What You Get

I support hotels in improving Food and Beverage performance with a clear operational focus and hands-on implementation. My work is built on over 40 years of international hospitality experience across Europe, the Middle East, and Asia. I have led projects for Marriott International, including Midtown Grill Berlin, Courtyard Berlin City Center, and pre-opening support for Luc Autograph Collection. I combine structured analysis with practical execution. The focus is always on measurable results in guest satisfaction, revenue, and cost control.

My Approach

I work directly with teams on site. I identify gaps quickly, set clear priorities, and implement solutions that work in daily operations. Each project follows a defined structure:

• Rapid on-site audit of kitchen, service, hygiene, and guest journey

• Clear action plan with priorities and timelines

• Hands-on implementation with team training

• SOP setup and operational structure

• Follow-up with KPI focus and performance tracking

Scope of Work

• F&B performance improvement and cost control

• Service standards and guest experience

• Menu engineering and concept alignment

• Team training and leadership support

• Pre-opening and repositioning

• Short-term task force assignments for underperforming operations

International Experience

In addition to corporate hotel projects, I built and operated my own restaurant and training project in Egypt. The focus was on developing local teams, establishing operational standards, and creating sustainable structures.

This experience strengthens my intercultural competence and my ability to work effectively across diverse teams and environments.