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CAREER

 

international career

 

key strengths & personal qualities

The following attributes, qualities and expertise are founded on my achievements.

 

Internationally experienced
Professional with a combination of analytical and diagnostic skills.
Continuous postgraduate training's in management of F&B.
Supervision, cost control, product improvement, quality supervision
Implementation of HACCP standards

Professional summary

Excellent client and project management skills.
Action-orientated with strong ability to communicate effectively with technology, executive, and business audiences.
Dedicated Manager , effective leadership in all aspects of the job.
Excels at cutting costs and streamlining operations.
Director of Food and Beverage and Executive Chef, dedicated to continuous process improvement in the face of rapidly evolving and changing markets.
Extremely results-orientated and proactive in addressing and resolving problems.
Proven ability to solve problems creatively and quickly
Highly effective intellectual capabilities
Strong administrative, organizational and coordination skills
Tried and tested capacity to exercise initiative, accept challenges and apply creativity
A high level of professionalism, discipline and dedication

Skills  

European trained
Effective leader
Staff training / development
Customer service-oriented
Efficient multi-tasker
Budget development
Consistently meet goals
Organized
Outstanding customer service skills and an emphasizing focus
on customer need

Project management
Deadline-orientated
Goal-orientated
Team player
Well developed research and analytical skills
Strong administrative, organizational and coordination skills
A high level of professionalism, discipline and dedication to achieving tasks on time to a high standard
 





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

Berlin, Germany