Thomas Mede

Experience

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  Steigenberger Frankfurter Hof

  Sept 2003 - Dec 2006

  Catering Operations Manager / F&B Managment Trainee / Commi de Rang Bankett

  5 Star Luxury Hotel, 303 Rooms, 18 Conference Rooms up to 800 Guests Responsibility: up to 70 employees per project Manage event projects up to 1.400 guests support of customerscost control of external suppliersservice- and logistic coordination of catering eventsstaff organisationset up and dismantling catering events

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  Westin Hotels & Resorts

  Dec 2006 - Nov 2007

  Restaurant Manager

  5 Star Luxury Hotel, 341 Rooms, 7 Conference Rooms up to 1000 Guests Responsibility: 4 employees New opening of the hotel & restaurant AURAManage the opening of the fine dining restaurant AuraPerform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests Create and maintain the wine menu with 160 position

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  Broich Premium Catering GmbH

  Dec 2006 - Nov 2007

  Logistic Manager

  Premium Outside Caterer, Event Projects in Germany Responsibility: 7 employees Manage event projects up to 10.000 guestsOptimizing internal processes Manage staff schedules and leave plans to ensure optimum staffing at all timesMaintain catering equipment and a fleet with a value of 5.0 € mio

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  Steigenberger Parkhotel

  Aug 2008 - Jun 2010

  Restaurant Supervisor

  5 Star Luxury Hotel, 130 Rooms, 8 Conference Rooms up to 300 Guests Responsibility: 8 employees Restaurant Menuett, priority breakfastPerform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests Manage staff schedules and leave plans to ensure optimum staffing at all timesHandle customer queries /comments to maximize customer satisfaction

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  Hotel Nikko Düsseldorf

  Jul 2010 - Jul 2012

  Japanese 4 Star Hotel, 380 Rooms, 12 Conference Rooms up to 450 Guests Responsibility: 20 German & 20 Japanese employees, 5.1 € mio revenue Restaurant Travelers, Torii Bar, Japanese Restaurant Benkay, Teppanyaki, 4 Tatamierooms, Room Service, Minibar, Banquets Manage all Food & Beverage Outlet operationsEnsure compliance of brand standards Work within budgeted guidelines in relation to Food, Liquor Costs and PayrollMaintain the forecast on a weekly basis Recruit, manage, train and develop the F&B team Ensure Germany hygiene standards in the Japanese restaurant (HACCP)Develop menus and seasonal promotionsHire a Sommelier and implement a wine and sake concept for the Japanese restaurant Show less

  • Food & Beverage Manager

    Mar 2011 - Jul 2012

  • Operations Manager

    Jul 2010 - Feb 2012
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  Lido Gastronomie Gmbh & Co KG

  Aug 2012 - May 2015

  Maitre

  Gourmet restaurant & Cocktail Bar, 120 restaurant seats, 80 bar seats Responsibility: 10 employees, 1.4 € mio revenueMaintain exceptional levels of customer serviceIncentivise team members to maximize sales and revenue Work within budgeted guidelines in relation to Food, Liquor Costs and PayrollDraw up the budget and maintain the forecast on a weekly basis Develop menus and seasonal offersIncrease average cover from 60€ to 120€ cross per personIncrease annual sales by 10% each year Show less

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  Hilton Düsseldorf

  Jun 2015 - Apr 2016

  Food & Beverage Manager

  Five Star Hotel, 375 Rooms, 21 Conference Rooms up to 1300 Guests, Responsibility: 50 employees, 5.4 € mio revenue Restaurant MAX, Axis Lobby Bar, Room Service, Minibar, BanquetManage all Food & Beverage Outlet operationsEnsure compliance of brand standardsWork within budgeted guidelines in relation to Food, Liquor Costs and Payroll Draw up the budget and maintain the forecast on a daily basis Recruit, manage, train and develop the F&B team Evaluate guest satisfaction levels with a focus on continuous improvement Improved efficiency of personnel placement between the outlets and decreased payroll Show less

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  ERGO Gourmet GmbH

  May 2016 - now

  Betriebsleiter

  Gemeinschaftsverpflegung für täglich 2.500 GästeVerantwortung für 84 Mitarbeiter

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  PICNIC

  Feb 2020 - now

  Operations Manager