Lionel Kurtz

Responsabilities:
-Maintained costs and luxury quality standard.
-Managed a department of 70 employees (including 4 managers and 6 supervisors) in 5 outlets and the stewarding department.
-Developed short and long term financial and operational plans for the F&B department.
-Ensure high levels of luxury services are provided to guests.
-Hire, train, evaluate and motivate all employees.
-Assist in the calculation of the cost of sales and in maintenance of micros system.
-Assist in preparing the annual budget and ensure ongoing measures are taken to manage costs while maximizing profits,

Achievements:
-Took part in setting up temporary operations and in opening of new restaurant.
-Part of the management team that won the Best Airport Worldwide Cup Award from the Business Traveller Magazin.
(http://www.businesstraveller.com/news/the-business-traveller-awards-2007),

Sector: Hotel and restaurants

Responsabilities:
-Assist in managing a department of 40 employees.
-Assists in the development of short and long term goals for the outlets.
-Ensure high levels of luxury services are provided to guests.
-Hire, train, evaluate and motivate all employees.
-Assist in the calculation of the cost of sales and in maintenance of micros system.
-Assist in preparing the annual budget and ensure ongoing measures are taken to manage costs while maximizing profits

Achievements:
-Part of the F&B Team that won the 2006 F&B Accor North America Cup Award.
-Sent to the Sofitel Los Angeles to setup the F&B requirements for the internal audit.
-Took part in setting up temporary operations and in opening of new restaurant and bar.

Sector: Hotel and restaurants

Sector: Hotel and restaurants