Roman Philipp Moser
Ermatingen
Summary
Managing day-to-day operations for all dining, galley areas as well as bar operation within the cruise ship, serving up to 4100 guests and 1300 crew each day. Controlling all areas of cost management pertaining to cost of Food & Beverages and all other Hotel Operation related expenses· Planning and managing procurement, production and presentation of all Food and Beverages on the cruise ship in a safe, sanitary and cost effective manner. Ensuring that each day more than 5000 passengers and crew are constantly receiving outstanding service by providing a friendly welcoming atmosphere· Constantly reviewing the food service trends around the globe to make a valuable difference in menu and presentation. Controlling food waste, product inventory and expenses considering container orders with long lead times and demographic changes. Leading a team up to 618 each day in various parts of the world with changes each day taking place on cruise ships.
Overview
40
40
years of professional experience
Work History
Food and Beverage Director
Princess Cruises
Los Angeles
09.2003 - 09.2022
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Helped general management develop prices based on inventory costs and portion sizes.
- Developed unique events and special promotions to drive sales.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
Food and Beverage Supervisor
Hilton Hotel La Jolla Torrey Pines
San Diego
03.2002 - 06.2023
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Worked with qualified chef to diversify menu with new offerings.
- Controlled food costs and managed inventory.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delivered in-he service of more then 400 guests each day.
Education
Hospitality And Catering Diploma - Food Services Management
Shrewsbury Collages Group
Shrewsbury England 06.2001
Skills
- Anticipating Problems
- Chef Consultations
- Upscale Dining
- Performance Improvement
- Monitoring Food Preparation
- Fire Safety Regulations
- Staff Scheduling
- Equipment Maintenance
- Waste Reduction
- Inventory Accuracy
- Work Planning and Prioritizing
Languages
German
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Timeline
Food and Beverage Director
Princess Cruises
09.2003 - 09.2022
Food and Beverage Supervisor
Hilton Hotel La Jolla Torrey Pines
03.2002 - 06.2023
Hospitality And Catering Diploma - Food Services Management
Shrewsbury Collages Group
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