Sander Janssen

Tasked with setting up a F&B department in this start-up hotel while it was already running.
Key objectives:
- Build and train kitchen and service team
- Write and implement a new F&B concept
- Increase revenue
- Set up and supervise the events department

In addition to duties as F&B manager, I am also responsible for the development of the Company Emergency Response team.

Commissioned by management to write and implement a new F&B concept for the theme park's only a la carte restaurant.
Objectives were:
- Expand team and create clear job descriptions.
- Introduce new concept for F&B and events.
- Increase turnover
- Become the best theme park restaurant in the Benelux.
These objectives were all achieved by March 2021.

Beautiful well-run family hotel with 3 event rooms
I was responsible for:
- Restaurant management
- Event management
- Schedules of service and kitchen
- Sales for events
- Staff recruitment
- F&B purchasing

- Duty manager in absence of Hotel manager

Responsible for;
- restaurant, banqueting and seminars
- drawing up schedules
- Creation of banqueting sheets
- recruiting, coaching and training staff
- HACCP checks
- stock checks, orders
- supplier contracts
- menu card
- complaint handling
- duty manager in the absence of hotel manager

F&B allround with responsibility for the restaurant and parties/seminars.

Working at the restaurant, lounge and events of Hotel Des Indes.

• Gained knowledge of company policies, protocols and processes.
• Developed problem-solving abilities through hands-on experience with real-life business scenarios.
• Strengthened leadership skills by overseeing projects and guiding team members towards successful outcomes.
• Used company reports to analyze sales, gross profit and inventory activities.
• Showcased strong organizational skills by effectively managing multiple projects and tasks simultaneously, meeting all deadlines, and maintaining a high level of performance under pressure.
• Analyzed customer feedback to identify areas for improvement.