Marcel Schaefer
Summary
Professional in food and beverage industry with strong leadership skills and proven track record of driving operational excellence. Adept at managing high-performance teams and ensuring top-quality service in dynamic environments. Expertise in strategic planning, budget management, and enhancing guest experiences. Known for adaptability, reliability, efficiency and results-driven approach.
Overview
14
14
years of professional experience
Work History
Assistant Food and Beverage Manager
THE OMNIA
06.2018 - 10.2024
- Optimized restaurant layout by monitoring traffic flow patterns during high-volume periods, making adjustments as needed.
- Conducted regular performance evaluations for staff members, identifying areas of improvement and creating action plans accordingly.
- Evaluated supplier contracts regularly, ensuring best value was achieved without sacrificing product quality or availability.
- Coordinated special events, working closely with clients to ensure their needs were met while maintaining budgetary constraints.
- Continuously researched industry trends and competitor offerings to stay ahead of market demands and maintain a competitive edge.
- Collaborated with executive management to develop strategic plans for improving overall guest experience at the establishment.
- Reduced waste and controlled inventory levels by implementing effective purchasing strategies and proper storage procedures.
- Mentored junior team members, fostering professional growth opportunities through guidance and constructive feedback.
- Enhanced customer satisfaction by efficiently managing food and beverage operations and providing exceptional service.
- Ensured adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment.
- Oversaw daily financial transactions, including cash handling procedures, revenue tracking, and budget analysis for continuous improvement efforts.
- Managed employee scheduling, ensuring adequate coverage during peak hours while minimizing labor costs where possible.
- Assisted in the recruitment, selection, and onboarding of new team members, ensuring a seamless integration into the existing workforce.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
Chef De Rang
Kempinski Grand Hotel Des Bains
12.2016 - 04.2018
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
- Managed reservations efficiently, optimizing seating arrangements for maximum customer satisfaction.
- Collaborated with kitchen staff to ensure timely delivery of orders, resulting in smooth restaurant operations.
- Contributed to a positive work culture by consistently demonstrating teamwork attitude and commitment to high-quality service.
- Assisted in menu development, contributing to unique and creative dishes that attracted new clientele.
- Handled customer complaints professionally, implementing solutions that maintained strong relationships with patrons.
- Conducted daily inspections of table settings and dining areas to meet high-quality standards.
- Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.
- Maintained knowledge of current culinary trends, incorporating innovative ideas into menu offerings and presentation styles.
Head Waiter / Restaurant Manager
Hapag Lloyd Cruises / MV Europa 2
09.2013 - 06.2016
- Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
- Trained staff members on use of POS system.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Managed food resources, memorized orders, and coordinated customer service.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Ensured compliance with health department regulations through consistent monitoring of cleanliness standards throughout the dining area.
- Maintained accurate inventory of restaurant supplies, reducing waste and controlling costs.
- Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
Apprenticeship in Hotel Industry
Strandhotel Seehof
08.2010 - 07.2013
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Sorted and organized files, spreadsheets, and reports.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
- Participated in workshops and presentations related to projects to gain knowledge.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
- Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
- Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
- Enhanced customer satisfaction by providing efficient and attentive service during busy shifts.
- Ensured proper handling of payments by accurately processing transactions according to established procedures.
Education
USPH -
USPH (United States Public Health Service)
USAMICROS -
(Micros Hospitality Management Systems)
SwitzerlandTerravigna -
Sommelier Education
SwitzerlandFIDELIO/ORACLE -
Hospitality Management Softwares (Basics)
SwitzerlandSkills
- Leadership
- Operational efficiency
- Guest relations management
- Organization and prioritization
- Customer satisfaction
Accomplishments
- Member of the most successful team since the opening of THE OMNIA in 2006 and made a significant contribution to the hotel's continued development as one of the best hotels in Switzerland. (THE OMNIA Graduation Certificate).
- Developed in cooperation with the Executive Chef and the Restaurant Manager a significant food concept which increased the daily average revenue by 60% during COVID and beyond.
- During my time as an Assistant F&B Manager in "THE OMNIA" we achieved following rewards:
- 7x Best Swiss Hotel (Traveler's Choice Awards - Tripadvisor)
- 5x Traveller Luxury Collection (National Geographic)
- 7x World Travel Awards Winner (Switzerland's Leading Boutique Hotel)
- THE BEST 101
- "Weddings" Luxury Hotel worldwide
- "Weddings" Luxury Hotel Europe
- Prix Bienvenu (Switzerland Tourism)
- Managed a Team of average 35 staff members during daily operations on board of the "MV Europa 2" luxury cruise vessel within working hours of around 380-400hrs a month.
Languages
English
Advanced (C1)
French
Intermediate (B1)
German
Bilingual or Proficient (C2)
Timeline
Assistant Food and Beverage Manager
THE OMNIA
06.2018 - 10.2024
Chef De Rang
Kempinski Grand Hotel Des Bains
12.2016 - 04.2018
Head Waiter / Restaurant Manager
Hapag Lloyd Cruises / MV Europa 2
09.2013 - 06.2016
Apprenticeship in Hotel Industry
Strandhotel Seehof
08.2010 - 07.2013
USPH -
USPH (United States Public Health Service)
MICROS -
(Micros Hospitality Management Systems)
Terravigna -
Sommelier Education
FIDELIO/ORACLE -
Hospitality Management Softwares (Basics)
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