Fabian Wiechert

Identifies and implements improvements to increase the effectiveness and consistency of the Dining Services operations. Delivers and implements standards, and accountability in establishing superior Guest service for all HAL Dining service venues.Provides a central source of onboard knowledge and information, by supporting the onboard Dining Operations, in order to achieve consistency, fleetwide. Creates reviews and updates reference materials, to ensure ships consistent and steady operations.

In charge of the Main Dining Room, In-Room Dining and the Lido Restaurant onboard a cruise ship for an average of 2000 guests. Oversees and manages about 130 staff and 8 Assistant Managers.Ensures that superior and quality guest service is provided in the Dining Room, Lido and In-Room dining . Responsible for reaching set COB targets as determined by the corporate office. Is responsible for justifications if targets are not met. Directs, supervises and trains all subordinates.

•With a team implemented aboard 13 ships in 12 months the new “As You Wish dining” concept. Provided extensive training and coaching for the hotel department regarding the new dining concept. Worked closely and professionally with ships and corporate management. Helped to develop new standards and procedures regarding the new dining concept. Accumulated extensive knowledge of all ship classes.

Overlooking and managing a Section in the Dining Room, being responsible for the ratings and the Dining Room Steward’s performance. Managing the Lido in absence of the Lido manager. Managing In Room Dining in absence of the IRD Manager. Responsible for the Table assignments in the Main Dining Room under direct supervision of the Dining Room Manager. Ensured operations were according to the USPH standards.

Led a service team of 27 employees. Managed daily food service and table presentation of food on one of the most luxurious ships in the world with 302 cabins, 3 restaurants, 7 bars and 1 ballroom Organized 3 special functions per week, including special buffets and guest events. Handled employee regular and overtime payroll; scheduled shifts for restaurant servers.

Ran fine-dining restaurant and bar for 120 guests and in-room dining for 159 rooms. Evaluated new promotions, strategic objectives and procedures to enhance guest service. Worked as manager on duty on weekends, helping various departments. Oversaw certain banquet functions. Communicated trust and appreciation for 20 servers and 10 banquet employees; handled inventory, beverage tabulation costs; promoted from assistant to restaurant manager in 6 months.

Supervised team of 35 servers for fine-dining lounge/restaurant with 90 seats. Interviewed, scheduled, trained employees; maintained payroll, ordering, revenue and inventory. Received a promotion from server to restaurant supervisor after 3 months.

Served up to 35 guests during breakfast, lunch and dinner.