
Integration of a HACCP management
work
Sample files and software
Sample
work
KPI management
KPI management tools
work
Project management
Development of new revenue streams
work
Annual budget, monthly budget, forecast
Budget, planing, forecast




CONTACT ME

If you have any questions or need further information, please feel free to contact me.
For your safety, this message is sent from your mail program.

MY ADDRESS

Fax : +49 (0) 32 226 456 371

websta01@gmail.com

http://www.volker-weber.eu

10715 Berlin, Germany