

Hospitality professional with experience in luxury hotels across Europe and the Middle East. Skilled in restaurant openings, rebranding, concept creation, PnL analysis and operational leadership. Strong ability to manage cross functional projects and improve service quality and financial outcomes. Now pursuing a consulting role in hospitality or hotel development within Zurich.
• Held full operational and financial responsibility for the restaurant, lounge and seasonal terrace including PL analysis, forecasting, budgeting and performance actions
• Planned and managed the annual marketing and event calendar with promotions, seasonal concepts and external collaborations to strengthen revenue and visibility
• Ensured consistent service quality and operational standards, contributing to the hotel’s five star ranking
• Worked closely with finance, marketing and culinary teams to align operational performance with guest experience and commercial objectives
• Oversaw operations and budgeting for three hotel restaurants
• Organized events and improved service efficiency across outlets
Experience in opening and rebranding restaurants in international luxury hotels
Concept development for food and beverage outlets across multiple countries
Strong PnL understanding and cost control for multi outlet operations
Project management in pre opening and repositioning phases
Leadership in team development and training culture
Guest journey optimisation and service excellence
Effective collaboration with finance, marketing and HR
Strong work ethic and confident conflict resolution